Raw Vegan Taco Salad with Spicy Chipotle Aioli and Cashew Sour Cream Equipment Blender Food processor Ingredients For the Taco Meat 1 cup sunflower seeds soaked for 2 hours, drained and rinsed 6 sun-dried tomato halves (not the oil soaked type) soaked for 2 hours, drained and rinsed 1 tablespoons Taco Seasoning or store-bought taco seasoning For the Spicy Chipotle Aioli cup raw cashews soaked for 2 hours, drained and rinsed 2 tablespoons water 3 tablespoons lime juice 1 clove garlic teaspoon chipotle powder teaspoon crushed red pepper flakes teaspoon sea salt For the Cashew Sour Cream cup raw cashews soaked for 2 hours, drained and rinsed 3 tablespoons water 1 tablespoon lemon juice tablespoon apple cider vinegar teaspoon sea salt For the Salad 6 cups romaine lettuce shredded (about 1 large head or two small heads) 2 cups red cabbage shredded 1 cup carrots shredded 1 cup tomatoes chopped 1 avocado chopped cup black olives chopped Instructions For the Taco Meat Place the sunflower seeds and sun-dried tomatoes in food processor fitted with an S-blade, along with the taco seasoning
The dressing is self-adherent, so there is no secondary fixation required
Pair it with pointed heels and gold for formal events or galas
"But it has been in my house and every spare minute I've been sewing poppies on." She added: "I'm very proud of all the ladies who have knitted all year round and just kept steadily knitting away, even though it was Easter, summer - not thinking of Remembrance time." Stuart Martin, who helped organise the project, said the idea for the dress originally came about a year ago when a similar one was spotted in Wales
This dressing is also good drizzled on roasted tofu and veggies, poured over silken tofu, or used as a dipping sauce for high-protein noodle salad or shabu shabu
You can also keep any leftovers in the fridge for up to 4 days
