It was a hot day today. 32 degrees C to be exact. It’s going to be hotter by the end of the week. The last thing I wanted to do was to spend an hour over a hot stove cooking up a meal, especially because our air conditioner isn’t quite working yet – we can use it to cycle air but not cool it until Gary gets on the roof to check it all out.
So I decided on salad. But I needed something filling yet light. I remembered our visit to the Veggie Bar and being intrigued by the “raw taco” on the menu. So I got busy googling.
One of the things I love about cooking is taking ideas from a few different places and putting it all together into one delicious meal.
Once the sour cream was added it didn’t look so bright and colourful.
If I was making a fully raw meal I would have used a cashew cream based sauce but that requires forward planning and soaking cashews from the morning so that wasn’t going to happen. Tofu sour cream is a great substitute and also a good protein boost for the meal that’s already packed full of nutrients.
I used the layered salad idea from the first recipe, combined with the nut mix of the second, and added my own veggie salsa type thing. I’ve made a warm (lightly cooked) corn and zucchini salsa before so I figured there was no reason I couldn’t make a raw one.
I combined 1 finely chopped zucchini with one can of corn, about half a capsicum (also finely chopped) and a handful of small tomatoes.
I also added some finely chopped red onion, juice of 1 lime, coriander and salt and pepper.
I let that sit while I got everything else together (including my chunky guacamole)
quick and chunky guacamole
2 avocados, roughly chopped and mixed with lime juice to taste (add a little, tast, add more if needed), and a handful of chopped coriander too. A twist or two each of salt and pepper and mash to desired chunkiness.
Assemble the salad in layers – greens (I used a lettuce mix), nut mix, grated carrot, salsa, guacamole and the sour cream.
Delicious, fresh, colourful, flavorful, and good for you.