Burrito or Taco Shells
red onion, chopped
1 cup almonds (soaked overnight)
1 portobello mushroom cap, feathers removed, and chopped (optional)
1/2 cup sun-dried tomatoes, soaked for 1 hour
1 Tbsp olive oil
1/2 jalapeno pepper, minced (depending on taste)
1/4 yellow onion, chopped
2 tsp cumin
1 1/2 tsp coriander
pinch sea salt, to taste
water, as needed to process
Combine nuts and olive oil in food processor or high speed blender.
Add water as needed. Add remaining ingredients and process until smooth, or leave a bit chunky.
Season to taste. Set aside.
Add remaining ingredients and season to taste.
2 medium tomatoes
1/2 orange bell pepper, chopped
1 Tbsp lime juice
1 Tbsp cumin
1 Tbsp cilantro, dried (2-3 Tbsp fresh)
1 clove of garlic, crushed
dash cayenne, to taste
sea salt, to taste
Mix all ingredients except bell peppers in food processor. Add peppers and pulse, leaving them chunky. Season to taste. Refrigerate and serve.