Have you ever hear of the term Tico Fresh?
Tico is short for Costa Rican, so when we talk about Tico Fresh food, it embodies all the beautiful things about this country.
It means the food is fresh, local, and scrumptious.
The food here is Farm to Table.
That’s why each recipe I develop at The Retreat is perfection.
The ingredients just pop!
And this Tuesday is no exception.
But you can enjoy these Vegan Tacos with Cashew Sour Cream any day.
These are made with Portobello Mushrooms and Cashew Sour Cream
Small corn tortillas
2 large portobello mushrooms, sliced
1 red bell pepper, sliced
1 sweet onion, sliced
1 tablespoon Nama Shoyu
1 teaspoon cumin, ground
1 tablespoon ghee or coconut oil
1 tomato, diced
1 avocado, sliced
Marinate vegetables in Nama Shoyu and cumin for 15 minutes.
Sauté veggies in ghee for 3-4 minutes. Remove from heat. Warm
the tortillas on a flat sauté pan. Fill each tortilla with veggies and
Cashew Sour Cream (recipe below) , and top with diced tomatoes and avocado.
Cashew Sour Cream
½ cup cashew butter
1 tablespoon freshly squeezed lemon juice
½ teaspoon Himalayan sea salt
Place all cream sauce ingredients in a blender and blend on high until creamy and smooth.