Raw Vegan Mexican Fiesta

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

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 …

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

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

For taco sauce and Mayonnaise - Blend all the ingredients until smooth.
Transfer into a glass jar and keep in the fridge.
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.
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.

One more?

Ingredients for Burritos;
Recipe make 2 tray, 4 burrito

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

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!