raw vegan tacos



Tools needed: dehydrator, food processor

1 cup grounded flax
1 cup soaked black sesame
4 small sun dried tomatoes
1/3 cup soaked pumpkin seeds
1 fresh tomato chopped
1 big bell pepper chopped
Salt as needed
½ tsp grounded cumin seeds
½ tsp grounded coriander seeds
Pinch of black grounded pepper
Water as needed
Keep at side the black sesame and place the rest of the ingredients into food processor and process well adding water if needed
The texture must be soft enough to work in dehydrator sheet
Place the texture into a bowl 
Add the sesame seeds and stir well
Apply over the dehydrate sheet making a thin layer and dehydrate
Dehydrate around 6 hours by flip sides
Cut in round shapes and fold sides giving a taco shape and dehydrate for 8 hours more
Serve with Mexican corn salad, guacamole or white sauce

Tools needed: food processor

1 small red bell pepper
2 avocado
1 medium tomato
¼ cup chopped white onion
2 tbsp chopped green onion
1 garlic clove
¼ cup soaked pumpkin kernels
3 tbsp olive oil
Salt as needed
Pinch grounded pepper
2 tbsp lemon juice
1/3 cup chopped fresh coriander
Add first the tomato in food processor and pulse 1-2 times
Place the rest of ingredients and pulse 4-5 times
Serve with tacos, nachos, crackers, and green salads

Simple Taco Salad

I have a lot of non-recipe recipes up my sleeve to make for lunch and dinner when I’m just too tired to be bothered with thinking. Side note, that seems to be happening to me more and more these days, is this what growing up feels like? 

Either way, thinking is exhausting. Preparing this simple taco salad is not. 

Black beans and salsa are always something I have on hand, and no matter what I actually plan to cook for the week, my grocery basket always contains some romaine lettuce, tomatoes, avocados, and red onion. These are the kind of ingredients that go great together in a pinch (like this taco salad obviously) but separately, they can be added to pretty much any dish. The point is, these are the kind of ingredients that won’t go to waste by the end of the week, even if you don’t have a plan for them yet.


  • Romaine lettuce
  • Tomato (I like on the vine, or roma tomatoes)
  • Avocado
  • Black beans
  • Red onion
  • Salsa (I use medium, or peach mango usually)


I don’t have step-by-step instructions, or ingredient measurements for that matter, because this is a whatever-the-hell-you’re-in-the-mood-for kind of salad. No thinking, remember? But ideally, you’ll wash and shred or tear the lettuce, and combine with chopped tomato, diced red onion, slices of avocado, and then top it off with black beans for protein and salsa to taste.

Serve with tortilla chips, because life is too short to only have salad for dinner.

Sweet & Spicy Cabbage Wraps
I filled these up with raw golden beet noodles (marinated in lemon juice and cumin), mango, red onion, cherry tomatoes, sliced almonds, green onion and nutritional yeast. The dipping sauce was my favorite combination of mango and dates

Raw Vegan Tacos

6-8 Romaine Lettuce Leaves

2 small heirloom tomatoes (or 1 medium sized tomato), diced

¼ cup sweet corn

¼ bell peppers, diced

⅙ cup red onion, diced

1 clove garlic, minced

1 ½ tbsp raw pumpkin seeds, sprouted, dehydrated

1 ½ tbsp raw almonds, soaked, rinsed, and dehydrated

1 tbsp cilantro, chopped (to garnish)

Creamy jalapeño avocado sauce

Optional: Several wedges of a lime or lemon (to taste)

Place diced tomatoes, bell peppers, red onion, and corn inside of each lettuce leaf. Sprinkle garlic, pumpkin seeds, and almonds on top of veggies. Drizzle creamy jalapeño avocado sauce onto each taco. Garnish each taco with cilantro. Squeeze some lime or lemon on if desired. Enjoy! I love this 100% raw vegan dish. It is so fresh and tasty!

Living Food Love

anonymous asked:

😭Forgive me for bothering but can you link me to some veggie wraps? I went to a college orientation and surprisingly they had a vegetarian food option and they had this wrap 😍 I believe it was steamed or fried - cooked bell peppers nothing fancy. So yeah :D can you link a link for me?

So for a wrap like that all you’d really need to do is put a little bit of oil in a pan (or a bit of water if you want to skip out on the oil) along with bell peppers and other veggies (onions, mushrooms, squash, zucchini, whatever you wish) and cook them for a few minutes with whatever spices your heart desires (onion powder, garlic, and cumin are some of my favorites) then wrap them up in a tortilla. Maybe throw in some black sesame seeds, spinach or anything else that seems tasty. If you’re interested, here’s a vegan wrap round up and below are wrap recipes that I’ve posted in the past. Also, you’re not bothering at all! I appreciate when people send me requests. I hope this helps some!



  • 2 Cups Organic Walnuts
  • 1 Tbs Cumin
  • ½ Tbs Coriander 
  • 1 Tsp Chili Powder (Optional)
  • Pinch of Cayenne Pepper 
  • 2 Tsp Braggs Liquid Aminos or Tamari
  • Organic Alfalfa Sprouts 
  • Organic Collard Greens
  • Organic Salsa 


  • Put walnuts in food processor pulse, and then add spices and liquid aminos or tamari.
  • Cut off stems from Collard Greens 
  • Place walnut base in the center of collard with salsa & alfalfa sprouts on top. 
  • Roll burrito style and cut to serve!