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).
Want to see what other members of the tribe put together? Check them all out!
Very interesting using the jicama. It was fun coming together and cooking from Connor’s Cooking. I hope that you’ll check out the Nutella Crêpes which I made from her blog.
Cook Lisa Cook
Thanks Lisa. It was fun, and I will check out your nutella crepes. 🙂
I love that!! What a creative raw crust idea. Sounds so delicious. I don’t eat black beans so I’ll use sprouted adzuki beans as a sub.
Peace and Raw Health,
I haven’t tried sprouted adzuki beans before. I’ll have to give ’em a try. I’ve yet to really get into sprouting. Must change that.
sprouting is the best, once you start you won’t stop. I personally could survive on just sprouts, all kinds of sprouts. I have posted quite a few times about my love of sprouts.
Peace and Raw Health,
What an interesting adaption!! It looks like a pizza salad, I’m impressed with the results. Both versions look very tasty.
Great post! I have a couple of raw dishes on my blog but every time I eat raw food I am in awe of the fresh taste I experience. I really would love to try more but not having a dehydrator sets me back a bit.
thanks for sharing…
Thanks! A lot of the best raw dishes don’t require a dehydrator at all – nut pates in lettuce roll-ups, simple soups, lots of quick desserts. There’s so much you can do with raw without dehyrdrating. Give it a try!
Very interesting. I love trying recipes that are filled with new-to-me, interesting ingredients like this one. Love your creativity!
Very creative! It sounds really good….especially with the cashew cream!
Thank you. I love cashew cream and eat it on all kinds of stuff. Mmmm….
Thanks for taking the time to blog about one of my recipes! The way you adapted it is different yet sounds so delicious still! Glad you found a way to make it yours! 🙂
Thanks, Raina – I was hoping you’d be okay with the adaption. (It’s hard not to make major changes to recipes when you’re mostly grain-free and mostly vegan. 🙂 )
I came to your site to see the black bean pizza, but I’m leaving thinking I’m going to try that cashew cream as well. Everything sounds so good!!
This is just really cool and it has everything, it’s crunchy, creamy and delicious looking.
Thanks, Rufus. 🙂
These look so good! I love how you used hicama for the crust.. such great idea, and so healthy!
Thank you, Liz. 🙂