Meat Layer from lasagna recipe
Cheese layer from Cashew Cheese
Pesto Layer from Pasta Pesto recipe
Tomato Sauce layer from Lasagna recipe
1 avocado chopped in slices or cubes
1 tomato chopped into cubes
1 bunch of lettuce or kale for in the taco!
(as an alternative use collard greens, lettuce or kale instead of a taco shell!)
1 cup sunflower seeds
2 cups golden flax seeds (ground very fine)
1 cup brown flax seeds (ground very fine)
2 tablespoons minced onion
1 tablespoon minced garlic
1 teaspoon chili powder
1 teaspoon Himalayan salt
1 teaspoon cayenne powder
2 teaspoons cumin powder
2 tablespoons of sesame seeds
½ teaspoon of turmeric
1. Put everything in a food processor, and blend until smooth! Add some water to make it like a batter. Set in fridge for 12 hours.
2. Spread a thin layer of taco batter on Teflex sheets and dehydrate at 100F for 7 hours. OR spread a thin layer on non-stick paper or lightly greased oven tray (coconut oil) and place in the oven at 200F for 2-4 hours or until semi dry (Watch them in oven be safe!)
3. Remove the taco sheets and cut out circle rounds (use a cookie cutter or circle shape!) Fold them up into each other like a taco shell looks and continue to dehydrate for 10-12 hours or in the oven for 3 hours more UNTIL CRISP!
4. Fill the taco shell with fillings! Do first a Meat Layer, a Tomato Sauce layer, a layer of sliced tomato, a layer of Cashew Cheese, a layer of Pesto, a layer of avocado and a layer of lettuce/kale!