April 23, 2012

TACO NIGHT! With pepper, onion, and portobello fajitas, red quinoa with onions, garlic, and Anaheim pepper, sweet potatoes, refried beans, guacamole, cashew sour cream, baby spinach, microgreens, and sprouted corn tortillas.

The fajitas were made with safflower oil, paprika and garlic. I soaked the portobello slices in some soy sauce, apple cider vinegar, and paprika before I added them to the other veggies. SO good.

The sweet potatoes were boiled and then pan fried with some sunflower oil and garlic. The quinoa was prepared with water, and then I added the onions, garlic, Bragg’s, and Anaheim pepper and put the lid on so they could cook in it.

The cashew sour cream is so awesome and so easy. I didn’t use the recipe this time, just blended them up and added water, apple cider vinegar, salt, and lemon juice until I was happy with the flavor and consistency. If you make this remember you need to soak the cashews for several hours before processing them, and when you do you need to blend the shit out of them.

I was really happy with these tacos! Next time I will make more of the mushrooms, they were so good.

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