Wow! This was fabulous. The inspiration came from my coffee-table cookbook, Raw, but I significantly simplified it.
One of the tacos has oyster mushrooms and fresh cut corn marinated in lime juice and a little chili sauce I made for the vinaigrette. I then dehydrated it a bit to let it 'cook.' The other taco has jicama and mango filling with guacamole. The shells I made using fresh cut corn and soaked golden flax seeds. I made my cashew sour cream, which is raw anyway. The chili vinaigrette was made by rehydrating ancho and guajillo chilies, (but any dried chili would be fine) and whisking it with lime juice, vinegar and olive oil. The sauce was super awesome!
One of the tacos has oyster mushrooms and fresh cut corn marinated in lime juice and a little chili sauce I made for the vinaigrette. I then dehydrated it a bit to let it 'cook.' The other taco has jicama and mango filling with guacamole. The shells I made using fresh cut corn and soaked golden flax seeds. I made my cashew sour cream, which is raw anyway. The chili vinaigrette was made by rehydrating ancho and guajillo chilies, (but any dried chili would be fine) and whisking it with lime juice, vinegar and olive oil. The sauce was super awesome!
The tacos with the sour cream and the chili vinaigrette were a mouth-watering combination.
Even picky-daughter who swore she would never eat raw had a few of these.
Cost Breakdown:
nuts and seeds: $5
olive oil and vinegars: $1
chili peppers: $.50
