INGREDIENTS
1 3/4 cups
Coriander, fresh
16 oz
Cremini mushrooms
6 cloves
Garlic
3
Jalapeno
1
bunch Kale
3
Lime, juice of
1 cup
Pineapple
2
Poblano peppers
1
Sweet onion
2 tbsp
Soy sauce, low-sodium
1
Kosher salt
2 tbsp
Olive oil
1 tsp
Cumin
1
Cheese
1 cup
Greek yogurt, plain