(raw vegan, gluten-free*)
Thursday night taco night…
Mexican food is among my favorite in the world, especially tacos! But we all know it’s not the healthiest cuisine…and that’s what’s so fabulous about raw tacos! They are authentically tasty, easy-breezy to make, satisfying, and SO good for you! What’s more is that they’re on the top of my list for serving to family and guests who then inevitably become very intrigued with raw food and that these tacos are actually considered “raw”!
To make the Mexi-paté filling simply take 8 ounces cremini mushrooms that have been marinated in nama-shoyu for at least one hour, 2 cups of soaked walnuts, and 3 big fat garlic cloves and coarsely blend them in a food processor. Add about 3 teaspoons each of ground cumin and chili powder, 2 teaspoons of onion powder, 1 teaspoon of dried oregano, 1 teaspoon of sea salt, and a pinch of cayenne, and pulse again until fine and spices are blended, but don’t blend it to pudding! Drizzle in flax seed oil or extra virgin olive oil and carefully continue to pulse until you achieve a fine-crumbly textured-pate.
* For gluten-free preparation, do not use nama-shoyu.
For the taco shells, I used my favorite Ezekial sprouted corn tortillas and warmed them gently in a dry skillet on a warm stove top setting.
For the Rainbow Pico, I coarsely chopped some delicious multi-colored baby heirlooms and simply added some minced jalepeño, green onion, cilantro, sea salt, pepper, and a squeeze of lime.
When an avocado is perfectly ripe, there’s no need to complicate things by adding a slurry of ingredients to guacamole. But still, it is fun to experiment with different combos and everyone seems to have their favorite method. Mine is sea salt, lime juice, chopped cilantro, minced jalepeño, and snipped chives.
So here’s a shot of the taco bar I set up so everyone can do it their way. Besides the pico and guac, other fixins included a chopped lettuce blend of romaine, frisee, arugula, and cilantro; raw queso fresco from a local organic dairy; organic sour cream; and one of my favorite condiments, a bottle of hot habanero sauce!
<3, JMK
