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You are here: Home / Recipes / Main course / Raw Vegan Mexican Fiesta

Raw Vegan Mexican Fiesta

July 10, 2015 By Deviliciously Raw

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Mexican_Fiesta_4[1]

Easy Taco Sauce;

Ingredients:
1 cup sundried tomato ( soaked )
1 + 1/2 cup fresh tomato ( chopped )
1/2 cup date ( soaked )
1/8 tsp chili powder
1/8 tsp ground cumin
1/2 tsp paprika powder
1/8 tsp cayenne pepper
1/2 tsp oregano
1/8 tsp garlic powder
1/8 tsp onion powder
1/2 tsp pink salt
1/8 tsp black pepper


Mexican_Fiesta_17[1]

Ingredients for Mayonnaise;
1 cup soaked cashew
1 tbsp apple cider vinegar
2 tbsp olive oil
1+ 1/2 tsp pink salt
1/4 + 1 tbsp cup filtered water

Blend all the ingredients until smooth.
Transfer into a glass jar and keep in the fridge.

 

Fries, fries, fries … Dehydrated Jicama fries.

No processing, no junk! Love yourself enough to live a healthy lifestyle and it’s all starts with what you eat. Eat better, not less!

Eating raw food is so much fun, you don’t have to miss on anything! It’s all in the creative adaptation.

 

Please note that we are slowly working on a little e-book about raw food lifestyle, including sample meal plans, easy to prepare recipes for every occasion, juices and smoothies, and more tips, etc …

Mexican_Fiesta_3[1]

Raw Vegan Taco Cups … Oh wait, these are nut-free & loaded with plant giving goodness.

Mexican_Fiesta_1[1]

Ingredients for Taco Shells:

Recipe makes 1 tray / 6 taco cups

2 cup zucchini ( peeled, chopped )
1 cup corn kernel
1 orange bell pepper
4 tbsp olive oil
1 + 1/2 tbsp psyllium husk
salt and pepper to taste

Filling:
cherry tomato, cucumber, avocado, parsley, cilantro leaves, orange pepper, ruccola, iceberg lettuce and fresh lime juice.

• Blend everything (except psyllium husk) until smooth.
• Remove mixture from food processor and pour into a large bowl.
• Next add in the psyllium husk and stir together until evenly combined.
• Spread evenly over dehydrator sheets.
• Dehydrate at 140°F for 2 hour
• Decrease heat to 118°F and continue to dehydrate about 6 hours. Remove dehydrator sheets.
• Cut wrappers into 2 long strips out of 1 sheet then cut again into 3 square.
• Place taco shells into a muffin paper cup and continue to dehydrate for another 6 hours or until dry.  Enjoy!

Mexican Fiesta
 
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Author: Deviliciously Raw
Recipe type: Main
Cuisine: Raw, Vegan
Ingredients
  • INGREDIENTS FOR TACO SAUCE:
  • 1 cup sun dried tomato, soaked
  • 1 + ½ cup fresh tomato, chopped
  • ½ cup date, soaked
  • ⅛ tsp chili powder
  • ⅛ tsp ground cumin
  • ½ tsp paprika powder
  • ⅛ tsp cayenne pepper
  • ½ tsp oregano
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • ½ tsp pink salt
  • ⅛ tsp black pepper
  • INGREDIENTS FOR MAYONNAISE:
  • 1 cup soaked cashew
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1+ ½ tsp pink salt
  • ¼ + 1 tbsp cup filtered water
  • INGREDIENTS FOR TACO SHELLS:
  • 2 cup zucchini, peeled and chopped
  • 1 cup corn kernel
  • 1 orange bell pepper
  • 4 tbsp olive oil
  • 1 + ½ tbsp psyllium husk
  • salt and pepper to taste
  • FILLING:
  • cherry tomato, cucumber, avocado, parsley, cilantro leaves, orange pepper, ruccola, iceberg lettuce and fresh lime juice.
  • INGREDIENTS FOR BURRITOS:
  • 3 cup zucchini, peeled and chopped
  • 1 + ½ cup corn kernel
  • 1 yellow bell pepper
  • ½ cup ground flax seed
  • 1 tbsp psyllium husk
  • 4 tbsp olive oil
  • salt and pepper to taste
  • FILLING:
  • walnut "meat", black beans, red, orange and yellow pepper, tomatoes, parsley, cilantro leaves, corn, shallot and green chili pepper.
Instructions
  1. For taco sauce and Mayonnaise - Blend all the ingredients until smooth.
  2. Transfer into a glass jar and keep in the fridge.
  3. For Taco Shells (Recipe makes 1 tray / 6 taco cups) - Blend everything ( except psyllium husk ) until smooth. Remove mixture from food processor and pour into a large bowl. Next add in the psyllium husk and stir together until evenly combined. Spread evenly over dehydrator sheets. Dehydrate at 140°F for 2 hour. Decrease heat to 118°F and continue to dehydrate about 6 hours. Remove dehydrator sheets. Cut wrappers into 2 long strips out of 1 sheet then cut again into 3 square. Place taco shells into a muffin paper cup and continue to dehydrate for another 6 hours or until dry.
  4. For Burritos (recipe make 2 tray, 4 burrito) - Blend everything ( except flax and psyllium husk ) until smooth. Remove mixture from food processor and pour into a large bowl. Next add in the ground flax, psyllium husk and stir together until evenly combined. Spread evenly over dehydrator sheets. Dehydrate at 140°F for 2 hour. Decrease heat to 118°F and continue to dehydrate about 6 hours. Flip and remove dehydrator sheets. Continue to dehydrate for another 4 hours or until dry.
3.5.3208

Mexican_Fiesta_9[1]

One more?

