Raw Vegan Mushroom Tacos

Our favorite Mexican taco recipe is given a fresh and healthy version. Raw vegan mushroom tacos are perfect for our vegan and non-vegan friends alike! This recipe is both healthy and flavorful. It includes ingredients like mushrooms, tomatoes, cilantro, and green onion stalks. Add a piece of serrano pepper to give the taco filling a spicy kick. You can add other fillings like walnuts, celery, and mixed bell peppers.

Ingredients:

• 2-3 cups or more of mushrooms (any mushroom of your preference)
• Vegan tortilla sheets

For the Sauce:

• 3 large tomatoes (chopped)
• Small bunch of cilantro (finely chopped)
• 1/2 cup partially dried tomatoes
• 2 green onion stalks or chives (chopped)
• Small piece of serrano pepper (optional)
• Juice of 2 limes

Taco Fillings:

• Avocado slices
• Some chopped lettuce
• Some chopped white onion

Instructions:

Prepare a food processor and use the slicing blade.
Put the mushroom in the processor and slice them through.
Transfer the mushroom meat to a large bowl.
Set aside.

For the Sauce:

Prepare a blender.
Add all the ingredients for the sauce in the blender.
Blend until well mixed.
The texture should look like a sauce.
Pour the sauce into the bowl of mushroom meat.
Mix well until mushrooms are well coated.

Assembly:

Fill tortilla sheets with some chopped lettuce, chopped white onion, mushroom meat, and avocado slices.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=NwXTH5wnV2s

Healthy Snickers Bar! (Raw Vegan)

Satisfy your dessert craving with a raw vegan healthy snickers bar! It is sugar-free and full of healthy ingredients. This recipe uses healthy alternatives as ingredients; such as dates, almond butter, coconut flour, and coconut nectar.

Ingredients:

For the cookie crust:

• 3/4 cup coconut flour
• 1.5 cups cashew nuts
• 1 cup dates

For the caramel:

• 2 cups dates
• 1 tbsp almond butter
• 1/2 tsp vanilla powder

• Cashew nuts for toppings

For the chocolate:

• 1/2 cup dates
• 2 tbsp cacao or carob powder
• 1 tbsp coconut nectar
• 1/2 cup coconut or normal water

Instructions:

In a food processor, add coconut flour.
Add cashew nuts and dates.
Push until well combined.
The mixture should be thick.
Set aside.

Prepare a baking dish lined with wax paper.
Transfer the mixture into the dish.
Spread evenly.
Press across the edges.
Place inside the fridge.

Meanwhile, make the caramel.
In a blender, put the ingredients for the caramel.
Blend to combine well.
Texture should be smooth.
Set aside.

Take the cookie crust out from the fridge.
Add the caramel on top of the cookie crust.
Spread evenly.
Top it off with cashew nuts.
Place it again inside the fridge and let it chill.

While it’s chilling, make the chocolate.
Place all the ingredients for the chocolate into the blender.
Blend until well combined. The texture should be smooth.
Transfer the chocolate into a piping bag.
Take the cookie crust with caramel out of the fridge.
With the use of a piping bag, decorate the top with chocolate.
Place it again in the fridge and let it chill for 25-30 minutes.
Slice into equal bars.
Enjoy!

Images – https://www.youtube.com/watch?v=dCHkUNuFkxM

Garlic Naan Recipe (Raw Vegan) Gluten-Free & Wheat-Free

The traditional naan recipe consists of flour, yeast, and water. This recipe is popular in South and Western Asian cuisines. Varieties of naan became available when Indian cuisine spread across the world. In this recipe, naan bread is prepared as gluten-free and wheat-free garlic naan.

Ingredients:

• 2 cups shredded coconut meat
• 2 tbsp water
• 3/4 cup onion
• Some olive oil (for greasing)
• minced parsley
• minced garlic
• minced white onion
• black pepper
• sea salt
• thyme

Instructions:

Prepare a blender.
Add 2 cups shredded coconut meat, 2 tbsp water, and 3/4 cup onion.
Blend until the mixture is smooth.
Set aside.

Prepare a dehydrator sheet.
Drizzle some olive oil and lightly grease it.
Pour the coconut mixture on the dehydrator sheet.
Slightly spread the mixture.
Drizzle a little olive oil on top.
Top it off with minced white onion, garlic, and parsley.
Season with black pepper, sea salt, and thyme.
Place it inside the dehydrator for 2 hours.
Remove from the dehydrator and flip on the other side.
Place inside the dehydrator for another 2-3 hours.
After 2-3 hours, remove from the dehydrator.
Serve and enjoy!

Images – https://www.youtube.com/watch?v=G5DNP4qv51c