Spicy mushrooms with peanut slaw wraps

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I was looking for a really quick lunch fix the other day and this Asian infusion hit the spot!  Spicy mushrooms and onions with homemade peanut slaw wrapped in a corn wrap with additional spicy sauce if your brave enough.  I adapted a recipe from the book below – Rich Roll – The Plant Power Way.

Its a great book for easy family plant powered recipes and Rich Rolls story to fitness and health is very inspirational.  I’m also studying his plant powered educational course on the Mind Body Green website.  Its great for getting ideas for fueling your body for fitness and for daily meal ideas.  Click on the image to take you to his book.  Anyway back to my recipes, the ingredients are as follows…

Mini corn wraps

Mushrooms

Onions

Mini cabbages

Carrots

Peanut butter or Almond Butter

Tamari Sauce

Mirin

Rice Vinegar

Garlic Clove

Sunflower seeds

Shred the mini cabbage and the carrots and mix in a bowl, in a jar add equal amounts of soy, mirin and rice vinegar and a heaped tablespoon of peanut butter, close the jar and shake or use a small blender.  Add to the shredded cabbage and carrots and mix through.  Cook the mushrooms and onions in a little coconut oil and add a spicy sauce of choice.

Add the slaw to the corn wrap and top with mushrooms, wrap and enjoy!  Yummy! 🙂

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