Let’s dance! Let’s sing!! Let, ooh la cha cha, raw vegan taco’s supreme ring!!! This taco recipe is so alive, and so filled with nutrients that they release endorphins with simply a mere taste!!! Jared and I sat giggling while we ate this scrumptiousness. Every bite filled us with more and more joy. Here is the recipe, and always remember…
Create with love & jams,
In a food processor put :
4 cups of organic corn, one & 1/2 red bell pepper, 1/4 cup of sun dried tomato, 1 & 1/2 tbsp of cumin, 1tbsp of chili powder, one cup ground golden flaxseed, the juice from one large lime, and a pinch of sea salt. Mix it up until it is smooth. Put spoonfuls of the mixture on a teflex tray of the dehydrator. Smash and create round circled taco shapes. You can use a large glass or small plate if you want to make your circles perfect. Just trace around the edges . Dehydrate for 4 hours @ 118 f. Take them off the sheet, flip them, then put them back on the tray without the teflex. Dehydrate for 1 to 2 more hours. They will be pliable.
Avocado Tomango Delight ( filling)
In a bowl place, 2 ripe avocado, cut up in little squares, 10 cherry tomato cut in half, one mango cut up into small squares. Then add 1 tbsp of lime and sea salt and pepper to taste.
Cucumber Cilantro Tzatziki Sauce
2 cups of coconut yogurt. Place in a bowl. In the food processor put 2 pealed and seeded cucumbers. 2 cups of fresh cilantro, 2 gloves of garlic, 4 scallions, and a pinch of sea salt to taste. After it is all mixed in the food processor, add it to the coconut yogurt.
Lay a taco shell on a plate. Fill it will the avocado tomango delight. Then top it off with the cucumber cilantro tzatziki sauce. Prepare to giggle! 🙂