Sweet Potato Veggie Tacos with “Purple Cheezy Guac”

This is the 3rd batch of sweet potato & bean taco filling that I’ve made in the last couple of weeks, this time creating a huge batch so a bunch can get frozen for later.

Just throw some filling & sauce in a tortilla with a bit of shredded lettuce and you’re good to go!

Sweet Potato Veggie Tacos with "Purple Cheezy Guac"
Print Recipe
**Please note: this was a HUGE batch of filling I made, do about 1/4 of this unless you're looking to feed a group or freeze a bunch like I was. Also, I made this for someone who is allergic to Onion & Paprika; both of these things would go very well in the dish. I'd dice two red onions and add a tablespoon of smoked paprika.**
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Sweet Potato Veggie Tacos with "Purple Cheezy Guac"
Print Recipe
**Please note: this was a HUGE batch of filling I made, do about 1/4 of this unless you're looking to feed a group or freeze a bunch like I was. Also, I made this for someone who is allergic to Onion & Paprika; both of these things would go very well in the dish. I'd dice two red onions and add a tablespoon of smoked paprika.**
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Servings Prep Time
2 Gallons of Taco Filling 2 Hours
Cook Time
1.5 Hours
Ingredients
Taco Filling
"Purple Cheezy Guac"
Servings: Gallons of Taco Filling
Instructions
Filling
  1. Chop your kale stems into small (1-3mm thick) circles. Fry them with coconut (or avocado/peanut) oil until they are brown and crispy.
  2. Dice your sweet potatoes & carrots. Sauté them in coconut oil until the potatoes are soft inside.
  3. Chop tomatoes, mustard greens, bell peppers, and broccolini. I just try to keep everything under 1/2 inch.
  4. Mix everything together in a 3-5 gallon pot and simmer for 45 minutes, stirring every couple of minutes.
"Cheezy Guac" Topping
  1. Combine all ingredients in a blender, blend until smooth. If you're having any trouble blending, add a bit of water.
  2. **If you have a powerful blender (Ninja, Vitamix, etc), you can add the pit from your avocados for a health boost. I just cut them into quarters before tossing them in.

(Mostly) Raw Vegan Cheesecake!

I made this cheesecake for the first time at the StarWater 4/20 party at the Liberty Lodge in Denver, and it was a HIT! The day I made that first run I had been unable to find macadamia nuts, so I used cashews. Hazelnuts & almonds are also options, but macadamias are the best option to get the right taste and creaminess.

(Mostly) Raw Vegan Cheesecake!
Print Recipe
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
(Mostly) Raw Vegan Cheesecake!
Print Recipe
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Servings Prep Time
36 2" Squares 15-25 Minutes
Passive Time
2 Hours
Ingredients
Servings: 2" Squares
Instructions
  1. Blend your granola until it has a bread-crumb-like consistency. Combined coconut oil, and mix together well. Pour this mixture into your pan, and tamp down with your fingers.
  2. Combine avocado, banana, macadamia, lime juice, coconut manna (melted is easiest), flax milk, and salt in your blender. Blend until you have one smooth consistency throughout.
  3. Pour filling mix into the pan, using a spatula to smooth out the top.
  4. Loosely cover the top of your pan, and place it in the refrigerator for 2 hours to solidify.
  5. Share with your friends & family!

Raw Fudge (The Green Edition)

This is a bit of a twist on my usual raw fudge recipe, as I was only using the ingredients immediately available to me, and I usually include medjool dates as my sweetener. Oh, and because they are infused with cannabis, that’s usually not the case either haha.

The fudge itself ended up tasting just like a “Thin Mint” Girl Scout Cookie, and the dosage is just enough that you are extremely relaxed (and a little spacey) for the rest of the day.

Generally when making cannabis-infused foods, I would use a pre-made coconut oil extract, but that takes a few days to make, and this was a spur-of-the-moment creation. I will put up the detailed instructions on making coconut oil in the future.

Raw Fudge (The Green Edition)
Print Recipe
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Raw Fudge (The Green Edition)
Print Recipe
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Servings Prep Time
20 Pieces 5 Minutes
Cook Time Passive Time
25 Minutes 2 Hours
Ingredients
Servings: Pieces
Instructions
  1. Remove the stems, then grind your cannabis in a coffee grinder until it is a fine powder.
  2. Combine coconut oil, coconut manna, and milk in a saucepan or double-boiler. Heat on low until the oil & manna have melted, stirring regularly.
  3. Add ground cannabis to the saucepan, and continue stirring for 15 minutes.
  4. Add cacao paste, and stir vigorously until it has all melted into the mixture.
  5. Turn off the heat, and add in chia seeds, raisins, and peppermint extract, stir until well mixed.
  6. Line the bottom of a glass baking pan with sunflower seeds, then pour the fudge mixture on top.
  7. Place in the refrigerator and let stand until firm. Cut into ~ 1"x1" squares, and serve.
Recipe Notes

I made this recipe in Denver, Colorado, where this is not the case, but please be aware that in many places there are organized crime syndicates who will extort, threaten, and assault you for possessing, processing, or consuming cannabis flowers. If you happen to live within the self-described boundaries of one of these gangs, please use caution when procuring the ingredients and eating your fudge.

 

Veggie Enchiladas

This is one of my favorite dishes, and as with everything that I cook, it’s totally different each time. The most important parts, for me, are the sweet potato, onion, garlic, and a spice-set that includes cumin, coriander, paprika, and cayenne. This particular recipe is from November of 2015, and was created as part of an exchange I was doing for yoga classes in Portland, Oregon. Usually the sauce is tomato-based (or tomatillo), but this time I wanted to go with something creamier, with a bit of a cheesy taste to it. The cashews & macadamias give the cheesy taste, as well as quite a bit of extra protein. If you want to go a little cheaper, replace those with sunflower seeds, it won’t be quite as rich, but the flavor will be similar.

Veggie Enchiladas
Print Recipe
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Veggie Enchiladas
Print Recipe
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 15 Minutes
Cook Time
45 Minutes
Ingredients
Sauce
Filling
The Base
Servings:
Instructions
Filling
  1. Preheat oven to 350 degrees
  2. Cube parsnips & sweet potato, combine in a oiled roasting pan.
  3. Lay pumpkin seeds in one layer on oiled cookie sheet, sprinkle lightly with salt.
  4. Roast both pans, stirring each 1-2 times a. Parsnip & Sweet Potato: 20-40 minutes depending on texture wanted b. Pumpkin Seeds: ~10 minutes
  5. Dice your onion, garlic, carrots, cilantro, and green onions. Combine these, and the rest of the filling ingredients in a large bowl. Mix well.
Sauce
  1. (While things are roasting) Combine all of your ingredients in a blender or food processor, and blend to a smooth consistency, added water as needed to accomplish this.
Assembly
  1. Bring the oven to 300 degrees
  2. Lightly oil the bottom of a large roasting pan and assemble like so (bottom – up): Tortillas, Filling, tortillas, filling, sauce.
  3. Cover pan with tin foil and bake for 15-25 minutes, to marry flavors and bring everything to a uniform temperature.