Not exact matches
MAKES 4 - 6 tacos INGREDIENTS for the tangy
cashew cream: 1/2 cup of
cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon
+ of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green onion, reserved from the
cashew cream METHOD Make the
cashew cream:
Kidney bean mix 1 tbsp coconut oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c
cashew cheese
+ 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely
chopped, leaves roughly
chopped Lime quarters Sliced iceberg lettuce
For the loaf — 190 g (1 cup) green lentils — 100 g (1 cup) walnuts — 60 g (1/2 cup) hazelnuts and
cashew nuts — 3 ground flax seeds
+ 6 tablespoons water — 2 big onions,
chopped — 3 cloves garlic,
chopped — 120 g (1 cup) carrot,
chopped — 1 medium apple, peeled and grated — 40 g (1/2 cup) oat flour — 60 g (3/4 cup) whole wheat breadcrumbs — 1 teaspoon fresh rosemary,
chopped — 1 teaspoon fresh thyme,
chopped — 1 teaspoon chili flakes (optional)-- 1/2 bunch parsley,
chopped — salt, pepper
1/2 tsp sesame oil
+ 2 tbsp lime juice
+ 2 tbsp rice wine vinegar
+ 2 tbsp fish sauce
+ 1/4 c
cashews, toasted and
chopped + 1 Thai chile, thinly sliced Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at t
chopped + 1 Thai chile, thinly sliced
Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at t
Chopped cashews lend texture to this Southeast Asian - flavored dressing, while the chile adds a kick at the end.
toppings (pick as few or as many as you desire): avocado, quick pickled onions or radishes, cilantro, toasted pumpkin seeds, raw onion, hot sauce, lime wedges, crema (coco yogurt thinned with a little water
+ lime juice, zest, and salt) or
cashew crema, baked or fried tortilla strips,
chopped tomatoes,
chopped jalapeños.....
Ingredients:
+ Veggie kabobs (you can buy pre-made or prep the night before with your fave veg)
+ Frozen
chopped broccoli or cauliflower from Trader Joes
+ Prepared hummus — plain or your fave variety — we used HOPE Sriracha
+ Raw nuts — we had
cashews in the pantry, so threw those in
+ Avocado — because, you know — good fat
+ Hemp seeds — protein and crunch
To make the burrito bowls Cooked brown rice Spicy black beans, from above Chipotle salsa Corn (I throw in a bit of finely
chopped jalapeño) Sliced avocado Shredded cabbage
Cashew + hemp chipotle sauce, from above Finely
chopped cilantro Hemp seeds
squash etc ingredients: 1 large spaghetti squash, cut in half lengthwise
+ seeds scooped out 4 kale stalks, stems removed 1 shallot, peeled 1/2 cup
chopped toasted nuts of your preference (I used
cashews) 3 tbsp sesame seeds (toasted, raw, whatevs)
chopped leafy herb if you feel it (cilantro, mint, thai basil etc) 1 bunch of broccoli, cut into florets salt
+ pepper
Chopped Thai Broccoli Salad with riced broccoli, carrots, red pepper, spring onion and roasted
cashews dressed in a simple almond butter sauce Paleo
+ Vegan
salads A California Caesar Salad -LCB- V
+ GF -RCB- A Summer Spelt Berry Salad Beet - Centric Hummus & Marinated Salad w / Toasted Rye & Caraway Seeds Caesar Salad Spring Rolls Chinese Tofu
Chop Salad w / Orange Sesame Miso Dressing Sesame Citrus Soba Salad Crunchy Kale & Quinoa Salad w / Apple Cider Tempeh & Cinnamon Vinaigrette Everyday Avocado Dressing Lentil & Cucumber Salad w / Dijon Dressing & a Savory Scone Micro Green
+ Kale Salad w / Tahini Spicy Watermelon & Jicama Salad Spring Greens Salad w / Garlic Sauce Summer Salad w / Chipotle Cucumber Vinaigrette Thai Slaw w / Creamy
Cashew Lime Sauce Zucchini Noodle & Baby Potato Salad w / Dill Pesto
+ Roasted Red Onions
2 cups raw
cashews 8 medium carrots 1/2 tablespoon olive oil
+ 1 tablespoon 1/2 tablespoon butter 2 - 3 garlic cloves, smashed, skins removed and minced 1 tablespoon
chopped fresh tarragon Salt and pepper to taste 1 tablespoon white wine vinegar