Inspired by the raw chef – Russell James – I set to work to create these oh so very delicious raw nachos. It takes a good day and a half to two days (depending on if you start in the evening or in the morning) to get this divine creation made. Totally worth it!
I started with the recipes, a pencil and a pad of paper and set to work to create my shopping list – actually surprisingly simple ingredient list!
Quick shopping trip, then home to get my sunflower seeds soaking (for the bean mix) and get my crackers into the dehydrator.
Let’s start with the crackers because they take the longest to prep.
These are very similar to Amber Shea’s raw corn crackers only these end up a little lighter and brittle.
Corn Tortilla Crackers
Time to make: 16 hours
3 cups corn kernels (I use thawed frozen corn)
1 chopped yellow capsicum
3/4 flaxseed, ground finely
3 Tbsp. lime juice (or lemon is fine)
1 Tsp. chili powder (or flakes)
2 Tsp. garlic powder
1 Tbsp. ground cumin
Black pepper for sprinkling on top
In a food processor, grind all ingredients except the flaxseed and black pepper. Once smooth, stir through the flaxseed.
Spread the mixture over 2 lined dehydrator trays with a spatula (very thinly). Score into 16 then cross diagonally so you have triangles.
Sprinkle with black pepper. Dehydrate overnight (8-10 hours) at 114 degrees Fahrenheit. Flip and dehydrate a further 4-6 hours until completely dry and crunchy.
Next – you can choose to make up your sour cream or tomato sauce while waiting for your sunflower seeds to soak.
Mexican Bean Mix
Time to make: 14-16 hours
1 cup sunflower seeds, soaked for at least 4 hours
1 cup sun-dried tomatoes (I used out of jar)
1 Tbsp. dark miso
2 Tsp. cumin
1 Tsp. chili powder
2 Tsp. ground coriander
2 medjool dates, pitted
1/4 cup water
3 spring onions, chopped
2 Tbsp. fresh coriander, chopped
Process together all ingredients except the spring onions and fresh coriander until ingredients and well combined.
Add the onion and coriander and pulse until flexed through.
Place small 1/4 Tsp. dollops of mixture onto the mesh lining of a dehydrator tray. Dehydrate a good 10-12 hours until dry at 114 degrees Fahrenheit.
The last three components of the Nachos can be made up within 20 minutes because they are so quick and easy.
1 1/2 cup cashews
2 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1 cup water (start with 3/4 cup and then add more until you have desired consistency)
Blend all ingredients together in a high speed blender. Amazing how easy this is and how delicious and tastes really good on top of Spicy Mexican Salad.
1/2 cup sun-dried tomatoes (soak for 1 hour)
2 medium chopped tomatoes
1 Tbsp. lemon or lime juice
1 Tsp. olive oil
1 clove garlic
Combine all ingredients together in a blender or food processor. I like to leave a bit of chunky texture so I don’t do more really than a few seconds in the blender or processor.
1 avocado, mashed
1 medium tomato, chopped
1/4 red onion , chopped
2 Tbsp. fresh coriander
1 Tsp. lemon or lime juice
1 Tsp. cumin
3 chives, finely chopped
Combine all ingredients together and sprinkle with a dash of cayenne pepper if desired.
Now you are ready to put together your nachos and enjoy this divine delight!
I am keeping the bean mix and corn crackers on hand from this moment on as they can last in an airtight container for a number of weeks. The rest can be made up anytime for a quick and easy and filling raw meal.