Some progressive shots, because it’s fun. I made everything from scratch and loved every minute of it.
These were mind blowing. Sarah Britton has changed my life! Perfection from the walnut ‘ground beef’ to the cashew based ‘sour cream’. I’m in love with these tacos.
You need to try these! I can’t wait to use the walnut mixture in other recipes! And that salsa is divine and begs to be thrown on a salad.
When you’re lfrv you can have ice cream for breakfast (:
I love that avocado sauce.
It’s probably my favorite discovery since going vegan. It’s so easy to make and now that I have a huge basil plant, it’s cheap! It was fun to go outside today and pluck basil, then wash said basil, chop it up and make it delicious.
Also, I bought a julienne peeler! It was either that, or buy a forty dollar spiralizer. Since my bank account is still hurting from my Vitamix purchase (& I love you Vitamix). The peeler won! And it works great! In no time my zucchini looked like it had passed through a shredder.
In the end, this dish is, hands down, the best thing I’ve had all week. It’s fresh and crunchy and filling and creamy and I have extra avocado sauce for salad dressing :)
Organic: Zucchini/Avocado/Cold Pressed Olive Oil/Garlic/Lemon Juice & Zest/Basil
scallop-style king oyster mushrooms in a miso-toasted sesame glaze. hand-cut yellow squash pasta tossed in a creamy cilantro-basil-red jalapeño pesto.
‘scallops’ were inspired by a Matthew Kenney recipe.
pesto is: raw tahini, coconut nectar, cilantro, basil, garlic, red jalapeño, fresh lime juice, ginger, onion powder, nutmeg, & sea salt.
veggie-loaded zucchini boat pizzettes. hearty sundried tomato-basil marinara. arugula-hempseed pesto. cashew ricotta with wilted spinach. crispy balsamic crimini mushrooms.
zucchini boats were marinated with olive oil, sea salt, & fresh lemon juice & were dehydrated for a few hours.
marinara is: sundried tomatoes, coconut nectar, tamari, onion & garlic powder, diced roma tomato & red bell pepper, sliced olives, fresh basil, & red chili flakes.
pesto is: arugula, hempseeds, olive oil, garlic, nutritional yeast, & fresh lemon juice.
ricotta is: soaked cashews, nutritional yeast, garlic, fresh lemon juice, onion powder, & sea salt.
wilted spinach is: chopped spinach, olive oil, fresh lemon juice, & sea salt.
mushrooms were marinated with olive oil, tamari, balsamic vinegar, & fresh lemon juice & were dehydrated till crispy on the edges.
tip: make enough of the individual components for 3 following days. throw these together the next morning at breakfast & pop them into the dehydrator till lunch. amazing. repeat the following day or use them to make lasagna, pasta, or to get creative with!
banana icecream for breakfast!
I made zucchini noodles with marinara (grape tomatoes, garlic, water, and dates) for dinner. This stuff is seriously so good
