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!