Raw Vegan Tacos

Raw 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!)

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!

Thanks Biblical Health!