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:
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1
teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose
flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1
teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1
teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4
teaspoon cream
of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup
reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar
In a medium mixing bowl, add chickpea
flour, almond milk, cinnamon, turmeric, nutritional yeast, sunflower seeds, 1/4
teaspoon of salt, and half
of the apple cider vinegar (
reserving 1 tablespoon for the dressing in step 4).
ingredients SHORTBREAD CRUST: 2 sticks unsalted butter (softened, plus extra for greasing) 1/2 cup granulated sugar 1
teaspoon vanilla extract 1 lemon (zested) 2 cups all - purpose
flour 1/2
teaspoon Kosher salt LEMON BAR FILLING: 7 large eggs 3 1/4 cups granulated sugar 6 - 7 lemons, juice and zest (about 1 cup juice, zest
of 3 lemons
reserved, divided) 1 cup all - purpose
flour 1
teaspoon baking powder 1/2
teaspoon Kosher salt 1/2 cup Confectioner's sugar (for dusting)
Make a well in the center
of flour mixture and pour in soymilk,
reserving a few
teaspoons for brushing.