Guilt-free tacos anyone??
INGREDIENTS
Raw Salsa
1 cup chopped cherry tomatoes
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 red onion or 4 green onion minced
1/4 cup shopped cilantro
1/2 clove garlic, minced
juice of 1/2 lime
1 tsp. raw honey
1 Tbs. extra virgin olive oil
pinch of sea salt
Cashew "Sour Cream"
1/2 cup raw cashews
juice of 1/2 lemon
1 tsp apple cider vinegar
5 Tbs. water
Red Cabbage Leaves
Sauteed Tempeh & Shitake Mushroom Filling
2 tablespoons tamari
1 tablespoon of Earthy Spicy Tingly
1 teaspoon of
1 1/2 tablespoons apple cider vinegar
1 tempeh cake (8 ounces), cut in the size or shape appropriate to use
Coconut Oil Cooking spray
PREPARATION
Salsa
Whisk the garlic, lime, honey, olive oil, and sea salt in to bottom of a bowl and set aside. Combine the chopped veggies with the dressing and allow to sit for at least 10 minutes. Cashew "Sour Cream" Put all the ingredients for the sour cream EXCEPT WATER in high speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached.
Sautéed Tempeh & Shitake Mushroom Filling
Marinate mushrooms and tempeh for 10-20 minutes
Heat coconut spray in pan and sauté
Layer meat, salsa, sour cream in red cabbage shell. Enjoy :)
Contributed by: Joanna