I think that the best food can be found inside of a taco. There are so many varieties of tacos, and they can be tossed together quickly with whatever ingredients you have on hand. Since going gluten free, corn tortillas have been essential to my feeling that I can still love food without being deprived. Staying with my main theme of trying to fit as much nutrition into a square inch as possible, I have combined cauliflower, sweet potatoes and brussel sprouts for a delicious and filling taco base. We have spiced it with with garlic, smoked paprika, chipotle and the best fats–avocado and cashews. I had no idea how they were going to turn out, but seriously, these tacos bring the flavor. More….
Not everyone in my family is on board with the plant based, gluten free, healthy diet. Accordingly, when we make food, we often have to make it healthy without sacrificing taste. This Chipotle Cashew Dip is the best! Recently, I had an informal get together with friends, and I made this dip. No one knew that it was vegan, gluten free and dairy free–all they knew was that they kept coming back for that tangy spicy flavor. The ultimate compliment? Asking for the recipe. This is a quick dish to make. Serve with tortilla chips or raw vegetables.