Recipe: Raw Vegan Tacos with Jicama "Rice" and Chipotle Cashew Sour Creme

This is one of those meals you'll want to eat all season long.  It's spicy, yet cooling, and perfect for the dog days of summer when you don't want to heat up your kitchen.  The flavors have a traditional southwest flare with cumin and chipotle pepper, yet the heat is balanced by the cool sweetness of raw jicama.  Lemon and lime add a pleasant tartness, making the meal feel satisfying to the palate.

To serve as an entree, spread the walnut "meat" in big leaves of Romaine lettuce, then sprinkle with the Jicama Rice.  Add a good drizzle of Chipotle Sour Creme (and if you're daring, squeeze on a little Sriracha), then garnish with fresh slices of creamy avocado, diced red bell pepper, cilantro and green onion.

This is the perfect recipe for a summer party.  Use smaller portions of the ingredients to fill endive leaves for "Raw Taco Sliders."  They make a lovely presentation fanned out on a platter.

Alternatively, slice thin rounds of zucchini and top with the filling ingredients.  Garnish with a single leaf of cilantro for that elegant flare.  Each mouthful packs the same delicious punch that will leave your guests swooning.  "I can't believe this tastes like real tacos!! SOOO good!!"

Raw Taco “Walnut Meat”

1 cup walnuts (soaked in water several hours, drained and rinsed)

1/4 cup finely diced, sundried tomatoes (approx. 8)

1 fresh plum tomato, diced

1 jalapeno pepper, finely diced

1 handful fresh cilantro

2 tsp onion powder

1 tsp garlic powder

2 tsp cumin

1 teaspoon dry coriander

1-2 Tbl lemon juice

1/2 tsp sea salt

8 large leaves of Romaine lettuce, washed and dried

Pulse all ingredients except lettuce in a food processor until broken down, but still with some texture.  Spread about 2-3 Tbl of the mixture in each lettuce leaf.  Top with jicama rice and chipotle sour creme.

Jicama Rice

2 cups diced jicama

1/4 cup pine nuts (soaked in water several hours, drained and rinsed)

1 tsp olive oil 

1/2 tsp lime juice

1/2 tsp salt

Pulse the pine nuts and jicama in a food processor until roughly chopped and a ‘rice-like’ consistency.  Place mixture into a colander lined with a cheesecloth or nutbag and squeeze to eliminate excess liquid.  Transfer this to a bowl, and then stir in the remaining ingredients.

Chipotle Cashew Sour Creme

1 cup cashews (soaked in water several hours, drained and rinsed)

1 tsp chipotle chili powder

1 tsp apple cider vinegar

1 Tbl lemon juice

1 tsp sea salt

1/2 cup water

Blend all ingredients in a high-speed blender, gradually adding water to achieve a smooth consistency.

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