You don’t have to be a vegan raw foodist to love my Raw Tacos
We recently had artist and creative coach Serena Barton over. She isn’t a raw foodist–or even a vegan–but she had to have the recipe!
In the warm last days of summer, you don’t have to be a crazy purist to love my taco wraps. Ok, so it’s a few more ingredients than your average snack. But it’ll give you the quick protein you need to meet your deadline.
And a good excuse to just keep writing instead of eating dinner…
Adapted from Ani Pho’s recipe.
We’re going to make a vegan raw food “cheese” and a vegan raw food “meat,” then layer them into about eight romaine lettuce leaves like the leaves are the “taco shell.” Garnish with a few slices of avocado & about 1 cup of green tomatillo salsa.
To make your “cheese” you’ll combine in a food processor
2 cloves garlic
1/2 teaspoon sea salt
1 cup raw cashews
the juice of one large lime (or two small)
1/2 cup cilantro leaves
1/4 cup water
Process all that to mix well and set aside.
Now, to make your “meat” you’ll combine in a food processor:
1 cup raw pecans
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon bragg’s essential amino acids or soy sauce or tamari
a pinch of sea salt
Process all this until it has the vague consistency of meat (rather than overdoing it so it looks like nut butter).
Layer, wrap, and serve yourself.