Thursday, July 19, 2018

Recipe of the Week came on Taco Tuesday with 'Smoky Cashew Tacos With Cabbage and Avocado' (although I used Beyond Beef Crumbles this week)!

Beyond Meat: Meatless Beef Crumbles Beefy, 10 Oz

INGREDIENTS

FOR THE SMOKY PAPRIKA CASHEWS:

  • 1 12-ounce bag whole raw cashews
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon agave nectar or cane sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon jalapeƱo or ground cayenne

FOR THE TACOS:

  • 1 scallion, thinly sliced
  • 1 lime, juice only
  • 1 teaspoon seasoned rice vinegar
  • 1/2 teaspoon agave nectar, optional
  • Pinch sea salt
  • 1/2 teaspoon olive oil or sesame oil
  • 1/4 teaspoon smoked paprika
  • 1/2 avocado, sliced into wedges
  • Basil, mint leaves, or cilantro
  • 2 or 3 soft corn tortillas, gluten-free if needed

PREPARATION

TO MAKE THE SMOKY PAPRIKA CASHEWS:

  1. Preheat oven to 350°F.
  2. In a large bowl, combine cashews and all of the other ingredients at once.
  3. Once the cashews are completely coated in the seasonings, place them onto a baking sheet.
  4. Cook in the oven for about 10-12 minutes until browned but not black.
  5. Let them cool for about 5 minutes before eating. They will be super crunchy once they are completely cooled.

TO MAKE THE TACOS:

  1. Mix first seven ingredients for the tacos in a small bowl with spoon until mixed well and cabbage is thoroughly coated. Set aside.
  2. Warm tortillas in a pan on low heat, flipping once, or in the microwave for 20 seconds.
  3. Layer the tortilla with herbs then cabbage, avocado, and a handful of smoky cashews.

AUTHOR & RECIPE DETAILS


photo
Recipe and photos courtesy of Juli Novotny — entrepreneur, blogger, journalist, plant foodie, recipe developer and best of all, mother. You'll find all of her plant-based food creations, collaborations, and musings over at her blog, Pure Kitchen.