Roasted Cauliflower Tacos!

Ingredients

2 tsp chili powder
1 tsp cumin
1 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp salt
1/2 tsp ground pepper
1/3 cup oil with a high smoke point (I use avocado oil)
1 cauliflower head (4 cups florets)

Instructions

Mix all spices together with oil (add more oil if needed). Once mixed, cover the cauliflower with it.
Place the cauliflower on a parchment-lined baking sheet and roast at 450 for 20 minutes.
Cook tortillas or warm-up premade ones. Add the cauliflower and your favorite toppings and enjoy!

credits go to @mimtanie on Instagram

https://www.instagram.com/p/CBrr3M3pJwv/?utm_source=ig_web_copy_link

Comments

Vegan Pecan Pie!

Crust: 1½ cup almond flour (half almond half oat flour) 6 Tbsp pecan butter 1 Tbsp maple syrup pinch of sea salt Filling: 1 cup KoRo pecan butter 1 cup date syrup ½ cup of soy milk ⅓ cup flax meal 2 Tbsp cornstarch 1 tsp vanilla extract/powder 2 cups KoRo pecans, chopped Topping: 1 cup KoRo pecans Instructions 1. Place the crust ingredients into a bowl and mix well with a spoon or your hands until you have a sticky dough. Grease a pie tin and place the dough inside. Press down evenly with your fingers and up on the sides of the tin. Set aside and prepare the filling. 2. Preheat your oven to 175°C/350°F. 3. Add all ingredients, except for the pecans, into a bowl and whisk to combine. Add in the pecan pieces and stir until combined. Pour the pecan mixture on top of the crust and spread evenly. Place your remaining pecans on top in a decorative manner and place it into the oven. 4.Bake at 175°C/350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil. 5. O

Vegan Chickpea Wraps!

Ingredients:⁣ 1 can chickpeas, rinsed & drained⁣ 2 ripe tomatoes, cubed⁣ 1 small cucumber, cubed⁣ 2 tbsp chives, chiseled⁣ 3 tbsp soy yogurt⁣ 1/4 tsp salt⁣ 1 tsp dijon mustard⁣ 1 tsp paprika⁣ 1 tbsp nutritional yeast⁣ pepper Instructions 1. rinse & drained the chickpeas (if you want better digestion, you can peel off the skin but that’s an extra 10 minutes!)⁣ 2. flake them with a fork (or clean hands)⁣ 3. add veggies and mix.⁣ 4. add spices and yogurt and mix again⁣ 5. set in the fridge for about 15 minutes so the flavor gets together⁣ Wrap Recipe ⁣ 1 cup all-purpose flour⁣ 1 tbsp olive oil⁣ 1/4 tsp salt⁣ 1/4 cup water⁣ Instructions ⁣ simply mix & kneed with one hand until a dough super elastic form. Adjust flour/water. Set 10 minutes. Then divide in 2 and roll out in very thin wrap (use flour to prevent sticking). Cook 2 minutes each side on a hot pan. Keep in a clean dishtowel. ⁣ Use right away or damp the towel with water and microwave 20 sec to make soft again!⁣ Here

Shrimp Tacos!

Ingredients 2 cups raw shrimp⠀ 1 red pepper, sliced⠀ 1 yellow pepper, sliced⠀ 1 green pepper, sliced⠀ 1 red onion, sliced⠀ red chili, chopped⠀ 3tbsp olive oil⠀ 1tbsp smoked paprika⠀ 1tsp salt⠀ 1tsp cumin⠀ 1tsp garlic powder⠀ 1tsp chili powder⠀ 6 mini tortilla wraps⠀ For the avocado salsa: 2 avocados (sliced), small bunch chopped coriander, pinch salt, juice 1 lime⠀ extras: coriander, extra paprika, lime wedges, and greek yogurt⠀ How You Make It:⠀ Instructions Preheat the oven to 200c.⠀ Place the peppers, onion, and chili on a baking tray. Drizzle over the oil and sprinkle on the paprika, cumin, garlic powder, and chili. Toss to coat then cook for 20 minutes.⠀ Turn the oven to grill and add the prawns to the baking tray along with the tortilla wraps. Grill until the prawns are cooked through and the tortillas are warm.⠀ To make the avocado salsa, just combine the lime juice, avocado, salt, and coriander.⠀ Serve the wraps up with extra coriander, greek yogurt, and lime, if you like. cre

Zoey Eats

Search This Blog