1 cup garbanzo beans
3 cups or so of fresh water
I rib celery, sliced
1 onion, diced
2 medium carrots, cubed
1/2 cup fresh (or frozen) peas
1 small piece kombu, rinsed
1 cup oyster mushrooms, diced
2 tbs olive oil
2 tbs tahini
soy sauce, to taste
8 small corn tortillas
2 avocados, sliced
Soak beans overnight and toss soaking water before cooking. Cover with about 2 inches of water, add kombu and bring water to a boil. Skim off any foam. Lower flame and simmer, covered for 1 hour or until soft. In a frypan, add vegetables, a pinch of salt and sauté with 1 tbs oil while stirring with a wooden spoon. When vegetables are soft, add to bean pot along with tahini, and soy sauce. Mix thoroughly and simmer for another 15-20 minutes until flavors mingle and water is absorbed. In another frypan, gently sauté mushrooms (until soft) in remaining olive oil and sprinkle with soy sauce. Steam or fry corn tortillas lightly on each side and fill with beans, top with mushrooms (add chopped cilantro too).