Thursday, May 12, 2011
Vegan Taco Lunch
1/2 tbs lemon juice
2 dashes paprika
S+P to taste
Mash it all up, put it in a bowl and guac out
pinch of white sugar
2 tsp white vinegar
Thinly shave the radishes, don't chop those fingers off.
dilute sugar in vinegar and toss over radishes
Sweet & Spicy Sweet Potato
1 sweet potato
1/2 tbs fake butter or olive oil
1 tsp paprika
1/2 tsp pepper
dash of salt
Microwave sweet potato for 3 minutes. Remove and peel skin off. Cut into 1/2" pieces and toss with spices. Saute in butter/oil for a few minutes till the outside is slightly browned.
1 tsp ground cumin
1 tsp pepper
2 tsp lemon juice
1/2 tsp paprika
Boil corn in salted water until fully cooked, but still slightly crunchy. Remove and let cool. Slice corn off the cob, drain and rinse black beans, slice cherry tomato's into quarters and mix together in a medium bowl. In a small bowl mix olive oil and spices until well blended. A mini-whisk works perfectly for this. Pour dressing over veggies and toss. Refrigerate for 30 minutes if desired.
Like every great taco bar I had faux sour cream, shredded soy cheese and salsa. I just use carb balance whole wheat tortillas and I am good to go.
I hate raw onions of any type and cilantro is just so gross, so if you love those two ingredients you can just eyeball them into your salsa, guacamole and tacos.