KL's GROUND BEEF-LESS TACOS

My sirklesity.blogspot.com followers know that I made a delicious-tasting meat-less burger from ground Crimini Mushroom and slow cooked Chickpeas (Garbanzos) that was thee BOOOOOMB!!

Now here's the recipe for the ***Dr. Sebi APPROVED*** tacos---WoOoOoO!!

PREP: 7 MIN
COOK: 12 MIN

SERVES: 4

INGREDIENTS:
Organic Yellow Corn Tortillas (from Whole Foods)
Cooked Chickpeas, 1/2 cup (from scratch, slow cooking time is 1.5 hours)
Crimini Mushroom, 4 fresh
French Meadows Rye Bread, 1/2 slice (from Whole Foods)
Yellow Onion, chopped
Cherry Tomato, fresh
Kale, fresh cut
Crushed red pepper (seasoning)
Onion Powder (seasoning)
Sage (seasoning)
Cayenne Pepper (seasoning)
Sea Salt (seasoning)

PREP:
Fresh ground Crimini Mushroom, cooked Chickpeas (Garbanzos) and 1/2 slice of French Meadows Rye Bread in a blender or food processor. Chop Yellow Onion and sit aside for adding later.

COOK:
Warm 1 tablespoon 100% Grape Seed Oil in a medium pan and add ground-up (Mushroom and Chickpea) mix along with the freshly chopped Yellow Onion, then season with the above mentioned herb seasonings.

Cook on medium heat for 10 minutes, stirring occasionally until brown.

Warm tortillas for 10-20 seconds on each side until warm using an open flame (gas) or grill (electric).

Stuff tortilla with ground beef-less and add your favorite taco-style salsas and/or toppings.

KL's COOKED OKRA

Here's my fresh cooked okra topped with fresh cherry tomatoes recipe---WoOoO!!

Simple and SUPER FAST!!

PREP TIME: 5 MIN
COOK TIME: 10 MIN

Prep & Cook:
Rinse a handful of okra, chop up some sweet onion and drop in a pot of 1/3-1/2 cup boiling water. Return to a boil, reduce heat, cover and simmer about 8 to 10 minutes.

Strain and season 'em on up then toss a few ripened cherry tomatoes on top to eat with...lookout!

BOOM!!!