Raw food recipes have become a fun little hobby for me. It has struck a cord of curiosity and fascination seeing and tasting how foods can completely change their structure, form, taste and texture just by using them in different ways. Who knew that cashews make things creamy? Or that walnuts mimic ground meat?
I love everything about Mexican food so decided to start searching for raw recipes that mimic the foods I love. As soon as I found a raw taco recipe, I was intrigued and had to find out if it was anything like a real taco. I’ll tell you the verdict after I share with you how it was all done.
I borrowed my friend’s dehydrator. I’m not ready to commit to a raw foods diet quite yet so am going to borrow her dehydrator until the day comes that I feel I need one in my collection. I learned after my short lived juicing kick that appliances need to come after the habit is developed…if you have a friend to borrow from of course.
Before I share the recipe, I want to share the appliances and tools you need to get started on most raw recipes: a coffee grinder, a chopper, a food processer, a high-speed blender and a spiral slicer.
I started with the shells as they take almost a full day of dehydration and followed this recipe . There are lots of recipes of similar nature but this site had recipes for the filling and the sour cream so I used hers. Here is how it went for me:
- 1 ½ cups golden flax ground into fine meal
- 1 ½ cups frozen or fresh corn kernels (I used frozen)
- ¼ cup chopped onion
- ¼ chopped red pepper
- 1 tsp chili powder (I was out but had chipotle chili powder and used less. It was spicy, but good!)
- ½ tsp cumin
- ½ tsp salt
First, I ground the golden flax with the coffee grinder before adding it to the food processor with the rest of the ingredients. Process until blended and smooth. Next, place the mixture on Teflex sheets and spread out. I used my hands because we got rid of our rolling pin after the flood. The rolling pin would’ve made this work much better and would have made it spread thinner.
Place in dehydrator for 3 hours. Then take it out, cut rounds using a small upside down bowl. Then flip them over and put back in the dehydrator for another hour. I used the scraps by cutting into triangles for chips.
After an hour, fold the rounds in half to form a shell. Use and toothpick or aluminum foil to keep them propped open. Dehydrate for another 3-4 hours. I had to dehydrate mine longer since they were a bit too thick.
- 1 cup soaked walnuts (soak for about 2-3 hours)
- 1 rib celery
- ½ cup chopped cabbage
- 1 carrot
- ½ tomato
- 1 Tbsp chili powder (again, I used the chipotle powder and it was spicy!)
- 1 tsp cayenne pepper
- Dash of namo shoyu
Mix all together in the food processor.
- 1 cup raw cashews
- ½ cup water
- Contents of 1 probiotic capsule
- Pinch of salt
Mix in a blender until smooth. It may take a couple of days to get sour like sour cream. At first it has little flavor.
I topped my taco with cilantro, tomato, and avocado. It was good! Ihad a couple of friends come over to eat one too because I knew my family wouldn’t eat them for dinner and I didn’t want them to go to waste. They were taste-tested and approved by 2 very nice friends! My mom liked everything but the shells because they were too thick and therefore not very crispy.
I did like them but will say that they are no match for a real taco. If you are strict vegan, they will be satisfying, but otherwise, I’d say stick to the real enchilada…pun intended 🙂
The sour cream, however, is something I will make again. It is tasty and the texture is good. Plus, it is a good base for all kinds of dips, it is basically a blank slate for any flavor.
I really enjoyed making these though. Trying raw foods recipes is like new science experiments!
Almond Butter Cups
Here is my Raw Foods Pinterest board.