• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 9
    OK

    Bahn Mi Tacos

    The classic Vietnamese sandwich, the bahn mi gets a taco makeover. These vegan tacos made with mushrooms, cabbage, corn and avocados are a staple at M.A.K.E / Santa Monica, a restaurant known for its cutting-edge raw/vegan options.


    Ingredients
    Red Pepper Corn Tortillas
    1
    cup
    ground flax seeds
    1
    tablespoon
    chili powder
    3
    cups
    organic frozen corn
    2`
    cups
    red bell pepper
    1
    tablespoon
    Lime Juice
    2
    teaspoons
    cumin powder
    1
    tablespoon
    sea salt
    Mushrooms
    1/2
    cup
    Lime Juice
    1/4
    cup
    Olive Oil
    1
    tablespoon
    5 Spice powder
    1/2
    teaspoon
    salt
    2
    cups
    maitake mushrooms
    Guacamole
    4
    4 ripe hass avocados
    1/2
    cup
    diced red pepper
    1
    cup
    Chopped Cilantro
    1
    thai chili, minced
    1
    tablespoon
    minced ginger
    1
    pinch
    sea salt
    Chipotle Ginger Crema
    1/2
    cup
    soaked cashews
    1
    tablespoon
    Lime Juice
    1/4
    cup
    minced ginger
    1
    chipotle pepper
    *
    salt to taste
    Carrot and Radish and Cabbage
    2
    cups
    shredded red cabbage
    1
    cup
    julienned Daikon
    1
    cup
    julienned carrot
    1
    cup
    Chopped Cilantro
    1/4
    cup
    Lime Juice
    1
    tablespoon
    chili powder
    1/4
    teaspoon
    salt
    Directions
    For Red Pepper Corn Tortillas: Set flax meal and chili powder in a bowl. Blend all remaining ingredients in blender until smooth. Mix in flax and chili powder by hand. Spread onto Teflex sheets using template with an offset spatula. Dehydrate at 115 degrees for 3-4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours. Remove it from the dehydrator when the tortilla is completely dry on both sides. You should have about 9 tortillas per 14-inch tray.
    For Mushrooms: Mix lime, olive oil, 5 Spice and salt in a bowl. Add Maitake Mushrooms and toss to cover mushrooms. Put Mushrooms on a Non Stick dehydrator sheet and dehydrate at 115 degrees for 1 hour.
    For Guacamole: Peel and pit avocados. Place in a bowl with all other ingredients. Mix through mashing with the back of a large spoon
    For Chipotle Ginger Crema: Blend all ingredients until creamy. Add water to desired consistency. Pass through strainer.
    For Carrot, Radish and Cabbage: Toss all Ingredients until well mixed.
    Assembly: Take a taco shell and spread about a tablespoon of the guacamole in the middle. Place another tablespoon's worth of the maitake mushrooms. Top with cabbage salad and a dollop of chipoltle ginger crema.

    The base number of servings for this recipe is 9
    OK

    Categories 

    HealthySaladVegetarian

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