A Tale of Two Taco [Meats]

Baked homemade taco shells = Masa Harina + water

Cultured Cashew Sour Cream = 1 cup raw cashews + water + contents of 1 probiotic capsule + approx 36 hours at room temp

Jackfruit taco meat

Jackfruit taco “meat” preferred by yours truly. Both versions (jackfruit & mushroom-walnut) were seasoned identically:

• 1 tsp granulated garlic

• 2 tbsp dried minced onion

• 1 tsp chili powder

• 1/2 tsp oregano powder

• several turns of your fave black pepper mill

• 1 tsp paprika

• 1 tsp fajita season

• 1 tsp cumin

Mushroom-Walnut taco meat

The Best Vegan Caesar Dressing Ever!

I’ve never been a fan of bean-based dressings but this version takes the cake! It’s rich without being heavy, creamy without added fat, chock full of flavor and lusciously satisfying. I bet it will fool even the most discriminating Caesar fan! Photos forthcoming

The Best Vegan Caesar Dressing Ever!


* 1 cup butter beans

* 1 cup water

* 1/4 cup raw cashews*

* 2 tbsp nutritional yeast

* 2 tbsp white miso paste

* 1 tbsp vegan Worcestershire

* 1 tbsp Dijon mustard

* 3 garlic cloves, peeled

* 1/4 peeled lemon

* 1/8 tsp black pepper


Place all ingredients in high powered blender and process until smooth and creamy

Dressing will thicken slightly in the fridge

*If not using a high powered blender pre-soak cashews 4 or more hours in cold water in the fridge OR 30 min in hot water; drain prior to use

Jackfruit Enchilada Verde with Refried Beans and Cultured Sour Cream Drizzle

At first glance these recipes may appear daunting, but they’re really quite simple and can easily be made over several days. If you don’t want to make your own sour cream and/or refried beans and/or corn tortillas skip ahead the next recipe(s)

Cultured Cashew Sour Cream

Start this recipe at least 2 days in advance


1 cup raw cashews

Distilled water

1 probiotic capsule


1. Soak 1 cup raw cashews in water all day or all night in the fridge

2. Drain, rinse and cover cashews completely with fresh water. Add to blender and process until silky smooth. This may take several minutes depending on your blender. The mixture should be thick while also moving freely in the blender. Vitamin owners often say a pre-sock isn’t necessary but I get better results with the pre-soak than without

3. Pour/scrape cashew cream into a pint mason jar, open probiotic capsule, pour contents onto cashew cream and gently stir to incorporate using a non-metallic utensil

4. Cover lightly — I use a plastic mason jar lid — but don’t seal it completely; set aside on kitchen counter away from cold drafts and leave it be

5. Every 12 hours or so uncover and check progress by giving it a sniff test. The warmer the ambient air the quicker the cream will culture. Cream with thicken as it cultures and will develop a tangy scent.

6. When cream is cultured to your liking close lid tightly and place in fridge. Cream will continue to thicken in the fridge. If it becomes too thick simply thin with a little bit of water

Chunky Refried Beans


Dry pinto beans

Granulated onion

Granulated garlic

Cumin powder


1. Rinse beans well, place in pressure cooker and cover with water, bringing water at least 2 inches over top of the beans

2. Generously sprinkle granulated onion and garlic; lightly sprinkle cumin

3. Close lid, press BEAN button and cook for approx 25 minutes

4. Release pressure fast or slow, your choice. Drain beans being sure to RESERVE some of the cooking liquid just in case

5. Using a potato masher mash beans until desired consistency is reached. If bean mixture it too dry add some of the cooking liquid a tablespoon at a time. Alternately, for a smooth consistency process beans using a stick blender

Jackfruit Enchilada Meat


2 cans young jackfruit packed in water, drained and rinsed

2 small cans or 1 large can green enchilada sauce, divided

Granulated garlic aka garlic powder

Granulated onion aka onion powder

Cumin powder


1. Add jackfruit + 1 cup water to pressure cooker, cook 30 minutes on steam setting

2. Release pressure, drain jackfruit and return to pot. Use an old fashioned potato masher to mash/shred jackfruit until it resembled pulled meat

3. Add 1/4 cup enchilada sauce to shredded meat, stir well to combine

4. Spread jackfruit on baking sheet lined with parchment paper or silicone baking mat, sprinkle with dry spices and bake or air-fry @ 400 degrees until some of the meat begins to brown. Remove from oven and set aside

Oil-free soft corn tortilla

2 cups Masa Harina + 1.5 cups water


1. While jackfruit is steaming combine tortilla ingredients in a large bowl and mix well to combine until dough forms. Cover and set aside for 30 minutes

2. While jackfruit bakes, form and cook tortillas: Using a medium ice cream scoop for uniform size, scoop dough, roll between hands to form a ball, then press between two pieces of plastic wrap using tortilla press or rolling pin

3. Heat skillet over medium heat and cook tortillas one at time for approx 30 seconds on the first side, then 60-90 seconds on the second side. Place cooked tortillas on a kitchen towel and cover with another towel. Repeat until all tortillas are cooked

Assemble & bake enchiladas

1. Preheat oven to 350

2. Spread about 1/2 cup green enchilada sauce on bottom of baking dish. Fill each tortilla with 1/4-1/3 cup jackfruit meat, roll and place seam side down onto baking dish. Pour remaining sauce over enchiladas

3. Bake uncovered 20 minutes or until sauce is hot and bubbly

4. Plate enchiladas, thin a tbsp of sour cream with tsp of water, drizzle on enchiladas and serve with a side of chunky refried beans

Easy Antipasto

Antipasto brought to last night’s local Vegan Society Pot Luck: homemade marinated mushrooms, artichoke hearts, carrots, butter beans + canned black olives over a bed of crisp romaine, drizzled with Balsamic Condimenti

The Basic/Starter recipe shown below works equally well with a variety of veg and is easily tweaked according to taste preferences. I made the marinating brine a bit stronger for the carrots…

Grain-free, gluten-free, low fat, low carb, high protein eggplant lasagna

Grain-free, gluten-free, low fat, low carb, high protein eggplant lasagna


  • 1 batch cheeze filling from Stuffed Shells recipe*
  • 4 cups leftover or freshly made red lentil bolognese*
  • 1 small eggplant, peeled and very thinly sliced
  • 2 onions, thinly sliced


Scatter sliced onion on bottom of small covered baking dish. It will caramelized as it cooks and will keep the lasagna from sticking;

Create layers…

Cover onion with a layer of thinly sliced eggplant;

Spread about 1/2 of the cheeze over the eggplant;

Spread about 1/2 of the bolognese on top of the cheeze;

Add a 2nd layer of eggplant, cheeze and bolognese;

Cover and cook @ 400 degrees for 50 minutes. Remove lid and cook another 10 minutes.

Remove from oven, place on cooling rack, let rest 10-15 minutes prior to serving

Recipe notes

*See cheeze and red lentil bolognese recipes @ http://www.thecleanveganista.com

If using a sauce other than red lentil bolognese be sure to use a very thick one to avoid ending up with an overly wet or soupy lasagna