Wednesday, September 17, 2014

Raw Taco Salad with Spicy Hemp "Cheese" Dressing - Vegan as always

Raw Vegan Taco Salad with Spicy Hemp "Cheese" Dressing

Who doesn't love taco salad - especially guilt-free eat all you want taco salad!  We eat taco salad frequently and I tend to change up some of ingredients each time, as well as the spicy "cheese" dressing. 

Above is one version that I have loaded with a rainbow of veggies on top of a bowl of greens: cherry tomatoes, red onion, green onion, red & yellow bell pepper, corn, avocado, cilantro and my Walnut Mushroom Filling that I tweaked just a tad bit (recipe below).  

Oh and Mark likes beans in his sometimes (beans do not like me), so I added pinto beans in his bowl.  On the side are my raw vegan taco chips that I have yet to write up the recipe for, but I'll do that in good time.

Raw Vegan Taco Salad with Spicy Hemp "Cheese" Dressing

This version is just about the same, but I added red cabbage and omitted the red & yellow bell peppers.  Both were served with my Spicy Hemp "Cheese" Dressing.

You can't go wrong with taco salad, or salad in general, so fill your bowls with lots of greens and add whatever veggies you love to your hearts content!

Walnut Mushroom Taco Filling II - raw & vegan
(for my nut-free version, go here)

1 heaping cup walnuts
2 1/2 cups quartered baby portobellos (8oz package)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ancho chili powder (I typically use more)
1 tsp smoked cumin powder
1 tsp oregano
1 Tbs Braggs liquid aminos (or Tamari)

Put all ingredients in order into food processor and pulse process until you have small bits that resemble taco meat.  Don't over process or you will end up with pate.  This will be light in color, but will darken after a little while. 

Store in fridge for a couple hours to let the ingredients mingle or serve immediately.  This is best when eaten fresh, but will last in the fridge for one extra day.

Note:  I change this recipe up almost every time I make it by adding other spices, increasing the heat, etc.  It's very versatile, so adjust to your taste buds.
Spicy Hemp "Cheese" Dressing
1 small red bell pepper - seeded
1 small banana pepper- seeded (or pepper of choice for heat)
1 large clove garlic
1/2 cup hemp heart seeds
1/4 cup nutritional yeast (needed for "cheese" flavor)
1/4 tsp ancho chili powder
juice from 1 lime
good pinch of sea salt
*1/4 cup water
Put all ingredients into blender and blend until smooth and creamy.  You might have to work the ingredients down with a tamper (if using vitamix) or stop and push/scrape down as needed.  *You may want to add a little more water to thin down if you like or to desired consistency.  This dressing will thicken up a little more while in the fridge.
You can adjust the heat by adding less of the pepper and chili powder and/or adjust to your tastes buds. 
Store in fridge in airtight container for up to 4-5 days, but is best eaten fresh and within 3 days.

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