Raw Tacos

{RAW TACOS}

I saw this on The Cooking Lady (Thanks!).  I really liked it, but the cheeze was pretty rich, so I couldn't eat enough of it to get full.

I think the ground walnut "meat" would be a great addition to any taco salad, tostada, soft taco, etc.

And the cilantro-cashew cheeze reminded me a bit of ranch dressing.  I might try to tweak it a bit to make a salad dressing.  I've been wanting a good vegan ranch for a long time.

I also think the cheeze would make a great vegetable dip!

{GROUND WALNUT MEAT}

1 c. raw walnuts
1/2 T. ground cumin
1/2 T. ground coriander
1/2 T. liquid aminos, tamari, or soy sauce
1 pinch salt

• Place all ingredients in a food processor.
• Process until mixture resembles ground meat.  (Be careful to not over process into butter.)

{CILANTRO-CASHEW CHEEZE}

1-2 cloves garlic

1/2 t. salt

1 c. raw cashews

2 1/2 T. fresh lemon juice

1/4 c. packed fresh cilantro leaves

1/4 c. water

• Place garlic and salt in a food processor and process into small pieces.
• Add cashews and process into a paste.
• Add lemon juice, cilantro, and water.
• Process to mix well.

To Serve:

• Spread 2 T. cheeze down center of Romaine lettuce leaf.
• Sprinkle with 2 T. ground walnut meat.
• Top with salsa and avocado slices.
• Wrap and enjoy!

P.F. Changs Coconut Curry

INGREDIENTS:

1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
***Coconut-Curry Sauce***
1/2 cup canned coconut milk
2 teaspoons soy sauce
1/2 teaspoon curry powder
1 1/2 packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water

DIRECTIONS:

Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.

Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.

Add the mushrooms and stir until hot, a few minutes more.

Add the blanched vegetables and toss to mix.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).

Add the sesame oil and toss to mix.

Black Bean and Sweet Corn Quinoa Salad
Printable Version with Picture
Printable Version
INGREDIENTS:
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped
DIRECTIONS:
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled – it is delicious both ways!

Veggie Burgers

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Stuffed Zucchini

Stuffed Zucchini

4 cups Brown Rice or Quinoa, cooked
1-2 cups walnuts, crumbled fine in food processor
1 cup Cheezy Sauce, or more for desired consistency
1 Tablespoon Tahini, optional
Juice of half a lemon or one lime
1/2 teaspoon chili powder and/or Mexican seasoning
1/2 teaspoon cumin, optional
Real Salt and pepper to taste
1 small bunch of cilantro, chopped (parsley would work if preferred)
2-3 fresh tomatoes, chopped
6-8 medium sized zucchini's, sliced in half the long way and seeded (like in picture)


Preheat over to 350 degrees.  In a large bowl stir in all ingredients except zucchini.  Take the filling and fill up each half of zucchini.  Place on a cookie sheet or cake pans and cover and bake for about 20 minutes or until zucchini is tender.  Then uncover and bake just until filling has lightly browned on top. (about 10 more minutes)