[ad_1]
[ad_2]
While they aren’t authentic, these tacos are a tasty and healthy alternative for those who don’t dig on the carne asada. FULL RECIPE BELOW.
For more info on Laura:
http://sidesaddlekitchen.com
RAW VEGAN TACO RECIPE
INGREDIENTS:
Tortillas
-3 cups fresh corn
-¾ c finely ground flaxseed
-1 T lime juice
-1 red bell pepper
-½ onion
-1 T ground chili powder
-1 ½ t salt
-1 t cumin
-½ t cayenne
-2 T nutritional yeast
Filling
-1 portobello mushroom
-1 cup sunflower seeds soaked 2 hours
-1 cup sun-dried tomatoes
-1 T apple cider vinegar
-1 T agave nectar
-1 T cumin
-1 jalepeno, chopped
-2 tomatoes
-1 handful fresh cilantro
-1 t sea salt
Sour cream
-2 cups cashews, soaked 4-6 hours
-1 cup water
-½ cup olive oil
-3 T lemon juice
-1 ½ t salt
Spinach
-3 cups spinach
-olive oil to coat
PROCESS
– Start with the taco shells. Go ahead and blend all of the ingredients, except the flaxseed, in a high-speed blender or food processor. Transfer the mixture to a bowl and mix in the flaxseed.
– Spread this mixture onto a teflex sheet or parchment paper in 6 inch circles. Dehydrate for about 4-6 hours or until tortillas or ready to flip (or bake at 200 degrees for 30-40 mins)
– Then dehydrate for another 4-6 hours (or bake another 30-40 mins.) – but here is how we’re going to get the fun taco shape. Just carefully drape each tortilla over two bars of wire dehydrator or oven rack.
– Now let’s make the filling. In a food processor, grind the sunflower seeds, sun-dried tomatoes, apple cider vinegar, agave nectar, cumin, and salt until well combined. Add water a few tablespoons at a time and process until you have a dough-like consistency. Then add your fresh tomatoes, jalapeno, cilantro, and mushroom, and purse a few more times to combine, but still keep it a little chunky.
– To make the sour cream, just strain the cashews that have been soaking, blend all of the ingredients until it’s consistently smooth, and then pop it in the fridge until firm.
– To make the spinach topping, just roughly chop your spinach leaves, places them in a bowl, toss it with a little olive oil, and salt and pepper. Then set this bowl aside for about 20 minutes to soften them up a little.
– Now, assemble the tacos. Holding your taco shell in one hand, spread 1-2 tablespoons of your filling, then top with spinach, a drizzle of your sour cream, and some sliced avocado.
HEALTH FACTOR:
– helps balance the acid-alkaline environment of your digestive tract
– high in Omega 3s
– promotes healthy digestion and boosts immunity