Raw Vegan Tacos

 Plantain Tortilla Wraps:

12–14 small plan­tains. I’ve been using the shorter plan­tains that are about 5–6 inches in length, so if you are about to make this recipe with the long plan­tains, take this into con­sid­er­a­tion. Also, if you are a lit­tle short on plan­tains, you can always sub­sti­tute a few for just reg­u­lar bananas.

  • 2 Tbs gar­lic powder
  • 1 Tbs onion powder
  • 1 Tbs salt
  • 1 Tbs turmeric powder
  • 1 Tbs lemon pep­per (or just reg­u­lar pepper)
  • 1/2 tsp chilli powder
  • Add in 3/4 cup of ground flax

Vegan Ground “Beef”:

  • 600g wal­nuts (about 5 cups)
  • 300g roma toma­toes (about 4–5 organic medium-sized tomatoes)
  • 2 cups sun-dried toma­toes (soak first if very hard, if soft, just add them in)
  • 2 Tbs of lemon juice
  • 1 Tbs chilli (can add more if you want it to be spicier)
  • 2 Tbs cumin
  • 2 Tbs coriander
  • 2 Tbs paprika
  • 2 Tbs gar­lic powder
  • 1 tsp oregano
  • 2 tsp salt

Raw Vegan Sour Cream:

  • 2 cups almonds + 2 cups brazil nuts soaked for about 6–8 hours.
  • 2 c water + 1 c almond milk
  • 1 Tbs lemon juice
  • 1 pro­bi­otic capsule
  • 4 tsp onion powder
  • 2 tsp gar­lic powder
  • 1 tsp salt

Raw Plantain Tortilla Wraps:

1) Blend plan­tains in a food proces­sor until smooth, then add to processor your remaining ingredients. Process until smooth.

2) Slowly add in 1.5 cups of water. (I usu­ally place the first cup of water in the food proces­sor, by this point all of your ingre­di­ents are all in, minus .5 cup of water. I blend to watch for con­sis­tency, and if need, slowly add in the .5 cup of remain­ing water) You’re not really going for a thick con­sis­tency here, it has to have a bit of water­i­ness to it, as you spread it thin on the teflex sheets. Find­ing that bal­ance between too thin and too thick will take a lit­tle play­ing around with. I love to keep a recipe note-book and jour­nal how I make things every batch to see how I can improve it the next time.

3) Spread a nice thin layer (make sure it’s as even as you can and also no holes) in any shape that you want, you can cover the whole sheet and make tor­tilla squares or spread into cute circles. Dehydrate at 115 until firm yet still pliable (not crispy!)

Vegan Ground “Beef”:

1) Start by plac­ing the wal­nuts and sun-dried toma­toes in the food proces­sor and pulse about 10–15 times. For the ground beef, we’re going for a chunkier con­sis­tency. Don’t over-process the wal­nuts, as you will still need to add in the toma­toes and process fur­ther and we’re not going for a smooth con­sis­tency here.

2) Cut the toma­toes up into  even chunks and add them in, along with all the rest of the spices. Pulse until you have a smoother, but still chunky con­sis­tency. Spread out on a dehy­dra­tor tray (no teflex requires), and score it to increase its chunky appearance. Dehydrate at 115 for 2-3 hours

Raw Vegan Sour Cream:

1) Place soaked nuts and remainder of ingredients in your blender or food processor and Work it good until you get a nice smooth.

2) Wrap it up in a cheese cloth and let it sit at room tem­per­a­ture for about 8hours. By this time you should be able to start to smell and taste the fer­ment ‘sour­ness’ hap­pen­ing. Place in the fridge for an hour and it’s ready to serve!

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