30 Aug 2015


The power was out for 24 hours [until just a couple hours ago] 'cause of crazy wind storms so I had no choice but to make raw food yesterday for lunch. Thus, this recipe requires no equipment but a knife and a hand or two. Fortunately I was planning on making it anyways. What we've got here is cabbage leaves wrapping up fresh, juicy, limey veggies with crunchy, spicy nuts and seeds. Ya can't go wrong.

I want to take a moment now and say: if you dig this recipe, I HIGHLY SUGGEST you pre-order my new cookbook, The Rawsome Vegan Cookbook. Why? Because it's full of recipes just like this one: raw or gently-cooked, whole foods, gluten-free, vegan, quick and easy to make... and oh yeah - every recipe has its own full page colour photo, taken by yours truly of course. I know you all have been asking for more savoury recipes and a savoury cookbook from me for awhile now. FINALLY I answer your calls. It's all in The Rawsome Vegan Cookbook. I am gonna be blunt and announce: this is my best book yet. I will be doing a whole post - maybe more than one - on my new book soon so stay tuned for some insider info there. For now I will direct you to >> this page << where I list all the places you can pre-order The Rawsome Vegan Cookbook now. As a personal challenge to myself I wanna get 500 pre-orders on this baby so if you know/are pretty sure you're gonna buy it at some point, send me some love and pre-order now. Okay I feel weird when I self-promote for this long so I will quit it. Back to the recipe.

These tacos come together in no time at all, look beautiful, are basically fool-proof as long as you can handle a knife, and taste AMAZING. So fresh, juicy and crunchy all at once. Plus, as always, they are suuuuuuper good for ya. I made 'em while my friend, Sophie, was staying over so I forced her to be my hand model (for once Jack got off the hook). She just got a new tattoo and you can see it peaking through in one of images. Hope you like the recipe! I have a list of adaptions you can do if you don't have all the ingredients or prefer to use other ingredients. xxox

Probably serves you and a friend

Taco shells:
1 small savoy cabbage

4 heirloom tomatoes
2 cobs of corn
1 cup packed basil leaves
2 limes
1/4 teaspoon black pepper

Nut meat:
1/3 cup pecans
1/3 cup sunflower seeds
3/4 teaspoon turmeric powder
3/4 teaspoon cumin powder
1/8 teaspoon or more chili powder, if desired
1 teaspoon tamari 

Tear off the cabbage leaves gently: instant taco shells.

To make the salsa: chop the tomatoes as roughly or finely as you like. Slice the corn off the cob. Mince the basil and juice the lime. Throw everything together, including the pepper. It should taste really yummy.

To make the nut meat: finely chop the nuts and seeds then toss in the tamari and spices. Nom.

Fill your taco shells with the salsa and nut meat. Enjoy.

use lettuce instead of cabbage; any seeds or nuts instead of pecans and sunflower seeds; soy sauce, coconut amino or Bragg's instead of tamari; any veg you like instead of tomatoes and corn.

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Unknown said...

These look amazing as always, Emily! I love your take on the nut meat... I've seen a few variations online but I really like what you did here :)

Chelsey said...

Yum! This looks so good.

Unknown said...

These tacos sound PERFECT! I love the idea of nut meat!
Congrats on the cookbook!! <3

Unknown said...

Hi Emily

Have 'sent you some love' and preordered your book. I have loved every recipe of yours I have tried so far. Good luck with your book (not that I think you'll need it!)

Caroline x

wildnettle said...

It looks amazing.

Unknown said...

Someone needs to remove that hacking comment above. Please!

TheRocket said...

So excited to have found your blog today! Great work Thank you so much for sharing your recipes, passion & humour :D for vegan raw foods - there is so much new culinary skills and tools to grasp is so nice to follow tried and tested recipes that i can use with confidence for my family too.

Unknown said...

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