Eating Cactus: Exploring the Flavors of the Sonoran Desert

1/11/2018

Cooking up a Nopales Scramble🔺🔻🔺🔻

••• Ingredients: Sliced nopales, tofu, tomato, onions, garlic.

••• Seasonings: Cumin, nutritional yeast, smoked paprika, oregano, cayenne, red chili pepper, Himalayan black salt, & avocado oil.

••• Instructions: Stir-Fry the cactus until soft, then add the rest of the ingredients and continue cooking until the tofu & peppers are of desired texture.

Freshly harvested nopales 🔺🔻🔺🔻

Freshly de-thorned nopales 🔺🔻🔺🔻

A staple for me while roaming these desert lands. So many vitamins & minerals. Also an antiviral superfood. Also, try it for breakfast the next time you have a hangover.

Cactus Land, Tucson

✦ ✦ Thanks for reading ✦ ✦ Enjoy

Another Nopales Scramble 🔺🔻🔺🔻

••• Ingredients: Sliced nopales, tofu, cayenne peppers, plant cheese.

••• Seasonings: Nutritional yeast, Himalayan sea salt, avocado oil, & a bunch of taco style herbs & spices. Also, a tad bit of hemp oil drizzled on top.

••• Instructions: ← Same.

Nopales Scramble ↑

Boiled nopales 🔺🔻🔺🔻

Ready to be sliced or piled on with toppings. You can eat nopales raw, grilled, baked, fried, or boiled as pictured. My fave is to bake or grill them because it retains the slime but if you prefer less slime, boiling helps with that.

Loaded Up Nopales Paddles🔺🔻🔺🔻

••• Ingredients: Whole boiled nopales, jalapeños, cilantro, tomato, vegan cheese, vegan chorizo.

••• Seasonings: Smoked paprika, oregano, chili powder, onion powder, garlic powder, cumin, oregano, Himalayan sea salt, red/white/black pepper blend & crushed red pepper.

••• Instructions: Boil the nopales until soft, then pile them up with toppings & bake for a bit.