1 year ago
Spicy Walnut Taco Meat

From Gone Raw.

Spicy Walnut Taco Meat

This is a hearty meat-like recipe that only takes a few minutes to grind and mix. I often take this taco “meat” with me when the family is having a taco night. Pictured here with lettuce leaf, Pico de Gallo, Groovy Guacamole and Macadamia Sour Creme. If I’m planning ahead, I also like to make raw tortillas.

Based on a recipe by Matt Amsden. I’ve cut down on the Nama Shoyu, as this taste was a bit overwhelming for me, and added some cayenne for an extra spicy kick. This recipe is best with soaked walnuts!

Ingredients: 

1½ cup raw walnuts, ground in food processor
1½ teaspoon ground cumin
¾ teaspoon ground coriander
2 teaspoon Nama Shoyu or Braggs
pinch cayenne

Preparation: 

Mix and serve.

From the comments:

  • I used a similar recipe (Ani Phyo’s) tonight but didn’t want it so nut heavy so I used brocolli stems as I forgot I had a head of brocolli in thefridge which was well past its best BUT it made a great taco meat with a small amount of walnuts to top a plain salad. Yum yum yum!

  • I felt this was a bit nut-heavy for me, so I cut it half and half with babybella mushrooms, and and used white pepper instead of the cayenne. Even my non-raw bf was incredibly impressed!

  • So simple and delicious! I had them for dinner last night, as a midmorning meal and then later in the afternoon today. I let diced tomatoes marinate in the nut mixture overnight and they became even more incredible.

  • I used a small bunch of fresh cilantro instead of coriander, one garlic clove, a splash of lime juice, more than a dash of cayenne, and plumb forgot the shoyu and it was still delish - served on a beautiful romaine leaf with sliced tomatoes and avocadoes.
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3 years ago
Raw Spicy Mexican Chocolate Mousse

Ooh — this sounds like raw Ibarra pudding. Gotta try this one.

From Renegade Health.

Spicy Mexican Chocolate Mousse

- .5 Ounces dried, Irish Moss (note: rinse really well in cold water and let soak for at least 20 min in warm water, will yield 3.15 wet moss)
- 1 Cup Hemp Seed Milk (note to make hemp milk: 1 Cup Hemp Seeds to 3 cups water and blend, no need to strain)

In a high speed blender, blend well, stopping to scrape down the sides. Blend well.

Add to the blender:

- 1 Cup Hemp Seed Milk
- 1/8 Cup Hemp Seeds (Optional to make it extra creamy, not needed though)
- 3/4 Cup Honey or Pure Maple Syrup
- 3/4 cup Cacao Powder
- 1 TBSP Vanilla Powder
- 1/8 tsp Sea Salt
- 1 TBSP Kev?s Ceylon Cinnamon powder
- 1/4 tsp Nutmeg
- 1/4 tsp Allspice
- pinch of cayenne

Blend well, stopping to scrape down sides of blender.

Finally Add:

- 1/2 Cup slightly warmed Coconut Oil
- 2 TBSP Lecithin (we prefer Healthforce Nutritionals)

Let set up in refrigerator for a few hours or overnight.

Serve as a parfait, pie or tart. Garnish with a few Cacao nibs, goji berries, chopped almonds, a bash of cinnamon or a drizzle of raw chocolate sauce.

(Source: renegadehealth.com)

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3 years ago
Raw Raspberry Mole Enchiladas with Plantains and Spinach

From Raw Food Talk.

Raspberry Mole Enchiladas with Plantains and Spinach

Yum, these came out so good I just had to share the recipe. So good I’m having another two for breakfast right now. I made up the recipe and I was really just adding things til it tasted good so I’m not sure if these proportions are exact.

Corn Tortillas – (Makes 12 tortillas)

* 2 bags of corn
* 1/2 cup ground flax seeds (I used yellow and ground up them up in a coffee grinder)
* 1 small onion
* 1 tomato
* 1 Dash of Cayenne Pepper

Puree in food processor and then form into 6 inch tortillas on teflex sheets – I made balls on the teflex sheets and then simply patted them down (to 1/4 inch thickness) with my hands.

Dehydrate at 105 for 6 hours and then flip onto mesh sheet for another 2 hours.

Plantain Filling

* 1 Large Ripe Plantain sliced into thin rounds.
* 2 Tbsp Olive Oil
* Juice of 1 Lime
* 1/2 Tsp Chili Powder
* 1/4 Tsp Cinammon
* 1 Tbsp Agave

Mix all ingredients in bowl and let marinate for at least an hour.

Spinach Filling

* 2 Cups Spinach
* 2 Tbsp Olive Oil
* 1/2 Tsp Sea Salt

Combine ingredients in bowl and massage with hands til spinach breaks down a bit.

Raspberry Mole Sauce (this made lots of extra but I think you could freeze the leftover sauce)

* 1/4 Cup Cacao Nibs (or Cacao Powder)
* 2 Tbs. Pumpkin Seeds
* 2 Tbsp Flax Seed
* 1 Tbsp. Oregano
* 1 Tbsp. Cumin
* 1 Handful of Fresh Cilantro
* 1 Red Bell Pepper
* 1 Jalapeño
* 3 Tbsp Agave Nectar
* 1/4 Tsp of Sea Salt
* 1/2 Cup Raspberries
* 1/2 Cup Coconut Water
* 1/2 Cup Coconut Meat

Blend all dry ingredients in a coffee grinder (you’ll need to do this in batches) and then add these ingredients and the remaining ingredients to a high speed blender. Blend until smooth and creamy.

Coconut Cream Sauce

* Remaining Coconut Meat and Water from Coconut used in Mole Sauce
* Meat (but not water ) of 1 additional coconut.

Blend in blender until smooth and creamy.

ASSEMBLY:

Lay each tortilla out flat and put a large spoonful of plantains and spinach on top. You can then warm them up in the dehydrator for 15 minutes or so if you like.

Roll up and put on plate and then cover with raspberry mole sauce and coconut cream sauce. We also had guacamole on the side and mango salsa on top. Divine.

(Source: rawfoodtalk.com)

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