Thursday, November 7, 2013

Fiesta Corn Salad with Raw Taco Meat

This recipe is Ani Phyo inspired. If you are not familiar with Ani Phyo’s raw food books, be sure to pick up a copy of one of her best, Raw Food Essentials. This book is rawks! Also, check out Ani’s videos on Youtube.com. Ani Phyo’s Raw Food Essentials: Tomato Chili and Taco Nut Meat video gave me a great idea for my own recipe which I originally published back in 2010. When I first created this recipe it gave me the opportunity to use up all the produce I had in the fridge at the time. This recipe is hot and spicy, and combines the corn salad with the taco meat and sauce. Be sure to watch Ani’s video first before starting the recipe and see how she makes her own. This is a great meal for a non-raw foodie too. Just add chips, and tortillas (flour-less, sprouted tortillas) and serve. Enjoy!


Fiesta Corn Salad.
Ingredients:
4 ears of fresh corn on the cob – remove cob
2 med. zucchinis stemmed and chopped
1 cucumber, peeled and chopped
1 jalapeno (seeded and chopped)
1 green chili (seeded and chopped)
1 red bell pepper (seeded and chopped)
1/2 red onion peeled and chopped fine
1 handful fresh cilantro lightly chopped
1 tomato chopped
Nama shoyu to taste
garlic powder
ground cumin
onion powder

Preparation:
Combine all ingredients and mix well. Place about 1/2 to 2/3 of prepared mixture in a high-speed blender or food processor and blend until creamy. Add more Nama shoyu to taste and blend again. Add back into salad mixture and toss well. Set aside.

Taco Meat.
Ingredients:
1 to 1 1/2 cups walnuts
Nama shoyu to taste
ground cumin
EVOO

Preparation:
Place walnuts and cumin inside a food processor and blend until crumbly. Add Nama shoyu to taste and blend again. Add a little EVOO for texture. Blend again. Scoop out and place in salad bowl. Toss well.

Additional ingredients:
Avocado (stoned, peeled and chopped)

Preparation:
Toss in avocado and serve. Serve as a wrap, salsa, dip, or however you please.