Saturday, September 13, 2014

2014 Vegan MOFO - Day 13 - Raw Tacos

This week was the last night of my raw foods class at SWIHA. The class was really informative and fun. As always there were so many inspirational people in class. Some of their own health tranformaion stories blew my mind and reminded me of how much what we put into and on our bodies matters. Our instructor, Janet, is truly passionate about raw food and its ability to heal and keep people healthy.

For my final project I wanted to make a WOW dish. I have had the raw tacos from Pomegranate Cafe in Ahwatukee and loved them. This is my attempt at recreating them. They aren't exactly the same, but they were pretty, delicious and RAW! When I eat traditional Mexican food, I always feel bloated, heavy and tired. After eating these you will feel satisfied, energetic and not at all bloated. These are great for an entree or a pot luck!

NOTE: This recipe does require a dehydrator.

Chow Locally produce used:

Yellow Onions from Sleeping Frog Farms
Roma Tomatoes from Crooked Sky Farms

Kim's Raw Tacos

Makes 15-20 small tacos

2 cups raw walnuts (soaked and dehydrated)
16 oz. cremini mushrooms, roughly chopped
1/2 cup unpeeled zucchini, very small diced
2 tablespoon minced white or yellow onion
2 cloves garlic, minced
juice of 1 large lime (about 2 tablespoons)
2 tablespoons tamari or nama shoyu
1/3 cup chile powder (I like it hot, but you can use mild, medium or hot)
1 teaspoon mexican oregano
1 teaspoon cumin
1/2 teaspoon salt

15-20 leaves radiccio or other firm cabbage, lettuce or green for the shell NOTE: If leaves are large, tear them down to "taco shell" size, about 4 inches or so.

Pulse walnuts in food processor until they resemble a very coarse meal. Don't make them too fine or the final texture will be too soft. Transfer walnuts to a mixing bowl. Place mushrooms in the food processor and pulse until they are in very small pieces. Add mushrooms and remaining ingredients to mixing bowl. Combine well.

Spread mixture evenly on a dehydrator tray lined with a silpat or parchment paper. Dehydrate for 2 hours at 110 degrees. Remove tray from dehydrator. Carefully scrape taco "meat" from the tray into a bowl. Crumble mixture.

To assemble tacos, place 2 tablespoons taco "meat" on each lettuce leaf. Top with your favorite taco toppings. I highly recommend tomatoes, avocado, chives (or green onions). Add a generous amount of Salsa Fresca and your favorite raw cashew sour cream (I used Judita Wignall's version).

If not serving immediately, the taco meat will keep in the refrigerator for a couple of days. Just warm it up in the dehydrator for 20-30 minutes before serving.

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