Ingredients

MARINADE
2 tablespoons apple cider vinegar
2 tablespoons oil
2 tablespoons nutritional yeast
1 tablespoon smoked paprika
1 tablespoon turmeric
1 teaspoon cayenne
Salt and pepper
Sweet and spicy chili meat
BASE
1 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup walnuts
10 sun-dried tomatoes
1 cup carrots
1 cup kale
1/2 cup sweet bell pepper or tomato
FLAVOR
1 scallion
1 bunch chives
1 garlic clove
1 tablespoon lemon
1 tablespoon lime
1 tablespoon apple cider vinegar
1 tablespoon cilantro
1 tablespoon cumin
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon miso or nama shoyu
1/2 teaspoon cayenne
1/2 teaspoon hot pepper
Salt and pepper
CHEEZY SAUCE
1 cup cashews (soaked over night)
1 red or yellow bell pepper
3-4 tablespoons nutritional yeast
1 tablespoon lemon
1 tablespoon smoked paprika
Salt and pepper
EXTRAS
1 teaspoon apple cider vinegar
1/2 clove garlic
1 teaspoon nama shoyu
Lime Salsa
2 tomatoes
1/2 cup sweet bell pepper
1/8 cup fresh cilantro
2 tablespoons lime
1 tablespoon lemon
1 tablespoon apple cider vinegar
1 teaspoon cayenne
1 teaspoon white pepper
Salt and pepper

Recipe Directions

1. Peel jicama and cut into matchsticks.

2. For the marinade, mix everything but the jicama in a bowl, then add in the jicama and shake it around until evenly coated.

3. Marinade these preferably over night or just enjoy as is. I like to dehydrate mine so they aren't as messy for about 1 hour at 105 degrees while I make the rest of my toppings.

4. For the base, my favorite extra to add in at the end is 1 cup of raisins. The raisins amp up the texture and provide a sweet little surprise when you bite into it. I prefer not to grind them up, rather just keep them whole. Also try to find golden raisins they are delicious!

5. The flavors get better and better the longer the "meat" sits in the refrigerator. If possible I recommend letting this sit over night to get the best overall flavor. I also like to throw kale or mustard greens in it to give it extra nutrition and a chunkier texture.

6. Last but not least I cut up a few onion and garlic chive slices and throw it on top and it's ready to eat or you can dehydrate for 30 minutes at 105 degrees until warm. The cheese thickens and stays on the fries better when dehydrated. Over all this recipe is an A+ for me, it hits the spot every time.

Amandanicolesmith's Thoughts

By amandanicolesmith

I have to say this is probably the most brilliant discovery in raw food history!

There is nothing I missed more than warm crispy fries loaded with the good stuff.

Miss no more because now there is an amazing raw version.

There are 4 stages to this recipe but don't be afraid it doesn't take long and it lasts a couple of days!

This recipe makes a large batch of "meat", cheeze, and salsa.

If I have extra I use them for tacos, chili bowls and/or more jicama fries! Use corn tortillas or you can use good ol' collard greens for wraps.

It's a favorite amongst my raw and non raw friends! 

 

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