Happy Cinco De Mayo! Tonight we watched Greek movies (hah!) and ate raw tacos (or “rawcos” as we cheesily like to refer to them). In the past we’ve had raw tacos that resulted in stomach aches and evenings spent in the bathroom. Since we didn’t want to spend our Cinco De Mayo in the bathroom I made a “Rawco” sans walnut “meat” and oily sauces. I’m sure you’ve already celebrated but if you ever get a hankering for a veggie-centric taco, you’re set!
Raw Vegan Tacos with Cilantro “Rice”, Chunky Guacamole, Red Pepper Salsa & Coconut Sour Cream
Raw Vegan Tacos for Cinco De Mayo
Cilantro “Rice”:
1 head cauliflower
big handful cilantro
salt and pepper, to taste
Chop the cauliflower into chunks and pulse in food processor until it’s a rice-like consistency. Chop cilantro and add, seasoning to taste.
Cilantro “Rice”
Chunky Guacamole:
1 ear raw corn, removed from cob
3 avocados, coarsely chopped
1/2 cup leeks, sliced
2 limes, juiced
salt and pepper to taste
Mix together and season to taste.
Chunky Guacamole
Red Pepper Salsa
2 large tomatoes, halved
3 bell peppers, seeds removed and chopped
handful basil, chopped
2 cloves garlic, minced
1 tbsp coconut vinegar
1/2 cup sun dried tomatoes, soaked until soft
1 dropper NuNaturals stevia
salt and pepper, to taste
Blend tomatoes in a food processor until smooth. Add remaining ingredients and pulse to a chunky consistency. Season to taste.
Red Pepper Salsa
Coconut Sour Cream:
meat of 2 young coconuts
a splash of coconut vinegar
Blend in food processor.
Wrap in romaine leaves and eat! Napkins recommended. I also set out some sprouted corn tortillas and millet for those who wanted a heartier option. They were served alongside sweet potato fries (Britney made them herself for the first time, they were very impressive!) with spicy dark chocolate for dessert.
