Sometimes you just need tacos, am I right? I wanted just a classic taco, something that reminded me of childhood, minus the meat. Insert, this amazing recipe from PassthePlants. I modified it slightly, and I have to say, it’s a winner.
High in vitamins C and E, fiber and good fat, this is a great nutrient dense plant based option.
1/2 head of cauliflower, small florets
1 medium carrot, cut into large chunks
4 oz. baby portobellos or crimini mushrooms, with stems
1 small yellow onion, cut into chunks
1 small garlic clove
1 cup raw sunflower seeds
1 tbsp hemp seeds
3 tbsp coconut aminos
2 tsp ground cumin
1 tsp coriander
Add sunflower seeds and hemp seeds to a food processor with the S blade. Grind to combine, until they are medium/fine, not butter:) Remove into a bowl and set aside.
Add cauliflower, carrot, mushrooms, onion and garlic to a food processor. I used an S blade, and ground until well combine and a fine mixture.
Heat pan over medium heat, add olive oil.
Add veggie mixture and stir to combine. Moisture will start to release. Cook for about 5 minutes until a good amount of moisture has released and add cumin and coriander, and mix to combine. Stir for a minute or two, some of the spice will start to stick to the bottom of the pan. Add coconut aminos and use that to scrape the bits of spice from the bottom of the pan and back into the veggie mixture. Let the moisture evaporate for another 7-10 minutes. Once that happens, you are ready to use!