After a recent visit to Sun Cafe, I was inspired by a dish they make there called “sun nachos”.
Sun nachos are completely raw vegan nachos made using raw jicama slices as chips, and the toppings range from nut-based sauces to veggies and guacamole.
They’re delicious, and you can top them however you like! Here is my take on the concept:
Cilantro Sauce Group
- 1/4 c sunflower seeds
- 1 1/2 c cilantro
- 2 limes, juiced
- 3/4 – 1 c water
Taco Nut “Meat” Group
- 2 TBS sunflower seeds
- 2 TBS almonds
- 2 TBS pine nuts
- a few shakes of each cumin and garlic
- 2 olives
- 1/3 pint cherry tomatoes, halved
- 12 black olives
- 1/4 c fresh corn
- 1/4 – 1/2 of an avocado (more if you like)
- 1 fresh jalapeno
- 1 jicama
- Slice up the jicama. I used a mandoline to make the process go by MUCH quicker. You could also use a food processor with a slicing plate, or an old fashioned knife if you don’t have any of those other gadgets.
- Set the jicama slices on plates. Arrange them so that they overlap each other a bit, similar to the way you would arrange nacho chips. You might need more than one plate depending on how big your jicama root is.
- In a food processor, combine all ingredients in the taco nut “meat” group. Pulse until you have very small pieces; they will resemble taco meat crumbles in size.
- Sprinkle your newly made taco crumbles over the jicama “chips”.
- In a blender, combine all the ingredients for the cilantro sauce group. Blend until everything is an even consistency.
- Drizzle the cilantro sauce over the nachos.
- Finally, top your nacho creation with all of the ingredients in the toppings group.