Jewel’s Bakery and Cafe, a gluten-free bakery and cafe in the heart of beautiful and dreamy Arizona is giving us a Cinco de Mayo Recipe!

 

Even their twitter profile is adorable: Local, #glutenfree family owned bakery and cafe serving full breakfast, lunch, and brunch on weekends. 4041 E Thomas Rd (602) 714-5243

Be sure and follow them @Jewels_Cupcakes

Vegan Whole Garden Tacos w/ Cashew Cilantro Cream Sauce

Corn tortillas
1 medium sweet potato
1/2 cup cooked black beans
1/2 cup spinach
1/4 cup sliced onions

1/2 cup sliced mushrooms
1/2 cup cooked quinoa
3/4 cup raw cashews (soaked for 2 hours)
1/2 cup nutritional yeast
1/2 tablespoon mustard
1/4 cup cilantro
1/2 cup water
1 lime
1/2 avocado

Salsa

Peel and dice sweet potato into squares, slice onion. Toss in olive oil and salt and pepper and bake at 375 for 20 minutes or until fork tender. While the sweet potatoes are cooking, blend cashews, nutritional yeast, lime juice, mustard, and water until creamy. Warm corn tortillas on the stove, or in the microwave for 15-30 seconds. In a pan, sauté spinach, mushrooms, black beans, sweet potato, and cooked quinoa. Stuff your awesome tacos with veggies and top with avocado slices, cashew cilantro cream sauce…need I keep going?

Enjoy! Have a healthy celebration!