This is the twenty-fifth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Make if you have: jicama, avocado, hummus
Quarantining has led some of us to some pretty extreme fad diets, one of them being the raw vegan diet. My friend Sophie and I tried this challenging diet for about a week, and I was pleasantly surprised at the number of recipes I was able to find and create in my own kitchen! One of my favorites ended up being these raw jicama tacos which are refreshing and decadent, and only take about 10 minutes to make!
1 can of black beans
1 can of corn
Tomatoes (or pico de gallo)
Hummus (preferably the taco flavored hummus)
For optional cashew “sour cream”:
1/2 cup of cashews
1/2 cup of cold water
Juice of 1/4 a lemon
⅛ teaspoon of cumin
⅛ teaspoon of garlic powder
⅛ teaspoon of onion powder
A pinch of salt
To create a flat “tortilla,” slice your jicama using a mandolin or attempt to thinly cut it yourself. I opted for the easy route and bought premade jicama wraps from Trader Joe’s. Next, I prepped all my ingredients: drained the can of black beans and can of corn, sliced the avocado, and diced up the tomato. The foundation of raw vegan diets is to not cook any of your ingredients, so that’s all you have to do to create most of your taco. Squeeze a little bit of lime juice and a pinch of salt on the jicama wraps for more flavor. Top with the hummus, beans, corn, tomato, and avocado.
I took the extra step of making a cashew “sour cream” for the tacos. To do so, I soaked half a cup of raw cashews in water for two hours. After those two hours, I drained the cashews and transferred them to a blender. Next, I added the water, lemon juice, cumin, garlic powder, onion powder, and salt and blended on high for about a minute. Then serve on top of your tacos.