Spicy Cauliflower Taco

6-8 Corn tortillas
Cabbage- shredded

for “meat”:

1 head of cauliflower
1 Tbs olive oil
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic
½ tsp salt

1/3 cup vegananese + 1 tsp plain almond milk
1/8 tsp garlic
1 tsp dill

For “cauli-meat”:
Preheat oven to 450 degrees.
Cut cauliflower into 1 inch or smaller florets. Toss in bowl with olive oil and spiced.
Spread in a single layer on baking sheet.

Bake 20-25 minutes until slightly browned, stirring halfway through

Now it’s time to create your taco! I like to toast my tortilla on the skillet with a dash of coconut oil. Layer on the cabbage, tomatoes, cauliflower, drizzle on the sauce and a bit of fresh lime juice.


Summer Cabbage Salad, with Tahini Dressing

cabbagesaladSummer Cabbage Salad

3 cups shredded cabbage
1 cup chopped kale
1 cup grated carrot
1 cup grated cucumber
1/3 cup diced parsley

½ cup tahini
Juice from 2 lemons
¼ cup Bragg’s Aminos

Optional Toppings:
Heirloom tomatoes
Crushed walnuts

Toss all salad ingredients in a bowl.
In separate, small bowl mixed together ingredient for dressing. (It should be thick)
Massage dressing into salad. Toss in your favorite toppings before serving.

Vegan Spring Rolls

Vegan Spring Rolls with Peanut SauceveganspringROLLS

Rice paper wraps
cucumber, sliced long and thin
matchstick carrots

Red pepper, sliced long and thin

dipping sauce:

½ c. Peanut Butter
1 Tbs coconut oil
1 Tbs brown sugar
1 Tbs chili powder
2 Tbs almond milk
1 Tbs tamari

Follow directions for rice paper wrap (using warm warm).
Place cabbage, followed by cilantro, and then layer in veggies.
Tighly wrap.

For Sauce: Melt Peanut Butter slightly with coconut oil. Stir in remaining ingredients.