Google+ Not Too "RAW"nchy: Zippy Veggie Fajitas With Taco Nut "Meat"

Personal Stuff... (Check for Updates)

Best of Raw


This blog will no longer be updated, but all of the info from this blog, will be on the new address.

Thank you for stopping by and I look forward to seeing you at my new address.

Don't forget to click "Follow" so that you don't miss any updates.


January 4, 2010

Zippy Veggie Fajitas With Taco Nut "Meat"

I love being able to take an SAD (Standard American Diet) meal that W enjoys and turn it into a RAW recipe that he absolutely loves! Woohoo! Success tonight! We both feel soooo much more energized after eating live food than we ever felt with cooked food. No more heavy, full feeling after meals. I used variations from 3 different recipes for this delicious dish. You have to let the veggies marinate ahead of time, but the recipes are all super quick and easy to prepare!

Spicy Taco "Meat" 
(serves 2) 
1/4 C almonds
1/4 C walnuts 
1/2 Tbsp ground cumin 
1/2 Tbsp ground coriander 
1/4 tsp parsley 
2 1/2 Tbsp extra virgin olive oil 
pinch of sea salt to taste 
1/2 tsp Nama Shoyu
Dash of cayenne pepper. 

Process almonds and walnuts into a powder.
Place nut meal into a mixing bowl. 
Add everything else and mix well.  
This will keep 4 days in the fridge.
You could double this recipe, but I found this enough for 2 without too much leftover.
(Adapted from Ani Phyo's Book)
Fajita Veggies
(serves 2-3)  
Original recipe calls for mushrooms, but I left them out.

1/2 red, yellow, and green bell pepper sliced thin
1 clove garlic, crushed 

1/2 red onion, sliced thin
1 Zucchini, sliced thin
1/8 cup Nama Shoyu
1/8 cup of extra virgin olive oil
1/2 Tbsp chili powder (more if you like it spicy)
1/2 ts. cumin

  Pinch of cayenne
soft tortilla shells or large lettuce leaves
Combine ingredients together in bowl and marinate 2-4 hrs. Drain in a colander. Serve
(Adapted from Josephine's recipe posted by Carmella)
   1-2 tomatoes, chopped
   1/2 of green and red pepper, cut into chunks
1/2 red onion sliced
   1 clove garlic
     1/4  c  parsley (optional)
     Handful of  cilantro
      1 tsp lime juice
   1 tsp  cumin
  Pinch of sea salt
      Jalapeno to taste

 In a food processor, pulse ingredients (using short quick pulses) into small pieces. Do not puree! 
Serve: Spread Spicy Taco "Meat", Fajita Veggies and top with  Salsa on romaine lettuce leaves, soft taco shells, or spiralized zucchini. Enjoy!


Post a Comment



Google+ Followers

Google+ Badge

Need A Shopping Cart?