The Nomadic Movement


click image to watch Kaylee prepare this dish.

Ingredients (serves 2):
Tacos shells – preferably soft
1 onion
2 garlic cloves
Cooking oil – avocado or coconut oil
1 can or box of beans
½ head of cauliflower
Greens of any sort (spinach, kale, swiss chard) We prefer the chard
1 Avocado
Hot sauce (The Wizard hot sauce is by far the best)
Spices: Salt, pepper, sage, cumin, chili powder


Ingredients for vegan cashew cheese:
1 cup of cashews after soaking in water for 2-3 hours to soften
Half a lemon
2 tablespoons of nutritional yeast
1 garlic clove
Dash of salt and peppa

Soak cashews in water for 2-3 hours.
Drain and place in blender.
Add lemon, nutritional yeast, garlic, salt and pepper and a teaspoon of water and blend. You may need to stop blender and stir as it will initially be very thick. Slowly add more water until consistency is similar to hummus.
Heat up pan on low while chopping garlic and onions to a medium dice. Once hot, add oil, garlic and onions.
Allow the garlic and onions to slow cook for about 15 minutes on low while occasionally stirring. While that’s cooking, begin chopping up the cauliflower head into bite-size pieces.
Prepare the greens by roughly chopping and set aside
Once garlic and onions are thoroughly cooked and translucent, push to the side of the pan, add a little more oil, then place cauliflower in pan. Cook, stirring occasionally, until crispy brown.
Add all spices to cauliflower, onions and garlic
Cut avocado into slices and set aside.
Once cauliflower is done, remove garlic, onions and cauli and place in separate bowls. Add beans and greens to separate sections of pan to cook. Once greens are slightly wilted and beans are hot, remove pan from heat.
Spread cashew cheese on the inside of taco shells, then begin topping!

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