Crispy Coconut Cauliflower Tacos


I am so grateful for other food sites, like Splendid Table, that post amazing and inspiring recipes. These recipes are often the catalyst for my kitchen adventures. The Baja-Style Cauliflower Tacos are phenomenal. They have the perfect amount of heat; slight crunch from the panko/coconut breading, and a soft earthy flavor of the cauliflower.

While I did not make the slaw in the recipe, I opted for a similar one with a pre-made chipotle-tomato dressing. I also served the tacos with this delicious Tomato Rice.

I also changed the process of where I added the spice – I put most of the spice in the breading mix, leaving the coconut milk plain. The downside to this was if the breading fell off, the cauliflower was a bit more bland.


  • 1 c unsweetened shredded coconut
  • 1 c panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1 c canned unsweetened coconut milk
  • 1/2 head cauliflower (1 pound), trimmed and cut into 1-inch pieces
  • Corn tortillas, warmed

1. Pre-heat oven to 450 degrees. Mix coconut, panko and spices in a bowl, set aside.

2. Whisk coconut milk. Dip the cauliflower into coconut milk mixture; coat well.

3. Once cauliflower is coated with coconut milk, roll in the seasoned panko/coconut topping. Place on a baking sheet.

4. Bake for 20-25 minutes, turning cauliflower pieces halfway through.



Cumin Citrus Jackfruit Tacos with Tomatillo Sauce


If you aren’t familiar with jackfruit – you are not alone! You can work with fresh jackfruit or canned – since I too am new to the jackfruit game, I opted for canned jackfruit. I made sure the jackfruit was in a simple brine and not in a sugary syrup.

Jackfruit reminds me of pineapple, but is so very different from pineapple. The texture is soft with a little bit of chewiness. The flavor is neutral which allows you to adapt it to many types of recipes. I prefer to use jackfruit as a replacement for shredded meat, which makes it great for a taco!

Cumin Citrus Jackfruit Tacos

  • Olive oil
  • 1 14 oz can jackfruit in brine (not syrup)
  • 1/2 onion, diced
  • 1/3 orange juice
  • 1 Tbls lime juice
  • 2 cloves garlic
  • 1 tsp tamari
  • 1 tsp liquid smoke
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp chili
  • Salt & pepper to taste
  • Corn tortillas and toppings of your choice (tomatillo sauce, cilantro, red onion, avocado, fresh lime, pico de gallo)
  1. Drain jackfruit and place into a bowl. Tear jackfruit with a fork into shredded pieces
  2. In a separate bowl, whisk together juices, minced garlic, tamari, liquid smoke and spices
  3. Pour marinade mixture over the jackfruit. Let sit for several hours in the fridge, if possibleimg_5026
  4. In a pan, heat some olive oil and sauté the onion. After 5 minutes, add the marinated jackfruit. Cook for 5 minutes uncovered, then cover and set heat to low. Simmer for 20-30 minutes
  5. Heat the tortillas and add the jackfruit along with any desired toppings

Spaghetti Squash Tacos


Tacos are an incredibly versatile dish. You can keep it traditional with your protein asada or you can get creative and add new veggies, like spaghetti squash.

What I loved about this meal is that it was ready in less than 30 minutes. If you bake your spaghetti squash the night before, all you need to do the next night is marinate and heat the squash. I added corn to my squash, but you can add peppers, onion, beans, etc. I hope this recipe inspires you to get creative the next time you are craving tacos!


  • 1 spaghetti squash, roasted, set 2 cups aside
  • Olive oil
  • 1 tsp chipotle sauce, if you like more heat, add 1 chipotle pepper
  • ½ tsp cumin
  • ¼ tsp coriander
  • ½ tsp chili powder
  • 2 cloves garlic, minced
  • ½ c to 1 c vegetable broth or water
  • 1 c corn
  • ½ c black beans
  • Salt and pepper to taste
  • Corn tortillas and toppings of your choice (cilantro, red onion, avocado, fresh lime, pico de gallo)


  1. Make the spaghetti squash ahead of time. Slice squash in half, scoop out the seeds* and coat inside of squash with olive oil, salt and pepper. Roast flesh side down at 400 F until fork tender. Set aside to cool. Pull squash out using a fork.
  2. In a skillet, sauté olive oil, spices and garlic. After 3-5 minutes, add ½ c of broth or water
  3. Next, add the spaghetti squash, corn and beans into the marinade. Cover and let cook for 10 minutes or until warm.
  4. Season as necessary. Heat the tortillas, add the butternut squash filling to each taco and garnish with desired toppings

Raw Cleanse: Day 3

Day 3 has also been tough, however, I have been busy with interviews and running around, so I haven’t had much time to notice. I mixed things up this morning by making a banana smoothie (1 frozen banana, ground flax, peanut butter and coconut water).

For lunch, I had these awesome ‘Better Than Walking Tacos’


The recipe is very simple. Pulse together 1 c raw walnuts, 1 c mushroom of choice (I used shiitake), 1 Tbls bragg’s aminos, and spices of your choosing. I used chili, cumin and cayenne. Once your mixture is crumbled, spoon into mini-peppers. Top with cilantro and dip in whipped avo or fresh salsa!

Dinner will be these wonderful zucchini lasagna creations



Prior to making these, I encourage that you invest in a mandolin. This piece of equipment will help you uniformly slice the zukes. As you can see, I do not have said equipment and my knife skills are shoddy, but improving, slowly.

I decided to peel the second batch of ‘lasagna’ layers, totally up to you. The skin brings nice color and obviously has added nutrients.

Here is what you need for the filling…

Cashew Cheese
– 2/3 c raw cashews
– 3 Tbls nutritional yeast
– 1/2 lemon, juiced
– 1 clove of garlic
– salt to taste
– water

1. Puree ingredients in a processor until you reach a desired consistency

Sun-Dried Tomato and Broccoli Pesto
– 1/2 head broccoli
– 4 slices of oil-packed sun-dried tomato
– 1 tsp oil from jar
– 1 tsp Italian seasoning
– 1/2 c shiitake mushrooms (optional)
– salt to taste

1. Pulse until everything is combined

Alternate layers with cheese/pesto spreads. Feel free to add other veggies in along the way. Enjoy!

Radical Rawcos!

Rawcos = Raw Tacos. I came across this recipe while perusing through old blogs I am subscribed to. It comes from Melomeals Vegan for $3.33 a Day. I modified it a bit with spices and changed up the amounts a little. The recipe couldn’t get any easier though…

2 c cauliflower, 2 tbls walnuts, 2 tsp of chili powder, 2 tsp nutritional yeast, 1 jalapeno (omit if you don’t like much spice), 1/2 tsp cumin, juice from one lime…food process until combined. Salt and pepper to taste (I didn’t add either because the flavor was perfect as is). Enjoy!!

Rawco Salad! (w/ avocado and non-raw garlic peppercorn dressing)