Raw Taco Salad

Kochani, dzisiaj robiliśmy wspólnie z małżem sałatkę, która kosztowała nas: maszynkę do mielenia (padła, nie do naprawienia), mój notebook (co oznacza, że do naprawy będę niedostępna. Nie lubię kompa mojego męża bo ma niemiecką klawiaturę i system operacyjny, którego nie trawię). Sałatka zajęła nam całkiem sporo czasu bo prawie dwie godziny. Zdjęcia są i wrzucę je jak tylko mój komp wróci z naprawy (trzymajcie kciuki żeby wrócił). Przepis źródłowy sałatki znajdziecie tutaj: http://www.thesweetlifeonline.com/2013/01/11/raw-taco-salad/ Zmieniłam jednak kilka składników mianowicie dodałam dużo mniej chilli bo 1/3, zamiast jalapeno dodałam po prostu zieloną paprykę a i nie udało mi się kupić kolendry więc sałatkę zrobiłam z nacią pietruszki. Kolejnym razem zrobię z kolendrą. Jak dla mnie to proporcje w oryginalnym przepisie są  podane na posiedzenie co najmniej dla 6 osób. Nawet 1/3 nie udało się nam zjeść. Smacznego! Warto spróbujcie.

Źródło: http://www.thesweetlifeonline.com/2013/01/11/raw-taco-salad/

Raw Taco Salad

Nine months ago I thought that eating raw meant carrots and walnuts for dinner and desserts of dates and bananas. I also thought it was all or nothing.  So I chose nothing. Veganism, at the time, was entirely for ethical reasons and I didn’t feel any need to further restrict my diet.
In starting this blog last April I started working with new foods in my kitchen experiments. I eliminated tofu and processed vegan substitutes (mostly) in search of natural, whole food substitutes. And through that I began to discover that raw food was a whole lot more than carrots, walnuts, and bananas. I also learned that eating raw (for me) did not have to be all or nothing. Rather it could fluidly appear in my vegan diet for certain seasons, days, or even meals. Most interestingly of all, my ventures into raw food revealed new and creative ways to prepare and eat that in no way felt restrictive. A similar feeling, I am now reminded, to when I transition to a vegan diet.
This last week was the first time I ate raw for any length of time. Live food felt so good to my body and I didn’t have to feel bad when I ate way too many of these raw Salted Chocolate Thumbprint Cookies:
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And many of the recipes I created this week will definitely become regulars in my house.
Especially this one.
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Raw Taco Salad
Serves 4

What you need:

1. A large head of lettuce, shredded
2.
1 lime
3. Walnut Taco Meat
2 cups walnuts, soaked 4-6 hours
1 tbsp dehydrated minced onion
3 tbsp chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
pinch of cayenne
Blend walnuts in a food process until they break down into small crumbs. Do not over mix, they will quickly form a paste. Add remaining ingredients and pulse a few times until well blended. Remove from processor and set aside.
4. Easy Guacamole
2 small, ripe avocados
1/2 cup tomato, diced
3 tbsp red onion, diced
Juice of 1/2 a lime
salt to taste
In a small bowl mash the avocados until fairly smooth. Add remaining ingredients and mix together.
5. Pico de Gallo
2 large tomatoes, seeded and diced
1/2 medium red onion, diced
1/4 cup of cilantro, minced
1 tbsp lemon or lime juice
1 jalapeno, seeded and minced
salt to taste
Mix together all ingredients in a small bowl.
6. Cashew Sour Cream
1 cup cashews, soaked 4-6 hours
1/2 cup water
2 tbsp lemon juice
1 tsp apple cider vinegar
1/2 tsp salt
Blend the soaked cashews with 1/2 cup water in a food processor or powerful blender until very smooth. Add remaining ingredients and blend until well combined.
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To assemble, mound a generous handful of lettuce on each plate. Spoon the Taco Meat, Pico de Gallo, and Guacamole onto the bed of lettuce. Drizzle Cashew Sour Cream over the top and finish with the juice of a lime. Serve immediately.

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