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#Janos Wilder

Mushroom, Roasted Chile, Salsa Fresca Vegan Tacos

Why is it that the food tastes so much better when you eat at a restaurant? What is the special magic that chefs use to get the food to taste so wonderful? And can it really be healthy AND tasty?

Chef Janos Wilder, Tucson’s James Beard award-winning chef, reveals the secrets to one of his tasty and healthy dishes in this demonstration video. Chef Wilder and our Tucson Medical Center Wellness team have collaborated to create a program that helps even the most reluctant cook to create meals that are delightfully sumptuous and healthy to boot. From demonstration lunch and learn sessions with Chef Janos at The Carriage House, Chef Janos-inspired dishes on TMC patient and public menus, to easy to follow recipes and videos with Chef Janos we’ve got you covered. Today we share Mushroom, Chile and Salsa Fresca Tacos.
Recipe Card – Tacos with Mushroom, Roasted Chile, Salsa Fresca (1)

Mushroom, Chile, Salsa Fresca Vegan Tacos

Yield: 8 Tacos

Ingredients

1 Yellow onion, sliced into medium strips
¾ lb Portobello mushrooms, gills removed and sliced
2 Tsp Garlic finely chopped
2 Anaheim chiles, roasted seeded, peeled and cut into 1/4” wide strips 1 Tbsp Canola oil to coat bottom of sauté pan
1 Cup Salsa fresca
1 Cup Shredded cabbage
3 Radishes, sliced into small strips
1 Tbsp Fresh lime juice
8 Corn tortillas

Salsa Fresca

1 ½ Cup Garden tomatoes, medium diced
½ Red onion, small diced
4 Scallions, small diced
1 Fresh Anaheim chile, roasted, peeled, seeded and diced small
1 Fresh Poblano chile, roasted, peeled and diced small
2 Tbsp Cilantro, washed and large stems removed, roughly chopped
2 Tsp Finely chopped fresh garlic
2 Tsp Balsamic vinegar
2 Tsp Red wine vinegar
3 Tsp Olive oil
Freshly ground Pepper to taste

Procedure

  1. Heat a large sauté pan over medium heat with the canola oil. When the oil is hot, add the onions and cook about 7 minutes stirring occasionally until the onions are quite soft but haven’t browned.
  2. Add the mushrooms and a little more oil if needed and sauté with the onions another 5-7 minutes, stirring occasionally until the mushrooms are soft.
  3. Add the garlic and the Anaheim chiles, stirring occasionally for another 3-4 minutes
  4. Refrigerate for use later or hold warm

Prepare Salsa Fresca

  1. Combine all ingredients.
  2. Refrigerate and serve within 8 hours.

 To Assemble the Tacos:

  1. Warm the corn tortillas over a grill, in a pan, or in the microwave.
  2. Toss the cabbage and radishes in the lime juice.
  3. Divide the onion, chile mushroom mixture among the warm tortillas.
  4. Spoon 2 teaspoons of salsa fresca over the vegetable mixture.
  5. Top each taco with the cabbage radish slaw.

More healthy living tips and recipes.

Eat Well – Janos Wilder’s Lentil Rice Salad

Why is it that the food tastes so much better when you eat at a restaurant? What is the special magic that chefs use to get the food to taste so wonderful? And can it really be healthy AND tasty?

Chef Janos Wilder, Tucson’s James Beard award-winning chef, reveals the secrets to one of his tasty and healthy dishes in this demonstration video. Chef Wilder and our Tucson Medical Center Wellness team have collaborated to create a program that helps even the most reluctant cook to create meals that are delightfully sumptuous and healthy to boot. From demonstration lunch and learn sessions with Chef Janos at The Carriage House, Chef Janos-inspired dishes on TMC patient and public menus, to easy to follow recipes and videos with Chef Janos we’ve got you covered. Check out this tasty and easy to prepare Lentil Rice Salad.  Click here to download the Lentil Rice Salad Recipe Card

Lentil Rice Salad

Yield: 4 cups

Ingredients:

¾ Cup Toasted blanched slivered almonds
1 Cup Green lentils, cooked, available at Trader Joe’s
½ Cup Uncle Ben’s long grain rice
1 Cup Chicken broth or substitute water if needed
1 Cup Grated, peeled carrots
¼ Cup Finely diced red onion
¼ Cup Finely chopped parsley
¼ Cup Crumbled feta cheese

Lemon Mustard Vinaigrette

Ingredients:

½ Cup Olive oil
5 Tbs Lemon juice
2 Tbs Whole-grain mustard
Salt and pepper to taste

Procedure:

  1. Cook rice in chicken stock or water 20 minutes until rice tender and all liquid absorbed.
  2. While rice is cooking whisk Lemon Mustard Vinaigrette ingredients together.
  3. When rice is done cool it on a sheet pan.
  4. Toss cooled rice and lentils with toasted almonds, carrots, onions, parsley and enough dressing to liberally coat the ingredients. Reserve remaining dressing for a simple green salad or other use.
  5. Sprinkle with feta cheese.

For more recipes, videos and information about The Carriage House partnership check out the Tucson Medical Center website.