♫♥♪ Sometimes you feel like a nut, sometimes you don’t . ♫♥♪
RECIPE for Tacos
Four organic spinach taco wraps
2 cups of spinach
One very large butternut squash
One medium onion
One tablespoon of curry
One package of Daiya veggie mozzarella cheese
1/2 cup of nutritional yeast
Two tablespoon of olive or coconut oil
Pinch of salt
A couple of shakes of Spike or salt free Mrs. Dash
1/2 teaspoon of coriander
One Tablespoon of butter or gee.
Cut up butternut squash in cubes and boil. When ready, rinse and put to the side. In the same pan, add the oil and cut up (in tiny slices) of onion. Saute’ the onion until golden brown, then add the cooked butternut squash. Add curry, all spices, nutritional yeast and butter/ or gee. Heat on very low and stir for just a few minutes.
While that is warming , lay out the spinach veggie wraps on a flat pan. Place a few pieces of spinach on each tortilla, then top with the Daiya cheese. Place in broiler just until cheese melts. And while demonstrating, be sure to get your foot in the photograph…haha ! Just kidding. 🙂
Take taco shell from the broiler, and add butternut squash. Top with pineapple/mango salsa and thai cashews (optional) . You can also serve this as a flat tortilla.
Recipe for Lavendar Buffalo Bites
One head of purple cauliflower
One cup of Garbanzo Bean flour
One cup of rice or almond milk
One bottle of Bella ‘s Buffalo Sauce ( can be purchased at Whole Foods)
One teaspoon of butter or gee.
One teaspoon of garlic powder and a pinch of salt.
Pre-heat oven to 450.
Cut up cauliflower into floret size pieces. Set aside. In a bowl, mix flour, milk, garlic and salt. Mix until smooth. Add the cauliflower florets into the mixture. Then place into a greased baking pan. Bake in oven for about 18 minutes. Remove from oven then add the mixture of butter and buffalo sauce to the cauliflower. Place back in the oven for up to 10 minutes or when sizzling golden. This is served with celery and a coconut cream ranch dressing.
As always, cook with your favorite jams and love,