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Raw Vegan Mexican Seasoned “Rice”

riceI have a serious weakness for Mexican food. I can usually stop at just one cookie, and, while I love a good grilled cheese sandwich, I very rarely finish one and look around to see if there’s another one ready to go. But tacos? Beans? Seasoned Mexican rice? I can just keep going and going and going if I don’t pay attention.
And then, of course, a couple of hours later, I have no choice but to pay attention to the super uncomfortable, overly stuffed feeling I’ve induced. Using our hunger/fullness scale definitely helps, but I definitely do have to pay some mind to just how often I’m shoveling more salsa into my mouth, you know?
So, it stands to reason that I’m pretty geeked about this raw vegan Mexican rice (well, “rice”) recipe from Raw Living Expert Leah Putnam via our affiliate pals at Grokker. Wanna know the secret? CABBAGE.
Yeah, that’s right. Here’s the scoop.

Raw Vegan Mexican Seasoned “Rice”

Raw Vegan Mexican Seasoned "Rice"
Recipe type: Side
Cuisine: Vegan
Prep time: 
Total time: 
You'll need a food processor, blender and dehydrator to make this fresh and healthy version of a Mexican favorite. Serve warm, cool or at room temperature!
  • 3 cups (1/2 head) shredded cabbage
  • ¼ cup sun-dried tomato powder
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, crushed
  • 2 green onions, thinly sliced
  • 1 tomato, seeded and diced
  • 1 teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ cup fresh, shelled peas (or frozen, thawed, if unavailable)
  • Optional for garnish: lime wedges, extra chopped tomatoes, cilantro
  1. Shred the cabbage first using a food processor with a 2 mm blade (you can also use a mandolin, a shredder or just chop the cabbage very fine). Then, pulse the shredded cabbage in a food processor until it reaches the consistency of rice.
  2. Add the sun-dried tomato powder* and then add in the olive oil, crushed garlic, green onion, tomatoes, sea salt, cumin, chili powder, peas, and toss gently.
  3. You can either serve it cool, let it warm up to room temperature or place the cabbage in a glass baking dish and warm it in a dehydrator for 2 hours (or use a very low temperature oven). Ideas for garnish are lime wedges, extra chopped tomatoes, and cilantro if desired.
  4. *Note: To make sun-dried tomato powder, place 1 cup sun-dried tomatoes in a high speed blender and grind.

Cabbage as rice. Did you see that one coming?! —Kristen

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