View allAll Photos Tagged SALSA
I thought I put a twist on salsa. I added edamame beans, shallots, onions, scallions, parmesan, cheddar, monterey jack. cilantro, jalapeno, and bacon. It ended up tasting like lasagna. Lol.
Una pequeña muestra del maquillaje utilizado por las bailarínas de Salsa./ A small overview of the make up used by Salsa Dancers.
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International Students Group
Hopped off the bus at Robson Square after working at Empire Field to find a bunch of salsa dancers down at the ice rink.
RAW Tacos Filled with with Cashew Cheeze, Tomato Salsa, & Taco Nut Meat
From "Ani's Raw Food Essentials" by Ani Phyo
GROUND ALMOND TACO MEAT:
* 1 cup walnuts
* 1 Tbsp. olive oil
* 1 1/2 tsp. ground cumin
* 1 1/2 tsp. ground coriander (I used a bunch of fresh cilantro)
* 1 tsp. Bragg Liquid Aminos or Nama Shoyu (I used soy sauce)
* 1/8 tsp.sea salt
BASIC CASHEW CHEEZE:
* 1 tsp. garlic
* 1/2 tsp. sea salt
* 2 cups cashews
* 1/4 cup lemon juice, fresh, from about 2 lemons
* 1/4 cup water, as needed (I ended up using 1/2 cup)
* 1 1/2 tsp. Nutritional Yeast (my addition - optional)
SALSA (I used my own pico de gallo that I love, but here's hers):
* 1/2 cup tomatoes, diced
* 1/2 cup corn kernels, cut off cob
* 2 Tablespoons cilantro, chopped
* 1/4 teaspoon minced garlic
* 1/2 teaspoon chopped green chilies, to taste
* 1/8 teaspoon sea salt
* 12 small romaine leaves
* 1 avocado, pitted, sliced
To make taco meat, process almonds into small pieces. Add oil, cumin, coriander, and salt, and process to mix well. Set aside.
To make cheeze, process garlic and salt into small pieces. Add cashews, juice, and only enough water to process into a thick cream texture. Set aside.
To make salsa, mix ingredients in a bowl. Set aside.
To assemble, fill romaine leaves with about 2 tablespoons cheeze. Sprinkle on 1 to 2 tablespoons taco meat and salsa. Top with avocado slices and serve.
2011 Salsa Casseroll build finally (edit: almost) done! DA 7900 hubs, DT Swiss 465 rims, Shimano 105 f/r derailleurs, Shimano Ultegra compact crank, Tektro CR710 rear and Tektro 926 front brakes, Cane Creek levers, DA bar end shifters, Brooks B17 Imperial saddle, Deda seat post and stem, Cane Creek 40 series headset, Specialized handlebars, Planet Bike Cascadia road fenders, Shimano A530 SPD pedals, Continental Grand Prix 4-Season 700x28 tires.
I process the salsa raw, letting the canning and sealing gently cook it. These are stored in the refrigerator, as I process them for only 10 minutes, to keep everything crisp.
Salsa Viva Dance Studio from St. Petersburg.
7th International Salsa Congress in St. Petersburg.
Sedova Street 12. St. Petersburg, Russia.