Mexi-Coleslaw, Spicy Sunflower 'TVP', and Taco Salad!

I am so excited about the recipes in todays post. I'm also really excited that I have enough leftovers to eat this  for the rest of the week.

Not only do I love a good taco salad, I'm having an official affair with this Mexi-Coleslaw. If you're looking for a good side dish to bring to a Summer BBQ or potluck then let it be this Coleslaw. You can eat it on its own, dress it up with your protein of choice, put it in a wrap or a burrito -  just be prepared to share because it has some serious star quality! 

Important Note About the Following Recipes

There's two recipes in todays post - and while it may seem like a lot of information, if you're patient enough and read through each one (following the **asterisks for special attention) then you can't go wrong! While it is fairly detailed, I promise you it's simple too. 

Ultimately you'll end up with one heck of a plate of food!

Now lets get into the kitchen, shall we?...

Mexi-Coleslaw

This makes roughly 3 to 4 servings

Step 1.

Creamy Cilantro-Lime Dressing

3/4 c AtV Sour Cream

3 Tbsp Lime Juice

2 Tbsp Lemon Juice

1 Tbsp Onion powder

1/2 tsp Garlic Granules 

Chipotle powder //or// Cayenne powder to taste

3 heaping Tbsp Cilantro - minced

1 heaping Tbsp fresh Chive - minced

Sea Salt to Taste

Mix/whisk all of the above together evenly - set aside and move on to the next step.

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Step 2.

Mexi-Slaw Mix

1 & 1/2 c packed Shredded Cabbage

3/4 c Red Bell Pepper - finely chopped

1/4 c Chive //or// Green Onion - thinly sliced/minced

Combine all of the above in a large mixing bowl...

Add your Creamy Cilantro-Lime Dressing to your veggies...

Evenly mix together!

So good!

Okay, pull yourself together, focus, and move onto the next step if you're making my taco salad. If you're not, then go ahead an enjoy a big heaping bowl full of this amazing slaw right now.

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Now lets make some Seasoned Taco...er, "meat"? 

 I'd actually prefer to call this "Mock TVP", since it has a similar texture to real TVP - and I've never ever ever been a fan of fake vegan meat. This stuff is way better!

Raw Vegan Taco "TVP"

This recipe is basically a lower fat version of my Cashew TVP originally posted here.

Store this Taco TVP in an air tight container in your fridge. It should keep for up to 2 weeks - if you haven't eaten it all up before then.

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**1 c Sunflower Seeds - covered in water and soaked for 3-4 hours.

**Your soaked Sunflower seeds will expand to equal 1 and 1/2 cups after soaking them - this is good! You want to use all of your soaked seeds for this recipe.

**Drain all of the liquid from your soaked sunflower seeds and place them into your food processor...

Add the following ingredients into your food processor with your Sunflower Seeds:

2 Tbsp Taco Seasoning

1 Tbsp Onion powder

1 Tbsp Nutritional yeast

2 tsp Date Paste

3/4 tsp Paprika

1/2 tsp Garlic Granules

1/2 tsp ground Cumin 

1/4 tsp Chipotle powder //or// Cayenne powder

Sea Salt to Taste

Pulse/Chop all of the above in your Food Processor until evenly mixed and chopped. 

Your finished product will look like this:

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Lets make this post complete and have a Taco Salad!

Assembling your AtV Taco Salad

You definitely don't have to make your salad exactly like mine - no rules here, only suggestions. 

*Layer the bottom of a plate or shallow bowl with your leafy green of choice (I used my own organically grown Spinach from my bucket garden)

*Layer your Mexi-Coleslaw onto your leafy greens

*Layer fresh Corn Kernels (frozen is fine too)

*Layer your Taco TVP

*Layer thinly sliced cherry Tomatoes tossed with Chive and Cilantro

*Lime Wedges to finish...

So pretty!

I can barely stand it any longer...thank goodness it's dinner time!

Hope you're having a wonderful week so far. I'll see you all back here on Friday for a fun finish to the week:

Mocktails and Appetizers anyone?

xoxo,

Sarahfae - AtV