Happy Birthday - 2 Years Bakd&Raw
FEBRUARY 19, 2021
One of my roommates (favorite test eaters) asked me last Sunday while I was preparing the dish in our kitchen, how I came up with the idea for "Vegan Raw Tacos based on a very German Kohlrabi". Well... A few months ago, I stumbled across the Austrian Food Blog Awards and immediately knew, I had to participate in this wonderful contest. I started thinking which recipe would fit best for the application and came to the conclusion that it had to be a dish I identify myself with - 100%!
This deliciously Raw Taco recipe loaded with tons of different vegetables, fresh herbs and a nutrient-loaded crunch topping couldn't describe my food philosophy better. It is a homemade dish, made from natural raw ingredients, full of flavor & beauty, fresh, wholesome and a little bit Mexican! Looking at food from this unique ankle, I hope I can inspire you to add a few more veggies into your diet today and through that contribute to a more conscious and wholesome future in which all of us benefit.
Filling the Taco is super easy and doesn't take longer than a few seconds. The more time intensive part is preparing the different fillings. But like always, once you have them at hand you can celebrate a Taco fiesta with all of your friends or keep the ingredients in your fridge and top them on a wholegrain slice of bread, use them as a veggie bowl topping or a pasta condiment. For this particular taco recipe I recommend:
1. Prepare the black rice filling a day ahead:
The rice filling actually consists of a black rice-sesame bread which I baked a day ahead. Right before serving, I took part of the bread, broke it down into small crumbs and roasted the crumbs with some chopped onions, oil and seasoning in a frying pan.
2. Use a Mandoline to cut your kohlrabi into very thin slices
I have come to the realization that without a proper veggie cutter / Mandoline, it's impossible to cut super thin vegetable "taco" slices. Even though the gadget is super sharp and I'm actually a bit afraid of it, I highly recommend you using one to make thin raw, veggie Tacos. (This is the cutter I currently use.)
3. Add freshness to the mix through additional toppings
To add additional freshness and increase your nutrient-absorption from a nutritional stand, I highly recommend you to add some fresh herbs, healthy fats and lime to your dish. A perfect addition to this recipe are parsley, pistachios and lime.
Ready to explore more deliciously healthy, plant-based veggie taco recipes? Here are some of my favs:
- Lentil Dal with Green Beans, Chanterelles, Basil Oil & Currant Taco (Summer Recipe)
- Authentic Mexican Corn Tortillas with loads of veggies & a delicious Macadamia-Spinach Salsa
- Vegan, Raw Zucchini Tacos With Three Nutrient-Loaded Salsas
- Sweet Potato Tortillas with the best Vegan Mushroom Dip in the World
I hope you enjoy this delicious Vegan, Raw Taco dish just like I did when I had it for the first time. Like always, I would love to see your delicious result and repost it on my social channels. Therefore, make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
xx, Karo
