Do any of these mock recipes really taste like the real thing?

[kurt28]

I have recently tried some raw mock recipes. Tacos, spegetti, and something that was suppose to taste like tuna. I chose recipes that had good reviews. I figure if a lot of people like it then it's probably going to be good. Unfortantely I was quite disappointed with all of them. They didn't taste very good, and they certainly didn't taste like the real thing. Which makes me wonder if any of these mock recipes are really going to taste like the real thing.

The spagetti was the best, and I do think that I can work with that and make it better. I was suppose to use a spiral slicer to turn the zuccine into angel hair pasta, but I couldn't find a spiral slicer anywhere. Had to use a carrot cutter instead to make the pasta. By the way, where do you all get your spiral slicers? The sauce was edible, but it could be better.

The tacos and the mock tuna were both made by grinding up nuts in the food processor with some other things. Walnuts in the case of the tacos and almonds and sunflower seeds for the mock tuna. End the end, they didn't taste like tacos and tuna, they tasted like seasoned ground up nuts. Then I got to thinking that with recipes like this, you're probably getting way too many nuts in one meal anyway. I do like putting a few nuts like walnuts on a salad or eatting a few nuts as a snack, but I feel like you shouldn't eat that many nuts in one meal. So as for me, I'll probably stay away from recipes like that in the future.

Also I hate the fact that you have to soak your nuts and seeds for eight hours to remove the enzyme inhibitors. It is a pain to have to plan your meals ahead of time. I've been wanting to make some almond milk and granolla for breakfast, but keep forgetting to put the nuts in water before I go to bed so they can soak over night.

[ReneeH]

Every recipe is different. Some IMO do taste like the SAD versions, but is that what you're REALLY looking for? I just accept a certain recipe for what it is and enjoy it.

I find that when I try to tell people, "Oh, this tastes just like your cooked Spagetti." or "This is a Raw version of a hamburger.", I'm setting myself up for ridicule or complaining that it's not "EXACTLY" like what they're used to.

As far as the sauce for the Zucchini Pasta (which I like saying better than "Spagetti"), I teach people who take my Raw Classes to season their Raw Marinara Sauce the way that THEY like. If they like Oregano, Basil or Garlic...hey use it!!! Recipes are just a guideline. Experimentation is FUN!!! That way the taste is familiar to them....it's what THEY like.

There are SOOOOOOO many different recipes for Tacos and Tuna out there! You sound like you're using Cornbleets, but I could be wrong. Try Alissa's if you haven't. It's wonderful!!! Or, create your own! :)

Can't help you with the soaking of the nuts and seeds. Just something you gotta do to get the benefits. But, you can soak them ahead of time to make things easier for yourself! And, just keep them in the frig up to a few days or dehydrate them and they will keep longer until you're ready to use them. Believe me, it DOES get easier. It's just second nature to me now. When Almond Milk is 1/2 way gone (I make 5 cups every 2 days or so....), then I get out my nuts and soak them before I actually do need them. You'll get used to it....:)

Really, it's a trade off... Not greasy pots and pans to wash, no standing over a hot stove!!! Just soaking nuts & seeds to prepare them is not a lot to ask for....IMO... :)

[CaraS]

When I first introduced eating raw foods into my household, my partner and I would sit in the living room and he'd ask me 'Is there a raw version of so and so? (Fill in the so and so for things like ice cream, brownies, nachos, breadsticks, etc). I'd ask google and sure enough there was a raw recipe for everything we were looking for. I made just about all of them and I've learned to use finger quotes when I'm talking about raw recipes now - 'lasagna', 'quiche', etc. The one raw recipe that's become a staple in my house, though, is amazingly like the real thing. It's a taco meat recipe that is the best replacement recipe I've found yet.

Taco Meat
1 1/2 cups sunflower seeds
1Tbsp Miso
1 cup soaked sundried tomatoes
2 tsp cumin
2 Tbsp ancho chili powder
1 Tbsp coriander
1 tsp cayenne
1 Tbsp agave
1 tsp salt
1/2 of a jalapeno
6 Tbsp water
3 whole green onions
1 handful chopped cilantro

In a food processor, grind the sunflower seeds first, then add the rest of the ingredients. Add the water slowly, you may not need to use all of it. When it's a dough like consistency, spread it on a dehydrator sheet and let it dehydrate for 10 hours at 115. When its done you can crumble it up. There's a Taco Sauce recipe that goes with it that you pour on after:

Taco Sauce
2 cups soaked sundried tomatoes
1 small fresh tomato
1/4 med onion
2 Tbsp lemon juice
1 tsp salt
Blend into a thick sauce and pour over taco meat and stir to combine.

Of course all of the seasonings are to your taste. When I'm feeling lazy, I use a 'Taco Seasoning' instead of all of the individual spices. It's great in lettuce wraps, red cabbage 'taco shells', on a salad, or in dehydrated corn tortillas or wraps. Yumma. Yumma. Yumma. I've got some in the dehydrator right now.