Raw Tuesday recipes: Tacos and pineapple cream cake

This week’s recipes were borrowed and adapted from some of the world’s top raw chefs. So I can’t really claim the credit for these.

raw vegan tacos

Raw Tacos

1 batch of Raw Chef Russel James’ quesadilla filling- I can’t reprint the recipe without permission, but it’s based on pumpkin seeds, mushrooms and sun-dried tomatoes, with some spices and other good stuff thrown in.

guacamole (see recipe here)

fresh salsa (see recipe here)

shredded vegetables (e.g. carrots, bell peppers, red cabbage)

Cos/ romaine lettuce for wraps

Instructions: Place cos lettuce leaf on a plate. Fill with shredded veggies, then taco meat, then guacamole and salsa on top.

Pineapple cream cake

This was based on Ani Phyo’s recipe, with a few modifications. I decided not to put the crust on top of the filling, just underneath it. I used agave, not honey, of course. And I put a layer of fresh pineapple on top of the crust, before putting the creamy filling in.

I didn’t manage to snap a picture of the cakes when they were whole and pretty, but here’s one with a few bites out of it, just to give you an idea.

Raw vegan pineapple cream cake, minus a few bites

Delicious! Though if you’ve got hours and hours of time to make a cake, I’d actually recommend this pineapple cake. It’s amazing!

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