[ad_1]
[ad_2]
Hi everyone,
tacos are one of my favorite things to eat, and I love then with a passion! Here is my Asian fusion version of the traditional taco that is altogether refreshing, healthy and simply delicious. By using Asian ingredients and spices to give this dish an edge, I am putting my personal touch on these mouth-watering tacos. (Recipe below)
FACEBOOK:
https://www.facebook.com/LuminousLivingWIthCarol
INSTAGRAM:
https://www.instagram.com/luminouslivingwithcarol/
Please subscribe if you liked this video!
XOXO
Carol
Ingredients for Pesto Sauce:
1 cup of steamed butternut squash (cubed)
½ cup of steamed sweet potato
½ cup of cooked corn
½ cup of cooked zucchini (7 slices)
4 cloves of raw minced garlic
1.5 teaspoons of Thai green curry paste
1 tablespoon of nutritional yeast
1 teaspoon of garlic salt
1 tablespoon of fresh lime juice
5 large basil leaves
4 stalks of chopped cilantro
Ingredients for Topping:
2 cups of spinach
5 crimini mushrooms, sliced
1 cup of vegetable broth
Other Ingredients:
Gluten free brown rice spaghetti (Tinkyada brand)
Directions:
1. To make the sauce, place all ingredients in a food processor and blend until everything is finely blended into a creamy sauce.
2. Cook gluten free spaghetti in salted water according to package instructions.
3. To make the topping for the dish, boil spinach and button mushrooms for 3-4 mins in vegetable broth until cooked. Remove spinach and button mushrooms from vegetable stock and place aside.
4. Toss the cooked pasta into the creamy sauce, and top with the spinach and button mushrooms. Serve.
For business inquiries only, please e-mail: [email protected]
