Monday, November 26, 2012

Raw Taco Salad and Chili Con Corn

As I've said many times before, I'm always waaaay behind in posting recipes. There just isn't enough time... but I like to think its better late than never.

In the summer (that feels soooo long ago), I made raw taco salad several times. It's a dish that always satisfies, in my opinion. It's full in taste and filling while still being light. I've made this salad many times over the years and have enjoyed it at raw restaurants. I like seeing the different ways that people make it.

J and I got into a habit of taking our dinner out in the boat when time and weather permitted. We'd enjoy our meal and then he'd fish from the boat while I would read or take photos. Then we'd sit and watch the sunset. Spectacular.

Taco salad is so easy to throw together as long as you have the ingredients on hand. Chopped romaine, fresh salsa, guacamole, nut meat, cheddar cheese sauce, and sour cream. I don't always make everything... sometimes I omit the sour cream or guac. Pick and choose what you like.

Taco Salad
Raw *Vegan

Walnut Meat

Here's how I make walnut meat but I don't normally measure, I go by taste. Make sure to taste as you go along to make sure it's how you like it.

4 sundried tomatoes, soaked for a few hours
2 cups walnuts
2 teaspoons cumin
1 teaspoon coriander
3 tablespoons tamari

Process the drained sundried tomatoes in a food processor (or finely chop them with a knife).
Add the walnuts and spices to the processor and grind into crumbs. NOTE: Don't over process!!
Transfer to a bowl and stir in the tamari.

Sour Cream #1

A tried and true cashew sour cream. It tastes exactly like the "real" thing!

1 cup cashews
1/3 - 1/2 cup water
3 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon onion powder
1/2 - 3/4 teaspoon sea salt

Blend all ingredients in a high speed blender until smooth. Adjust salt. Chill.

Sour Cream #2

I love making this sour cream when I have young coconut. I also like to use half apple cider vinegar, half lemon juice. Play around. 

3/4 cup raw cashews
3/4 cup young coconut pulp
1/2 cup water
2- 3 tablespoons lemon juice
1/4 - 1/2 teaspoon himalayan or sea salt

Blend all ingredients until smooth and creamy in a high speed blender. 
Chill for a few hours. 


This is an easy recipe that I never measure. It's easy to adapt it to your own taste. Sometimes I add red onion, sometimes I add jalapeno. Lemon or lime juice depending on my mood... lots of options! Simply chop the ingredients in a food processor, season, taste, and reseason. Voila!

Tomatoes, bell peppers, cilantro, jalapeno pepper (optional), himalayan salt, lemon juice. 

Cheddar Sauce

The famous raw cheezy sauce. Great on fajitas and as a veggie/cracker dip. 

1 large red bell pepper
2-3 tablespoons water
1 cup cashews
3 tablespoons nutritional yeast
1 tablespoon tahini
2 teaspoon onion powder
1 1/4 teaspoon sea salt
1 large clove garlic
2 tablespoons lemon juice

Blend all ingredients until smooth and creamy. Chill.

This yummy recipe comes from Diana Stobo. The recipe caught my attention in the summer and I decided to make it as a light dinner with flax crackers. It's really delicious and even better the next day when the flavors have a chance to mingle.

Chili Con Corn

2 cups tomatoes, diced
1 stalk celery, finely diced
1 cup red bell pepper, finely diced
1 tablespoon shallot, minced
1 serrano chili, minced
1 1/2 teaspoon chili powder
1 teaspoon cumin powder
½ teaspoon onion powder
¾ teaspoon sea salt

Place all ingredients in a medium sized bowl and mix together. Set aside

1 corn on the cob, kernels removed
1 tablespoon olive oil
1 teaspoon nama shoyu
½ teaspoon onion powder
½ teaspoon coriander
½ teaspoon cumin
¼ teaspoon sea salt
¼ cup sunflower seeds, ground in nut and spice grinder or coffee grinder

Place corn kernels in separate bowl, moisten with olive oil and nama shoyu, sprinkle spices salt and sunflower seeds on top and toss to coat. Add to the tomato mixture and fold in lightly. Remove about ¼ of the chili mixture and place in a blender. Blend to a puree and pour back into chili mixture. Fold in gently and serve.

And in case you missed it, I've just launched my seventh dessert recipe ebook, Raw Chocolate Dream. It features a collection of my favorite healthy raw vegan chocolate recipes. Click HERE to check it out and download your copy now. 


  1. Love all the colors in the recipes; and YAY for your chocolate book!!!

  2. totally agree about not having enough time to post recipes! we are the same way :)
    and yes this recipe was worth the wait - looks sooooooo good!!!!

  3. The chilli con corn looks so fascinating! And oh, that cheddar sauce of yours....

  4. Love these recipes Heather! I could totally go for this for dinner tonight! Yummalicious :)!

  5. Beautiful taco salad! YUM! I'd love to have you link this post and any other gluten free posts at this week's Gluten Free Fridays! It is live now, you can link up here:

    Hope to see you at the party!
    Cindy from