RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

 

I think this has become one of my favorite raw meals for the moment!  My husband and I are taco fans and wow!  This dish is super refreshing and delicious.  This recipe was inspired by Gluten Free Cat. I saw this Raw Jicama Tacos with  Spicy Cashew Cheese recipe on Facebook and just fell in love with the idea.  Once I tasted it, I was sold.  It will be one of my go-to recipes, especially this summer.  Thank you Gluten Free Cat!

 

If you haven't tried jicama yet, I really encourage you to do so.  It's a refreshing and crisp and has a mild flavor that adapts to its surroundings.  It's a root vegetable native to Mexico and Central America and often is simply eaten peeled with a dash of salt, chili powder and some lime juice.  There are definitely many other ways to eat it and these raw tacos is one of them.  Check out these facts about jicama.

 

I also love this spicy cashew cheese recipe because there is no fermentation time. I hope you enjoy it as much as I did.

 

RAW JICAMA TACOS WITH SPICY CASHEW CHEESE

 

1 jicama, cut into round slices

Spicy Cashew Cheese - recipe below

Slice tomatoes

Micro greens

Baby spinach or your favorite leafy greens sliced thin

Gucacamole

 

 

Slice the jicama in thin round slices using your mandoline.  Soak them in lemon juice, if you have time, overnight.  Or, for at least 30 minute.  This will help soften the jicama if you cannot slice it thin enough and gives it flexibility.  Prepare all your other ingredients. 

 

 

SPICY CASHEW CHEESE

1 cup cashews soaked for at least 2 hours, drained and rinsed

1/4 cup chopped red bell pepper

2-3 slices of jalepeno pepper

1 clove of garlic

1/2 teaspoon sea salt

1/2 teaspoon turmeric

1/4 cup water - use a little more if needed

 

 

For the spicy cashew cheese, blend all the ingredients together in a high speed blender scrapping down the sides making sure that its all blended well smooth or to your desired consistency.  It is now ready to serve.  Makes about 1 cup.

 

To assemble the tacos place a few jicama shells together folded and fill with your ingredients and serve with limes.  The lime juice just adds that extra kick and zest.  And there you have it.

 

Bon appetite!

 

Join the discussion!

Do you have a favorite raw taco recipe?  We'd love to hear what it is. Please share in the comments below. Links are welcome!

 

 

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH DRESSING

 

 

 

 

 

We have been getting a lot of questions lately on how someone can incorporate more raw foods into their diet.  My friend Christine wrote a nice little article giving us some simple and easy pointers on how to get started.  You can find that article HERE.  Another important step is cutting out as much processed foods as possible.  This in itself is a huge leap.  You will notice the difference in your body right away.  It's amazing what this small yet big step can do.  Then, as Christine pointed out, slowly incorporate more fruits and vegetables into your meals.  And eat those first and more of it than anything else.  Personally, I use to get bloated very easily.  After I made these changes, I do not have problems with bloating any more.

 

These Island Tacos are a great way to incorporate more raw foods into your diet.  You have the taste of the tortilla and all the benefits of the raw ingredients.  It's so flavorful, you won't miss anything and you keep going back for more.  I know you will love these.

 

ISLAND TACOS WITH VEGAN CHIPOTLE RANCH

 

Start off by making a plate of the following veggies to pull from for your tacos.

 

1 cup shredded red cabbage

1 cup jicama, sliced into thin strips julienne style

1 cup red bell pepper, sliced into thin strips

1 cup mango, cut into thin strips

1 cup shredded carrots

1 cup pea sprouts or alfalfa sprouts

Green Onions, chopped for garnish

Cilantro, chopped for garnish

 

For the chipolte ranch dressing

2/3 cups cashews, optional soak them for 4 hours and drain
1 cup almond milk
1/4 cup reduced fat vegenaise
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tbs shallots, chopped
2 tablespoon chipolte tabasco sauce or 1/2 tablespoon chipolte chilli powder
1 tsp chilli powder
1/4 tsp salt

Add all the ingredients and blend thoroughly. The dressing will thicken after it refrigerates. Makes about 2 cups.

If you need a nut free version, try this one

1/2 teaspoon paprika chilli
2 cloves garlic
1 shallots, finely chopped
1/2 cups reduced fat vegenaise
1/2 lemon, juice of
1/2 cup almond milk
5 dashes of chipotle tabasco

Blend all the ingredients together well in a blender. Refrigerate. Makes about 1-1/2 cups.

 

Heat the tortilla's over a flame and fill your tacos with as much raw veggies as you would like.  Garnish with green onions and cilantro.  Drizzle on the Chipotle Ranch and enjoy!  The mangos give these tacos and really nice balance of flavor and zest.

