Mattye’s Raw Vegan Tacos and all the fixins!
Inspired by great raw chefs Storm Talifero and Matt Amsden, but living in an area sadly lacking in young coconuts, I decided to come up with my own version of this tasty treat!
Shells = Organic Collard Leaves – whole, but with the thicker portion of the stem cut out
Fixins = chopped tomato, chopped avocado, shredded lettuce, sea salt
Salsas:
Green (mild):
1 tomatillo (quartered)
¼ purple onion
1 tbsp cilantro leaves
juice of ½ lime
sea salt to taste
Place the tomatillo, onion, and cilantro into a food processor – process until finely minced. Spoon into serving bowl and add lime juice and sea salt – stir well and set aside.
Fiery (hot):
3 habanero peppers
¼ purple onion
2 cloves garlic
1 tsp. cilantro leaves
sea salt
olive oil
Place the habanero, onion, garlic, and cilantro into a food processor – process until finely minced. Stir in sea salt and spoon into serving bowl. Drizzle only enough olive oil over it to moisten. Stir well and set aside.
Taco Filling:
1 c. raw brazil nuts (dry, not soaked)
½ purple onion
2 cloves garlic
1 tbsp olive oil
juice of ½ lime
sea salt, black pepper, cayenne, Mexican chili powder, and cumin to taste
Place brazil nuts in a high-powered, clean, dry blender. Blend until nuts are a coarse meal. Place onion, garlic, and olive oil into a food processor and process to a pulp. Place nut meal and onion mixture into a mixing bowl. Add lime juice and seasoning. Mix well. Final consistency should be semi-sticky/semi solid. Set aside
Cashew Sour Cream:
1 c. cashews – soaked for at least 12 hours
2 tbsp raw tahini
1 tbsp olive oil
juice of 1 lemon
water to thin to desired consistency (add 1 TBSP at a time)
sea salt to taste
Place cashews, tahini, olive oil, and lemon juice into a high-powered blender. Begin blending to a thick creamy consistency, adding water if/when necessary. When “cream” has reached your desired texture, transfer to a serving bowl and add sea salt to taste. Mix well.
Assembly:
Use a collard leaf as your base. Fill in a line down the center of the leaf, with taco filling, sour cream, tomatoes, avocados, lettuce and salsa. Fold up like a taco or roll into a burrito shape and devour! YUM!
Caution: These are more filling than they look.
Inspired by great raw chefs Storm Talifero and Matt Amsden, but living in an area sadly lacking in young coconuts, I decided to come up with my own version of this tasty treat!
Shells = Organic Collard Leaves – whole, but with the thicker portion of the stem cut out
Fixins = chopped tomato, chopped avocado, shredded lettuce, sea salt
Salsas:
Green (mild):
1 tomatillo (quartered)
¼ purple onion
1 tbsp cilantro leaves
juice of ½ lime
sea salt to taste
Place the tomatillo, onion, and cilantro into a food processor – process until finely minced. Spoon into serving bowl and add lime juice and sea salt – stir well and set aside.
Fiery (hot):
3 habanero peppers
¼ purple onion
2 cloves garlic
1 tsp. cilantro leaves
sea salt
olive oil
Place the habanero, onion, garlic, and cilantro into a food processor – process until finely minced. Stir in sea salt and spoon into serving bowl. Drizzle only enough olive oil over it to moisten. Stir well and set aside.
Taco Filling:
1 c. raw brazil nuts (dry, not soaked)
½ purple onion
2 cloves garlic
1 tbsp olive oil
juice of ½ lime
sea salt, black pepper, cayenne, Mexican chili powder, and cumin to taste
Place brazil nuts in a high-powered, clean, dry blender. Blend until nuts are a coarse meal. Place onion, garlic, and olive oil into a food processor and process to a pulp. Place nut meal and onion mixture into a mixing bowl. Add lime juice and seasoning. Mix well. Final consistency should be semi-sticky/semi solid. Set aside
Cashew Sour Cream:
1 c. cashews – soaked for at least 12 hours
2 tbsp raw tahini
1 tbsp olive oil
juice of 1 lemon
water to thin to desired consistency (add 1 TBSP at a time)
sea salt to taste
Place cashews, tahini, olive oil, and lemon juice into a high-powered blender. Begin blending to a thick creamy consistency, adding water if/when necessary. When “cream” has reached your desired texture, transfer to a serving bowl and add sea salt to taste. Mix well.
Assembly:
Use a collard leaf as your base. Fill in a line down the center of the leaf, with taco filling, sour cream, tomatoes, avocados, lettuce and salsa. Fold up like a taco or roll into a burrito shape and devour! YUM!
Caution: These are more filling than they look.
2 comments:
This recipe was selected as today's Vegan Recipe of the Day over at The Vegan Digest. It's also posted in our Vegan Recipes listings under Sandwiches. A great recipe - absolutely love the use of brazil nuts in the filling.
Thank you!!! So glad you enjoyed it:)
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