Categories: LunchBreak LIVE, VEGAN EATS, Vegan Food Festivals, Vegan Recipes & Food

Farm Fresh Cauliflower Tacos and PlantFest This Sunday! Oh My!

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Published On: March 29, 2019
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Time to get outta town and head to the farm!

Today’s #LunchBreakLIVE guests Gina Bonnos-Lemos, Vegan Nutritionist/Award-winning Author and Plant-based Chef/Cookbook Author, Joni Marie Newman, creating cauliflower cilantro lime sauce tacos from the fruit stand at Tanaka Farms in Orange County, CA. Join us for an informative plant-based cooking demo!

They have some picture perfect vegetables growing at Tanaka Farms!

Joni makes it look easy as she chops up all of the veggies. She says this recipe is great for beginners and for those who like to cook intuitively, customizing their recipes to taste.  Joni shares a very interesting fact about organic produce. They do have pesticides but they are organically approved pesticides. At Tanaka Farms they keep their produce so pure you can eat it right from the field. Gina explains how these tacos are an anti-cancer meal dream come true. The cauliflower, a cruciferous vegetable, has sulforaphane which has anti-cancer benefits. The strawberries have antioxidants and even the cilantro is good for you!

Purple plants are great for fighting cancer!

These tacos are done in no time at all. Gina questions why people don’t just cook plants instead of dead animal carcasses. It can take less time and a person will reap the nutritional benefits! Joni makes the cilantro lime sauce with silken tofu and a blender. Super easy to make. You can also make the base with cashews or garbanzo beans. After the tacos are ready Gina takes a taste, and they are so good they leave her virtually speechless! Get out of the city and come visit Tanaka Farms. Pick some strawberries and get some super fresh produce to make you feel like a million bucks when you eat them. Try Joni’s taco recipe below!

These look like a dream come true for your mouth!

Be sure to join Joni & Gina at the upcoming PlantFest at this farm March 31st. More details on their website www.plantfest.org

Gina and Joni pose with the delicious tacos!

Visit The Tanaka Farms website!

Visit Gina’s “360 Health Connection” website!

Visit Joni’s “Just The Food” Website!

Paige Parsons Roache reports LIVE for JaneUnChained.com

Photos courtesy of Paige Parsons Roache and The “Just The Food” Website.

Joni, Gina, and Paige squeeze in for a picture all healthy smiles!

 

Check out all 10 of Joni’s cookbooks on her website!

Cauliflower Tacos from Tanaka Farms
By Joni Marie Newman
 
For the Cauliflower “Meat”
3 cups finely chopped purple cauliflower (but you can use any color)
1 tablespoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon red chile flakes
1/8 teaspoon chipotle powder, or more if you like it extra spicy
2 tablespoons vegetable oil, for frying (optional, see head note)
1/4 cup diced white or yellow onion
2 tablespoons chopped fresh cilantro
salt and pepper, to taste
 
For The Cilantro Lime Sauce
1 (12 ounce) package soft-silken tofu
3/4 cup mild flavored vegetable oil (I used canola)
1 tablespoon minced garlic
1 tablespoon rice vinegar
1 teaspoon ground mustard seed
1 teaspoon salt (more or less to taste)
1 bunch cilantro (with stems)
2 tablespoons lime juice
 
For the Strawberry Salsa Fresca
2 cups chopped ripe strawberries
2 cups diced Maui Onion
1 cup chopped green onion
1 cup chopped cilantro
2 tablespoons minced garlic
2 tablespoons lime juice
salt, to taste
optional: chopped fresh jalapeno to taste
 
To make the cauliflower: Mix together cauliflower, garlic, cumin, chile flakes, and chipotle powder in a mixing bowl until well combined.
Heat oil in a frying pan over medium high heat.
Add onions to the oil and saute until fragrant and translucent, about 5 minutes.
Add in Cauliflower mixture and continue to cook for about 5 more minutes, or until cauliflower is slightly soft and beginning to brown.
Stir in cilantro and add salt and pepper to taste.
Remove from heat and set aside.
 
For the Cilantro Lime Sauce: Add all ingredients except lime juice and cilantro to a blender and puree until silky smooth. (I love using an immersion blender for this, as it whips it up nicely, is way less messy, and, to be honest, I don’t have an expensive high powered table top blender, so the stick blender has always been my favorite kitchen gadget!) At this point, you have a tasty mayo-like base you can dress up in all sorts of ways…in this case into Cilantro Lime Sauce! Add in the whole bunch of cilantro and lime juice and puree until green and smooth, but make sure there are still specks of cilantro in there. Keep refrigerated in an air-tight container for up to two weeks.
For the Strawberry Salsa Fresca: Add all ingredients to a mixing bowl and mix until well combined. Keep refrigerated in an airtight container until ready to use. Should last up to one week in the refrigerator.
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About the Author: Ellen Dent

An Endless Sea of Vegan Food and Fun Anyone??
A Mother Daughter Duo, Cookin' Veganized Peruvian Food!

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