Foodie Monday: Portobello Mushroom and Kale Tacos

I hated mushrooms when I was growing up. They looked strange and smelled weird. The fact that poisonous ones grew out of nowhere after some good rain really didn’t make it any better. Mushrooms were strange and I’ve always been picky! I also detested water chestnuts (still do), cilantro, brussels sprouts, tomatoes, quinoa, okra (belch!), and eggplant among others.

My taste buds have changed slowly since I have gone vegan. Foods I always steered away from have now become some of my absolute favorites! I now love mushrooms, tomatoes, quinoa, and eggplant! If you are ever standing between me and brussels sprouts, you better get out of my way! I still won’t go near water chestnuts or okra . . . ever.

Mushrooms do have a meat like texture. They also have more protein than beef, chicken or eggs! They are so versatile AND they are low in calories! How cool is that?! For the record, kale has even more protein than all the aforementioned animal products and mushrooms!

I have never made a tortilla in my life. I didn’t even look at a tortilla recipe. I just used my multifaceted pizza dough. I’ve used the simple dough recipe for pizza (duh!), calzones, empañadas, and now tortillas. I love it! I stumbled upon it on one of my favorite recipe sites, allrecipes.com. More than 1,200 people have reviewed it and it averages 4.5 stars out of 5! I do, however, omit the salt.

For all I know, I am not even making tortillas. I could be making something else, but I choose to call them tortillas. So, just humor me!

PORTOBELLO MUSHROOM AND KALE TACOS
(serves 4-6, 2-3 each respectively)
Prep Time: 30 minutes
Cook Time: 20 minutes

YOU WILL NEED:
A candy thermometer (a necessity for working with yeast!)
A mixer with a dough hook (optional)
A sauté pan
A griddle or griddle pan (If you must, a large sauté pan will do)
An olive oil mister (optional, but extremely helpful!)

DOUGH INGREDIENTS:
1 (.25 oz.) package of active yeast
1 tsp white sugar
1 c warm water (110-115 degrees)*
2 1/2 c bread flour + 1/2 c for rolling out the dough
2 tbsp olive oil

TACO FILLING INGREDIENTS:
1 tbsp olive oil
1 tbsp garlic (fresh or ground if you are lazy like me!)
2-3 large portobello mushrooms, sliced
1 c tomato sauce (optional)
2 large bell peppers sliced
3 c kale (baby kale works best)
guacamole, salsa, habañeros (optional) and cheese

DOUGH INSTRUCTIONS:
1. In the glass heat safe measuring cup holding the water add sugar, stir.
2. Add yeast, stir gently.
3. Set aside for 10 minutes.
4. If you aren’t prepping the dough ahead of time, begin portobello filling instructions now.
5. Combine 2 1/2 c flour, olive oil and yeast mixture in a mixer (I have a purple KitchenAid!) with the dough hook until it forms a ball.
6. If the dough isn’t coming together, you can use your hands to knead the dough.
7. Let sit covered for 5 min or more.

PORTOBELLO FILLING INSTRUCTIONS:
1. Heat the olive oil on medium-high heat in the sauté pan
2. Reduce heat to medium.
3. Sauté fresh garlic (if using) for 1 to 2 minutes.
4. Add sliced portobellos to the pan
5. Cook for 5 to 10 minutes, stirring occasionally until portobellos are tender
6. If desired, you can add bell peppers and tomato sauce to the pan or for added crunch, you can keep the peppers raw.
7. Cover and reduce heat to warm or turn the stove off.

TORTILLA INSTRUCTIONS:
1. Divide dough in half. Work with half at a time so that it doesn’t dry out!
2. Divide the half into 6 equal balls of dough
3. On a floured surface with a rolling-pin and a liberal use of flour (1/2 c), roll each ball out into 7-8 inch circles. I constantly tell myself that the circles don’t have to be perfect! Ha!
4. Heat the griddle to 400 degrees (if using a stove, maybe medium-high heat?) with a liberal mist of olive oil
5. Spread a bit of flour on a plate.
6. As you make the dough circles, transfer them to the floured plate making sure to add extra flour in between each circle so that they don’t stick together! Wax paper would help too. DO NOT stack the circles higher than 6! The weight of all of the circles with squash the bottom circles together and you will end up having to roll out the dough again! Ugh. Believe me, it sucks!
7. Place the dough circles two at a time onto the griddle. I spray my the tops with a bit of olive oil as well.
8. Turn them over after about 90 seconds to 1 minute
9. Cook for 90 seconds to 1 minute more and then remove from heat. I store mine stacked in the microwave until I have completed all of them so that they stay warm.**
10. Cook as many tortillas as you would like. If you don’t want to make all of them, you can refrigerate or freeze the dough for more or to make something else!

TORTILLA ASSEMBLY:
1. Whew! You are almost there!
2. Place 2 to 3 slices of portobellos or portobello/pepper mixture in the center of the tortilla
3. Top with kale, guacamole, salsa, habañeros, cheese, and whatever else you desire.
4. If you made it this far, congrats! You worked hard! Enjoy and smack your lips often!

*I heat the water in a Pyrex measuring cup in the microwave for about 45 seconds and wait until it reaches the desired temperature. If the water is too hot, you can transfer the water to a mug and back to the measuring cup a couple of times to cool it off. The water MUST BE within the range otherwise you can kill the yeast!
** If you cook them for too long, they will harden quickly! You can soften them in the microwave covered with a damp paper towel for about 10 seconds. Yes, I overcooked a few!