VEGAN TACO RECIPE (oil-free, gluten-free, low-fat, anti-inflammatory) (Snippet 10)

One of our good friends (Luisa) got hit by a taxi while biking so we headed over to her place with a backpack full of delicious vegan food to help out a little–and we decided to film the whole thing to encourage you guys to cook yummy vegan food for your friends and family when they need something healthy to help with the healing process and reduce inflammation ; )

VEGAN TACO RECIPE:

Blue Corn Tortillas:
Buy blue corn masa and make tortillas using directions on masa. Usually just adding water and then rolling into balls and pressing in a tortilla press (or use a rolling pin if you don’t have a press).

Roasted Cauliflower:
2 heads cauliflower chopped
sauce: 2 garlic cloves finely diced, juice of 3 limes, 1 tbsp paprika, cumin, dried cilantro + 1/2 tsp cayenne
Cover cauliflower in sauce then bake in oven for 20-30 min at 425F

Tomato Salsa:
1 ear of corn chopped off cob
1 cup cherry tomato
1 small red onion finely diced
2 cloves garlic finely diced
juice of 2 limes
2 tbsp Apple Cider Vinegar
1 tsp sea salt
1 large bunch cilantro roughly chopped
1 avocado cubed
1 red pepper diced
Mix all ingredients together and let marinate for 1 hour

Poblano Black Beans:
3 inch cube ginger diced
1 red onion diced
2 cloves garlic diced
2 large poblano peppers dried (soak in warm water for 30 minutes then take out seeds and dice)
1 tbsp cumin
2 cans black beans
veggie broth

In a medium saucepan on medium heat add onions (have a small glass of veggie broth on hand and add in tbsp amounts to make sure onions don’t stick). After 5 minutes add garlic, ginger, cumin, and peppers. Cook for another 20 minutes and then blend. Then add 2 cans of black beans (strained).

Enchilada Sauce:
We used this recipe from Oh She Glows but omitted oil http://ohsheglows.com/2016/01/31/enchilada-sauce/

Also cook 2 cups of quinoa to package recommendations. And assemble your own choice of toppings, we had pickled onions, matchstick cut carrots, ground flax and pumpkin seeds, shredded cabbage, alfalfa and mung bean sprouts.
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Music Credits:
Kevin MacLeod “I Knew a Guy”
http://freemusicarchive.org/music/kevin_macleod/jazz_sampler/i_knew_a_guy………………………………………………..
Video Camera: Canon 5D3 with Canon f4 24-105 lens and Leica 35mm Summicron F2 (1970)
Audio: Sennheiser MKE 600
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