I wasn’t planning on doing this recipe as a post, or doing a food post at all, but this was so good. It seemed like it would be a real shame not to share it.
This is a vegan meal. But honestly anyone (who likes taco salad) would enjoy it. So if you’re not vegan, or are nervous about food that is, or are cooking for someone who is, I promise this is not scary. Only awesome.
This salad came into being from a combination of a few differentrecipes floating around the Internet, and some mild improvisation with what I already had in my kitchen.
Ingredients are as follows:
Taco ‘meat’ (This is enough for two people, or one monster salad.)
1/3 cup uncooked truRoots organic sprouted bean trio (from Costco) (Lentils, Adzuki, Mung Beans)
1/4 cup roasted almonds
1/2 teaspoons dried oregano
1/2 teaspoons ground cumin
1/2 teaspoons chili powder
Pinch sea salt, or to taste
1/2 tablespoons extra virgin olive oil
1/4 teaspoon tabasco sauce
Cashew Cream Sauce (This will make much more than you need- very usable leftovers)
1 cup raw cashews
1/2 cup water
juice from 1/2 lemon
1/2 teaspoon apple cider vinegar
1/4 teaspoon chili powder
Cashew Cream Sauce
Soak cashews for 2hrs or even overnight
Add cashews and water to blender, blend until smooth
Add remaining ingredients, blend until fully combined
Note: this is essentially just the ‘savory version’ of a cashew cream sauce, you could use your leftovers on sandwiches, in pasta, other salads… just about anything.
Cook beans/lentils as directed
If you’re feeling ambitious, roast or toast the almonds in your oven, if you’re lazy (as I was) use store-bought roasted almonds
Add almonds and seasonings to blender or food processor, add the cooked beans/lentils (if they’re still a bit damp this is good, if they’re completely dry add a tbsp or two of water), add olive oil and tabasco sauce- pulse. We are not looking to smooth this out too much. I actually enjoyed there being a few larger nut chunks left, but pulse until ingredients are combined and somewhat clumpy/chunky (like taco meat!)
First lay spinach and romaine
Shave carrots into large-ish pieces (the carrots added a nice fresh crunch to the salad), and add
Cut tomato (I opted to leave my tomato in larger slices to keep the fresh tomato clearly separate from the salsa), add
Dole out the taco ‘meat’
Top with salsa
Drizzle or dollop cashew cream sauce
I hope you enjoy this as much as I did. I was actually floored once I dug in. I didn’t have extremely high expectations, and it was so delicious.
Although I have not updated this blog, I have continued (and not missed a day!) on with my 100 Day Project. It’s been interesting. I’ve definitely learned things and improved, but also, in other moments, slacked and put something up a little more hastily than I would have liked. While traveling, in particular, it has been more of a challenge to keep up. Overall though, it has been really fun and exciting to watch this body of work grow. And I’m proud of a lot of it.
It’s Monday again, and there are S~E~V~E~N timelapses posted to my Instagram, which means that the first week of #100timelapses is done!
This is a small chunk out of the final 100, but I am pleased with this achievement even on its own. The fact that I have one week in the books means I’ll be that much more compelled to make sure that there is a second, etc. etc..
It may be cliche, but this really is the best way to reach a goal, not by staring up at the huge mountain ahead, but by focusing on the little, attainable victories that are much closer. By focusing on these achievements your morale will remain higher, the likelihood of you continuing will increase, and the odds of success with that big goal get much better.
I honestly want everyone to do this project. Seriously. Do it. Right now. You can start, it doesn’t matter that you missed the first week.
Pick something you are interested in, literally anything. Doodles, food, collecting rocks… my mom is doing pictures of our dog (#100Gracies), I don’t know- anything. And do it for 100 days. It will be a little injection of something that you enjoy into each day, because let’s face it, there are lots of things we proclaim to enjoy that we somehow never get to doing. Also, you will improve. Whatever that may mean for your thing, you will gain insight after doing it 100 times in a row.
Pep-talk aside, below you’ll find the links to the full screen HD versions of my timelapses from this week.
What’s your project going to be!? I would love to know. 🙂
A couple months ago something called The 100 Day Project came onto my radar via The Great Discontent, which is a pretty neat magazine I follow on Instagram. They, and an artist named Ella Luna, are putting on this particular version of the project, running officially from (today) April 6th to July 14th. However, it should be noted that if you are late to the party you still totally can and should join in!
