Friday, June 10, 2016
He fell in love with the Taco Salad. He said he could eat this a couple of times a week.
Taco nut meat
1 cup crispie walnuts
1 TBS olive oil
1 TBS cumin powder
2 tsp ground coriander
1 tsp coconut aminos (or Braggs liquid aminos)
1/4 tsp salt
processed in a food processor until mixed well.
We used a chipotle cheddar from Ani's Raw Food Essential.
Marinated peppers and onions (other vegetables can be added such as mushrooms, celery, corn ... but we didn't want to push our luck with him eating it, if you add more veggies double the marinade)
1/2 red pepper, diced
1/2 sweet (red or yellow) onion, diced
1/2 zucchini, diced
1 carrot, diced
2 TBS coconut aminos (or Braggs liquid aminos)
2 TBS olive oil
1 tsp chili powder
1 tsp cumin powder
1 tsp lemon juice.
Marinate for at least 30 minutes
To assemble we plated a bed of leafy greens, topped with the peppers and onions, topped with the walnut taco meat, and topped with the chipotle cheddar.