View Full Version : Spicy Mexican Carrots
01-02-2007, 12:54 PM
Hi there. I am very new to this board, and I am slowly transitioning to RAW. So far, I have done pretty well. Anyway, my question is this; I live in Southern California and we have amazing Mexican restaurants here and I love to eat that kind of food. One item that is served is a spicy marinated pickled carrot and onion mixture. I would love to make them, so I went online to get a recipe and to my dismay it called for the carrots to be blanched or steamed before marinated. Does anyone have a RAW recipe for these? Should I just try to do it with them RAW? Any help would be appreciated as I really love to munch on them.
01-02-2007, 01:22 PM
If you have a dehydrator, cut your carrots up small, add a little olive oil and salt, mix well and dehydrate a few hours to soften them up. Regardless, you should be able to make a raw version. I make different marinated veggies all the time now.
Good luck - Elian
I would make this dish the same way you make raw sauerkraut. I have several raw uncook books that have recipes for raw sauerkraut and you can probably find it online if you don't have a recipe already.
I just found a recipe for Pickled Vegetables which is exactly what you are wanting to accomplish. I can't give you the recipe because it is in a book but maybe you could find it in your library and make a copy of the recipe. The recipe is in Rainbow Green Live-Food Cuisine by Gabriel Cousens, MD.
01-02-2007, 03:26 PM
Don't forget to add jalapeños to it, its what makes it spicy....i love pickled jalapeños! Im Mexican and from Southern California too! If you come across any really good mexican raw recipes please post them! Until then I think imma try and create some of my own :confused: :D
xChilindrinax- there are many raw Mexican recipes out there. I eat more Mexican food than any other type. Alissa's book has some that are great. I love the corn chips. I keep them on hand to eat with guacamole and salsa. She has an excellent Enchilada recipe along with Refried Beans and Spanish Rice. I use fresh white corn instead of frozen corn in both the corn chip recipe and the enchilada. The key to making great corn chips is spreading the batter really thin and dehydrating for 24 hours. They will get very light and crispy versus thick and chewy. Raw Food Real World has some excellent mexican recipes also.
01-02-2007, 04:06 PM
Thanks Dara! I actually have Alissa's book and did notice a couple of things but I havent tried them yet, Im gonna get a dehydrator this week. Do the enchiladas taste like their cooked counterpart? And the corn chips, Ive read some posts where they didnt turn out so good...kinda scared me, ha! Have you tried making corn tortillas? Some recipes here call for so many different ingredients which to me is weird cause a typical tortilla is just corn, lime and water? But Im definetly gonna be trying some of these things out! Thanks again!
01-02-2007, 04:38 PM
Thanks for the info. I do have a dehydrator, and I think that I will try using it to soften the carrots up.
Actually I do not like cooked enchiladas but I LOVE Alissa's raw enchiladas. I have served them to my non raw friends who were very skeptical about eating a raw meal and they all loved them too. One of my friends wasn't even going to eat but after seeing how much everyone else was enjoying the food got a small piece of the enchilada. She loved it and when back for more- much more! She asks me all the time when I am going to invite her over again for enchiladas. I do not put broccoli in it. The first time I did but have left it out everytime since. I really like broccoli but I just don't like it in the enchiladas.
The first time I made the corn chips they were ineatable (spelling?). They were thick and chewy. I had followed the recipe exactly. So the next time decided to use the Corn Tortillas recipe instead of the Corn Chip recipe. I did use fresh corn instead of frozen corn and I spread it paper thin. One batch will covers two teflex sheets. And it will take at least 24 hours to get them very crispy so you don't hurt yourself eating them. I do put orange juice in them like the recipe says but I have been planning to replace the orange juice with lime juice or maybe 1/2 lime juice and 1/2 water. You do need to keep the ground flax seeds in the recipe. It is a binder. My friends prefer my corn chips to store bought. They can't believe they are not cooked.
01-02-2007, 04:40 PM
oh, ok. cool! thanks!
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