It was only a matter of time before I blogged about a recipe from a vegan mofo post as I have been
bookmarking so many new recipes,so many great ideas!
These are delicious, and I love the idea of quinoa in tacos so much more nutritious than my previous tacos. I loved the cashew cheese too. Really need to make cashew cheese more often.
Seven layer tacos Ok so technically six, since I omitted the olives.
- jalapeno beans
- salsa spiced quinoa
- noocho cheese sauce
- chopped lettuce and scallions
- chopped tomatoes
- cubed avocado
jalapeno soaked olives
Base layer – canned pinto beans (drained) and chopped jalapeno: 2 cans beans and 2 seeded jalapenos, processed in food processor to a blend of chunky/creamy. I also fried this for a few minutes so it was warm and used chilli flakes.
Second layer – salsa spiced quinoa – quinoa cooked with dried and powdered “salsa flavors” added to the water: I used 1 cup quinoa to 1 1/2 cups vegetable broth, I added 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, 2 teaspoons chili flakes, 1 teaspoon chili powder, bring to boil then simmer 25 minutes.
Third layer – noocho cheese sauce / dip. Recipe follows.
Fourth through seventh layers – layer the lettuce and scallions, then tomato, then avocado, then olives.
This noocho cheese has gained notoriety as well – it is a favorite in our house and many others. A perfect blend of spicy heat, a subtle buttery sweet from cashews, and the cheesy nutritional yeast – my cravings for this border on obsessive.
noocho cheese saucevegan, gluten free, dairy free
1 cup raw cashews, soaked
juice of 1 lemon
2 tablespoons Tabasco sauce (we used less as we are wusses when it comes to heat)
1/3 to 1/2 cup water
1 garlic clove, finely minced
1/3 cup nutritional yeast
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon onion powder
Begin with soaked cashews – process alone to an almost creamy consistency. Add lemon juice, Tabasco and a couple tablespoons of the water – continue processing until smooth. While processing, add garlic, nutritional yeast, paprika, chili and onion powders, stopping to scrape sides. Add water until desired consistency is reached – more water for sauce, less for dip.