Green Tacos


You can’t beat collard greens for a mild tasting yet hardy green.  Unfortunately unless you grow it (which is as easy as growing spinach or kale) you are unlikely to be able to indulge in this divine leafy veg.  Substitute for green kale or perhaps savoy cabbage.  Without further ado behold the Green Taco recipe:


10-15 collard leaves or sub as mentioned above

Hemp cilantro lime sauce:
-1/4 cup olive oil + 1/4 cup grape seed oil
-generous 1/2 cup hemp seeds
-juice of 1 lime
-handful of fresh cilantro
-pinch of sea salt
Whaz that all up in a Nutri-Bullet or other strong blender until smooth and creamy

Taco “meat”
-1 head Veronica Romanesco Broccoli aka Broccoflower aka Roman Cauliflower
-2 Tofurkey Italian sausages or like brand.
-1 organic yam cubed
-1 small yellow onion diced
-2 cloves minced garlic
-1/2 tsp taco seasoning or mixture of chili powder salt and pinch of cayenne
-1/4 tsp cumin
-salt and pepper to taste
-1/2 cup organic corn
Parboil bite-sized pieces of Romanesco in salted water.  Drain and set aside.  Slice sausages length-wise then halve gain and chop.  Pan fry in a small amount oil on medium high heat in medium skillet till slightly crisp then set aside. Pan fry yams in same pan as evicted sausage.  You will not need to add anymore oil.  Add onions and garlic to yams once they are slightly soft.  Add all spices and finish with corn once everything is nicely coated.

Bean Mash

My chosen mix of beans is black and pintos.  I cheated and had some left overs on hand which were seasoned with chill powder, cumin and salt then mashed.  You could used a can of refried pintos if you don’t want to bother with making your own delicious bean mix.  I added home made raw vegan mayo to this mix too.  It was pretty amazing in the tacos.  Much better than the bean dip I had originally intended it for.

Here is the recipe from the genius who calls herself the BLENDER GIRL

Raw Vegan Mayo:
1/4 cup (60ml) filtered water
1/4 cup (60ml) extra-virgin olive oil
1 cup (140g) raw unsalted cashews, soaked for 2 hours ​or quick soaked by brining to a boil for 1 minute then let sit for 5, you will see they are all plump and soft and ready for blending
1/4 cup (30g) raw cauliflower florets
3 tablespoons fresh lemon juice
1 1/4 teaspoons prepared yellow mustard
1 teaspoon coconut sugar (or other sweetener)
1 teaspoon apple cider vinegar
1/4 teaspoon Celtic sea salt
Drain the soaked cashews, and discard the soaking liquid.
Throw all of the ingredients into your blender, and blast on high for 30 to 60 seconds, until smooth and creamy.
Transfer the mixture to a sealed container. It will keep for 2 to 3 days.

To assemble:

Take your collard, smear it with beans add a heap or taco “meat” garnish with lettuce and sauce it up with your hemp lime cilantro and some hot sauce.  Kind of an intimidating looking recipe but if you make the mayo ahead for other uses like coleslaw or whatever else ones uses mayo and make the beans a day ahead and have some of it on crackers then its not so bad.  And now you have a glimpse into how my food week kind of looks like.  🙂

Here is Veronica R.  She’s a beauty who looks like she came from the sea with her perfect example of the Fibonacci Sequence and tastes like a cross between broccoli and cauliflower.  You can sub with cauliflower if you can’t find her.

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