This video was sponsored by Flatout, however all opinions are genuine.
In this episode of Abbey’s Kitchen, Abbey has partnered up with her friends at Flatout Flatbread to share some of her favourite ways to get in her vegetables… tacos! Her buffalo cauliflower and chickpea tacos are basically the lovechild between her two favourite comfort foods: tacos and buffalo wings. These tacos are packed with plant based protein, antioxidants and lots of fibre.
The key to a really good taco is to start with a really good taco shell. There are basically two types of people in this world: hard taco people and soft taco people. Abbey is partial to the hard tacos, but she’s got a great trick to help you make your tacos either way. Corn tortillas are traditional, however there’s not a lot going on from a nutrition perspective. That’s why Abbey always uses Flatout Foldit Flatbread for her taco shells. In the past Abbey has also used Flatout Foldit Flatbread to make delicious grilled cheese. Each flatbread has 7 grams each of fibre and protein plus omega 3s in every 90 calorie flatbread. They may not look like taco shells yet, but if you stick around, Abbeys got a sneaky hack for that. Let’s make tacos.
First up is an easy cilantro lime crema. In a small food processor, combine coconut yoghurt, cilantro, lime juice, cumin, salt and pepper.
Next, in a large bowl, mix together whole wheat flour, water, garlic powder, salt and pepper. Add in the cauliflower florets and toss them until they’re coated in the batter.
Spread them out onto a baking sheet and bake at 450F for 15 minutes.
While that’s baking, mix together some hot sauce, olive oil and lemon juice.
Flip the cauliflower, add in chickpeas to the baking sheet and toss everything with the hot sauce. Roast for an additional 15 minutes or until crispy and brown.
Now, the important part: the tacos. For hard tacos fans, cut the flatout foldits in half to yield two tacos and brush them with some more hot sauce on one side. Nestle them between muffin tins and pop in the oven for 8-10 minutes or until the edges turn brown.
Remove from the oven and allow to cool. For the soft tacos fans, brush the flatout foldits with some more hot sauce and lightly pan fry them to warm them up and gently caramelize. The bread.
To assemble, layer the taco shell with cabbage, taco filling, avocado, crema and cilantro to finish.
There you have it. A delicious vegan taco recipe that is packed with fibre and protein. Thanks again to flatout, for sponsoring this video.
If you want to find some flatouts near you, check out: www.flatoutfinder.com to find your nearest store.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbeys blog.
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