Happy Cinco de Mayo everyone! This first week of May is such a unique time of year, beginning with the colorful celebration of Mexico’s victory over France at the Battle of Pueblo during the Franco-Mexican War (1861-1867). As the days turn warmer and the sun shines longer, we begin to feel the call of all mothers and children, waiting with baited breath to enjoy the freedom of summer once again. The month of May is especially nostalgic for me as both of my precious boys were born this month (May 9th & 28th). The memories of nursing and holding my little guys are still very much a part of me and always come rushing back this time of year. Today I want to honor all MOTHERS with my Anasazi Bean Tacos. These little street tacos start with homemade corn-free and gluten-free tortillas topped with warm, heirloom anasazi beans, Organic Strawberry Mango Salsa, and finally drizzled with my “Semi-Homemade” Creamy Cashew Mango Sriracha Sauce.
Ansazi Beans:
These beautiful heirloom beans have been cultivated for thousands of years in the Four Corners area of the Southwest Unites States. This rugged, yet majestic land was inhabited by the cliff-dwelling Native Americans who built their homes in shallow caves under the cliffs. I’m inspired by such simple food, grown and prepared by women and mothers of that time. These distinctly marked beans provided strength and resilience to a generation of people that lived over 1500 years ago and continue to feed us today. Now that is REAL FOOD my friends!
Why go corn free?
Corn is everywhere folks – corn flour, corn starch, MSG, corn syrup – you get the idea! An ear of corn is no longer just an ear of corn. We’ve become a nation of excess and I believe too much of a good thing is often damaging to the body, not to mention the majority of the corn grown in the United States is genetically modified (GMO).
I’m continually striving to create unique and interesting recipes as a means to start conversations about the way food is grown and processed in the United States. I hope this recipe allows your own creative juices to flow, and more importantly challenges you to explore more about genetically modified foods and the connection to our collective health.
- 1 medium head cauliflower cut into florets
- 1/3 cup cilantro leaves
- 1 scallion, finely chopped
- 1/3 cup chickpea flour
- 1/2 teaspoon sea salt
- 2 flax eggs: (2 tablespoons ground flaxseed meal combined with 6 tablespoons water)
- Preheat oven to 375 degrees F.
- Lightly steam cauliflower florets (2-5 minutes)
- Place lightly steamed florets in a food processor and pulse until small crumbs form.
- Using a fine mesh strainer and/or cheesecloth, squeeze all excess liquid from pulsed cauliflower. Note: I use a piece of cheesecloth placed inside a fine mesh strainer and press with the back of a spoon until most of the liquid has drained.
- Place drained cauliflower in a medium size bowl.
- Add cilantro, scallion, chickpea flour, salt and flax eggs.
- Stir until well combined.
- Line a baking sheet with parchment paper and lightly coat with coconut oil or spray to prevent sticking.
- Form dough into 6 balls of equal size. Flatten with your hands and place on lined baking sheet. The tortillas end up a bit rustic looking, but I actually like that.
- Bake 15 minutes. Using a spatula, carefully flip the tortillas over and continue cooking for another 12-15 minutes.
- vegan, gluten-free, corn-free, soy-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
- 2 cups organic, heirloom anasazi beans (I like Gold Mine Natural Foods anasazi beans)
- Enough water to cover beans for soaking and cooking
- 1" piece kombu
- 1 teaspoon Himalayan sea salt
- 2 cloves organic garlic, chopped
- Sort through dry beans to remove any foreign debris.
- Wash and drain beans.
- Pour enough water to cover beans and soak overnight.
- Drain beans and rinse again.
- Place beans in heavy-bottom pot with tight-fitting lid.
- Cover with water - 1-2" above bean line.
- Bring beans to a boil. Cover with lid and reduce heat to simmer.
- Simmer 20 minutes. Add salt and garlic.
- Return to simmer 20-25 more minutes.
- Taste and add more salt if desired.
- Remove from heat and allow to sit with lid in place for another 30 minutes. This creates very creamy beans. So lovely!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
Kris
[…] All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods. […]