Raw Tacos

I love tacos.  I love them pretty much any way, but usually I make them with about half ground beef and half beans (red or black).  I was skeptical of being able to recreate one of my favorite comfort foods as a raw dish, but I finally took the plunge....and loved them!



Here, I've used raw walnuts mixed with taco seasonings.  For the rice, I modified Ani Phyo's recipe for "Sushi Rice" (from her book: Ani's Raw Food Essentials) using parsnips with a bit of apple cider vinegar and macadamia nuts.  For the Chipotle "Cheese" Sauce, I pureed soaked cashews with a bit of water, lemon juice, a canned chipotle (not raw), and some nutritional yeast to make it "cheesy".  I also threw together a quick Cherry Tomato Salsa/pico de gallo to put over the top.  Served in Romaine lettuce boats, they were delicious, but I look forward to eventually having a dehydrator to make chips or wraps to make it more of a true "taco".  So much fun with raw food!


Raw Walnut "Tacos" with Parsnip "Rice" and Spicy Chipotle "Cheese" Sauce

Serves: 2 people (or at least two people my size.  I had this for lunch two days in a row.)


NOTE: The cashews for the "cheese" sauce need to be soaked 5 or 6 hours (or overnight) before making this, to plan that into your timeline.  If you have a high-speed blender, you might be able to forgo the soak time, but I have not tried this since I have a "regular" KitchenAid blender.

Taco meat
3/4 cup raw walnuts
2 teaspoons chili powder
1 teaspoon cumin
1 tablespoon extra virgin olive oil
1 teaspoon Braggs Liquid Aminos, Nama Shoyu, or soy sauce (not raw)
Salt to taste

Pulse nuts, chili powder and cumin in food processor.  Add olive oil and Braggs and pulse until the nuts are in crumbles and resemble taco meat.  Taste and adjust seasoning as needed.

Rice
1-1/2 cups peeled and diced parsnips (alternately turnips or jicama can be used, although I have not tried either -- if you use jicama you will probably have to squeeze it out [after processing it] with cheese cloth, through a strainer, or with a nutmilk bag to get rid of some excess moisture before adding seasoning)
1/2 cup macadamia (or pine nuts, sunflower seeds, etc.)
1/4 teaspoon salt
2 teaspoons apple cider vinegar

Combine parsnips, macadamia nuts and salt in food processor.  Pulse into rice sized fluffy bits.  Add vinegar and pulse one or two more times to combine.

Spicy Chipotle Cheese Sauce
1/2 cup cashews
2 tablespoons fresh lemon juice
2 tablespoons water (or as needed)
1 canned chipotle chili (to make this completely raw, soak 1 dried chipotle in water at room temperature for 1 hour.  Reserve soaking water and use in place of the 2 tablespoons of water in this recipe)
1/4 cup nutritional yeast (or as needed for "cheesiness")

Soak cashews for 5-6 hours or overnight.  Drain and add to blender along with lemon juice, water, and chipotle chili.  Blend until the sauce has become creamy (you may have to stop the blender several times to scrape down the sides, but keep at it -- it will all come together!)  Add water as needed.  Once it has become a creamy sauce, add nutritional yeast and blend to combine.  Taste and add salt and/or more yeast to taste.  If you are chilling this to use later, it will thicken up considerably.  I added a little water to the amount I intended to eat when I was ready to use it so that I could make an attractive "drizzle".  This is also delicious left thick and used as a dip for crudités.

Cherry Tomato Pico De Gallo
1/4 cup cherry tomatoes sliced in half
1/4 cup finely chopped red onion (or white or yellow or scallions....)
1/4 cup chopped cilantro
chopped fresh jalapeno to taste
salt to taste
cubed 1/4 of an avocado (optional)

Combine all in a small bowl.

Arrange your meal on large Romaine lettuce leaves.  Enjoy!

Apple Pie Chia Seed Pudding with Coconut Whipped Cream

For the past two months I've been slowly incorporating more and more raw food into my life.  If you've been following me on Pinterest, you may have picked up on that based on all of the raw recipes I've been pinning.  Now, of course, a raw meal can easily be as simple as some sliced carrots and celery with a handful of almonds, or a giant salad of romaine hearts sprinkled with sunflower seeds and chopped pecans.  I, however, have the heart of a cook.  I crave adventure, fun flavor combinations, and variety.

Recently I've been playing around with the ancient energy food: Chia seed (I've always had a love for tapioca pudding -- this is the raw answer to that craving).  I am so fascinated by the ability the charcoal colored seed has to swell up and surround itself with water -- essentially turning itself into a pearl-filled pudding with nothing more than a soak in some liquid.

Yesterday I came up with this tasty "Apple Pie" inspired pudding that can serve as breakfast, lunch, or an afternoon snack.  Dessert for lunch -- what could be better?

If you like tapioca pudding, I think will love this!  Not only is does it taste delicious, but the Chia seed (rich in Omega 3 fatty acid) and coconut cream (full of dietary fiber, good fats, potassium and vitamin C among other things) are energizing live food that will give a great boost to your day.




Apple Pie Chia Pudding with Coconut Whipped Cream


Approximately 360 calories.  Click here for a complete nutritional analysis.


Free of refined sugar, gluten, and dairy.  Can also be nut free if pecans are omitted from topping.


(NOTE: The can of coconut milk for the Coconut Whipped Cream needs to chill in the refrigerator overnight, and the Chia pudding needs to set up for at least 20 minutes before eating, so take that into account before starting this recipe.)


Makes: 1 serving

Chia Pudding
1/2 cup almond milk (or milk of choice)
2 tablespoons Chia seed (I use this one -- best price I've found on Amazon)
A pinch each of cinnamon and freshly grated nutmeg
1 tablespoon diced dried apples (and some finely chopped or grated fresh apple, if you'd like)
Splash of maple syrup, honey, agave nectar or Stevia if needed

Coconut Whipped Cream
1 can coconut milk (I like Taste of Thai brand -- your results may vary with other brands)
splash maple syrup, honey, agave nectar or Stevia
1/4 teaspoon vanilla (optional)

Topping
Cinnamon
Freshly grated nutmeg
Finely chopped pecans
Finely chopped dried apples


To make the whipped cream:
Put the can of coconut milk in the refrigerator 8 hours or overnight.  (Haven't tried putting it in the freezer for a shorter time period, but if you have success with that, let me know.)  Open the can of chilled coconut milk, and you will find that the top has solidified into a thick cream.  Scoop cream off the top, leaving the watery part for shakes or some other use.  Add to taste: maple syrup (my favorite!) or your sweetener of choice.  Add vanilla if desired.  Whip with a fork or a whisk until fully combined.   Put cream back in the refrigerator until you're ready to use it.  It will get thicker the colder it gets.

To make the pudding:
Combine milk, Chia seed, cinnamon, nutmeg, and dried (and/or fresh) apples.  Taste for sweetness and stir in a little bit of your sweetener of choice if needed.  Allow it to set up on the counter for 15 minutes, or in the refrigerator if you'd like to leave it longer (I've done this the night before to have it ready for breakfast).



To assemble:
Give the pudding a good stir with a fork, breaking up clumps.  Top the pudding with a few spoonfuls of the coconut whipped cream.  Sprinkle with the toppings.  Enjoy!!



If you have a favorite way to eat Chia seed, let me know!