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!