I love to have themed dinners on Sunday night if I can pull it off because the kids have so much fun! This past Sunday, we were feeling festive and decided to have a Mexican theme for dinner because my kids wanted tacos. We had so many giggles and fun especially with the Pandora mariachi band music playing in the background. I am sure you can use your imagination! This was such an easy dinner to put together, and the only major prep was making the cashew cheese.
Here is how I made the tacos:
Healthy Taco Night
2014-06-18 20:51:18
Ingredients
- grass fed and finished beef from Grayson Farms, browned
- organic chicken, cooked and shredded
- tomatoes, chopped
- avocados, sliced
- whole collard greens (for the adults to use as "soft taco shells") - use these to make this recipe Gluten-Free
- organic corn taco shells (for the kids)
- cashew cheese (recipe below)
Instructions
- We lined up all of the ingredients and served up some yummy and healthy tacos!
360 Your Life with Brooke Thomas https://360yourlife.com/
Cashew Cheese
2014-06-18 20:55:30
This makes so much cheese that we had leftovers and used it for a vegetable dip and as a spread on wraps and sandwiches the next day. I found this recipe from The Blender Girl, and there are so many different ways to make it! Just choose one that fits your taste buds that day.
Basic Raw Cashew Cheese
- 2 cups raw cashews soaked in filtered water for 2 – 4 hours (soaking is optional)
- 1/4 cup – 1/2 cup filtered water as needed for desired consistency
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup nutritional yeast
- 4 cloves fresh garlic minced
- 1 tsp sea salt
- 1 Tbsp freshly chopped flat leaf parsley (optional)
- I like my cheese the consistency of ricotta. The more water you add, the creamier and thinner the cheese will become. Add less water for a thicker, more rustic cheese.
For a different flavor omit the nutritional yeast, garlic and 1/2 of the lemon juice from the basic recipe and try adding and making
Herb cheese
- 1 chopped green onion
- 1 Tbsp chopped fresh flat leaf parsley
- 1 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh thyme
- 2 Tbsp nutritional yeast flakes
Tomato basil cheese
- 1 tsp organic tomato paste
- 2 cloves fresh garlic
- 4 Tbsp chopped fresh basil
Chili chive cheese
- 1 – 2 Tbsp Chopped Chives
- 1/4 cup nutritional yeast flakes
Chili cheese
- 1 – 2 Tbsp chopped fresh cilantro
- a pinch of red chili flakes or chopped fresh chili
- or
- 1 – 2 Tbsp freshly chopped fresh flat parsley
- 2 chopped green onions
- 1 Tbsp grated lemon zest
- 1/2 tsp ground chipotle or 1/2 finely chopped jalapeno pepper or 1 Serrano chili
Sweet cheese
- 1/4 cup nutritional yeast
- 1 tsp raw agave nectar
Truffle cheese
- 2 tsp truffle oil
- freshly ground pepper
Sesame cheese
- 2 Tbsp sesame oil
- 1 Tbsp tahini paste
Instructions
- Place the cashews, 1/2 of the water, 1/2 of the lemon juice, garlic and sea salt in the food processor and pulse until roughly blended.
- Gradually add in more lemon juice, garlic and salt to taste. I have listed granulated garlic as optional. I find this is a nice touch if you like a garlicky cheese.
Notes
- Tips!
Selecting and storing raw cashews
- “Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in color. Avoid the limp and shriveled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.
360 Your Life with Brooke Thomas https://360yourlife.com/
Leave a Reply