Happy Summer Solstice!

On this longest day of the year- the lemon juice is on tap, the tomatoes are flavoursome, the shallots are sweet, and the lettuces are crisp. That spells SALSA to me!

What goes with salsa? What doesn't go with salsa?

Tacos seemed like a swell idea to me, but since at this time of the year I try to spend as much time outdoors and as little in the kitchen, I went on a quest to make the quickest lazy taco, which requires the least prep time, no dehydrating time and maximum tastebud satisfaction...

The result are these mini lazy taco bites. The 'lazy' bit sounded like the best description, because I just popped all the salsa ingredients in the blender and whizzed them into a sauce instead. Hee hee.




For the raw vegan taco meat
marinated mushrooms (see below)
1 cup pumpkin seeds, soaked
1 cup walnut, soaked
1/2 cup sundried tomatoes, soaked
1 tbsp cumin
1 tsp mild chili powder
1 tsp dried oregano
1 tsp coriander
1/3 tsp cinnamon
1/4 tsp Himalayan salt

For the marinated mushrooms
2 large portabello mushrooms, peeled and thinly sliced
2 tbsp tamari soy sauce
1/2 lemon, juiced

For the lazy salsa sauce
2 medium tomatoes
1/2 cup sundried tomatoes, soaked (keep the water)
2 shallots
2 tbsp agave nectar
1 tbsp apple cider vinegar
1/2 lemon, juiced

For the taco shells
small gem lettuce heads
optional: avocado

- First and preferably at least 4 hours before, put all the sliced mushrooms into a bowl and stir in tamari and lemon juice, then set aside to marinate. At the same time put the pumpkin seeds, walnuts and sundried tomatoes (note there that both the taco meat and the salsa require sundried tomatoes) into separate bowls, cover with pure water and leave them soaking.

- After 4-8 hours you can transfer all the taco meat ingredients into a food processor and process until desired consistency.

- Transfer the salsa ingredients into a blender along with some of the water which the sundried tomatoes have been soaking in, and blend to a sauce.

- Peel the leaves off of the gem lettuce, load them with taco meat and spoon some salsa sauce over the top. It's ready to eat! The tacos are never quite complete with a little guacamole however, so for the lazy version- just pop a slice of avocado on top of the taco and dig in!

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International Lifestyle Magazine
September 2012 - No. 42





Untangled FM
The Gourmet Revolution Show about why 'Better Raw'
12 September 2012


The Weekender
March 9 2012



Funky Raw Magazine
Spring 2012


Get Fresh! magazine
Spring 2012


Funky Raw Magazine
Autumn 2011 - Issue 21


Simply Beautiful Magazine
October 2011 - Issue 13

So here's what you'll need...


For the essentials
Blender
Food processor
Mandolin

For the ravioli pasta
2 round courgettes/ zucchini

For the ravioli filling
150g oyster mushrooms
150g or 5 medium portabella mushrooms
3 tbsp Bragg's liquid aminos
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1 garlic clove, minced
1.5 cups sunflower seeds, soaked overnight
1 tbsp white miso paste

For the soured cream
1 cup cashews, soaked overnight
1/2 cup pure water
juice of 1 lemon
pinch salt

For the pistachio pesto
2 packed cups basil
1 cup extra virgin olive oil
2/3 cup shelled and non-salted pistachio nuts
2 garlic cloves, minced
2 tbsp nutritional yeast
1/3 tsp salt





Peel the courgettes and slice them on the thinnest possible setting of your mandolin. They must be able to bend freely and be easily folded in half. If the courgette is too wide for the mandolin, slice the edge off, just as I've done in the picture above.

Prepare the soured cream by blending all ingredients in a high speed blender. Use a tamper or the pulse function, blend until creamy.

Prepare the pesto by blending all ingredients in a high speed blender until fully broken down but not smooth. Alternatively use a food processor.

To make the mushroom filling- transfer marinated mushrooms (30-60 minutes should do it) to a food processor, add the sunflower seeds and miso paste. Process until slightly chunky.

Lay the courgette slices onto a non slick pan, scoop a teaspoon full of mushroom filling and fold in half.  Assemble the ready ravioli onto the plates, drizzle with each sauce and serve.

Tasty, right?
Enjoy!