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VEGAN TACO RECIPE (oil-free, gluten-free, low-fat, anti-inflammatory) (Snippet 10)

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VEGAN TACO RECIPE (oil-free, gluten-free, low-fat, anti-inflammatory) (Snippet 10)

One of our good friends (Luisa) got hit by a taxi while biking so we headed over to her place with a backpack full of delicious vegan food to help out a little–and we decided to film the whole thing to encourage you guys to cook yummy vegan food for your friends and family when they need something healthy to help with the healing process and reduce inflammation ; ) VEGAN TACO RECIPE: Blue Corn Tortillas: Buy blue corn masa and make tortillas using directions on masa. Usually just adding water and then rolling into balls and pressing in a tortilla press (or use a rolling pin if you don’t have a press). Roasted Cauliflower: 2 heads cauliflower chopped sauce: 2 garlic cloves finely diced, juice of 3 limes, 1 tbsp paprika, cumin, dried cilantro + 1/2 tsp cayenne Cover cauliflower in sauce then bake in oven for 20-30 min at 425F Tomato Salsa: 1 ear of corn chopped off cob 1 cup cherry tomato 1 small red onion finely d2 tbsp Apple Cider Vinegar 1 tsp sea salt 1 large bunch cilantro roughly chopped 1 avocado cubed 1 red pepper diced Mix all ingredients together and let marinate for 1 hour Poblano Black Beans: 3 inch cube ginger diced 1 red onion diced 2 cloves garlic diced 2 large poblano peppers dried (soak in warm water for 30 minutes then take out seeds and dice) 1 tbsp cumin 2 cans black beans veggie broth In a medium saucepan on medium heat add onions (have a small glass of veggie broth on hand and add in tbsp amounts to make sure onions don’t stick). After 5 minutes add garlic, ginger, cumin, and peppers. Cook for another 20 minutes and then blend. Then add 2 cans of black beans (strained). Enchilada Sauce: We used this recipe from Oh She Glows but omitted oil http://ohsheglows.com/2016/01/31/ench… Also cook 2 cups of quinoa to package recommendations. And assemble your own choice of toppings, we had pickled onions, matchstick cut carrots, ground flax and pumpkin seeds, shredded cabbage, alfalfa and mung bean sprouts. ……………………………………………….. iced 2 cloves garlic finely diced juice of 2 limes

 

 

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