This week, it was time for the monthly Bon Appetit inspired meal.
This month’s magazine was full of great ideas: tomato-basil sauce with polenta, strawberry tarts, cocoa-date truffles, need I say more?
But as soon as I saw the six page taco spread, complete with fillings, salsas, garnishes, and a home-made tortilla tutorial, I was convinced. TACOS! it is. If you love tacos, check out the June issue of Bon Appetit.
My version was very different. In the summer, I crave simple seasonal food with a lot of flavor, and not a lot of cooking. I love the selection of raw vegetables and fruits and it feels so light and refreshing to just have them in their natural form.
In the case of these tacos, no cooking at all, just chopping. As you will see, they turned out beautifully, and if you have a food processor with a shredding blade, like this one, this beautiful meal comes together quickly. There isn’t really a “right” or “wrong” way to do these tacos. Just pick vegetables you love that look good at the market or the store, chop and shred it in a couple of different ways, add some crunch with nuts, and drizzle with dressing and hummus.
Eric and I had this meal on our lovely new summer patio. The weather has been perfect for outdoor dinners! I have been enjoying the patio so much lately; who knew that a plant, a couple of chairs and a table could transform our tiny outdoor space in my new favorite hangout?
Summer Vegan + Raw Tacos
Prep Time: 25 minutes
Keywords: entree salad
Ingredients (serves 2-4 people)
- 4 carrots
- 3 small zucchini
- 5 purple radishes
- 4 small beets
- green onions
- micro greens
- ¼ cup sunflower seeds, toasted
- 8 pieces of green leafy lettuce, washed and dried
optional toppings and garnishes
- your favorite dressing
- vegan mayo
- sliced almonds
- chopped walnuts
Want to add grains?
- rainbow quinoa (combo of red and white)
All you need to do is shred, chop, and assemble. You can get creative here and shred all the vegetables the same way, or play around with the technique
Shred the zucchini, carrots, and beets. To make your life easier, chop in a food processor with a shredding blade. You can also julienne the carrots instead, to add a little variety (that’s what I did)
Thinly chop the white and light green part of the green onion
Thinly slice the radishes, using a decorative knife, if you have one
Toast the sunflower seeds in a skillet over medium heat
Assemble the tacos
Spread a tablespoon of hummus on the lettuce. Pile on the veggies, any order you like, and garnish with sunflower seeds and a drizzle of your favorite dressing or sauce.