My totally vegan, plant based Blue corn tacos W spicy black bean, chipotle creme & cashew sour cream finished W purple cauliflower, peashoots & fresh lime slices...
This has been one of my most recent top recipes to be sharing and I absolutely fell in love with this Art of plating!
Blue corn tacos W spicy black bean, chipotle creme & cashew sour cream finished W purple cauliflower, peashoots & fresh lime slices
Serve Est. 2
Dish Type. Snack / lunch / dinner
Vegan
INGREDIENTS
BLACK BEANS
* 220g soaked black beans
* 1/2 shallot (diced)
* 2 tsp corriander powder
* 1 1/2 tsp paprika
* 2 tsp cumin powder
* 1/2 tsp chili powder
* A drizzle truffle oil
* Salt & pepper to taste
METHOD
1. Take the black beans and adding a little water place on medium-low heat
2. In a seperate frying pan place on low heat, add a little oil and fry the diced shallots
3. Add the spices to the shallots and cook for a further few minutes then remove from heat and add a drizzle of truffle oil
4. Add the beans to the spiced shallots and remove from heat.
CHIPOTLE CREME
* 1/4 cup soaked cashews
* 2 tbsp agave syrup
* juice of 1/2 fresh lime
* 1 dried chipotle (deseeded)
* 1 tsp cumin powder
* A drizzle truffle oil
METHOD
1. Take a bowl and add all ingredients
2. Transfer to a hand blender and blend until smooth
CASHEW SOUR CREAM
* 1/4 cup soaked cashews
* 1 tbsp nutritional yeast
* 1 tsp apple cider vinegar
* Juice of 1 small fresh lemon
* Salt to taste
METHOD
1. Take a bowl and add all ingredients
2. Transfer to a hand blender and blend until smooth (Note: you may need to add a little water)
TOPPINGS
* A handful of fresh peashoots
* 1 tbsp chopped fresh corriander
* 1/4 cup purple cauliflower
* 1 fresh lime (sliced)
Enjoy totally, completely & with all of your being.
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