Kale and roasted vegetable tacos with farro and cashew cheese
Roasted parsnip and turnip tacos with kale, black beans, farro, and cashew cheese sauce
- 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.