THAI VEGGIE TAQUITOS with ALMOND SATAY dipping sauce getting me through this hum…
THAI VEGGIE TAQUITOS with ALMOND SATAY dipping sauce getting me through this hump day. This recipe is vegan and paleo and may be the best meal I’ve made in a while…literally everything about this ? Peep my stories for some instruction and I’ll post recipes below. Filled these babies with sautéed ginger/garlic/asparagus/carrots/onion plus cilantro and cashew. Seared them in coconut oil and broiled for a little extra crisp. Made the sauce with @georgiagrinders Almond butter. Topped with cilantro, chopped chilis, scallions, roasted edamame and toasted cashews. I’m still on overdrive getting work done before my trip to NYC but hey, we gotta eat right?! Happy Wednesday loves. ❤️
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TAQUITOS: Warm up tortillas, mix 1.5 cups sautéed veggies with 1/4 cup chopped cashews, salt, red pepper flakes, 1/3 cup cilantro and 2 teaspoons coconut aminos. Fill the tortillas and roll them up! Sear all sides in coconut oil on medium high then broil for crisp. SATAY SAUCE: 1/2 cup coconut milk (full fat), 1/4 cup @georgiagrinders almond butter, 1 tablespoon coconut aminos, 1/3 teaspoon grated ginger, 1/2 small onion grated, 1/2 lime squeezed of juice, 1 teaspoon curry powder, 1/4 teaspoon salt and a pinch of red pepper flakes. Bring to boil over medium heat and stir until thick then remove. •
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