VEGAN RAW MEXICAN BUDDHA BOWL

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VEGAN RAW MEXICAN BUDDHA BOWL 

INGREDIENTS:

SOUR ‘CREAM’

  • 150g raw cashews soaked for 4 hours or overnight 

  • 1 lemon juiced

  • 1tbs nutritional yeast

  • 1/2 cup water



    TACO ‘MEAT’

  • 200g raw walnuts 

  • 8/10 sun dried tomatoes(little of the oil too)

  • 2 large garlic cloves(minced)

  • 1 red chilli(deseeded and chopped)

  • 1tsp cumin

  • 1tsp smoked paprika 

  • 1tbs liquid smoke

  • 2tbs tamari or coconut aminos 

  • 2 medjool dates

  • 1/4 cup water(or a little more if needed)



    FOR GARNISH/SERVING

  • small bunch coriander 

  • 2 large carrots sliced into ribbons 

  • 1 avocado halved and sliced 

  • 2 vine tomatoes 

  • 1 red bell pepper 

  • alfalfa shoots

  • sprouting sunflower seeds

  • rocket leaves

  • 1 small cauliflower, trimmed of outer leaves


    INSTRUCTIONS:

  • Drain and rinse cashews and add them to a Vitamix or other high-speed blender with the remaining sour ‘cream’ ingredients..... mix on full power until smooth consistency is achieved.

  • Add ingredients for taco meat into a food processor altogether and pulse until broken down and incorporated(some large chunks are OK)

  • Taste and adjust to your liking adding more seasoning, sweetness, garlic, chilli or zing!!!!
    Cut Cauliflower into large chunks and pulse in a food processor until broken down and rice-like

  • Serve cauliflower rice with taco meat, sour cream and accompanying ingredients 

 

Nafia Harding