Broccoli Tacos

• For the Tacos
• One large head of romaine lettuce (washed & separated)
• 3 C. bite-sized broccoli florets
• 3/4 C. diced sweet bell pepper
• For the Chili Sauce
• 10 sun-dried tomato halves (soaked for 4 hours, drained)
• 2 T. raw tahini
• 1 T. lime juice
• 1 t. chopped garlic
• 1 t. agave syrup
• 1 t. nama shoyu (raw tamari)
• 1/2 t. chili powder (mild)
• 1/2 t. oregano flakes
• 1/2 C. + 2 T water
• For the Sour Cream
• 1 1/2 C. raw cashews (soaked for 8 hours drained & rinsed)
• 1/2 t. salt
• 2 T. lemon juice
• 2/4 C. water
• Optional Toppings
• Onion, chopped tomatoes, hot peppers, cilantro, sliced mango, pineapple, avocado

1. Place the broccoli & bell peppers in a bowl. Combine all ingredients for the chili sauce in a food processor using the "S" blade. Puree ingredients, scraping down the bowl as necessary until you have a smooth sauce. Pour sauce over the broccoli & peppers, mix well.
2. Place sour cream elements into the blender. Start with only half the water indicated. Blend on low, slowly increasing the speed as you add more water than others, but the goal is to use as little water as possible for a thicker sour cream
3. Place all individual elements in their own separate bowls, including the lettuce leaves as well as other accouterments. Begin by placing a few tablespoons of broccoli into the center of each leaf, then select from the remaining toppings to create your unique tacos

head of romaine lettuce, bitesized broccoli florets, sweet bell pepper, chili sauce, tomato, tahini, lime juice, garlic, syrup, nama shoyu, chili powder, oregano flakes, sour cream, cashews, salt, lemon juice, water, toppings, onion

Taken from www.epicurious.com/recipes/member/views/broccoli-tacos-1265380 (may not work)