This week’s lunch: Raw-cos
Like tacos, get it?
Filling ingredients (quantities given make 5 servings):
- 4 shiitake mushrooms, diced small and sauteed (I sautee in olive oil)
- 1 lb firm or extra-firm tofu, drained and pressed
- juice from 1 lime
- 1 T cumin
- 2 t chili powder (I used ancho)
- 1.5 t garlic (I use granulated because it’s not as pungent as fresh)
- dash of cayenne
- big pinch of oregano
- salt to taste , and anything else that strikes your fancy.
- 7 carrots
- 6 stalks of celery
- 4-6 sunchokes (a big handful)
- 3 hot peppers (jalapenos, anaheim, poblanos, etc)
Wrappers and final toppings:
- 20 romaine leaves (1 big head)
- sliced avocado
- sprouts
Dice the tofu and mix with spices and lime juice; set aside. Wash, trim, and peel the veggies as needed, then slice or grate them in the food processor. Adjust spices (raw veggies can really suck up the flavor, so don’t be shy!), then leave overnight to allow flavors to blend.
To serve, spoon filling onto lettuce leaf. Roll up, or fold like a taco.
It’s another really tasty, balanced, and filling raw (mostly) lunch that served me well all week! You could, of course, vary the ingredients by what’s in season, available, and tasty to you.