Raw Vegan Tacos

This is one of my favorite simple raw vegan meals!  I have a more detailed recipe in an earlier post, but here is the pic that I promised with an easy recipe:)

Raw Vegan Taco Dinner
Leaves as the wraps (Romaine and buttercrunch lettuces are pictured here)
Mango salsa (chopped mango, lime juice, cilantro, onion, bell pepper, jalapeno, cracked pepper)
Guacomole (avocado, pepper, onion, lemon juice, sea salt, pepper)
Nut meat (walnuts, sundried tomatoes, taco seasoning (cumin, cayenne, chile de arbol, etc.)
optional, have with a whole grain sprouted, or cooked if that is part of your lifestyle)

Best green smoothie ever

I am drinking the BEST SMOOTHIE EVER RIGHT NOW! I have not figured out how touploadphotos from my I pad yet but will soon, it is so important to record the recipe immediately!

Vitamix or Blender
2 Bananas
1/2 Bunch Kale
3/4 inch piece of fresh ginger
1 Cup frozen mango
2 handfuls parsley
1 Cup apple cider
1 Cup water
2 Tablespoons honey (for the bear)

Add ingredients in the blender, smooth and enjoy! Soooo yummy! Drink right away to obtain the most nutrients!!!

CHEEZY GRIPPOS KALE CHIPS

Shalom.
Kale chips have become one of our signature snacks that I love to share with everyne from kids to health nuts to junk food lovers.... I posted a recipe a while ago... However that recipe has evolved and gotten more influenced by Cincinnati culture and love for GRIPPOS potato chips that lives here..the previous recipe is more simple if you are not stocked with the ingredient list here- pleases scroll down.... Picture to come... Please know that I do not measure a single ingredient I just eyeball it and season to taste.. These measurements are just generalizations.


CHEEZY GRIPPOS KALE CHIPS:
Prep time: 20 minutes. Drying time: 3 or more hours if dehydrating
Tools:
High powered blender or food processor
Dehydrator or low temp oven
Salad spinner or large bowl, strainer, and kitchen towels

Ingredients:
2 bunches of kale (lancito or curly work equally well)
Cashews (raw) 1 cup ( or more )
Lemon juice, fresh squeezed 2 lemons
Hickory powder, 1 teaspoon
Cayenne, to taste
Chili powder, to taste
Nooch, aka nutritional yeast, 1/4 Cup
Braggs Amino Acids, few squirts
Maple syrup, 1 to 2 Tablespoons (optional)
Ummmm...I just start throwing seasonings in of whatever I like, have on hand or am feelin at the time...I highly suggest going to Colonel De's herbs & spice shop if you are in Cincy... Or Thymes Square over in Bellevue KY... LOCAL HERB AND SPICE STORES HAVE WAY WAY BETTER PRICE, SELECTION AND KNOWLEDGE THAN THE GROCERY MEGA PLACES! Anything from curries to taco seasonings taste great with kale chips.

Assembly:
Preparing kale...
Take large veins out of kale..just the bottom part closest to the roots, if is thick.
Put kale in bowl or salad spinner if you have one
Cover kale with cool water
Wash off kale in water..move it around wiyh your hands to make sure there are no sand bits or anything.
Strain off water
Spin if you have a spinner or strain and towel dry if not.

Making dressing...
In a high powered blender or a food processor purée the remaining ingredients. I encourage you to taste the dressing and season as needed for your preference. If needed I have added a bit if water to get things moving...sometimes a little olive oil...

Drying...and Mixing...
Prepare your dehydrator trays I spread a few out in easy reach..
There are low temp oven kale chip recipes out there too. Google it...
Now pour the dressing over the leaves (about half at first) massage the dressing into the leaves with salad claws or your hands... You want full coverage, add dressing as needed until the leaves are covered.
Lay the leaves out on the trays evenly, a little overlapping is okay but not a lot.
Dehydrate until chips are dried... Mine usually take a few hours check along the way...

If you do not have a dehydrator but are interested in creating dried foods. I purchased an inexpensive one for my home and have gotten plenty of use. Someday I may get a higher grade one, for now this $40 Nesco one suits me fine.

ENJOY!!!!

Yummy Raw Vegan Tacos:)

"Ali's Tacos"

This recipe is very flexible. I have included the basic ingredients which can be adjusted based on your preference or what you have on hand.

Ingredients:

Non-meat filling 

Brazil Nuts (at least 1 Cup)

Walnuts (at least a 1/2 Cup)

Sun-dried tomatoes (at least a 1/2 Cup)

Cumin-1/2 teaspoon

Cayenne-pinch

Chili Powder-1 teaspoon

Pepper-pinch

Taco Seasoning- this is not all that necessary if you add the ingredients above-(at least one teaspoon)

Jerk seasoning- (I sometimes add this- optional)  

Salsa/Guacomole

Juice of at least one Lime (I often use two limes- personal preference)

1 diced avocado (more if you like)

Red or Yellow Bell pepper- diced

Cilantro- fresh, diced

Choose one fruit- mango or tomatoes

Green Onions or Red Onion- chopped

Jalapeno Pepper- diced (optional)

Freshly Cracked Pepper

Sea Salt (pinch)

Taco Shells

Leaf lettuce- your preference... romaine, butterhead, green leaf lettuce

Preparation time- 15 minutes TOPS

Mix the Non-meat filling ingredients in a food processor or Vitamix until crumbly well blended.. it should be crumbly without chunks of nuts left.... the mixture ends up looking like traditional ground beef taco filling

Chop, combine, and gently mix Salsa ingredients

Top lettuce leaves with filling and then the salsa.  Give Thanks, Eat, Enjoy!!!!

This keeps really well and the filling tastes even better the next day (and days after).  I often make a big batch and add the filling to salads and lettuce wrap sandwiches for days:)  Love and Respect, Ali

Hocking Hills

Conkles Hollow

Hocking Hills Summer Vacation 2011

Summer Vacation

Fond memories of summer vacation- hiking and living outside:)