Each month for the Secret Recipe Club, bloggers are “assigned” a participating food blogger to make a recipe from. From time to time, something happens. An oven blows up. A kid gets sick. Every recipe you try is a miserable failure. A Tsunami hits. You know – your usual blogger Armageddon type stuff. And once in a while, someone gets left out.
We’re a community, we Secret Recipe Clubbers. A tribe, you might say. And, when someone gets left out. We rally. We rally big.
This month, one blogger got left out – Connor’s Cooking. The call went out, “who can help out?” “Who can pick up the slack?” And, the community answered.
With less than 24 hours to choose, cook, and blog, I needed a quick recipe, and one that would pull double-duty as my dinner for tonight. A bit of poking around led me to Raina’s No Meat Meals, and in particular, to the Black Bean Taco Pizza. I’ve been avoiding nightshades for a while, and wanted a recipe where I could challenge that food group, and what better way to do it than with Mexican food. Of course, I had to change things up a bit. I’m still trying to focus my meals on raw food. Luckily, the SRC only asks you to use the recipe as inspiration, and adaptation is perfectly acceptable.
Black Bean Taco Pizza on a Jicama “Crust”
High raw, grain-free, gluten-free and vegan
1 large slice jicama (Slice horizontally across the largest part of the jicama to cut it in half. Place the cut side flat on a cutting board, and with your knife held parallel to the cutting board, cut one slice, about 1/4 inch above the cutting board.)
2 T. fresh salsa (I used a brand made by a local restaurant. It is sold raw in the refrigerator case.)
2 T. diced zucchini
2 T. drained, rinsed canned black beans (not raw – the only thing that isn’t)
1 thick slice fresh tomato, chopped
1-2 T. cashew cream (See below.)
1-2 t. chopped fresh cilantro
Place the slice of jicama on a plate. Spread with salsa. Sprinkle on the black beans, tomato, and zucchini. Drizzle on the cashew cream. Garnish with cilantro.
1/4 cup raw, chopped cashews (soaked for 30-60 minutes and drained)
1 t. nutritional yeast
1/2 t. lemon juice
1/4 t. salt
3 T. cold water
Place all ingredients in a personal blender and blend until creamy (about 2 minutes).