What’s not to love about vegetable tacos?
Tacos are among my favorite meals to make because you can use anything as a base, even left over veggies and whole grains. Especially left over veggies and whole grains! Think bigger than ground beef and pork! Not only does that make the meal quicker and easier it’s super healthy. This week I had some cooked farro and roasted turnips and parsnips I wanted to turn into something and decided it was vegetable tacos time.
Get to know farro
Farro is an ancient grain, cooked similar to spelt or quinoa, and has a hearty nutty flavor. It’s high in fiber and protein and rich in B vitamins and magnesium. (If you want to learn more about this good-for-you grain, this Healthline article has some interesting facts.) Here, I pair it with parsnips and turnips, root vegetables in the same family as carrots. Besides the nutrition you get from the farro, parsnips have a ton of potassium, vitamin C, and may protect you against heart disease and cancer. And turnips are high in anti-oxidants, aid in digestion, are high in fiber, and are great for bone health.
Want to try more farro recipes? Check out this Butternut Farrotto, (risotto made with farro).
I also used macerated kale instead of lettuce and cashew sauce instead of cheese. Kale is full of iron, Vitamin K and A, powerful anti-oxidants and calcium. In addition, it’s a great detox food and liver cleanser, so feel guilt free about the Tecates that should accompany these tacos. And don’t forget, kale is among our 10 Best Foods for Women. Cashews are great for heart and bone health and one of the most widely known rainforest aphrodisiacs AND happen to make excellent and surprisingly easy to make cheese substitutes for anyone who’s a little dairy sensitive. Like all nuts, cashews have a great history as an aphrodisiac.
Chef’s tip for making the best vegetable tacos
Use any kind of tortillas you like, they’ll all be delicious with this recipe for vegetable tacos. Add some homemade margaritas and you’re golden.
Kale and roasted vegetable tacos with farro and cashew cheese
- 2 cups of kale
- 1/4 cup chopped yellow onion
- 1 tbsp olive oil
- coconut oil spray
- 1/2 15-oz can organic black beans
- 1 cup cooked farro
- 1 cup of peeled and chopped pan or oven roasted parsnips turnips
- your choice of tortillas
- 1 cup raw cashews
- 1 1/2 cups water
- 1/4 cup nutritional yeast
- salt to taste
- Wash the kale and rip into small pieces and put in medium mixing bowl.
- Add olive oil and make sure all the leaves are coated and massage until soft.
- Drain and rinse beans, add to kale and set aside.
- Peel and chop one medium sized parsnip and turnip.
- Coat with a little olive oil and salt and roast at 350 until al dente.
- Sautee the chopped onion in a little coconut oil until almost brown.
- Add farro and root vegetables and sautee until warm.
- In a seperate pan, spray with coconut oil spray and heat up the tortillas until slightly crisp.
- Layer the raw mascerated kale and black beans on top of the tortillas
- Add the farro and vegetable mix,
- Top with the cashew cream sauce.
For the cashew cheese cream sauce:
- Soak one cup of raw cashews in a 1 1/2 cups of water for at least 3-4 hours
- When they're done soaking dump them and the water into a blender and add the nutritional yeast and desired salt and seasoning.
- To make the sauce thicker add more nutritional yeast, to thin out add more water.
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