Hoo-Raw it’s Taco Night!

By Chloé Taylor-Blais

If you’re trying a raw food diet, why not experiment with recreating some traditional foods? Taco night is always a fun time, and delicious too. The recipes below give you all you need to carry on the taco tradition, Raw Vegan style. The Walnut filling is surprisingly “meaty” in texture and the Mexican flavours really pop. While the tortilla’s take quite a bit of time, like many raw food recipes they are well worth the wait. Cashews substitute really well for creamy dairy products like sour cream or cream cheese and the cashew cream is a nice topping for the taco.

Walnut Taco Filling

Ingredients

1.5 cups raw walnuts, soaked
1.5 tsp. cumin
¾ tsp. coriander
2 tsp. Braggs or Nama Shoyu
Pinch of cayenne

Grind walnuts in food processor until they are the size of cooked ground beef chunks. Mix all ingredients together.

Raw Tortillas

Soak 1 cup of golden flax seeds over night in 1 cup of water, Process with ½ an avocado

Spread into taco shell sized rounds on dehydrator tray and dehydrate for several hours, until firm

Raw Guac

Ingredients

2 ripe avocados
1 diced tomato
Juice of 1 lemon (or lime juice, if you prefer)
¼ cup fresh cilantro, chopped fine
1 clove garlic, minced
1 tsp. cumin
½ tsp. cayenne
½ tsp. sea salt
Black pepper, to taste
Optional: thinly sliced jalapeno pepper, diced red onion

Combine all ingredients with a fork, mashing avocado as necessary.

Fresh Salsa

4 large tomatoes, cut in chunks
1 peeled/sliced carrot
1 jalapeno (optional)
½ cup fresh cilantro
¼ red onion
2 tbsp. lime juice
1 clove garlic

Combine all ingredients in food processor. If you prefer a chunkier salsa, leave tomato chunks out of the processor and mix in after.

Raw Sour Cashew Cream

Ingredients

1 cup soaked Raw cashews
2/3 cup of water, or a little less for thicker sour cream
3tbsp or juice of one lemon
1 tsp apple cider vinegar
1/4 tsp Kosher sea salt

Combine all ingredients in a blender and blend well, until it achieves the consistency of sour cream. Chill before serving.

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