Delicious plant-based Romaine Tempeh Tacos with Cashew Sour Cream made with “tempeh taco meat” and a creamy cashew-based sour cream.
Do you feel like you’re being pummeled with pumpkins?
If you do, don’t worry, I put orange on the back-burner for this post to share a classic.
I was in Michael’s recently picking up some photography props and commented to the cashier about the Halloween display already in plain sight.
“Oh”, the girl said, like that was nothing, “The entire Christmas spread is set up in back.”
Woah, now. One holiday at a time!
And it just so happens that today is one of my favorite holiday that comes around on a weekly basis…
It’s Taco Tuesday, so let’s make Romaine Tempeh Tacos with Cashew Sour Cream!
When I first joined the workforce after college, I went through a major Taco Bell phase.
The kind of enduring phase that leaves you with an embarrassingly large ziplock bag stuffed with leftover hot sauce packets.
I guess it was the convenience of the whole thing, and tacos were a succinct meal decidedly more fun than a sandwich or salad.
On multiple occasions I eagerly took intricate taco orders for my coworkers and left the office guilt-free to hit the drive-through.
FYI, walking through the office around lunchtime wafting the smell of spices and fried food while handing out tacos will make you everyone’s best bud.
So, wouldn’t it be cool if they handed out Romaine Tempeh Tacos with Cashew Sour Cream at a taco drive-through?
Well, they hand them out at my house…
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