Saturday, August 15, 2009

Raw Tacos!

Here's a little something special that I whipped up this week for my in-laws. I am on the master cleanse right now, so you can appreciate the ENORMOUS discipline and focus to get these made because they looked (and smelled) so freakin good!!! I got the recipe inspiration from my absolute favorite raw food recipe book: Raw Food Real World. If you start these in the morning, they can be done start to finish in about 12 hours (total dehydration time). My advice is to prepare the corn tortilla batter and the "bean/meat" batter one right after the other in the food processor and then dehydrate both at the same time. That shrinks the actual preparation time so that your time in the kitchen is only about 45 minutes.

To start: Defrost 3 cups of frozen organic corn (you can also cut the kernels off of 3 ears of corn), soak 1 1/2 Cups of sunflower seeds in natural spring water for 2 hours and soak 1 Cup of sundried tomatoes in natural spring water for about one hour. Then take a break! Whew! Once the defrosting and soaking is complete, you can begin the corn tortillas and the "beans/meat".

Corn Tortillas

  • 3 Cups defrosted organic corn kernels
  • 1 Red, Yellow, or Orange Bell Pepper
  • 3/4 Cup golden flaxseed finely ground (I used the dark seed cuz that's what I had)
  • 2 Tbsp Lime Juice
  • 1 Tbsp ground chili powder
  • 1 1/2 tsp sea salt
  • 2 tsp ground cumin
In food processor, chop corn and bell pepper. Add remaining ingredients and process until smooth. Place mixture in a bowl and set aside.

Spicy Beans

  • 1 1/2 Cups soaked sunflower seeds
  • 1 Cup soaked sundried tomatoes
  • 1 Tbsp dark miso
  • 2 tsp ground cumin
  • 2 tsp chili powder (less if you are sensitive to this spice)
  • 2 tsp ground coriander
  • 1 tsp cayenne pepper
  • 2 Tbsp olive oil
  • 1 Tbsp agave nectar
  • 1 tsp sea salt
  • 6 Tbsp spring water
  • 1 diced jalapeno
  • 3 green onions chopped
  • 1 small handful fresh cilantro
In food processor, grind the sunflower seeds, tomatoes, miso, cumin, chili powder, coriander, cayenne, olive oil, agave nectar, and sea salt until thoroughly combined. Add water a few tablespoons at a time and process further for a wet dough-like consistency. Add jalapeno, onions and cilantro and pulse a few times to combine ingredients.

Dehydrating
Spread out the "bean" mixture onto a Teflex-lined dehydrator tray. It does not have to be perfect... just spread it out enough to fit under another tray (see pic). Dehydrate for 10 hours at 115 degrees flipping the "bean" mixture over about halfway through. Ultimately, you want both sides dry and the middle creamy. When dehydration is complete, break up the mixture into pieces.

The corn tortilla batter can be completed two ways. By spreading the batter out over a Teflex-lined dehydrator tray evenly and then cut into rounds when dehydration is complete.... or you can do them like I did and just spread them into rounds on the Teflex. The book's method makes for a more uniform and thin corn tortilla shell, but I really like the thicker shells, so I'll show you how I made mine. Dehydrate for 6 hours at 115 degrees, carefully peeling and flipping the tortillas at the four hour mark so that the underside can dehydrate for the last two hours. Right after I took mine out of the dehydrator, I hung the tortillas over an empty paper towel tube to cool and to form the taco shell shape.

During Dehydration
During dehydration I prepared guacamole and pico de gallo that sat in the fridge until the "beans" were done. Once they were done, it was time for assembly and chow time!

Guacamole

  • 3 ripe avocados pitted
  • 1 large handful cilantro leaves
  • 2 Tbsp lime juice
  • 2 cloves crushed garlic
  • 1/4 Cup diced onion

Process avocados, lime juice and garlic in food processor until smooth. Add cilantro and onion and pulse to combine ingredients. Place in fridge until ready to serve.

Pico de Gallo

  • 3 small tomatoes diced with juice
  • 1 medium onion diced
  • 1 small handful cilantro diced
  • 2 cloves of garlic diced
  • 2 Tbsp lime juice
  • 1/2 tsp sea salt
  • 1 jalapeno diced
In a bowl combine all ingredients and stir. Place in fridge until ready to serve.

These turned out amazing! My in-laws loved them and I know my house STILL smells like a fiesta is going on in there! Ole!

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