Mexican_Fiesta_12[1]

Mexican_Fiesta_2[1]

Ingredients for Burritos;
Recipe make 2 tray, 4 burrito

Mexican_Fiesta_5[1]

3 cup zucchini ( peeled, chopped )
1 + 1/2 cup corn kernel
1 yellow bell pepper
1/2 cup ground flax seed
1 tbsp psyllium husk
4 tbsp olive oil
salt and pepper to taste

Mexican_Fiesta_6[1]

Filling:
walnut “meat”, black beans, red, orange and yellow pepper, tomatoes, parsley, cilantro leaves, corn, shallot and green chili pepper.

• Blend everything ( except flax and psyllium husk ) until smooth.
• Remove mixture from food processor and pour into a large bowl.
• Next add in the ground flax, psyllium husk and stir together until evenly combined.
• Spread evenly over dehydrator sheets.
• Dehydrate at 140°F for 2 hour
• Decrease heat to 118°F and continue to dehydrate about 6 hours. Flip and remove dehydrator sheets.
• Continue to dehydrate for another 4 hours or until dry. » Enjoy!

Mexican_Fiesta_7[1]

Mexican_Fiesta_14[1]

Print Recipe: Raw Vegan Mexican Fiesta

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Filed Under: Main course, Recipes Tagged With: Burrito, Dehydrator, Guilt free, Healthy Recipes, Mexican, Nourishing, Nut-Free, Plant based diet, Raw, Raw Food, Raw Food Recipes, Taco, Vegan, Vegan Recipes

Previous Post: « Gourmet Raw Vegan Pizza with NUT-FREE crust
Next Post: Delicious breakfast inspiration »

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This lovely cake with blueberries, thyme and lemon is really fresh and totally berrylicious. Recipe link in my bio, enjoy!
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] Delicious [𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] 
Delicious 𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗠𝗮𝘁𝗰𝗵𝗮 𝗖𝗮𝗸𝗲
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗕𝗹𝗼𝗼𝗱 𝗢𝗿𝗮𝗻𝗴𝗲 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗖𝗮𝗸𝗲 
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This Chocolate Blood Orange Caramel Cake is my go-to dessert when blood oranges are in season. This raw, vegan cake is dairy free, gluten free, refined sugar free and easy to make. Chocolate and citrus is the perfect flavor combination🍊🍊🍫Recipe link in my bio, Enjoy 🍊🍊
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] 
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The simple yet decadent combination of chocolate and earthy beetroot create a wholesome and comforting cake that’s nourishing, delicious and perfect for any occasion.
Link in my bio, Enjoy💞
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[𝗡𝗘𝗪 𝗥𝗘𝗖𝗜𝗣𝗘] 𝗚𝗶𝗻𝗴𝗲𝗿 𝗮𝗻𝗱 𝗟𝗲𝗺𝗼𝗻 𝗖𝗮𝗸𝗲
Refreshing and healthy ginger and lemon cake, that is really easy to make! If you are a fan of healthy desserts that are easy to make, you will love this cake. It is made with just a few basic ingredients, but the flavor is simply amazing.
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🍊It’s packed with fresh cranberries and flavored perfectly with orange. The orange flavor is very clearly there, but not at all overwhelming. It makes the perfect combination of sweet, tart and tangy.
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This Apple Cake is easy to make and totally delicious. It’s great for holiday and can be enjoyed by anyone. Recipe link in my bio, enjoy 🍎🍎🍎🍎
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Hello beautiful souls ♡ 𝗗𝗲𝗹𝗶𝗰𝗶 Hello beautiful souls ♡ 𝗗𝗲𝗹𝗶𝗰𝗶𝗼𝘂𝘀 𝗡𝗲𝘄 𝗥𝗲𝗰𝗶𝗽𝗲 𝗼𝗻 𝘁𝗵𝗲 𝗯𝗹𝗼𝗴 - 𝗚𝗶𝗻𝗴𝗲𝗿𝗯𝗿𝗲𝗱 𝗖𝗮𝗸𝗲 𝘄𝗶𝘁𝗵 𝗚𝗶𝗻𝗴𝗲𝗿𝗯𝗿𝗲𝗮𝗱 𝗖𝗼𝗼𝗸𝗶𝗲𝘀
With the perfect balance of spices and sweetness along with the flavor of molasses, this cake is sure to be a holiday favorite. Recipe link in my bio. Enjoy!
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