This is a feast that creates an interactive space with food. It allows you to share what you have created and gives those who you share it with an immersive food experience by assembling their own meal. Encourage them to take a deep breath and the time to assemble a beautiful plate. We eat with our eyes first and creating a meal that is visually appealing can not only create excitement, but ultimately leads to deeper satisfaction. As always, the energy you put into your meal when cooking and assembling it is the energy which you will consume.
Serves: 3
Preparation time: 10 minutes
Cooking time: 30 minutes
Filling
3 teaspoons coconut oil
1 shallot, finely sliced
1 clove garlic, finely sliced
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 head cauliflower, broken into florets
10 Portobello mushrooms
½ cup raw walnuts
3 tablespoons tamari or liquid aminos
2 teaspoons chipotle powder
1 tablespoon liquid smoke (optional)
1 red chilli
Wraps and toppings
2 avocados, peeled and pip removed
juice of ½ lemon
½ red onion, finely sliced
1 big handful fresh coriander leaves, roughly chopped
2 plum tomatoes, diced
⅛ teaspoon cayenne pepper
6 tortilla wraps
3 limes, cut into wedges
Cashew cream cheese topping
1 cup cashew nuts, soaked overnight or for at least 2 hours
3 tablespoons nutritional yeast
1 clove garlic, minced
1 tablespoon lemon juice
5 tablespoons water
salt and pepper to taste
For the filling, heat 1 teaspoon of the coconut oil in a medium frying pan over medium heat. Add the shallot and garlic and sauté for 5 minutes until translucent.
Place all the remaining ingredients for the filling into a food processor and pulse until combined and you have the consistency of beef mince (not too smooth). Add the mixture to the shallot and garlic along with the remaining 2 teaspoons of coconut oil. Cook for 15 minutes, stirring often.
While the mince is cooking, prep the avocado. Have some fun here – you can mash it or serve it as slices. Squeeze over the lemon juice to stop the avo from browning.
In a bowl, combine the red onion, half the fresh coriander (save the rest for serving), plum tomatoes and cayenne pepper and mix together to make a salsa. Set aside.
For the cream cheese topping, blend all the ingredients in a food processor or high-speed blender until smooth. If you’d like a thinner consistency, you can add another tablespoon of water. You want a yoghurt-like consistency.
Once all your elements are ready, build your tacos! Starting with the cauliflower mince, adding all your toppings and finishing it off with the cream cheese dressing. Get creative, make them beautiful and enjoy the colour layering. After all, you deserve beautiful food!
-Melissa
