Taco Salad!

Ok, so we had a whole bunch of ingredients that we wanted to eat raw.  So we decided to throw together an incredibly easy taco salad.
The base was black beans, baked sweet potatoes and TVP.  You could also use rice or quinoa.

TVP recipe
boil 1 cup of veggie broth or water
then add 1 cup of TVP and turn burner on low
stir in seasonings (we use fajita seasoning, sea salt and chili powder)

Then of course we had our lettuce and our tortilla chips.
For the veggies, we used:
raw chopped purple cabbage
raw shredded carrots
raw parsley
raw diced radishes
(some other great additions could be - tomatoes, onion, cucumbers, bell peppers, really any veggies you have)
For our toppings we used salsa, cashew cheese and sour cream.

Cashew Cheese recipe
Use blender of food processor
1 cup raw cashews
1/2 cup nutritional yeast
dash of sea salt and garlic powder
1 tbsp turmeric
chili powder - optional
BLEND DRY INGREDIENTS
then add
1 cup soy milk
1 tbsp lemon juice
BLEND and SERVE

Sour Cream recipe
1 package of Silken Tofu - firm or extra firm
2-3 tbsp of lemon juice
1 tbsp agave
2 tbsp apple cider vinegar
2 tbsp oil - we used canola
salt to taste
we also added some extra parsley
BLEND and SERVE

We threw it all on a plate and crushed us some AWESOME vegan food!!! ENJOY!!!

Cheese and sour cream

Even Red thought it looked mighty tasty!!!!