Mush­room, Wal­nut & Chipo­tle Chile Taco Dip


Clean Eating - - RECIPE INDEX -

Meaty mush­rooms, wal­nuts and a hand­ful of spices trans­form into a sa­vory meat­less swap for taco meat – the tex­ture is un­can­nily sim­i­lar!

½ cup sun-dried tomatoes (dry-packed)

2 large Med­jool dates, pit­ted

2 cups crem­ini mush­rooms

1 cup raw un­salted wal­nuts or pecans

1 tbsp re­duced-sodium soy sauce

2 tsp ground co­rian­der

1 tsp ground cumin ½ tsp sea salt

¼ tsp chipo­tle chile pow­der

whole-grain tor­tilla chips, as needed, op­tional

1. To a large heat-proof bowl, add tomatoes and dates. Add boil­ing wa­ter to cover. Let stand un­til soft­ened, about 30 min­utes. Drain.

2. To a food pro­ces­sor, add tomatoes and dates, mush­rooms, wal­nuts, soy sauce, co­rian­der, cumin, salt and chile pow­der. Pulse un­til coarsely chopped. (TIP: If mak­ing to go, re­frig­er­ate in air­tight con­tain­ers for up to 3 days.)

3. Di­vide mix­ture among con­tain­ers with de­sired fix­ings and tor­tilla chips (if us­ing).

PER SERV­ING (1/5 of recipe): Calo­ries: 200, To­tal Fat: 14 g, Sat. Fat: 1 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 10 g, Carbs: 18 g, Fiber: 5 g, Sug­ars: 11 g, Pro­tein: 6 g, Sodium: 327 mg, Choles­terol: 0 mg

Pre­pare the mush­room mix­ture ahead and re­frig­er­ate in an air­tight con­tainer un­til you’re ready to eat. Serve with gua­camole, pico de gallo, shred­ded cheese and let­tuce as well as fresh cilantro. COST PER PLATE: $1.68 TO­TAL COST: $8.38

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