Avocado and Black Bean Tortas

Can I make you a sandwich? A really really yummy sandwich? If you say yes...I will make you this avocado and black bean torta. It is absolutely delicious and I have no doubt that you will love it! This is for anyone and everyone, vegan or not! This fills your protein needs, has lots of fiber and is full of flavor...wonderful flavor, and texture. Now without further ado, let's eat...

Avocado and Black Bean Tortas

Ingredients

• 1 1/2 cup thinly shredded green cabbage
• 1 large ripe tomato, seeded and chopped
• 2 large radishes, thinly sliced
• red onion, a few thinly sliced pieces
• 1 can (15oz) refried black beans, warmed or at room temp
• 1 or 2 avocados, pitted, peeled and sliced
• sriracha cashew cream or cilantro lime cashew 'sour cream', as spread 
• 3 crusty or soft sandwich rolls, split (I used telera)
• 1 - 2 limes
• hot pepper sauce, as garnish, optional

Prepare your veggies and beans. Slice your bread and remove some of the soft bread from the inside of the top slice, making a slightly hollow area for the sandwich filling (this is optional depending on what your rolls are like, you be the judge, I removed a small amount from mine).

Spread a good amount of the refried black beans over the bottom half of each roll. Top with avocado, radishes, red onion and cabbage. Spread your condiment of choice on the top portion. Squeeze some lime over the bottom portion and cover with the top half of the rolls. Serve immediately, or wrap and pack to go (if you can get out of the door without eating them). Makes three sandwiches.

Notes:

Alternately, you could make this like the original recipe and combine the cabbage, tomato, radish and red onion in a medium sized bowl. Squeeze the lime juice on top and add a teaspoon or so hot sauce of choice mixing well to coat. Layer as above with beans, avocado, veggie mixture and some condiment of choice.

Options for those who are eating gluten free. Turn this recipe into tacos using corn tortillas or use gluten free bread of choice.

I highly recommend getting into the habit of making your own spreads but if you happen to be allergic to nuts or just don't have the time to make your own, you can just as easily use 1/4 - 1/2 cup veganaise and add a little sriracha, about 1 teaspoon at a time, until your desired flavor/heat is reached.

Enjoy to the fullest!

Inspired by this recipe from William Sonoma

Raw Taco Salad + Nut Meat + Cilantro Lime 'Sour Cream'

I'm in love with this raw nut meat and have been wanting to try it for awhile. I ran across a recipe from Rawified for 'Raw Nut Meat' and immediately agreed with the use of mushrooms in the nut meat and knew this would be a winner. Since becoming a vegan, mushrooms were the replacement for meats in most meals because of their wonderful meatiness, and they are so earthy...I just love them. But if your not into mushrooms, don't fear because this will still work great for you as you can't taste them at all. One of the reasons I love the addition of mushrooms in the nut meat is to help make a good serving size without too much fat. Although it's good fat, too much is too much. It made perfect sense to me that they should be a key ingredient in raw nut meat. Mushrooms are full of goodness, same as the walnuts used in this recipe. This mixture is full of omega's, protein, healthy fats and trace minerals from the mushrooms such as selenium. This was just delicious, clean and simple just the way I like my foods. The nut meat is definitely a keeper for my life as a vegan as well as this colorful salad. Goodness everywhere on my plate.

Let's begin with the nut meat as it is the true feature here...

Raw Nut Meat

Ingredients

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon nama shoyu or tamari
• 2 teaspoons cumin
• 1/8 teaspoon chipotle powder or cayenne

Place ingredients in food processor and pulse until coarse and chunky, don't over blend or it will become a spread, pate like consistency.

Serves two.

That's it...so easy and so good! 

I know you will love it as much as I do. Now for some added extras to top things off. It's based off a basic cashew sour cream with wonderful added flavors of lime and cilantro...a great accompaniment to this salad. 

Lime Cilantro 'Sour Cream'

Ingredients

• 1/2 cup cashews, soaked for 2 - 3 hours 
• 1/4 cup water, give or take
• 1 small lime, squeezed
• 1 teaspoon apple cider vinegar
• 1 clove garlic
• few sprigs cilantro
• pinch of mineral salt

Soak your cashews in at least 1 cup water for 2 - 3 hours. Drain well. 

Add ingredients to blender or food processor, blend/process, scraping down the sides every now and then until smooth. Add extra water 1 tablespoon at a time if needed. For thicker cream use less water, for thinner use more. I found that I needed to add more water to get to my consistency. Add a dollop or thin enough to add a good drizzle over the whole salad.

Now on to build our taco salad... 

Raw Taco Salad

Ingredients

• romaine lettuce, chopped
• handful grape tomatoes, halved
• bell peppers (any color), diced
• scallions, thinly sliced
• cilantro, chopped
• pepitas, to garnish
• lime wedges, to serve
• sliced avocado, to serve
• Nut meat (recipe above)
• Lime Cilantro Sour Cream (recipe above) or Basic Cashew Sour Cream (shown)

Use as much as you like of anything or feel free to add other ingredients like fresh corn, sliced jalapenos, etc. Serve with a few juicy limes as your dressing.

Add a dollop of cream or a drizzle depending on how thick/thin your cream is.

It was a fairly simple salad that will leave you feeling fresh and satisfied!

Enjoy!