Pictured above is a raw vegan red pepper tortilla topped with nacho 'cheese,' taco flavored nut meat, homemade salsa and sour cream. It was served on a bed of romaine greens, with lime-kissed guac. and raw chocolate mole sauce.
I know what you're thinking.... "It sounds complicated." Well, you're right: It was! This was a special occasion- a meal that I made for a family visit- hence all the bells and whistles included in the recipe! That being said, the leftovers were fabulous and you could make a Mexican-style meal with any 2 or 3 of these components without the rest. For example, you could eat a taco salad with romaine, taco nut meat, salsa and guacamole. Or, you could wrap the salsa and romaine in the red pepper tortillas and dip them in the chocolate mole sauce for a complete, gourmet wrap-style meal. The sky's you're limit!
How to Make Everything:
Tortillas- Use any raw vegan tortilla recipe that you like or simply buy some (gently cooked) organic corn or sprouted corn (Ezekiel brand) tortillas instead. I used a recipe from Russel James's Mexican Style e-book that included a red pepper tortilla that was flavorful and soft. It was also corn-free, which I prefer due to the hybridization of corn and the unnatural sugars it contains as a result: Go to the Raw Chef's web page for more information about that particular e-book. Or, you can get pre-made tortillas and breads from The Raw Food World. For this recipe, I'd recommend their onion bread or jalapeno flat bread (if you like spicy foods).
Raw Chocolate Mole Sauce- Use the Fiesta Mole mix from The Raw Food World store for a quick, nutrient-rich mole sauce- or make one from scratch. The raw chocolate mole pictured above was from the Raw Chef's Mexican Style e-book.
Taco Flavored Nut Meat-
(From Yemiah's Delights DVD set)
1 c. Almonds
3 c. Walnuts
1/2 tsp. black pepper
1/2 tsp. dried cilantro
1/2 tsp. dried parsley
1 tsp. poultry seasoning
1 tsp. dried basil
1 tsp. cumin powder
1 tsp. garlic powder
1 T. chili powder
4 tsp. Sun Fire salt
1/2 minced sweet onion
Combine all of the above ingredients in a food processor until the mixture is the consistency of taco meat. Add a Habenero chili or chopped red pepper after processing if desired.
2 c. Brazil nuts
1 1/2 c. orange bell pepper
1 c. orange pieces (about 1 orange)
4 cloves garlic
1 lemon, juiced
1/2 tsp. Sun Fire Salt
Blend all ingredients in a high speed blender or food processor until smooth and spreadable.
The above recipe was adapted from Alissa Cohen's Nacho Cheese Recipe in her phenomenal, inspirational book Living on Live Food.
My Personal Favorite Simple Guacamole Recipe-
2 to 3 avocados, mashed by hand or blended in a food processor
the juice of one lime
pinch of Sun Fire Salt (optional)
Yemiah's Cashew Sour Cream-
(From Yemiah's Raw Food Delights DVD Set, DVD #2 Quick Meals.)
2 c. soaked and rinsed really raw cashews (available from the Raw Food World)
3/4 c. lemon juice
1 c. Spring or filtered water
4 T. onion powder
2 tsp. Sun Fire Salt
Blend all ingredients in a high speed blender until smooth.
Farmer's Market Heirloom Tomato Salsa-
2-3 medium heirloom tomatoes
1 wallah wallah onion (or sweet white onion)
1 hot pepper of your choice (optional)
1 handful cilantro
2 cloves garlic
dash of Sun Fire Salt
splash of lemon juice
Dice up everything to about 1/4-1/2 inch size and toss together.