The Wondering Veg: IT'S A TOSS UP

This is a DE-LICIOUS RAW Taco Salad! There are a few components to this recipe, but don't get discouraged it's pretty easy and well worth your time. I start by making a raw vegan corn chip/cracker. You will need a dehydrator, if you do not have a dehydrator simply substitute a good yellow corn taco chip...YUMMY.
The next step is the taco meat which is nut based and is very similar in taste and texture to the lader you may be surprised. The cheesy nacho sauce and the sour cream are irresistible and both work well as a veggie dip. Finally the base of the salad. I love using fresh organic greens and any type of sprout I can get my hands on sunflower, pea and arugula are a few of my favorites. Finally the add-ins and there are no rules as to what you can put in. I like green onion, carrots, red pepper, avocado and black olives, the choices are endless....experiment! Don't feel like salad? Use all of the components and create your own raw vegan nachos.

At the end I have tossed in some photos from my journeys that did not make into any of my previous blogs. Enjoy! ;-)

Corn Chips/Crackers
2 cups sunflower seeds soaked 24 hours
1/4 cup hemp seeds
1/4 cup ground golden flax seed
1 3/4 tsp salt
2 tbsp. olive oil ( I have used an oil infused with garlic and one with basil, very nice)
3 1/2 cups corn ( cut off the cob is best, but frozen will work)
2 tsp. cumin
2 tbsp. lemon juice
1/8 cup fresh chives, snipped

Process 2 cups of the corn, sunflower seeds, salt, oil, cumin and lemon juice until smooth. Add the hemp and flax, corn and chives, stir to combine.

Spread out on dehydrator trays and dehydrate at 115 for 24 hours.

Taco Spiced Crumbles Makes 1 1/2 Cups
1/2 cup raw walnuts
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup sun dried tomatoes (preferably not in oil)
1 small clove garlic
3/4-1 tsp. sea salt
1 tsp. cumin
1 tsp. paprika ( half smoked paprika is nice)
several dashes cayenne (optional)
juice of 1 lime

Soak walnuts, pumpkin seeds and sunflower seeds for 1-2 hours. Drain, rinse and set aside to fully drain. Soak sun dried tomatoes for 30 min and set aside.

In a food processor combine tomatoes, lime juice, garlic, salt cumin, paprika and cayenne. Process until smooth scraping down sides as needed. Add walnuts, pumpkin seeds and sunflower seeds and process until well combined; the texture should be crumbly, not chunky but not quite a paste. At this point I place the mixture in a dehydrator for about 30 minutes, this is not necessary but it gives it more of a fried hamburger texture. The crumbles keep for 3 days in refrigerator.

Adapted From: Vegan Joy

Cashew Nacho Sauce Makes 2 cups
1 cup raw cashews, soaked 1hour and drained
1/2 cup water
3/4 red bell pepper
1/4 jalapeno (optional)
1 small clove garlic
4 tsp. raw tahini
4-5tbsp. nutritional yeast
2 tsp ground flax seed
3 tbsp lemon juice
3/4-1 tsp sea salt ( taste and adjust)

Combine all ingredients in a blender and mix until smooth. Can be kept 3 days in refrigerator.

Adapted From: Vegan Joy

Tart Sour Cream Makes 3 Cups
1 cup young coconut meat
1/2 cup cashews, soaked 1 hour
1/4 cup macadamia, nuts soaked 1 hour
2 tbsp. apple cider vinegar
3 tbsp. lemon juice
1 cup water
1 tbsp. white miso paste
3/4- 1 tsp salt

Combine all ingredients in a blender and mix until smooth. Can be kept 2-3 days in refrigerator.

Adapted From:Raw Food Real World