Mushroom Fiesta Tacos with Chimichurri

Serves 4

Apart from cakes, this recipe is the one I serve up for people who are a little dubious about trying raw food. It hasn’t failed me yet. Grab a bunch of friends and have a fiesta, raw vegan style. If you’re short on time, you can use lettuce leaves instead of making the soft taco shells.

Soft taco shells

200 g (7 oz/1 cup) corn kernels

350 g (12 oz/2 cups) peeled and chopped zucchini (courgette)

55 g (2 oz/½ cup) linseed (flaxseed) meal

3 tablespoons roughly chopped coriander (cilantro)

Mushroom taco mince

90 g (3¼ oz/1 cup) sliced shiitake mushrooms

150 g (5½ oz/2 cups) sliced Swiss brown mushrooms

75 g (2½ oz/1 cup) sliced oyster mushrooms

225 g (8 oz/1½ cups) sun-dried tomatoes, soaked in filtered alkaline water for 1 hour, drained

1½ tablespoons ground cumin

2 teaspoons ground coriander

3 tablespoons chopped coriander (cilantro)

1 teaspoon onion powder

1 teaspoon garlic powder

1 tomato, seeded and chopped

2 garlic cloves, peeled

2 tablespoons cold-pressed extra virgin olive oil

Salsa

600 g (1 lb 5 oz/3 cups) diced tomatoes

175 g (6 oz/1 cup) diced cucumber

1 small red onion, finely chopped

25 g (1 oz/½ cup) finely chopped coriander (cilantro)

1 garlic clove, crushed

juice of 1 lime

Himalayan pink salt or Celtic sea salt, to taste

freshly ground black pepper, to taste

To serve

1 batch Sadhana guacamole

1 batch Sour cream

1 batch Chimichurri

lime wedges

• Blend all the taco shell ingredients in a high-speed blender on high speed until smooth.
• Line dehydrator trays with non-stick sheets, then spread the taco mixture onto the sheets, into round taco shapes. Dehydrate at 40°C (105°F) for 4 hours, flipping after 2 hours and removing the non-stick sheets. (If you don’t have a dehydrator, spread the mixture into rounds on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour, or until the taco shells are dry to touch, but still pliable.)
• Once the taco shells are done, start on the mushroom taco mince. In a food processor, pulse the mushrooms until roughly chopped. Transfer to a mixing bowl and set aside. Add the remaining taco mince ingredients to the food processor and blend on high speed until well combined. Add to the mushrooms and mix together by hand. Set aside.
• Toss together all the salsa ingredients.
• To serve, plate all the individual components in small bowls and serve tapas style, to enjoy with your crew.