.66 cup Mushrooms, chopped
½ teaspoon Ground Cumin, (heaped)
½ teaspoon Ground Coriander, (heaped too)
¼ teaspoon parsley
2½ tablespoon diced Onion
1 teaspoon Finely minced Garlic, (Sometimes I pre-chop extra garlic, I know I'll use it later)
½ teaspoon Soy Sauce/Nama Shoyu, (more or less)
½ tablespoon Water
I dehydrate the mushrooms for a little to make them a bit firmer, but you could skip it if you use a firmer mushroom(or just like them as they are). The measurements are approximate. I did measure, but used rounded amounts anyway. I’m also forgettful so it’s possible I added a little more or less. Basically you chop/dice the Mushrooms,Onion, and Garlic. Then add the Spices and Soy Sauce. Grind or two of pepper. May need a 1/2 tablespoon of water just to get the spices distributed. Fairly simple.
You may have to play with it.:) I like to load my Romaine or Kale “tortilla” with the filling/”meat” then add the bell pepper “rainbow”(Red, yellow,orange,green etc.), onions, julienned carrots, olives, more lettuces(or wild greens!), homemade salsa or tomatoes, and brazil nut sourcream. You get the picture. Speaking of pictures, I don’t have a digital camera anymore, sorry there isn’t one!