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AnnMarie’s Taco’s |  Vegetable Day

recipe modified from www.brandnewvegan.com

Makes 4 serving – uses ¼ cup of your daily fruit allowance and 6 oz of your daily vegetable allowance

  • small head of cauliflower or a package of cauliflower rice
  • 6 oz of cremini mushrooms
  • 2 TBSP  of Liquid Aminos
  • 2 TBSP  chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground pepper
  • ¼ tsp salt
  • tomato
  • lettuce
  • green plantain
  • avocado
  • micro-planed garlic to taste
  • salt
  • cilantro (optional)
  • Directions Taco

    • cut plantain with skin on  (the skin falls off after removing from the water)
    • boil until soft
    • put in a food processor until it resembled dough
    • roll a small amount between 2 pieces of parchment paper so it is thin (when working with the plantain it's sticky, so wet your hands and it's easier to work with)
    • remove one layer of parchment paper and cut around a small cereal bowl with a pizza cutter (carefully as to not cut the parchment)
      • cut the parchment to fit over the rack after you've completed your circle cutting (leave at least an inch overlap so u can gently remove when crispy)
    • put it in the oven draped over 2 slats of the oven rack (parchment side to the oven rack)
    • bake until it is crispy


    Directions Guacamole

    • mash avocado
    • add salt & micro-planed garlic to taste
    • add cilantro (optional)
    • mix

    Directions filling

    • preheat oven to 350˚
    • lightly pulse the cauliflower and mushrooms in a food processor until you have a rice like consistency
    • mix cauliflower, mushroom, Liquid Aminos & spices
    • spread mixture onto a parchment lined baking sheet and bake for 30 minutes
    • stir lightly and continue baking for an additional 10-15 minutes
    • fill the taco shell with the filling, add guacamole, tomato, lettuce and enjoy!
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