Raw Mushroom Taco's with Chunky Mango Salsa

A lot of people love mushrooms when transitioning to raw foods because of their thick meatier texture. This is similar to the basic raw nut tacos, just adding in a meatier texture and a sweet salsa. The combination is great!
~This recipe is for at least 6+ people.

Taco Shells:
2 Heads of Romaine leaves, washed and cut in half

Fill the Romaine with the following
Marinated Taco Mushrooms
Quick Guacamole
Chunky Mango Salsa
Top with or dip in Veggie Dip or Raw Sour Cream
*Also great with corn chips or flax crackers.

Marinated Taco Mushrooms
One 8oz. package of white mushrooms, sliced
Pour mushrooms into a bowl and add
1/3 C Olive Oil
1 tsp Sea Salt
1/2 tsp Black Pepper
Stir until mushrooms are coated. Transfer to a dehydrating sheet and dehydrate at 115 for 3-4 hours, until soft. Sprinkle lightly with taco spices, or more if you want it really spicy. I did cumin, chilli powder, garlic, and onion.
Return to dehydrator for another hour to soak in the spices.

Chunky Mango Salsa
8 Roma Tomatoes, diced
1 Red Bell Pepper, diced
1 Jalapeno Pepper, no seeds, diced
1/2 Medium White Onion
2 Small Garlic, pressed
1 TBSP Fresh Cilantro, (I used the leaves, minced)
2 Mangoes, peeled and diced (if you are cutting on a cutting board try to pour as much of the mango juice into the salsa to help with the sweetness.
2 TBSP Agave
Sea Salt and Black Pepper to taste
Chop all and put into a bowl and mix together. Add salt (if needed) before serving as it makes it watery.

 Guacamole (I triple it for this recipe)
1 Avocado
1/2 T Lime juice from a Lime
1 1/2 tsp. Sea Salt
1-2 tsp. Onion Powder
1-2 tsp. Garlic Power
1/4-1/2 tsp. Cumin
1/4 tsp. Cayenne
1 tsp. Chili Power
1/8 tsp. Oregano
Mix well, and adjust to taste. We like ours spicy!

Sorry for the fuzzy pic, had to resort to phone on this one.

Quick Lettuce Wrap

Quick Lettuce Wrap

Piece of lettuce or 2
Spinach
Quick guacamole or avocado
Raw corn or thawed from freezer (not in this one)
Salsa and or tomatoes
Spoon all into lettuce and munch!

I top with light tortilla chips or flax crackers.
In this one I actually dipped some pieces of flax cracker into the "Cashew Cream Cheese" for some extra flavors. YUM!

My Salsa

My Salsa
= abt 4-5 Jars
24 Roma Tomatoes
1 Onion
1 Jalapeno Pepper, with a few seeds
2 Garlic Cloves
1-2 T Sea Salt
1 Red, 1 Yellow, 1 Orange Bell Peppers
1 Juice of a lime (or 1/4 C lime juice)
1/2 C Chopped Cilantro
1 T Season Salt
This is just the salsa I ended up putting together every time I go to make it. I use my chopper and food processor to do most of the cutting for me. :)

Salsa (Lara’s Raw Food Class ’09)

Salsa
1 ½ C Tomatoes
½ C Cilantro
½ C Red Onion
1 T Lime Juice
1 Jalepeno ( add as many seeds as you want it hot)
2 T Red Pepper
1 tsp. Sea Salt
½ tsp. Cumin
1 T. Minced Green Onion
All in Food Processor and mix. It will be a darker color because of the onion and greens)

"Mamma Kaye's Salsa"

Thanks to my friend Lydia's cooking blog I was able to find (and slightly modify) her mothers' wonderful salsa recipe!

Mamma Kaye's Salsa
1 Clove minced garlic
1/4 white onion, chopped
6+ Tomatoes
1/2 Bunch Cilantro
1/2 tsp Sea Salt
1/4 tsp seasoning sea salt
1 Jalepeno Pepper, chopped (I like to add 3-4 seeds for a little spice)
One Lime, juiced (abt. 1/4 C lime juice)
Dash of Garlic Salt
Combine all ingredients in a bowl, or put all in food processor and blend!
Enjoy with homeade chips or flax crackers!