25 minute prep | 35 minute cook | makes about 30 crisps
For Potato Crisps
- 2 russet potatoes, unpeeled, sliced into 1/4 inch rounds
- 1 tablespoon grapeseed oil
- sea salt and fresh ground pepper
For Walnut Taco Meat
- 1 cup walnuts, toasted, if preferred
- 1 tablespoon olive oil
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
Cashew Sour Cream
- 1 cup of cashews soaked overnight
- 1/2 cup to 1 cup water, depending on desired thickness
- 2 teaspoons fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon plus 1/8 teaspoon sea salt, or to taste
- 1/2 cup to 3/4 cup salsa
- 2 to 3 green onions, thinly sliced
- freshly ground black pepper
To make the Potato Crisps: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper. Place the potato slices in a single layer on the baking sheet and drizzle them with grapeseed oil. Rub the potatoes to disperse the oil evenly. Sprinkle the potatoes generously with salt and pepper.
Roast the potatoes for 30 to 35 minutes, flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 minutes before assembling.
To make the Walnut Taco Meat: In a small food processor, combine all ingredients and process into a fine crumble.
To make the Cashew Sour Cream: drain and rinse the cashews, then add them to a blender with the rest of the ingredients and blend on high until smooth.
To assemble, top each potato slice with 1 teaspoon of the Cashew Sour Cream, followed by about 1 teaspoon each of the walnut taco meat, salsa, and green onions, in that order. Garnish with pepper and serve.
Source from: Liddon, Angela. “Taco Fiesta Potato Crisps.” The Oh She Glows Cookbook.
10 minute prep/cook
- 1 cup peeled and diced cucumber
- 2 cups diced cantaloupe
- 1/2 medium jalapeño, seeded and diced
- 4 or 5 fresh mint leaves, thinly sliced
- handful of fresh cilantro, chopped
- 1 tbsp avocado oil
- 2 tbsp freshly squeezed lime juice
- 1 tsp agave nectar
- sea salt and black pepper to taste
Toss together all ingredients and serve.
Sourced from: Brazier, Brendan. “Cucumber, Papaya and Melon Salsa.” Thrive Energy Cookbook.
10 minute prep/cook
- 1 1/2 tablespoons olive oil
- 1 small shallot, finely diced
- 1 clove of garlic, minced
- 1 teaspoon sea salt
- 12 ounces of soft tofu
- 2 cups cilantro leaves
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons freshly squeezed lime juice
Combine all ingredients in a food processor. Process until smooth.
Sourced from: Sass, Lorna. “Silken Cilantro Sauce.” The New Vegan Cookbook.
15 minute prep/cook
- 4 cups chopped kale
- sesame oil
- 1/2 cup sesame seeds
- pinch of sea salt
Preheat the oven to 375 degrees.
Spread chopped kale on a baking sheet. Drizzle with sesame oil, moving the kale around to ensure each piece is coated thoroughly. Sprinkle with sesame seeds and a pinch of sea salt.
Bake until kale is crispy, about 10 minutes.
20 minute prep
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1/2 to 1 teaspoon kosher salt
- 1/2 teaspoon cumin
- 2 to 3 tablespoons black bean juice
- 8 cloves of roasted garlic
- 15 oz garbanzo beans, drained and rinsed
- paprika to taste
Combine tahini and lemon juice in food processor. Process for 1 to 2 minutes.
Add olive oil, minced garlic, cumin and salt. Process for another minute.
Add half the chickpeas, process for one minute. Then add the other half and process for another minute.
Slowly add black bean juice until the consistency is correct. Then add paprika to taste.