Boris Lauser from Berlin with Love, raw Romaine tacos recipe

BelgiumGoesRaw received recipe from gourmet raw food chef Boris Lauser. 
This recipe contains avocado, cashews, red beet, pumpkin and sun flower seed – all highly nutrition rich ingredients.

Romaine tacos with red beet Taco filling

1 cup red beet, cut in small cubes
1/2 cup sunflower seeds, soaked
1/2 cup pumpkin seeds, soaked
1 t cumin seeds
2 T Braggs or 1.5 T tamari
dark miso (optional)
1/2 cup sun dried tomatoes

Food process first the red beet, sunflower seeds and pumpkin seeds, until they get to a minced meat consistency. Then add the tomates, cut in small pieces and the rest of the ingredients and process again until all the tomatoes are completely incorporated and the taco filling sticks together

Guacamole

2 Avocados
1 Tomato, cut in small cubes
1/2 t salt
1 T lime juice
1/2 t black pepper
1/4 cup chopped fresh coriander
Use the fork to smash avocados lightly, but leave them chunky. Mix in other ingredients carefully.

Pico de Gallo

1 cup tomatoes, seeded and medium diced
2 T cilantro, chopped
1 scallion, thinly sliced
1/2 t lime juice
1/8 t salt

Combine all ingredients in a bowl. Adding chopped dried pineapple or mango or also fresh pineapple or mango accounts for a more exotic taco.

Sour Cream
(instant version; Boris Lauser’s secret hint: better to use fermented cashew cream)

1 1/3 cup cashews
1 – 1.5 t apple cider vinegar
1/4 t salt
1.5 T lemon juice
1/4 cup water

Blend in Vitamix until smooth adding more water if needed. It should be a thick sour cream.

Assembly

On a plate put a thick line of the sour cream on one end. Using a brush, brush the sour cream across the plate so you get a nice pattern. For each plate, prepare 2-3 medium size romaine leafs. Stuff them with a heaping tablespoon of the red beet filling and top it off with some guacamole and pico de gallo. Arrange them nicely on the plate and garnish with some black sesame seeds and fresh coriander leafs.

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