Monday, November 1, 2010

Raw Taco

I recently had the pleasure of attending a vegetarian festival in Orlando Florida. The Orlando Veg-Fest is a mecca of vegetarians who are there to have a good time and of course eat til your hearts content. I also was able to ride over there with some really good friends and meet another friend there. with that said, me and Hank went about trying to eat every food available. We nearly succeeded. We decided to split all the dishes. So one of us would purchase the first dish and the other one would purchase the second dish until we were full.

However, we ran out of time before we ran out of money or empty stomachs. Hank had a bicycle race to get to, so he had to cut out a bit earlier than he truly wanted. Bummer, for I had more food to taste.

The first dish that graced our palettes was a raw taco. Now I am extremely open to new foods and new ways of preparing them. But I am also a bit skeptical when something claims to be so close to its traditional dish. But I was up for it. The taco was purchased, split with Hank and instantly regretted that action. Oh, not the eating of the taco, the sharing of it with Hank. Next year he is own his own, i ma in never sharing a raw taco with anyone, ever again.

I then knew that I wanted to make these delicious little roll-ups, so I asked one of the girls behind the food counter if I could have the recipe for I taught raw food classes back in Port Saint Lucie. She gladly gave me her email address and said that I could email her and she would be happy to give it to me. I got home and set the card aside running into a busy week. I kept saying I would email her, but I just kept putting it off.

Then I was looking through one of the little magazines that I get at my place of work, Delicious Living and saw raw food on the front cover. Then it hit me, I had seen a raw taco recipe in there. I could not flip to that page fast enough. I had no idea what was in the taco I had tasted at the festival, but I know that this recipe had to be a variation on a theme. I was willing to give it a go.

This is a dish I have not regretted form the get go. I was in pure heaven as I ate these again. I was transported back to the festival and also elated that I could now make these on my own and still feel confident serving these to guests. Now most folks would have a hard time seeing these as a main entree, but we were very happy eating them as such.

So enough with my babbling, let me post this lovely little recipe and see how simple it is to make and even easier to eat.

Cilantro-Cashew Cheeze(makes 1 cup)
1&1/2 t garlic (about 2 cloves)
1/2 t sea salt
1 cup raw cashews
2&1/2 T fresh lemon juice (1 lemon)
1/4 cup packed fresh cilantro leaves
1/4 cup filtered water
Ground Walnut Meat (makes 1 cup)
1 cup raw walnuts
1&1/2 t ground cumin
1&1/2 t ground coriander
1/2 t liquid aminos, tamari or soy sauce
Pinch of salt to taste
to make cheeze: Place garlic and salt in a food processor; process into small pieces. Add cashews and process into a paste. Add lemon juice, cilantro, and water; process to mix well. Set Aside.

To make walnut meat: Place walnuts, cumin, coriander, liquid aminos, and salt in a food processor. Process into small pieces until the mixture looks like ground meat; be careful not to over process into a butter.

Spread 2 tablespoons cheeze down the inside spine of each romaine leaf. Sprinkle with 2 Tablespoons walnut meat. Add salsa and avocado slices. Wrap and serve.

I could eat this fro breakfast...oh yeah, being a raw foodist means there are no meal boundaries. Eat what you want...when you want and enjoy always!!!

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