In this episode of #LunchBreakLIVE, Rhio Rhio, a healthy living advocate, author, singer, Truganic farmer, activist, plant-based raw chef and teacher, makes a living food dish called “neat tacos.” Live from the virtual Ellora Wellness kitchen with host, Vanessa Marsot, this meal is unique, rich, and healthy…..filled with all the flavor you expect in a taco!
Today on #LunchBreakLIVE, Rhio Rhio is making neat tacos that are living foods in the virtual Ellora Wellness kitchen for #JaneUnchained, with Vanessa Marsot. Rich and healthy and vibrant. #raw #livingfoods #enzymes
Posted by Jane Unchained News on Sunday, August 2, 2020
How much do vegans have to give up when they stop eating animals? Nothing! These “neat” tacos will satisfy even the staunchest carnivores. Once you try them, you will certainly crave them in the future, with their rich walnut-based “meat,” and the addition of carrots to make them extra hearty and rich. They are not only filling, but also spicy, raw, and full of live nutrients that don’t get destroyed by cooking them.
Vegans have thousands of veggies and fruit, spices, and herbs to choose from, while carnivores eat the same half dozen animals over and over, so the variety is much greater as a vegan. Let’s check out what Rhio cooked up for us today using brilliant fruits and vegetables filled with health!
Vegan "Neat" Tacos
- 2 cups walnuts soaked in filtered water for 1 hour and drained
- 2 medium carrots
- 1 cup cilantro or 1/2 cup parsley
- 1/3 cup onion
- juice of 1 medium lemon or lime
- 1/4 inch slice of jalapeno with the seeds or to taste
- 1 tbsp. olive oil
- 2 tsp. cumin or to taste
- 1/2 to 1 tsp. red pepper flakes
- 1/2 tsp. Himalayan salt
- Put all ingredients into a food processor with the “S” blade and pulse until taco meat consistency. Don’t over process or it becomes a pâte.
- Stuff the Taco Neat into romaine lettuce leaves, add sliced tomatoes and avocado and roll up.
- ALTERNATIVES: You could also stuff into Swiss chard Leaves, collard leaves,
- halved poblano peppers, red bell peppers or cabbage leaf cups.
- Yield: 2 1/4 cups. Keeps for 3 days in the refrigerator.
SOUR CREAM SAUCE FOR TACOS
- 1/2 cup macadamias
- 1/2 cup filtered water
- 1/2 lemon juiced
- Himalayan salt to taste
- Put all ingredients into a blender and blend to a sauce.
Veggie Sauce for Tacos
- 2/3 cup chopped asparagus
- 1 cup baby spinach packed
- 2 cloves garlic
- 1 cup pine nuts previously soaked for 2 hours, rinsed and drained
- 3-4 tbsp. extra-virgin olive oil
- 2 tbsp. lemon juice
- 1/4 to 1/2 tsp. Himalayan salt
- Cut or snap off the tough bottoms of the asparagus. Discard.
- Put all ingredients into a blender and blend to a creamy sauce.