Vegan Tacos Raw. Vegan. Not Gross.

by: Raw Foods

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[5.99]
are these tacos authentic hell no but are they delicious yes and they're also really fun to assemble and to eat so let's go do it so we're going to start with our taco shells as they require the most prep time there's really easy it's basically just dumping a bunch of stuff in the food processor let's start with three cups of fresh corn we're going to add about a cup of bell pepper just about one pepper whole half of an onion some lime juice and actually let's blend it right here you want it pretty smooth at this point it doesn't have to be perfect and then we're just going to add all the other dry ingredients except flecks so that's some Cayenne a little bit of chili powder some cumin nutritional yeast which is basically hippie fairy dust pulse it one more time now we're just going to add our flaxseed in which is basically what binds it together it's also a really great source of omega-3s so now that we have our batter all set up we're just going to grab a cookie sheet and put either parchment paper or a little Silpat sheet on there and then we're just going to pour this batter in little 6-inch disks right on there so we're making it as thin and smooth as possible without kind of tapering off on the edges because we are going to have to flip it at some point so it needs to be pretty solid all the way around we're just going to stick it in the oven about 30 minutes at about 200 degrees so now we have our taco shells in the oven now we're just going to get started with our filling first we're going to strain our sunflower seeds that we had soaking put in your food processor we're going to add our olive oil a little bit of apple cider vinegar and some fresh lemon juice so this is also the time when we're gonna add our sun-dried tomatoes I like to add in a little bit of the water they've been soaking in as well it's just some really nice flavor let's blend this up we're just going to add a little bit of Cuban a little bit of maple syrup and so okay so now we're in the home stretch we're just going to chop up these last few things so everything can just be really roughly chopped it's going to get a little more ground up once it's in there anyway let's get some cilantro just because it smells real good I like to use a whole jalapeno if you're afraid you don't need to but it makes it really delicious and just a couple tomatoes so we're just going to pulse it a couple more times we really don't want it to be completely smooth we want to keep those chunks in there this is exactly the texture we want here this is not the prettiest part and now we're gonna go check on our taco shells okay so these have been in the oven for about 30 or 40 minutes you just want to make sure that the edges here are nice and firms that you can lift them up just ever so gently drape them over you can see how it's going to become a taco right on the grate there so we're just going to bake this off for another 30 or 40 minutes until they're nice and firm so now that our taco shells are ready we're just going to assemble everything this is the fun part so let's put a little bit of our filling in here let's get a little avocado make it pretty we're also going to add in a little raw vegan sour cream that I made super simple it's just cashews soaked with a little lemon juice and olive oil and then I'm just going to top it with some spinach that I've tossed with a little bit of olive oil salt and pepper and that's it if you're serving this to a bunch of non vegans this is a really good way of showing that you don't only



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