
Ingredients/Directions
Taco Bowls
- Blue Corn Tortilla Mix
- Water
- Salt
- 1 Tsp Lime Juice
- Preheat oven to 350. Prepare the blue corn tortilla mix according to package and add salt and lime juice.
- Grease the bottom of a muffin tin. Press individual tortillas using a tortilla press or your hands. Mold the tortillas to the bottom of the muffin tin to create a bowl shape, trim away the excess.
- Bake for 8-10 min or until firm and crisp. Remove from oven and let cool.
Walnut Meat
- 2 Cups Walnuts
- 3/4 Cup Sun-Dried Tomatoes
- 1 Tsp Grape Seed Oil
- 1 Tbsp Taco Seasoning + more to taste
- 1 Tbsp Coconut Sugar (Optional)
- 3/4 Tbsp Granulated Garlic
- 3/4 Tbsp Granulated Onion
- Salt/Pepper to taste
- Add the sun-dried tomatoes to a food processor and blend until chopped and separated.
- Add in the remaining ingredients and blend until you get a ground meat type texture. Don’t blend too much or you’ll get a paste. Pause often to scrape the sides. Taste and adjust seasonings as necessary.
- Blending the sun-dried tomatoes first helps the blending process.
Cilantro Lime Black Beans
- 1 15oz can Black Beans (drained)
- 1 Cup Vegetable Stock
- 1 Tbsp Diced Cilantro
- 2 Tbsp Diced Red Onion
- 1 Tbsp Granulated Garlic
- 3/4 Tbsp Cumin
- 1 1/2 Tbsp Lime Juice
- Salt/Pepper to taste
- Add all ingredients to a pot and bring to a boil. Reduce to low heat and let simmer for 20 min. Taste and adjust seasonings as necessary.
Avocado Cashew Crema
- 1 Cup Soaked Cashews
- 3/4 Cup Water
- 1/2 Cup Cilantro Leaves
- 1/4 Cup Agave
- 1/2 Avocado
- 3 Tbsp Lime Juice
- 1/2 Jalapeno
- 1 Clove Garlic
- 1 Tsp Salt + more to taste
- Blend all ingredients together in a high powered blender until smooth. Add water if you must thin it.
- Store in an airtight container.
Toppings
- Diced Tomato
- Diced Avocado
- Diced Red Onion
- Chili Powder
- Lime for garnish