Tacos
You will need to make your flax tacos ahead (makes 8 tacos)
Soak the flaxseed in water for ½ hour while getting the rest of the ingredients ready
- 1 ½ cups of each: freshly ground flax seed, sunflower seeds
- 2 cups water
Meanwhile in your food processor add the following and blend well:
- 2 tomatoes
- ½ cup of each: chopped onion, celery & cabbage
- 1 tsp. of each: curry powder, turmeric, sea salt, garlic
Add the seed mixture, water and all, to the tomato mixture in your food processor and blend until creamy & smooth. Spread onto a Paraflex lined tray (about 1/2 ” thick in 6” circles). Put into your dehydrator for 3-4 hours. When firm, turn onto the fine-mesh screen and dehydrate for another 1-3 hour until crisp. Store in the fridge until ready to use (this will make them flexible so they will bend like a taco)
Seed Cheese
makes 2 cups
For the basic seed cheese recipe put the following in your food processor:
- 1 cup of each: sunflower or pumpkin seeds
- ¼ cup nutritional yeast
- ⅓ cup apple cider vinegar
- 1 cup purple cabbage (diced)
- 1 small beet (or 2 tbps BeetMax powder)
- 1 tsp. of each: garlic powder, paprika & cayenne pepper
Blend well then add for each variety the following and blend again until creamy:
Salad Greens
use the beet tops and stems (or any available greens)
Chop the beet tops and stems then toss with olive oil and lemon juice and season with sea salt & garlic powder.
To assemble: place 1 flax taco flat then layer with a handful of the greens then a scoop of the seed cheese and sprinkle with pine nuts.