You can also season with your favorite hot sauce of course or salsa verde.  I am working on a salsa verde recipe and I hope to have that done in a week or so.

Enjoy!!

 

 

 



PORTOBELLO & POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

 

 

 

As you already know, we love tacos in this house.  My husband can eat tacos everyday.  I recently and amazingly enough, had a version of these tacos at Rubios.  I knew my husband would love these So, for him, I made my these very tasty Portobello & Poblano Chilli tacos with a vegan chipolte ranch dressing.  The dressing is fabulous and super easy too! 

 

 

 

 

 

The ingredients are simple for the tacos.  I love the mix of bright colors.

 

PORTOBELLO AND POBLANO TACOS WITH CHIPOTLE RANCH DRESSING

 

INGREDIENTS

 

For the tacos cut equal amounts of the following:

 

Portobello mushrooms, sliced

Poblano chillis, sliced

Red onions, sliced

Tomatoes, sliced

Cilantro, chopped for garnish

Avocado, sliced for garnish

Red bell peppers, sliced

1 tablespoon olive oil

1/2 teaspoon cumin

Salt and pepper to taste

 

First sautee the poblano chillies, red onions and red bell peppers for 5 minutes in the olive oil.  Add in the tomatoes, mushroom, cumin, salt and pepper and cook for 2 more minutes.

 

Warm up the tortilla on an open flame.  An optional step is to add a small slice of non dairy cheese in the middle of the tortilla until its slightly melted.  Plate the tortilla with the vegetables.  Add in the avocado, cilantro, and drizzle with the chopolte ranch.  Super tasty!

 

The chipotle ranch recipe is below...

 

 



 

 

 

INGREDIENTS

 

For the chipolte ranch dressing

2/3 cups cashews, optional soak them for 4 hours and drain
1 cup almond milk
1/4 cup reduced fat vegenaise
1 lime, juiced
1/2 lemon, juiced
1 clove garlic
2 tbs shallots, chopped
2 tablespoon chipolte tabasco sauce or 1/2 tablespoon chipolte chilli powder
1 tsp chilli powder
1/4 tsp salt

Add all the ingredients and blend thoroughly. The dressing will thicken after it refrigerates. Makes about 2 cups.


If you need a nut free version, try this one

1/2 teaspoon paprika chilli
2 cloves garlic
1 shallots, finely chopped
1/2 cups reduced fat vegenaise
1/2 lemon, juice of
1/2 cup almond milk
5 dashes of chipotle tabasco

Blend all the ingredients together well in a blender.  Refrigerate.  Makes about 1-1/2 cups.



 

 

 

 

 

I love this chipolte dressing.  I am definitely going to use this on my salad as well.  A great mix of flavors in this dish.

 

Enjoy!

 

 

 



 

 



VEGAN FOOD SHARE & MY TOFU TACOS

 

 

 

 

Pretty excited that my Tofu Tacos with an Asian Kick was featured on Vegan Food Share's Tumbler page and Instagram Feed.   I hope to be able to congure up more share worthy recipes in the future.  Thank you Vegan Food Share!

 





TOFU TACOS WITH AN ASIAN KICK

I don't know if this is true where you live, but here in Los Angeles, the food truck craze is still in full swing.  We have a small main street in our town and every Friday night, they line up on both sides of the street for about 3 blocks.  It's a lot of fun to go there and hang out with friends, but it's not always easy to find vegan or raw cuisine.  I had some really great tofu tacos at the Kogi Truck before. They make fusion Korean BBQ food, so I thought I'd make these for my husband since he LOVES tacos.  They were a hit!

Makes 3 tacos as seen above.

 

TOFU TACOS

TOFU MIXTURE

1 8z block of tofu, cut into small cubes

1 table spoon sesame oil

2 table spoons soy sauce

1 teaspoon ginger, grated

2 stalks green onion, chopped

1 teaspoon raw agave nectar 

Chilli Flakes or top the tacos with your favorite hot sauce.  

EVERYTHING ELSE

Corn tortilla

Shredded kale (you can also use lettuce or cabbage)

Tomatoes, chopped

Raw corn kernels

Shredded carrots

Yellow peppers sliced

Guacamole

Heat sesame oil in a small sauce pan, and saute the tofu with all the ingredients for the tofu mixture on medium high until browned.

Warm up your tortillas. I like to warm them over the open flame on the stove.  Fill the tortillas with even amounts of the tofu. Fill with all the veggies and top with your favorite guacamole and hot sauce.  Thai Sriracha would work perfectly too!

Love these tacos.

Enjoy!