Tags

, , , , , , , , , , , , , , , ,

Take a deep breathe, push open that heavy door, step out into the glorious light and bask in some raw goodness!

Hands down (speaking as someone with experience of meat, quorn etc) this is the best “mince” i have ever eaten. So good that i proceeded to eat the leftovers during the course of the evening. Fleshy, hearty sun blushed tomatoes, mingling with rich walnuts, juicy red peppers and earthy garlic. Basil and chilli bring a zing of flavour, whilst the crunchy carrots add to the overall textural party.

IMG_3723

We served the usual suspects for our tacos- super fresh guacamole, chunky, punchy salsa and Sweetheart Cabbage leaves as the taco shells. Oh yes, and everything was generously adorned with our new Super Green Hot Sauce. A mind- blowing mix of yellow Scotch Bonnet, Green Jalepeños, Kiwi, Cucumber, Apple, Green Pepper and Mint. The sweetness of the latter ingredients perfectly cools the hotter than hot chillis- highly addictive with that smack around the face fabulousness!

IMG_3727

(Vegan, gluten free, RAW)
Rawsome Taco “Meat”:

  • 1 cup Walnuts
  • 10 Sun blushed Tomatoes
  • 1 small Red Chilli
  • 1 clove of Garlic
  • 1/2 cup Basil
  • 1 tbsp Tomato Paste
  • 1/2 tbsp Olive Oil
  • 1/2 Carrot, diced
  • 1/2 Red Pepper, diced
  1. Soak the tomatoes in water for at least 4 hours (ideally overnight), drain
  2. Combine all the ingredients, except the carrot and peppers, in a blender
  3. Blitz until “meaty” in texture, so theres no large chunks of garlic/ chilli
  4. Transfer to a bowl and stir in the carrot and peppers

DSC_0045

IMG_3717

Super Green Hot Sauce:
(Makes 1 large Jar, Vegan, Gluten Free, RAW)

  • 1 yellow Scotch Bonnet
  • 1 large green Jalepeños
  • 1 Green Pepper
  • 1 Kiwi, flesh only
  • 1/4 Cucumber
  • 1 small green Apple, peeled and cored
  • 1 tbsp Mint
  • scant pinch of Salt
  1. Under a grill, or on an open flame stove, heat the green pepper until well scorched
  2. Carefully transfer to a small plastic bag/ wrap in cling film, set aside and let the steam do its magic for 15 minutes, then carefully peel away the loose skin and de- seed
  3. Throw everything in a blender and blitz until smooth

DSC_0030

Advertisements