June 19, 2012
Way too hot to cook, once again. So it became raw taco night! With salad, marinated portobellos, and cauliflower “Spanish rice.”
The filling is just pecans with a little olive oil, tamari, apple cider vinegar, smoked paprika, cumin, and garlic, pulsed a bit in the food processor.
The salsa was a jalapeno, some grape tomatoes, garlic, half an onion, lime juice, and salt, also pulsed in the food processor until I was happy with it.
The sour cream was made the same way I made it before - cashew cream with apple cider vinegar, salt, and lemon juice.
The cauliflower tasted good, but hardly resembled rice. I feel like raw foodists must suspend their disbelief a whole lot of the time. The portobellos, on the other hand, turned out amazing. I marinated them in tamari with spices for about an hour, and they really almost tasted cooked.
The main thing I’m learning from my little foray into raw food creation is that I LOVE NUTS, and I don’t care what anyone says!