Recipe: Smokin’ Sesame Tacos with Cashew Coconut Sour Cream

This recipe is part of the wonderful collection of delicious and healthy recipes in Waking Up! our new ebook from Vegan Fusion.

Smokin’  Sesame Tacos with 
Cashew Coconut Sour Cream

David    Elberg, Haiku Hawaii

6 Servings / 1 hour

2 cups     hulled sesame seeds food processed for 3 minutes
1 tsp     sea salt
1/2 tsp     cayenne
1 Tbl     cumin
juice     1 large juicy lemon
3 Tbl     olive oil
1/2 medium     yellow onion peeled and chopped
1/2 cup     sauerkraut
1/2 cup     fresh coconut meat
1/4 cup     cashews soaked for 1 hr (1/2 cup after soaking)
2-3 Tbl     fresh coconut water
juice     2 limes
1/2 tsp    shredded lime peel
1/2 tsp     sea salt
1/2 clove     garlic
6 large     Napa Cabbage leaves
2 large     red tomatoes diced

1. For the taco meat put the sesame seeds in the food processor and mix for approximately 3 minutes or until they blend into a fine powder. Put mixture in large mixing bowl. Stir in cayenne sea salt and cumin.  Stir in Olive oil and lemon juice.  Finally add chopped onion and sauerkraut. This is your taco meat.  The mixture should be wet enough to hold together but not dripping.  The cumin should be a dominant flavor when you taste it.

2. For the sour cream: put the coconut meat cashews lime juice and peel sea salt and garlic in a blender.  Add the coconut water slowly as you begin to blend as there should be just enough moisture for the mixture to blend. This should look and taste like sour cream when you’re done! Serve taco meat in Napa cabbage leaves.  About two heaping tablespoons per serving.  Top with cashew coconut sour cream and diced tomatoes.

Smokin’  Sesame Tacos with 
Cashew Coconut Sour Cream
David    Elberg, Haiku Hawaii
6 Servings / 1 hour
2 cups     hulled sesame seeds food processed for 3 minutes
1 tsp     sea salt
1/2 tsp     cayenne
1 Tbl     cumin
juice     1 large juicy lemon
3 Tbl     olive oil
1/2 medium     yellow onion peeled and chopped
1/2 cup     sauerkraut
1/2 cup     fresh coconut meat
1/4 cup     cashews soaked for 1 hr (1/2 cup after soaking)
2-3 Tbl     fresh coconut water
juice     2 limes
1/2 tsp    shredded lime peel
1/2 tsp     sea salt
1/2 clove     garlic
6 large     Napa Cabbage leaves
2 large     red tomatoes diced

1. For the taco meat put the sesame seeds in the food processor and mix for approximately 3 minutes or until they blend into a fine powder. Put mixture in large mixing bowl. Stir in cayenne sea salt and cumin.  Stir in Olive oil and lemon juice.  Finally add chopped onion and sauerkraut. This is your taco meat.  The mixture should be wet enough to hold together but not dripping.  The cumin should be a dominant flavor when you taste it.

2. For the sour cream: put the coconut meat cashews lime juice and peel sea salt and garlic in a blender.  Add the coconut water slowly as you begin to blend as there should be just enough moisture for the mixture to blend. This should look and taste like sour cream when you’re done! Serve taco meat in Napa cabbage leaves.  About two heaping tablespoons per serving.  Top with cashew coconut sour cream and diced tomatoes.

This recipe was born in the jungles of Costa Rica amongst a little known colony of raw foodists.  With such an emphasis on traditional Central American Cuisine with all of the meat cheese and frying antics we were looking for a healthy vegan alternative that would tantalize the pallet.  The first batch was made in a cabin at the bottom of Cascada Diamante (diamond falls) the largest waterfall in the country during a full moon by candle light. After consumption a wild swimming and howling frenzy ensued.

Waking Up! Your guide to health realized!