Tuesday March 17, 2009

Tonight it was a delicious not-really-raw-but-kind-of meal. Yesterday, March 16, was a write off due to making cakes all day, and getting takeaway all day. Today was a bit better, and dinner was definitely a win.

I have mentioned before my love of Mexican food. I could eat spicy beans and guacamole salsa and pickled chillies until the end of time. So tonight I thought I'd make some semi-raw Mexican style foods.

Clockwise from the back: beetroot, carrot and cumin salad; bean and nooch cheez; pico de gallo salsa; guacamole; pinto refried bean style dip. I used cos lettuce leaves as taco shells, and topped off the tasty tacos with bean sprouts.

The beetroot, carrot and cumin salad was fairly simple - grated beetroot and carrot, sprinkled with whole cumin seeds and the juice of half a lemon. Very fresh and bright to eat.

Bean and Nooch Cheez
Ingredients

• 1 can navy beans, rinsed (about 1 1/2 cups)
• 1 1/2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1/2 cup nutritional yeast
• 3 tablespoons flaxseed oil
• 3 tablespoons lemon juice
• 1 teaspoon Braggs
• 1/2 teaspoon umesu

Method

Whizz all of the ingredients together until smooth. Set aside for 30 minutes for the flavours to come together.

Pico de Gallo Salsa

Ingredients

• 1 small red onion, chopped finely
• 3 small tomatoes, chopped roughly
• 1/2 bunch coriander, chopped roughly
• 1/2 large red chilli, minced
• 1/2 teaspoon seasoning salt

Method

Mix together all of the ingredients and set to one side for 15 minutes to let the flavours meld. The salt will draw out lovely liquid, which I like to sprinkle over my tacos after all of the different fillings have been piled on top of them.

I didn't get a decent photo of my guacamole, but my tried and true recipe is something along these lines: ripe ripe avocados, some minced garlic, some minced chilli, salt, lime and lemon juice, smush until smooth, and then set to one side for 30 minutes or so to let all of the flavours come together. No tomatoes, no coriander, no cumin, just lovely avocado singing out over beautiful aromatics.

Refried Beans Dip

Ingredients

• 1 can pinto beans, rinsed (about 1 1/2 cups)
• 2 cloves garlic, roughly chopped
• 1 1/2 chipotles, roughly chopped
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 3 tablespoons flaxseed oil
• 4 tablespoons lemon juice
• 1 teaspoon Braggs

Method

Whizz all of the ingredients together until smooth. Set aside for 30 minutes for the flavours to come together.

Sexy close up of the finished dinner!!