Monday, September 3, 2012

Raw Vegan Taco Salad


Place into large salad bowl:

1-2 heads fresh romaine lettuce, sliced into large bite size pieces
1 cup cherry tomatoes or chopped ripe tomatoes
2 ears of fresh corn cut off the cob
1 large or 2 small ripe avocadoes, chopped
1/2 cup raw olives (optional)
1/2 cup chopped fresh cilantro
1 cup raw vegan taco meat
1/2-1cup lentil or mung bean sprouts (optional)

Toss together lightly to distribute the ingredients.  Then add the dressing when serving or you may toss it in just before serving.

1 cup soaked raw cashews (soak in filtered water for 8-12 hours)
1/2 cup water
2 Tbs fresh squeezed lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea or celtic salt
2 Tbs minced fresh chives or green onions
1 Tbs minced fresh basil or 1 tsp dried
1 Tbs minced fresh dill or 1 tsp dried

Place the soaked cashews, water, lemon juice, garlic powder, onion powder and salt in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the chives, basil and dill and pulse just briefly to mix. Chill for at least 30 min. before serving. Stored in a sealed container in the refrigerator, this ranch dip will keep approx. five days. 

Taco Meat
1/2 cup raw almonds
1/2 cup raw walnuts
1/3 cup sun dried tomatoes 
1/4 tsp chili powder
1 tsp sea salt
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp Nama Shoyu or Braggs Liquid Aminos

1-2 Tbsp cold pressed, extra virgin olive oil (optional)

After grinding nuts into a meat like texture in food processor, add remaining ingredients.  Mix and serve.  I made raw tacos, tostadas and taco salad with this!  It's so delicious and most everyone who's tried it likes it! 

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