Raw Main Dish: Tacos

Veggie Pate Filling Ingredients:

• 2 C sunflower seeds


• 3 carrots


• 1/2 medium onion


• 1/4 C raisins


• 2T raw agave nectar


• 1/4 C olive oil


• 1 lemon (juiced)
  
  

Seasoning Ingredients:

• 1 packet of Taco Seasoning Mix (got mine at Trader Joe's) OR


• 1/4 bunch fresh herbs (i.e. cilantro, basil, thyme, dill, rosemary)


• 1 tsp. sea salt


• 1 jalapeno pepper
  

Stuffing Shells/Buns/Wraps:
Select your favorite item to stuff with the Veggie Pate.

• Taco Shells (got mine at Trader Joe's)


• Corn tortillas


• Live flat bread


• Mushrooms, Bell Peppers, etc.
  

Garnishes/Toppings:

• Shredded Cabbage or favorite Sprouts
• Guacamole & Salsa
  
  

Directions:

1. Using an s-blade in your food processor, grind the sunflower seeds into a powder and then pour the powder into a separate bowl for later.


2. Cut the carrots into large chunks and then grind in the processor until they are pureed.


3. Add the onion, raisins, agave, lemon juice and olive oil to the food processor and blend to combine with the carrots.


4. Add 1 packet of Taco Seasoning Mix or your own seasonings and blend to incorporate with the vegetables.


5. Now mix/knead the veggie pate in the bowl with the ground sunflower seeds.


6. Spread or stuff your taco shells with the mixture and then add your favorite garnish (I used shredded cabbage).
   

Note: The veggie pate can also be used to create a "Live Garden Burger," by using Portabello Mushrooms as the buns and topping with onion, lettuce/spinach, tomatoes, etc. My recipe is adapted from the Live Garden Burger Recipe in Victoria Boutenko's Raw Family Signature Dishes: A Step-By-Step Guide to Essential Live-Food Recipes.

By Janine