Zucchini and mushroom tacos with vegan caesar dressing

taco 2

These tacos a little spin on a classic salad and delicious taco. Enjoy loaded with salad greens, grated carrot, onion and a squirt of lime.

Ingredients: (makes 2 tacos)

  • 2 tortillas of your choice
  • 1/2 a zucchini cut into chunky spears
  • 8 mushrooms
  • 1 tablespoon of lime juice
  • 1 teaspoon of chili powder
  • 1 carrot, cut into thin spears or grated
  • 4 inch piece of cucumber, cut into spears
  • A big handful of salad greens
  • Sliced red onion or green onions
  • 1/2 an avocado
  • A wedge of lime
  • **2 tablespoon of vegan caesar dressing (see recipe below)

In a pan add the zucchini and mushroom and chili powered and steam fry for 4 minutes by adding a splash of water. When the vegetables are tender but not mushy add the lime juice and remove from heat.

Lay out your tortillas and smother generously with the caesar dressing. Add a handful of salad greens, the cooked veggies, the grated carrot and the sliced avocado. Garnish with a squirt of lime and enjoy!

For the caesar dressing:

  • 1/2 a cup of raw sunflower seeds (soaked for a creamier dressing)
  • 1 clove of garlic
  • Juice from 1 lemon
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of Braggs liquid seasoning (or soy sauce)
  • 1/4 of a cup of almond milk (or other non-dairy milk)
  • A pinch of salt
  • A pinch of sugar

**Optional:

  • 1 teaspoon of wholegrain mustard
  • 1 tablespoon of nutritional yeast

In a food processor blend the sunflower seeds for about 2 minutes. If you choose to soak your sunflower seeds they will blend a lot easier and into a creamier dressing. I soaked mine for an hour and they were perfect!  Add the lemon juice, almond milk, vinegar and Braggs and blend until combined. Add the garlic, salt and sugar and blend until the dressing has a smooth consistency.

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The best and easiest vegan chipotle dressing EVER!

dressing

Your new favorite salad dressing is here! No more expensive cashews, no more overnight soaking and no added oil! That’s my kind of dressing! I’ve been on a plant-based whole foods diet for almost two months now and I feel great! My experiences with it have been fantastic, however so many recipes call for expensive ingredients and overnight preparation. I love cashews and if I could afford them I would buy them a lot more, but there are great and delicious alternatives out there at a fraction of the cost! (Trader Joe’s sunflower seeds are less that $2)

This dressing has blown me away and it is definitely my go-to salad dressing from now on.

Ingredients:

  • 1/2 a cup of raw sunflower seeds
  • 1 clove of garlic
  • Juice from 1 lime (or lemon)
  • *2 chipotle peppers (in adobe sauce)
  • 1 tablespoon of tahini
  • 1/4 of a cup of almond milk (or other non-dairy milk)
  • 1/4 to 1/2 a cup of water
  • A pinch of salt
  • A pinch of sugar

*I like my dressing spicy, use less if you wish for a milder dressing. In my opinion though, the tangy lemon juice really helps to cut through the spice.

In a food processor blend the sunflower seeds for about 2 minutes. You want them to be in a fine powder, at the stage right before they turn into sunflower seed butter. Add the lemon juice and almond milk and blend until combined. Add the peppers, tahini, salt and sugar and blend until the dressing has a smooth consistency. Now here is where you decided how thick you want your dressing. For a dip like consistency you may not need to add any water, but for a dressing I usually add about 1/4 of a cup of water, maybe a splash more.

Store in the refrigerator in a sealed jar/container.

This tastes great in a tortilla wrap with arugula, lettuce, carrots, celery and cucumber and would be so great in vegan Baja style tacos (recipe coming soon I think!). Yum