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October 15, 2020 Guest Contributor

raw vegan mexican nachos fiesta bowl

raw vegan mexican nachos fiesta bowl

If you are craving some hearty raw food that's also crispy, creamy, crumbly, juicy, flavoursome and fresh – NACHOS are the answer for everything! Follow the recipe below to make these amazing, delicious, crunchy bites of wholesome goodness. This Mexican nacho bowl has a blend of guacamole, mushroom-walnut 'meat', dehydrated zucchini tortilla chips, tomato salsa, nacho cashew cheese, and lots of fresh herbs and greens.

 

I N G R E D I E N T S

 

For the zucchini tortilla chips

◦ 1.5-2 wide zucchinis (the bigger and thicker the zucchinis, the larger the chips)
◦ 3tsp coconut aminos
◦ 3tsp lemon juice
◦ pinch of garlic powder, paprika, onion powder, sea salt, pepper

 

For the mushroom-walnut 'meat'

◦ 1/2 cup of mushrooms
◦ 5-6 sun-dried tomatoes, soaked in warm water
◦ 1/2 cup of walnuts
◦ 1-2 tbp coconut aminos
◦ juice of half a small lemon
◦ pinch of garlic powder, paprika, cumin, sea salt, pepper

 

For the guacamole

◦ 1 large creamy avocado
◦ juice of half a lemon or lime
◦ pinch of garlic powder, paprika, onion powder, sea salt, pepper

 

For the tomato salsa

◦ 1-2 tomatoes
◦ 2tbs of diced red onion
◦ 1tbs of coriander
◦ pinch of garlic powder, paprika, onion powder, sea salt, pepper
◦ 1tsp of diced green chilli or jalapeno

 

For nacho cashew cheese

◦ 1/2 cup of soaked cashews (soaked in water overnight or for 6-8hours)
◦ juice of a whole lemon
◦ 2 small cloves of garlic
◦ pinch of paprika, onion powder, sea salt, pepper
◦ 1/4 cup of chopped carrot
◦ small pinch of turmeric (to enhance orange cheesy colour)
◦ dash of water if needed

 

For leafy salad

◦ 6-8 cos lettuce leaves
◦ 1 cup coriander
◦ juice of 1/2 a lemon ◦ pinch of sea salt
◦ optional - basil, chives, green onion/scallion

 

 M E T H O D

 

To make the zucchini tortilla chips

1. Run zucchinis through a food processor with the circular veggie slicing blade, or thinly slide with a mandoline slicer (the thinner the zucchini slices, the quicker and crispy they will dehydrate)
2. Marinate slices in a bowl with coconut aminos, lemon juice & spices. Then spread them all out on a teflex sheet above your dehydrator tray.
3. Dehydrate for 4-6hours at approximately 51 degrees celcius or until they resemble crispy and dry tortilla chips. Flip over after 2 hours so both sides are exposed to the warm air.

 

To make the mushroom-walnut 'meat'

In a food processor, pulse mushrooms, soaked sun-dried tomatoes, walnuts, coconut aminos, lemon juice and spices together until ingredients are well combined and have a chunky consistency. Avoid over blending, as the crumbly and chunky texture is desired.

 

To make the guacamole

Mash avocado, lemon/lime juice and spices in a bowl together with a fork until creamy and well combined.

 

To make the tomato salsa

1. Chop tomatoes into small cubes, dice the red onion, coriander and chilli
2. Stir and well combine ingredients in a bowl with spices for flavour.

 

To make the nacho cashew cheese

1. Soak cashews overnight in a bowl or bottle, and cover with a lid or seal.
2. Blend ingredients in a blender until smooth and creamy, adding water if needed to make the cheese sauce more liquid and runny in consistency.

 

To make the salad

Combine chopped greens mixed with lemon juice and salt, and use as the base of the Mexican nacho bowl.

 

Putting it all together

You can really assemble this Mexican fiesta bowl however you'd like- I encourage you to be creative with your presentation! I liked to use the salad as the base, and place the walnut-mushroom 'meat' in the centre, and section each element (zucchini tortilla chips, cashew cheese, salsa & guacamole) around the centre. I also added extra coriander for decoration... and for an additional flavour punch - because I love it soooo much! You can also sprinkle some paprika or chilli powder upon your guacamole for aesthetic purposes too ;)

 

by olivia harper
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