BBQ Artichoke Tacos

As demo by Charles Chen at The Seed Experience 2015


BBQ Black Bean Artichoke

  • 2 14-ounce cans of artichoke hearts (half canned or fresh steamed and drained)

  • 1/2 cup of black beans

  • 1 tablespoon herb de provence

  • 1 teaspoon apple cider vinegar

  • 1 tablespoon tigernut oil or olive oil

  • 1/2 cup your favorite BBQ sauce

  • 6 small gluten free tortillas

Make BBQ Slaw according to the recipe and set aside in the fridge. Next, your pan/grill to high . Drain artichokes and place into a large bowl. Add the dry rub, vinegar, and olive oil. Toss to coat. Grill artichokes for 6 minutes on both sides or until well-marked by the grill grates. Toss with the BBQ sauce & cooked black beans. Serve on tortillas with plenty of BBQ slaw. Makes 6 tacos. (Serves 2 to 4 people.)

BBQ Mango Salsa Slaw

  • 2 cups shredded purple cabbage (1/2 of a small cabbage)
  • 1 tablespoon tahini (sesame paste)
  • 1/2 cup Shredded Carrots
  • 1/2 cup Mango Salsa
  • 1/4 cup Olive Oil
  • 1/2 Avocado diced
  • 2 Tablespoon of Liquid Aminos
  • Sea salt to taste
  • Cilantro ( Optional)

Top with Hemp Seeds

Toss cabbage, tahini, carrots, mango salsa and BBQ Sauce until well incorporated. Add salt and pepper to taste. (Makes about 2 1/2 cups.)

Coconut Basil Sour Cream

  • 1/2 cup of coconut yogurt (unsweetend)

  • 1 whole lime juice

  • pinch of sea salt

  • handful of basil

  • drizzle maple syrup