PURPLE CABBAGE + CRISPY BUTTERNUT SQUASH TACOS WITH PEARS + MAPLE SRIRACHA MAYO
By: Gina Fontana
Published: Tuesday, October 17, 2017 - 8:58am

Ingredients




Parmesan Crusted Butternut Squash (recipe below)
Maple Sriracha Mayo Sauce (recipe below)
Maple Glazed Pears (recipe below)
1/2 red cabbage
1/3 cup raw pumpkin seeds
fresh cilantro
corn tortillas
olive oil
salt + pepper
PARMESAN CRUSTED BUTTERNUT SQUASH
11 oz butternut squash (pre-cut)
1 1/2 tbsp flaxseed meal
1/4 cup almond milk
1/2 cup vegan parmesan cheese (see below)
MAPLE SRIRACHA MAYO SAUCE
1/2 cup vegan mayo (Just Mayo/Vegenaise)
1 tsp sriracha hot sauce
2 tbsp maple syrup
2 lime wedges (juice only)
MAPLE GLAZED PEARS
2 pears
2 tbsp maple syrup

Preparation

1 Preheat your oven to 350 degrees 2 In a medium bowl, combine your flaxseed meal + almond milk and let it set up until it becomes "gooey" 3 Cut your cabbage into rounds, place on a baking sheet, drizzle with olive oil, sprinkle with salt + pepper and place in the oven. Roast for about 20 minutes or until it starts to crisp 4 You may want to cut your butternut squash into smaller pieces, then place into the flaxseed meal mixture. Add the vegan parm to the bowl + mix to coat the butternut squash 5 **NOTE: you should keep this vegan parm on hand at all times, but if you don't have any prepared, it's super easy. See below 6 Place the squash onto a parchment lined baking sheet and place in the oven. Bake for about 20 minutes or until the crust starts to turn golden brown 7 Next, cut your pears into small squares, place in a small bowl and mix with maple syrup. Add to a parchment line baking sheet and place in the oven. Bake for about 15 minutes 8 While those are all roasting, make your sauce 9 Combine all sauce ingredients in your food processor/blender and blend until smooth and well combined 10 Toast your pumpkin seeds in a dry skillet over medium heat, tossing often to prevent from burning. When you hear them starting to pop, remove from heat and set aside 11 Remove the cabbage from the oven and slice into strips 12 To assemble your tacos, place cabbage + butternut squash + pears in each corn tortilla shell and top with pumpkin seeds + fresh cilantro + sauce 13 VEGAN PARMESAN CHEESE 14 Blend until you achieve a parm cheese-like texture. Store in fridge 15 3/4 cup raw cashews * 3 tbsp nutritional yeast * 3/4 tsp salt * 1/4 tsp garlic powder

About

I wish everyday could be Taco Tuesday! These were seriously a fiesta in my mouth and I think I had about six of them #noshame They are sweet + crunchy + crispy + nutty with just a tad of zing.