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 Creamy Ranch Macaroni Salad
Ingredients
- 2 cups raw cashews, soaked for 4 hours, then rinsed and drained
- 1/4 cup canola oil, plus more for drizzling
- 1/4 cup white wine vinegar
- 2 teaspoons dried Italian herb blend
- 1 1/2 teaspoons garlic powder
- 1 teaspoon honey
- 1 teaspoon onion powder
- 3/4 teaspoon pepper
- Kosher salt
- One 8-ounce box quinoa elbow-macaroni pasta
- 20 grape tomatoes, halved
- 2 leaves lacinato kale, stems removed and leaves finely chopped crosswise (save stems for another use)
- 1 stalk celery, finely chopped
- 1 ear corn, kernels removed
- 1 red bell pepper, seeded and chopped
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