It’s still cold out. So why not take some time to spice up your days with something that will make you go “oooo” and “ahhhh” while nourishing your body with some really yummy Mexican recipes? I tell ya, you can adjust the spices to whatever suits your fancy! It’s so easy and delicious that even meat eaters really enjoy these dishes. They are so easy and wonderful to make that I’m salivating just thinking about the amazing flavours that practically sing “Olay!” in your mouth!
RAW VEGAN CHILLI
Prep time: 30 min
Serves: 2-3 people
3 to 4 cups no-salt, no-oil sun-dried tomatoes
3 to 4 cups coarsely chopped ripe tomatoes, from 3 to 4 medium tomatoes, stems removed
1 cup sliced cherry or grape tomatoes, stems removed
1 tablespoon chili powder
2 teaspoons sweet or hot paprika
½ teaspoon rubbed sage
1 teaspoon ground cumin
1 to 2 garlic cloves, minced
1 jalapeño chile, stem and seeds removed, minced (optional)
Dash of ground cayenne pepper (optional)
2¼ cups corn kernels, from about 3 ears
1 cup diced zucchini
½ cup diced celery
1 cup diced red bell pepper
½ cup chopped carrot
½ cup chopped green onion, white and green parts
½ cup finely chopped red onion
½ cup chopped cilantro leaves
4 basil leaves, chopped
Leaves from 1 sprig fresh thyme
1 cup sliced mushrooms
1 avocado, pitted and peeled, sliced
Equipment needed: Food processor/Blender
Put the sun-dried tomatoes in a mixing bowl and cover with water. Set aside for 30 to 60 minutes, until the tomatoes are plumped and tender. Drain.
Combine the sun-dried tomatoes, chopped tomatoes, cherry tomatoes, chili powder, paprika, sage and cumin in the blender or food processor, and process into a thick paste. Using a spatula, scrape the spiced tomato base into a mixing bowl.
Mix in the garlic, jalapeño and cayenne, if using. (These are powerhouse ingredients, so use as little or as much as you want, depending on how shy your mouth is feeling.)
Add the corn, zucchini, celery, bell pepper, carrot, green onion, and red onion and mix into the tomato base.
Scatter the herbs, mushrooms, and avocado on top. Fold in so that the pieces are still bright and visible.
RAW VEGAN TACOS
Prep time: 10 min
Serves: 2-3 people
1 small savoy cabbage
4 heirloom tomatoes
2 cobs of corn
1 cup packed basil leaves
1/4 teaspoon black pepper
1 cup walnuts
1/3 cup sundried tomatoes, soaked in oil
1 1/2 tablespoons olive oil
1/2 tablespoon chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
Equipment needed: Food processor
Tear off the cabbage leaves gently: instant taco shells.
To make the salsa: Chop the tomatoes as roughly or finely as you like. Slice the corn off the cob. Mince the basil and juice the lime. Throw everything together, including the pepper. It should taste really yummy.
To make the nut meat: Place all ingredients in food processor and process until a texture similar to meat is achieved (1-2 min). Note: Can be enjoyed immediately or stored in fridge for up to 4 days.
ADAPTIONS: use lettuce instead of cabbage; any seeds or nuts instead of pecans and sunflower seeds; soy sauce, coconut amino or Bragg's instead of tamari; any veg you like instead of tomatoes and corn.
RAW VEGAN RANCH DRESSING
One thing I absolutely LOOVEEEE about this dressing is that it is so versatile. There is no other recipe that I have come across yet that has this beat. I use this dressing for things like the raw vegan tacos, dressing for salads and vegetable dip. You can even use it for cooked food as well - like french fries, cooked tacos, etc. Sooooo good.
1 1/4 cups cashews**
3/4 cup water (or a little more)
3 tablespoons lemon juice
1/4 cup apple cider vinegar