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Raw Vegan Street Tacos

August 24, 2017

Printed in Sweat Equity Magazine August/September Issue

 

Mimi Kirk says:

"It's not easy choosing a favourite recipe from Raw-Vitalize. I'm still in love with them all! In our Raw-Vitalize Book Club on Facebook, members tell us they've eaten the same recipe three days in a row, and I totally understand why, because every recipe is delicious."

 

"I chose the Street Taco because I recently made them for a girls’ birthday retreat in Mallorca, Spain, and 30 women absolutely loved them. They are quick and easy to make, perfect for a party, or to make yourself a plate full. They are utterly delicious and, of course, healthy."

 

 

Street Taco

SERVES 1

 

Let’s be clear: These are not intended to be authentic street tacos. This recipe doesn’t include corn tortillas or animal products, and in a real street taco, you won’t find lettuce or tomato inside. For the taco filling, we use rich-tasting sun-dried tomatoes combined with walnuts, cumin, and chili. We replace the tortilla with crisp romaine lettuce, add some complementary veg­gies, and top it all off with Creamy Cashew Sour Cream. This healthy version of a street taco will have you dreaming of the beauty and fun to be had south of the border.

 

TACO NUT FILLING

¼ cup tightly packed sun-dried tomatoes, soaked 2+ hours until soft

½ cup walnuts

1 good pinch garlic powder

1 good pinch cumin

1 good pinch chili powder

1 gentle pinch cayenne, to taste

Sea salt and pepper, to taste

 

METHOD

Remove tomatoes from soaking and reserve water. Place all ingredients into a food processor and pulse chop until well incorporated but still maintaining texture.

 

CREAMY CASHEW SOUR CREAM

½ cup cashews, soaked 2+ hours and rinsed

1 ½ teaspoons lemon juice or 1/8 teaspoon cider vinegar

1 pinch sea salt, or to taste

3 tablespoons filtered water, plus more as needed

 

METHOD

Place all ingredients into blender. Begin with adding 3 tablespoons of water to make a thick, smooth, and creamy sour cream; add more water if needed, a little at a time. Start your blender on low and increase speed once the mixture is blended. If you put it on high immediately, the ingredients will fly up on the sides. You will have to scrape the sides down occasionally to be sure mixture is smooth and without small nut pieces. If the nuts are soaked, they blend more smoothly.

 

FOR THE VEGGIES

2 romaine lettuce leaves for the taco wrap

½ avocado, sliced

1 small tomato, chopped

¼ cup chopped cilantro

1 scallion, finely chopped

A few small leaves of arugula

 

TO ASSEMBLE

Spread spoonfuls of Taco Nut Filling on lettuce leaves. Place avocado slices on top, along with the tomato, cilantro, scallion, Creamy Cashew Sour Cream, and arugula.

 

Tip: If you are taking this dish to work, assemble when you are ready to eat. Carry each item in a separate jar or container. Keep cold romaine lettuce leaves wrapped in paper towels to stay crisp, and refrigerate until ready to use.

 

Bio

At almost 80 years of age, Mimi lives an active life. She is an internationally respected speaker, a certified plant-based raw food chef and health and life coach. She is devoted to teaching vibrant health and happiness through diet and transformational thinking. 

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