Vegan Raw Tacos: take two – demo March 27

By Stacey Amagrande

1 can garbanzo beans, drained, rinsed and smashed up
1 teaspoon Surrender Spices Tandoori Spice invite, or curry blend
1/2 teaspoon salt, more to taste if needed
Zest and juice of 1 lime
4 ounces (half a tub) roasted red pepper hummus or other flavor hummus
Cabbage leaves
2 tablespoons fresh cilantro or basil minced
1 ripe avocado, diced
1 large carro,t shredded
1 cup  cucumber , diced

Mash up the garbanzo beans in a zip-lock bag, then turn out into a bowl.  Add the tandoori spice, lime zest, lime juice, salt and hummus, stir together till combined.  Core the outer leaves of the cabbage and cut each leaf into two. Fill the cabbage leaf with a heaping tablespoon of the bean mixture. Garnish with the cilantro, carrot avocado and cucumber.
This is so healthy and tasty, double the recipe and snack on it all week. Great add ins are: minced red or green onion, a dollop of Greek yogurt, grilled eggplant, grilled mushroom, chopped cashew or almonds! Enjoy for up to 2 weeks in the fridge when properly stored!!!