Mexican Nachos Fiesta Bowl! Raw Vegan
An amazing lunch, dinner, party food or what? If you are craving some hearty raw food thats also crispy, creamy, crumbly, juicy, flavoursome and fresh – NACHOS are the answer for everything. Follow the recipe below to make these amazing, delicious, crunchy bites of wholesome goodness. This Mexican nacho bowl has a blend of guacamole, mushroom-walnut 'meat', dehydrated zucchini tortilla chips, tomato salsa, nacho cashew cheese, and lots of fresh herbs and greens.
Ingredients
For the zucchini tortilla chips
◦ 1.5-2 wide zucchinis (the bigger and thicker the zucchinis, the larger the chips)
◦ 3tsp coconut aminos
◦ 3tsp lemon juice
◦ pinch of garlic powder, paprika, onion powder, sea salt, pepper
For the mushroom-walnut 'meat'
◦ 1/2 cup of mushrooms
◦ 5-6 sun-dried tomatoes, soaked in warm water
◦ 1/2 cup of walnuts
◦ 1-2 tbp coconut aminos
◦ juice of half a small lemon
◦ pinch of garlic powder, paprika, cumin, sea salt, pepper
For the guacamole
◦ 1 large creamy avocado
◦ juice of half a lemon or lime
◦ pinch of garlic powder, paprika, onion powder, sea salt, pepper
For the tomato salsa
◦ 1-2 tomatos
◦ 2tbs of diced red onion
◦ 1tbs of coriander
◦ pinch of garlic powder, paprika, onion powder, sea salt, pepper
◦ 1tsp of diced green chilli or jalapeno
For nacho cashew cheese
◦ 1/2 cup of soaked cashews (soaked in Kangen water overnight or for 6-8hours) ◦ juice of a whole lemon
◦ 2 small cloves of garlic
◦ pinch of paprika, onion powder, sea salt, pepper
◦ 1/4 cup of chopped carrot ◦ small pinch of turmeric (to enhance orange cheesy colour)
◦ dash of Kangen water if needed
For leafy salad
◦ 6-8 cos lettuce leaves
◦ 1 cup coriander
◦ optional - basil, chives, green onion/scallion
◦ juice of 1/2 a lemon
◦ pinch of sea salt
Method
To make the zucchini tortilla chips
1. Run zucchinis through a food processor with the circular veggie slicing blade, or thinly slide with a mandoline slicer (the thiner the zucchini slices, the quicker and crispy they will dehydrate)
2. Marinate slices in a bowl with coconut aminos, lemon juice & spices. Then spread them all out on a teflex sheet above your dehydrator tray.
3. Dehydrate for 4-6hours at approximately 51 degrees celcius or until they resemble crispy and dry tortilla chips. Flip over after 2 hours so both sides are exposed to the warm air.
To make the mushroom-walnut 'meat'
In a food processor, pulse mushrooms, soaked sun-dried tomatoes, walnuts, coconut amnios, lemon juice and spices together until ingredients are well combined and have a chunky consistency. Avoid over blending, as the crumbly and chunky texture is desired.
To make the guacamole
Mash avocado, lemon/lime juice and spices in a bowl together with a fork until creamy and well combined
To make the tomato salsa
1. Chop tomatoes into small cubes, dice the red onion, coriander and chilli
2. Stir and well combine ingredients in a bowl with spices for flavour
To make the nacho cashew cheese
1. Soak cashews overnight in 9.5pH Kangen water in a bowl or bottle, and cover with a lid or seal
2. Blend ingredients in a blender until smooth and creamy, adding water if needed to make the cheese sauce more liquid and runny in consistency.
To make the salad
Combine chopped greens mixed with lemon juice and salt, and use as the base of the Mexican nacho bowl
Putting it all together
You can really assemble this Mexican fiesta bowl however you'd like- I encourage you to be creative with your presentation! I liked to use the salad as the base, and place the walnut-mushroom 'meat' in the centre, and section each element (zucchini tortilla chips, cashew cheese, salsa & guacamole) around the centre. I also added extra coriander for decoration... and for an additional flavour punch- because I love it soooo much! You can also sprinkle some paprika or chilli powder upon your guacamole for aesthetic purposes too ;)
