Foodie Fridays are all about simple, delicious, full flavored breakfast, snack, lunch and dinner inspiration made by yours truly, Julia and Cassie!
Jump in and make these simple, vegetarian, vegan and raw meals that are sooooooo tasty and exceptionally good for you too! Using as many organic and natural products as possible is certainly one of our passions. We truly believe that what goes in our bodies is the most important thing! We are living proof that it’s possible to eat local, sustainable and organic breakfast, lunch, snacks and dinner everyday of the week for $10/day.
Be warned, our recipes that will be featured on this super special part of our blog are FULL FLAVORED and a lot of times that means knock-your-pants-off-spicy and/or a ton of garlic. We are kinda garlic-feens. We will be sure to add notes as we go and cool pictures of each step :)
Oh yeah, our “recipes” are definitely not exact measurements…we do a lot of ‘a splash of this, a handful of that’ and we urge you strongly to get creative, play around with the flavors you like and use these ideas as inspiration. Add what you want, take out what you don’t and make each recipe “to taste.”
Raw Tacos with Avocado Pico!
One of our absolute favorite things to make are these super easy, completely raw, OMG flavorful tacos! The taco ‘meat’ is so incredibly tasty that we are pretty sure we could fool any meat-eater into thinking it is actually beef. It looks, smells, tastes like mexican-spiced ground beef but is absolutely not meat at all. These tacos are supercharged with protein and fiber and are 100% vegan.
Here’s how ya do it…
First, make the avocado pico de gallo:
Gather your pico ingredients: avocado, red onion, lime, vine-ripe tomato, garlic, cilantro, sea salt, ground-pepper, chili powder and garlic powder.
Dice the tomato, avocado, red onion. Chop the garlic, and cilantro
Put chopped ingredients in a mixing bowl and add sea salt, chili powder, ground black pepper and garlic powder to taste, and the juice of 1/2 lime. Mix all together and set-aside in the fridge to chill while you prepare the taco “meat.”
Make the taco “meat:”
You’ll need your food processor, walnuts, sunflower seeds, Nama Shoyu/Soy Sauce, ground cumin, chili powder, sea salt, lime and red wine vinegar
Add all the dry ingredients to the processor first: the walnuts, sunflower seeds, cumin, chili powder and sea salt and pulse lightly until a chopped/chunky texture occurs. BE CAREFUL NOT TO OVER BLEND (you’ll end up with some spicy walnut paste).
Add soy sauce, lime juice and a splash of red wine vinegar and pulse a little more until mixed thoroughly. Again, be careful not to over blend the mixture!
The results? Delicious mexican-seasoned taco “meat!”
Assemble your tacos:
Using whole-leaf romaine lettuce, add a couple spoon-fulls of the taco “meat” to the inside of the romaine leaf. Top with your avocado pico, and add your favorite hot sauce and/or sweet chili sauce.
Pair with an ice-cold beer and enjoy!
Ingredients:
(2 whole leafs) Romaine Lettuce
Avocado Pico de Gallo:
(1) Hass Avocado
(1/2) Lime (juice)
(2 slices chopped) Red Onion
(1) Vine-Ripe Tomato
(1-2 cloves) Fresh Garlic
(1 handful chopped) Fresh Cilantro
(5 cracks) Fresh Sea Salt
(5 cracks) Ground Pepper
(Sprinkle) Chili Powder
(Sprinkle) Garlic Powder
Ground Taco “Meat:”
(1.5 cups) Walnuts
(3/4 cup) Sunflower Seeds
(1-2 spalshes) of Nama Shoyu/Soy Sauce
(1) splash of Red Wine Vinegar
(4 tbsp) Ground Cumin
(3 tbsp) Chili Powder
(5-10 cracks) Fresh Sea Salt
(1/2) Lime (juice)
Preparation:
Dice the avocado, red onion and tomato and add to a large mixing bowl. Add freshly chopped cilantro and freshly minced garlic, sea salt, ground pepper, chili powder and squeeze the juice of 1/2 of a lime. Mix all together and set-aside in the refrigerator to chill while you prepare the taco “meat.”
Add all of the dry ingredients into the food processor first: the walnuts, sunflower seeds, cumin, chili powder and sea salt. Pulse lightly being very careful not to over blend! Scrape down the sides and pulse once or twice more. Be sure to leave the mixture as a chunky/chopped substance, you do not want a powder substance.
Add the soy sauce, red wine vinegar and lime juice and pulse lightly to mix. Be careful again not to over blend. The mixture should have a slightly sticky feel/crumbled/meat-like texture
Build your tacos using whole-leaf romaine lettuce as the taco shell (or your favorite crunchy or soft tortilla!), add a couple spoon-fulls of the taco “meat,” and cover with the avocado pico. We add Cholula hot sauce and sweet chili sauce too! Pair with an ice-cold beer! YES!
If you LOVE tacos, Mexican food or anything super tastey, you’ve gotta try this RAWsome recipe… be sure to leave your love stories below :)