I love this project because any excuse for ~*~making~*~ is always good. But perhaps more importantly, anything that’s a kick in the pants for actually doing projects is a great thing.
A post shared by Jennifer Buse (@jenniferlbuse) on
I’ll be doing time lapses of all kinds. I’m not putting any restrictions on myself, nor am I making any major requirements for them. These will be chronicled on my Instagram, but I will also be adding high-quality versions to my YouTube, and on some occasions these time lapses may find their way into larger videos, in which case I will not upload them separately, but as a part of the larger project.
This is honestly one of my personal favs, not just because it’s delicious, but it’s pretty easy and quick, and it’s veggies. Anytime veggies can be made more appealing –not that they’re not already, but… it is helpful.
In this post I’m going to:
Include links to the videos (that’s right, plural) I made in regards to this recipe
Give you the information on how to make it
Link back to my original pin for it (originally-originally from a magazine, I think), which is a nice little one-sheet, if you’re into that kind of thing
What you will need:
12 oz cauliflower florets
1/3 c liquid egg whites (2 large)
2/3 c almond meal (You can absolutely make this yourself by grinding almonds in a blend. Warning- it is super loud though.)
1/2 c buffalo sauce (I recommend Frank’s, fantastic flavor, non-scary ingredients)
1 tbsp Mayo
1 tbsp Honey
2 tsp Rice Vinegar
2 tsp Hot Sauce (optional, but encouraged)
salt + pepper (to taste)
Preheat oven to 400 degrees F
Fully coat florets in egg whites.
Original recipe recommends putting egg whites in one bowl, and almond meal in another, and then dipping from one to the other. The problem I’ve found with this is that about half way through the process the almond meal is so… moistened, that it doesn’t really stick anymore. I think it’s better to coat the florets in the egg whites and then sprinkle the almond meal all over them. Up to you though! (OR let me know if you have a better idea!)
Then, place florets on a prepared baking sheet and bake in oven for 20 minutes
I put tin foil in mine to minimize mess.
Meanwhile, prepare the sauce. Combine buffalo sauce, mayo, honey, rice vinegar, salt, and pepper in a large mixing bowl.
After florets have baked for 20 minutes, remove and allow to cool slightly- turn oven up to 450 degrees F
Add florets to the sauce in the mixing bowl and coat completely
Return sauce-covered florets to baking sheet and bake in oven for another 5-7 minutes until crispy and lightly browned
Remove from oven and serve
…but probably wait a bit for them to cool so you don’t seriously burn your mouth
If you’d like to see my misadventures with this recipe ↓ you can do so here:
If you want the quick and dirty video version ↓ you can find that here.
And last but not least, the original pin lives here.
I hope you enjoy- let me know how yours goes, and if you stumble upon any improvements.
I’m making a space for the many interests and passions that haven’t quite found their correct place in my life up to this point, despite my persistent curiosity. This blog will keep me accountable to myself, but also to you, presumed audience, in that it will not only be my obligation to create content, but good content. At the same time, this isn’t my portfolio. These are my ‘field-notes.’ This is for the daily struggle to keep creative aspirations moving forward, not necessarily showcasing perfection.
Lately I’ve been working on developing my time lapse skills. I really want to nail this one down because, one, they’re just so cool, and two, they present an interesting and exciting challenge. Here’s one I captured the other evening, which has a moonrise in it… Very cool. I adore the view I have from my apartment and feel very lucky to have it. This is a view you will be seeing a lot of. So far everything I’ve done has been in aperture priority, sans deflickering in post. I’m probably going to start looking into this v soon, since aperture priority is the most plausible option for me in my current set-up.
(Please watch in HD! 🙂 It will be worth it.)
You’ll likely be seeing a lot of posts with videos, photography, maybe some musings on design (all kinds). Maybe some wellness and food posts- because we all gotta eat, right? If you have an interest in any of these things, this blog might be for you. If you have an interest in the Pacific Northwest, as that is my current homebase, you’ll likely be seeing a lot of that. If you’re looking for a daily nugget of something interesting or random to entertain yourself with, I can definitely give you that.
With some hard work and luck, this blog will take you and I to some awesome places, both figuratively and literally. Hopefully, we’ll get a better sense of where we’re going and what to do once we get there.