Raw Tuesday recipes: fajita sandwich and strawberry surprise

This week’s take-away had a lot of components, which means it can take a while to make the whole meal. The good news is, you can make individual components separately and enjoy them on their own. But the whole combination is a winner. The fajita sandwiches could easily be converted into proper fajitas by making the cornbread thinner, and round, so it resembles a tortilla, instead of doing it as a thicker, square bread.

Raw vegan open-faced fajita sandwich

Fajita sandwich (serves 4)

1 recipe cornbread (or half is plenty for 6 pieces of “bread”. I changed things around a bit this time, but generally if you follow the recipe, and use golden flax, it’s great)

2 small bell peppers, sliced thin (use 1 red and 1 yellow for colour)

8 baby bella mushrooms (or 10 crimini), sliced thin

1 shallot (or red onion), sliced thin

olive oil

tamari

agave syrup

4 large pieces of lettuce

1/3 cup shredded red cabbage

1/4 cup julienned carrot

salsa (see recipe below)

cashew sour cream (see recipe below)

Instructions: The night before, mix some olive oil and tamari with a little agave in a shallow dish. Marinate the peppers, mushrooms and onions overnight. Make the cornbread the night before as well- it can dehydrate overnight.

To serve, place a piece of lettuce on a square piece of cornbread. Add shredded cabbage, carrots and marinated vegetables, then top with some salsa and a dollop of sour cream.

Raw vegan cornbread

Fresh tomato salsa

2 large tomatoes, seeded

1/4 bell pepper, chopped

1/4 red onion, chopped (or 1 spring onion)

juice of 1/2 lemon

Himalayan salt, freshly ground pepper and pinch of red pepper flakes

small handful fresh coriander/ cilantro

Instructions: Pulse all ingredients in a food processor until broken into small pieces– you do not want to make soup.

Close up of fajita sandwich

Cashew sour cream

1 cup cashews, soaked at least four hours

1/2 cup water

2 Tb olive oil

2 Tb lemon juice

pinch of Himalayan salt

Instructions: Blend all ingredients in blender until completely smooth, adding more water if needed. Taste for salt, lemon.

Strawberry surprise -What could be more fun than biting into a chocolate brownie and finding a fresh strawberry filling? Makes 4 servings.

1 cup pecans

1/2 cup pitted dates

3-4 Tb raw cacao powder (depending on how much of a chocoholic you are)

pinch of vanilla bean powder

pinch of Himalayan salt

1 Tbsp coconut oil

strawberry filling (see below)

2 strawberries, thinly sliced

Instructions: Blend all brownie ingredients in food processor until they form a dough. Press some of the dough into a muffin pan, lined with plastic wrap (I like individual silicone muffin cups, they’re easier to work with). You want to press the dough up along the sides of the muffin cup, so that it makes a cup shape. Then press some of the dough flat on a piece of parchment paper, and cut out a circle (use a cookie cutter, the top of a glass or even a knife) the same size as the top of the muffin cup.

Place a few slices of strawberry in the brownie cup, then fill it with strawberry filling. Place the flat brownie dough circle on top and press the plastic wrap over it. Chill at least 1 hour in the refrigerator before serving.

Strawberry filling – based on this recipe, with a few modifications.

220g strawberries

1 small banana

3 pitted dates

pinch of vanilla bean powder

1 Tbsp coconut oil

1 tsp psyllium husk powder

Instructions: Blend all ingredients in blender, until smooth. Enjoy as a pudding or as filling for strawberry surprise.

Making the brownie cups and tops for strawberry surprise

Brownie cup with strawberry filling

The filled and closed brownie cup

Yum! Raw vegan strawberry surprise

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