This blog, Our EverGreen Life, is both a journal of a one-year challenge to improve myself through nutrition and wellness and a service for those who are interested in doing the same. Learning to prepare delicious whole food, plant-based meals and snacks is a big part of my quest. I've invested the resources of my time and a little money to research and develop tasty drinks and dishes, which my family has been willing to test. I'm not sure where this meal came from as I just whipped it up. And even though I was not following someone's recipe, I must have been influenced by the many other chefs I've learned from over the past five years. My wife and son loved this meal and requested that I fix it again. It is my hope that it will give even just one or two readers some ideas that will help make their homes a little more healthy.
•Whole grain tortillas (I used the most healthy store bought brand available to me.)
•Oven roasted potatoes (peeled and diced spuds tossed in a little coconut oil, dill, garlic powder, and salt and then roasted at 420 degrees for 25 minutes)
•Sauteed mushrooms (a twelve ounce package of button mushrooms lightly cooked in 1 Tbsp each of vegan butter, thyme, and garlic plus 1 tsp of sea salt)
•Chickpeas in a taco sauce (I slow cooked my own chickpeas ahead of time and sauteed about 3 cups of them in 1/2 cup of tomato sauce with one Tbsp each of garlic powder, chili powder, cumin, and honey plus one cup of Tofutti, a vegan sour cream).
•Red Mexican Cabbage Salsa (4 cups of chopped red cabbage, 4-5 chopped cherry tomatoes, finely minced cilantro, olive oil, juice of 1/2 of a lime, salt and pepper to taste)
•Creamy Avocado/Cilantro Sauce (1/2 cup of soaked cashews, one large ripe avocado, one bunch of cilantro, 1/2 cup of cashew milk, salt and pepper to taste blended in a Vita Mix)
Prepare the potatoes first. While they're roasting, saute mushrooms and chickpeas as described separately (when they're done heating up, simmer on low). Next, prepare the Red Mexican Cabbage Salsa and the Creamy Avocado/Cilantro Sauce. Put taco fillings in separate serving bowls or creatively combine on one plate as pictured. Serve buffet style topped with the sauce.