Raw Vegan Taco Salad with Spicy Chipotle Aioli and Cashew Sour Cream Equipment Blender Food processor Ingredients For the Taco Meat 1 cup sunflower seeds soaked for 2 hours, drained and rinsed 6 sun-dried tomato halves (not the oil soaked type) soaked for 2 hours, drained and rinsed 1 tablespoons Taco Seasoning or store-bought taco seasoning For the Spicy Chipotle Aioli cup raw cashews soaked for 2 hours, drained and rinsed 2 tablespoons water 3 tablespoons lime juice 1 clove garlic teaspoon chipotle powder teaspoon crushed red pepper flakes teaspoon sea salt For the Cashew Sour Cream cup raw cashews soaked for 2 hours, drained and rinsed 3 tablespoons water 1 tablespoon lemon juice tablespoon apple cider vinegar teaspoon sea salt For the Salad 6 cups romaine lettuce shredded (about 1 large head or two small heads) 2 cups red cabbage shredded 1 cup carrots shredded 1 cup tomatoes chopped 1 avocado chopped cup black olives chopped Instructions For the Taco Meat Place the sunflower seeds and sun-dried tomatoes in food processor fitted with an S-blade, along with the taco seasoning
This dressing is also good drizzled on roasted tofu and veggies, poured over silken tofu, or used as a dipping sauce for high-protein noodle salad or shabu shabu
"But it has been in my house and every spare minute I've been sewing poppies on." She added: "I'm very proud of all the ladies who have knitted all year round and just kept steadily knitting away, even though it was Easter, summer - not thinking of Remembrance time." Stuart Martin, who helped organise the project, said the idea for the dress originally came about a year ago when a similar one was spotted in Wales
Designed to take you from a relaxed daytime outing to an evening cocktail moment, its the kind of dress that makes you feel instantly beautifulno matter the occasion
The dressing is self-adherent, so there is no secondary fixation required
