Raw Vegan Lettuce Tacos with Chorizo, Salsa and Avocado

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The first time I put a lettuce taco with sunchorizo and salsa in my mouth, I melted away. Literally, it was a slice of heaven! I have never tasted anything so amazing, so wonderful and so tasty. I couldn’t believe this wasn’t meat, and I couldn’t believe this was raw vegan! I bet if you make this to someone who hates the idea of raw vegan food, it will forever change their life.

I learnt about this exotic dish from Suncafe in LA, California. I went there for a holiday last month and after meeting a voice actor I have long admired, Steve Prince, I was set to check out Universal Studios. That’s when I spotted a cafe nearby that was organic, raw and vegan. I had to check it out! I just had to. So I went there asking the waiter what he recommended, he suggested the lettuce tacos as that was very popular. I am so freaking glad I got it, because it has just added so much spectrum of light in my life!

So if anyone wants to taste heaven, go to Suncafe in Los Angeles, you just need to catch a train to the Universal Studio station and walk a little bit from there.

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Anyway, rewind to a few weeks ago, I was at home, missing those lovely tacos and I just knew I had to make something like that. Otherwise, my life would be incomplete! I set out to search for exactly what this was. I searched for chorizo (didn’t even know what that was) and found a recipe by the chef that owns Suncafe himself, and he shared a chorizo recipe on youtube that was very similar to this one, except in that, he added a lot of kale, so the chorizo was green in colour.

I adapted this version from his recipe, and it turned out so amazing. When I gave this to my hubby, he was like, “OMFG! This is unlike anything I’ve ever tasted.” Well, I have to say, thank you Suncafe for enriching my life. I will certainly be back when I can visit LA again.

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Raw Vegan Lettuce Tacos with Chorizo, Salsa and Avocado

7 romaine lettuce leaves (or 3-4 large romaine lettuce leaves)

Vegan chorizo
1/3 cup sunflower seeds, pre-soaked
1/4 cup Brazil nuts
2 tablespoons walnuts
5 sundried tomatoes soaked in olive oil
1 tablespoon diced red onion
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon extra virgin olive oil
1 small clove garlic
1/2 teaspoon dried oregano
1/4 teaspoon Himalayan/Sea salt
1/4 teaspoon ground cumin
A pinch of red pepper flakes
1/8 teaspoon cayenne pepper

Salsa
1 tomato, diced
1 tablespoon diced red onion
1 teaspoon lemon juice
1/2 teaspoon extra virgin olive oil
A sprinkle Himalayan/Sea salt
A few sprinkles ground black pepper

Topping
1 avocado, sliced
Salt and pepper to taste
A few drizzles lemon juice (optional)

To make the Chorizo: Soak the sunflower seeds in warm water for about half an hour. During this time, get the other ingredients ready. Peel the garlic and dice the onions. Also, wash the romaine lettuce leaves well so that there’s no dirt on it.

Add everything for the vegan chorizo into the blender, including the soaked sunflower seeds, as well as Brazil nuts, walnuts, sundried tomatoes, diced onion, nutritional yeast, paprika, garlic powder, onion powder, extra virgin olive oil, garlic clove, dried oregano, salt, cumin, red pepper flakes and cayenne pepper. Blend until most of it is smooth, you don’t have to have it completely smooth. Sometimes it’s nice to have some crunch. You may like to keep it totally smooth, or not smooth at all. This is completely up to you! When it’s done, spoon the chorizo into a small bowl and set it aside.

Raw_Vegan_Lettuce_Tacos_Chorizo_Salsa_Avocado_Recipe_Steps

To make the Salsa: Peel the onion and wash the tomato, then dice both into small cubes and put it in a bowl. Add the lemon juice, extra virgin olive oil, salt and pepper into that bowl and give it a good stir to mix everything in. Set that aside as well.

To make the Taco: Chop the avocado in half, then remove the seed. Use a spoon to scoop the flesh out and chop it sideways into small slices. Have the romaine lettuce leaf ready. If you’re using a very large leaf, you will need to cut it sideways in half or three, be sure that you cut off the very hard stems. Spoon some chorizo, salsa, two slices of avocado in the center of the lettuce leaf. Finally, sprinkle a little salt and pepper to taste, and a bit of lemon juice on the avocado if desired.

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Raw Vegan Lettuce Tacos with Chorizo, Salsa and Avocado
Serves: 2
 

Ingredients
  • 7 romaine lettuce leaves (or 3-4 large romaine lettuce leaves)
Vegan chorizo
  • ⅓ cup sunflower seeds, pre-soaked
  • ¼ cup Brazil nuts
  • 2 tablespoons walnuts
  • 5 sundried tomatoes soaked in olive oil
  • 1 tablespoon diced red onion
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon extra virgin olive oil
  • 1 small clove garlic
  • ½ teaspoon dried oregano
  • ¼ teaspoon Himalayan/Sea salt
  • ¼ teaspoon ground cumin
  • A pinch of red pepper flakes
  • ⅛ teaspoon cayenne pepper
Salsa
  • 1 tomato, diced
  • 1 tablespoon diced red onion
  • 1 teaspoon lemon juice
  • ½ teaspoon extra virgin olive oil
  • A sprinkle Himalayan/Sea salt
  • A few sprinkles ground black pepper
Topping
  • 1 avocado, sliced
  • Salt and pepper to taste
  • A few drizzles lemon juice (optional)

Instructions
  1. To make the Chorizo: Soak the sunflower seeds in warm water for about half an hour. During this time, get the other ingredients ready. Peel the garlic and dice the onions. Also, wash the romaine lettuce leaves well so that there’s no dirt on it.
  2. Add everything for the vegan chorizo into the blender, including the soaked sunflower seeds, as well as Brazil nuts, walnuts, sundried tomatoes, diced onion, nutritional yeast, paprika, garlic powder, onion powder, extra virgin olive oil, garlic clove, dried oregano, salt, cumin, red pepper flakes and cayenne pepper. Blend until most of it is smooth, you don’t have to have it completely smooth. Sometimes it’s nice to have some crunch. You may like to keep it totally smooth, or not smooth at all. This is completely up to you! When it’s done, spoon the chorizo into a small bowl and set it aside.
  3. To make the Salsa: Peel the onion and wash the tomato, then dice both into small cubes and put it in a bowl. Add the lemon juice, extra virgin olive oil, salt and pepper into that bowl and give it a good stir to mix everything in. Set that aside as well.
  4. To make the Taco: Chop the avocado in half, then remove the seed. Use a spoon to scoop the flesh out and chop it sideways into small slices. Have the romaine lettuce leaf ready. If you’re using a very large leaf, you will need to cut it sideways in half or three, be sure that you cut off the very hard stems. Spoon some chorizo, salsa, two slices of avocado in the center of the lettuce leaf. Finally, sprinkle a little salt and pepper to taste, and a bit of lemon juice on the avocado if desired.

 

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