Mattye's RAW Vegan Tacos and All the Fixins!

Mattye?s Raw Vegan Tacos and all the fixins!

Inspired by great raw chefs Storm Talifero and Matt Amsden, but living in an area sadly lacking in young coconuts, I decided to come up with my own version of this tasty treat!

Shells = Organic Collard Leaves ? whole, but with the thicker portion of the stem cut out

Fixins = chopped tomato, chopped avocado, shredded lettuce, sea salt

Salsas:

Green (mild):
1 tomatillo (quartered)
¼ purple onion
1 tbsp cilantro leaves
juice of ½ lime
sea salt to taste

Place the tomatillo, onion, and cilantro into a food processor ? process until finely minced. Spoon into serving bowl and add lime juice and sea salt ? stir well and set aside.

Fiery (hot):
3 habanero peppers
¼ purple onion
2 cloves garlic
1 tsp. cilantro leaves
sea salt
olive oil

Place the habanero, onion, garlic, and cilantro into a food processor ? process until finely minced. Stir in sea salt and spoon into serving bowl. Drizzle only enough olive oil over it to moisten. Stir well and set aside.

Taco Filling:
1 c. raw brazil nuts (dry, not soaked)
½ purple onion
2 cloves garlic
1 tbsp olive oil
juice of ½ lime
sea salt, black pepper, cayenne, Mexican chili powder, and cumin to taste

Place brazil nuts in a high-powered, clean, dry blender. Blend until nuts are a coarse meal. Place onion, garlic, and olive oil into a food processor and process to a pulp. Place nut meal and onion mixture into a mixing bowl. Add lime juice and seasoning. Mix well. Final consistency should be semi-sticky/semi solid. Set aside

Cashew Sour Cream:
1 c. cashews ? soaked for at least 12 hours
2 tbsp raw tahini
1 tbsp olive oil
juice of 1 lemon
water to thin to desired consistency (add 1 TBSP at a time)
sea salt to taste

Place cashews, tahini, olive oil, and lemon juice into a high-powered blender. Begin blending to a thick creamy consistency, adding water if/when necessary. When ?cream? has reached your desired texture, transfer to a serving bowl and add sea salt to taste. Mix well.

Assembly:
Use a collard leaf as your base. Fill in a line down the center of the leaf, with taco filling, sour cream, tomatoes, avocados, lettuce and salsa. Fold up like a taco or roll into a burrito shape and devour! YUM!

Caution: These are more filling than they look.