Spitalfields on Sundays- it is really quite something else. Thousands escape from the cloned high streets to discover some truly hidden gems, hard to find fashion pieces, funky artworks and all kinds and sorts and variations of really fascinating original stuff, that I pay money to view in Galleries.

Spitalfields market, Upmarket, Brick Lane, foodcourts, restaurants, bars, cafes, portable kitchen vans, temporary corner shops, street stalls and smells- the glorious, enticing, tantalising smells. Spitalfields is a Disneyland for the hungry!


My friend Aya, who is also the founder of London’s Raw Food Catering company Raw Vegan Fast, like a real magician negotiated her way into a highly unlikely possibility of a stall and I, together with my Raw Chocolates and Nut Shakes came along for the ride. The hardest part of the entire day was having to resist the Mexican food right next to us. That smell was to DIE for!! But since I choose the kind of foods to LIVE for, with it also came the easiest part of the day- an inspiration for my next Raw Food dinner...

RAW VEGAN TACOS

No time wasted diving into my ideal recipe hunt and I didn’t even get past Google’s very first suggestion, when right there in front of me- a recipe I couldn’t possibly fault. My new favourite Raw Food blogger Angela, uses Chocolate!!!! How did I never think of that myself? I put chocolate powder in everything, why did I never think to try it in ‘meat’? It makes so much sense! Raw Cacao Powder is bitter and sour, dark and addictive, nutty and crisp, rich and creamy all at the same time, I just couldn’t help myself and shamelessly copied the entire recipe for Angela’s Taco Meat...

For the Raw Vegan Taco Meat
2 Portabella mushrooms
1 Cup Walnuts (soaked 1 hour)
2 garlic cloves
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
1 heaped Tbsp Raw Cacao Powder
½ tsp cumin
½ tsp ground pepper
Salt to taste

-Pour the mixture over sliced mushrooms and leave to marinate for 2-3 hours
-Transfer to a food processer and add the remaining ingredients
-Pulse a few times to mix the ingredients, but keep the chunks for texture

Now back to my own original recipes...

For the Raw Vegan Taco Shells
3 Corn cobs
1 Cup Milled Flax seeds (soaked in 1 cup water 1 hour)
½ Cup Sunflower seeds (soaked 1 hour)
¼ Red onion
1 clove garlic, minced
1 tsp chilli powder
1 tsp cayenne powder
1 tsp cumin
1 tsp salt

-Slice the corn kernels off the cob
-Transfer all the ingredients in a high speed blender, starting to fill the bottom with the softest ingredients first
-Pulse and blend until the mixture is spreadable
-Spread four equal round bases onto each dehydrator teflex sheet
-Dehydrate at 115degrees F for 3 hours
-Use a sharp spatula to carefully shave each base off the teflex sheet and transfer onto a mesh tray
-Make some tubes out of tin foil and fold each base over each tube to make a taco shell
-Return to the dehydrator for another 3-4 hours


2 ripe Avocados
1 Lemon, juiced

For the extras
This is your preference, but I used:
Cucumbers with coriander and salt
Carrots and olive oil
Salsa of tomatoes, red peppers and red onion (it is not in the photos, because the thought of what was missing for me came later)

Super Satisfaction. And so much... Better Raw