All Photos © Christine Elise McCarthy 2014
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Hey, everybody! DDD #14 is up!
My Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado!
And I offer my rebuttal to the slut shaming I experienced Wednesday for referencing my #BOOBS. Apparently, the word #boob is tasteless & inappropriate & I am a vulgar hussy. My thoughts on this & more. Plus a blooper!
Enjoy!! Click the link for the video & please subscribe. Happy Cinco de Vegan Mayo!
OK – I am not sure what the weather is like where you are but here in LA – it is hot as a muthafuckah! It is pushing 100 degrees! Just brutal. I don’t have AC & cooking is just impossible in this weather. So – I whipped up these cool & vegan bad boys! They are kind of like a taco-wrap hybrid. I used these little flour tortillas – right from their home in the cool of my fridge. I am not positive they are vegan – so if you are vegan – use a tortilla you know suits your diet.
And I used that Beyond Meat vegan chicken. The coupon above is good until the end of May 2014 – so print a few out & go get some of this awesome stuff! If you let it sit on the counter a few minutes – it will defrost enough so that you can cube it up & by the time this all comes together – the chicken is thawed completely but still CHILLED! Perfect!
Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado
Feeds two very well
1 9 oz package of faux chicken – thawed
1 avocado – peeled & seeded & cubed
Fresh lime juice
1/3 cup vegan mayo
1/4 cup (or more) cashews
2 celery stalks – diced
1/2 small cucumber – diced
2 mini sweet peppers (or half a bell pepper) – seeded & diced
1/4 cup purple cabbage – chopped
1/4 cup cilantro – chopped
1/2 cup dried cranberries (or raisins or other dried fruit)
1/2 tsp cumin
Pinch of salt
Pepper to taste
Flour tortillas or other wrap (even lettuce)
Prep the avocado & squeeze lime juice all over it.
Now – just mix everything up in a big bowl. Season to taste. Eat with lettuce cups or as wraps or as little flour tortilla tacos.