EST vegan taco

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