Combine avocado, lime juice, red onion, garlic, chilli and coriander in a bowl and season with salt and pepper to taste.
Combine salad dressing and cabbage in a bowl and set aside.
Heat a dry frying pan over medium heat. When hot, add the sliced Lion's Mane and cook each side until slightly golden brown, 1 minute per side.
Add the olive oil and sprinkle enough taco seasoning over each Lion's Mane slice to coat both sides, cook until golden brown.
Heat the tortillas following packet directions.
To assemble, place the tortillas on a plate and fill the tacos with the guacamole, cabbage, and Lion's Mane, then garnish with coriander.
SLICED LION'S MANE
1/4 RED CABBAGE, SHREDDED
2 TSP SALAD DRESSING
JUICE OF A LIME
1/2 CUP OF DICED CORIANDER
1/4 RED ONION, FINELY DICED
1 CLOVE OF GARLIC,
1 SLICED GREEN CHILLI
Heat the oils on high in a wok or deep pan. Saute mushrooms and chopped spring onions for a couple of minutes.
Meanwhile, boil water in a large pot. Add ramen noodles to the boiling water and cook following packet instructions.
Lower the heat and add stock to the mushroom and spring onion mix, stir while adding soy sauce and honey.
Bring to a simmer and taste as you go, adding extra soy or honey to your preference.
Stir through chopped bok choy (or any garden veges) and simmer for 2 minutes until lightly cooked.
Drain noodles and add into individual bowls then portion the broth over the noodles.
Place your egg on top and garnish with chopped coriander and sesame seeds.
1 BUNCH OF BOK CHOY
3 SPRING ONIONS
1L VEGETABLE OR CHICKEN STOCK
1/4 CUP OF HONEY
2 TBSP SOY SAUCE
BOILED EGG, SLICED
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.
Meanwhile, heat olive oil in a large frying pan over medium heat. Cook the mushrooms and garlic, stirring for 3 minutes or until tender.
Reduce heat to medium-low. Add cream, rosemary, and sprinkle across vegetable stock powder while stirring.
Season with pepper and add a little cream or stock powder if needed to taste.
Add pasta to the pan and toss until heated through.
Sprinkle with toasted pine nuts and serve.
OYSTER MUSHROOMS TORN OR SLICED
2 CLOVES OF GARLIC, DICED
1SPRIG OF ROSEMARY
150ml OF LIGHT THICKENED CREAM
2 TSP VEGETABLE STOCK POWDER
TOASTED PINE NUTS