A tasty yellow spring “rice”, can be given a mexican or indian flair with just a switch of spices. I imagine if you switch the curry powder for saffron and add olives it becomes “arroz”. Lovely colours too.
Alissa Cohen’s Living on Live Food recipe for Enchilada. I have not tried it but it was requested so hope you like.
This is a variation on Kandace´s gorgeous walnut taco meat. It is perfect for anyone who is feeling nuts and seeds are a little too heavy on their own whether due to taste or like me if you´re trying to slim down ;) Obviously feel free to play with the spice measurements. I LOVE cumin and garlic, so I use tons. I usually use a dash of nama shoyu but I was out today so I used a pinch of salt.
I’m not sure if a similar recipe has been posted here before, but I love making this quick salad and couldn’t help sharing it with everyone!
Not your ordinary taquitos.