Vegan Taco bowls with Cilantro Lime Cauliflower Rice
The recipe Vegan Taco bowls with Cilantro Lime Cauliflower Rice could satisfy your Mexican craving in
Vegan Potato Pepper and Olive Phyllo Cups
Ingredients
- 1 medium all-purpose potato, peeled and cut into 1/4-inch dice
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons nutritional yeast
- Kosher salt
- 1 medium shallot, finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon tomato paste
- 1/2 teaspoon sweet smoked paprika
- Pinch cayenne
- 1/2 cup loosely packed fresh parsley leaves, chopped
- 2 large jarred piquillo peppers, finely chopped
- 12 Kalamata olives, finely chopped
- 30 mini phyllo shells
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