Raw Mexican Fiesta
Description
This a truly gourmet recipe by Laura Dawn that incorporates the vibrant flavors and textures of Mexican themed food, all without dairy, rice, corn, or anything cooked for that matter! Once your tortillas, sour cream, and vegan taco meat are prepared simply whip up a quick salsa or guacamole, pull together a few fresh toppings like cilantro leaves or sprouts, and you'll have a delicious, healthy meal that the whole family will enjoy!
Recipe by
Ingredients
Raw Plantain Tortilla Wraps:
12–14 small plantains. I’ve been using the shorter plantains that are about 5–6 inches in length, so if you are about to make this recipe with the long plantains, take this into consideration. Also, if you are a little short on plantains, you can always substitute a few for just regular bananas.
2 Tbs garlic powder
1 Tbs onion powder
1 Tbs salt
1 Tbs turmeric powder
1 Tbs lemon pepper (or just regular pepper)
1/2 tsp chilli powder
Add in 3/4 cup of ground flax
Vegan Ground "Beef":
600g walnuts (about 5 cups)
300g roma tomatoes (about 4–5 organic medium-sized tomatoes)
2 cups sun-dried tomatoes (soak first if very hard, if soft, just add them in)
2 Tbs of lemon juice
1 Tbs chilli (can add more if you want it to be spicier)
2 Tbs cumin
2 Tbs coriander
2 Tbs paprika
2 Tbs garlic powder
1 tsp oregano
2 tsp salt
Raw Vegan Sour Cream:
2 cups almonds + 2 cups brazil nuts soaked for about 6–8 hours.
2 c water + 1 c almond milk
1 Tbs lemon juice
1 probiotic capsule
4 tsp onion powder
2 tsp garlic powder
1 tsp salt
Methods/steps
Raw Plantain Tortilla Wraps:
1) Blend plantains in a food processor until smooth, then add to processor your remaining ingredients. Process until smooth.
2) Slowly add in 1.5 cups of water. (I usually place the first cup of water in the food processor, by this point all of your ingredients are all in, minus .5 cup of water. I blend to watch for consistency, and if need, slowly add in the .5 cup of remaining water) You’re not really going for a thick consistency here, it has to have a bit of wateriness to it, as you spread it thin on the teflex sheets. Finding that balance between too thin and too thick will take a little playing around with. I love to keep a recipe note-book and journal how I make things every batch to see how I can improve it the next time.
3) Spread a nice thin layer (make sure it’s as even as you can and also no holes) in any shape that you want, you can cover the whole sheet and make tortilla squares or spread into cute circles. Dehydrate at 115 until firm yet still pliable (not crispy!)
1) Start by placing the walnuts and sun-dried tomatoes in the food processor and pulse about 10–15 times. For the ground beef, we’re going for a chunkier consistency. Don’t over-process the walnuts, as you will still need to add in the tomatoes and process further and we’re not going for a smooth consistency here.
2) Cut the tomatoes up into even chunks and add them in, along with all the rest of the spices. Pulse until you have a smoother, but still chunky consistency. Spread out on a dehydrator tray (no teflex requires), and score it to increase its chunky appearance. Dehydrate at 115 for 2-3 hours
Raw Vegan Sour Cream:
1) Place soaked nuts and remainder of ingredients in your blender or food processor and Work it good until you get a nice smooth.
2) Wrap it up in a cheese cloth and let it sit at room temperature for about 8hours. By this time you should be able to start to smell and taste the ferment ‘sourness’ happening. Place in the fridge for an hour and it’s ready to serve!
