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Huevos-LESS Rancheros (raw-vegan)

huevosless rancheros raw vegan3


For some people, being on a RAW and VEGAN program sometimes has it’s challenges. The challenges are that we tend to only make food that is basic, cold and un-traditional. I look at this as a creative moment to seize. I can be honest and say that I miss some of the traditional foods I used to eat. One of them is huevos rancheros; the Spanish version of warm corn tortilla topped with a fried egg, and smothered in fresh salsa and onions. Because I no longer eat anything baked, fried, nor eggs– what should a girl do? Well- she should create a raw-vegan version of it like my recipe for HUEVOS-LESS RANCHEROS. It is spiced with warm flavors instead of “warm temperature”. Instead of corn tortillas- I made a savory fresh corn polenta. Instead of a fried egg-I am using a fresh avocado fan. I then made fresh tomato pepper salsa and red onion strings to top it ….. Not only is this version healthy but it allows me to indulge in the traditional flavors I crave. Next time you are craving the same, give this recipe a try. Believe me you won’t miss the BAD stuff!


NOTE: there are 4 different elements to this recipe. To make it easy, I will provide the ingredient list and directions for each element. Make all of the elements in listed order and they will be ready at the same time…. the polenta, salsa, and onion strings will all be dehydrated at the same time.


1 1/2 cup of fresh organic yellow corn kernels, freeze overnight

1/4 tsp fresh ground pink salt

1 tsp. whole cumin seeds, grind fine (I use an old coffee grinder)

2 tsp. unrefined organic cold pressed sesame oil

1/2 small organic lime, zest and juice

2 large fresh organic garlic cloves, fine chopped

In your food processor, fine chop the frozen corn kernels to a coarse meal,add this to a medium mixing bowl. Now fold in the pink salt, ground cumin seed, sesame oil,  lime zest and juice, and chopped garlic cloves. Mix well and place on a solid dehydrator tray.

Dehydrate for 2 hours


2 cups fresh ripe organic pearl tomatoes

1/2 organic jalapeno pepper

3 large organic garlic cloves

1/2 fresh organic red bell pepper

1/3 cup fresh organic cilantro leaves, wash and spin dry

1 black cardamon pod, fine grind in your grinder

1/2 tsp. fresh ground pink salt

1/2 organic lime, zest and juice

In a food processor, pulse all of the ingredients about 15 times, you want this to be slightly chunky. Place this mixture on a solid dehydrator tray.

Dehydrate for 2 hours


1/4 medium organic red onion

Lay the onion on its side on a flat surface and slice thin rounds, place on a slotted dehydrator tray.

Dehydrate for 2 hours


1 large ripe organic avocado

1 small organic lemon, juice and reserve peel for another recipe

AFTER ABOVE ELEMENTS ARE DONE: Cut the avocado lengthwise in half and pit. Gently peel the avocado halves and place pit hole down on a cutting board. Now cut each half into 8 thin slices length wise and dip them in the lemon juice to coat all sides well. You will be arranging in a fan on the polenta bed. Start from the left hand side with an end piece. Now lay the next slice slightly on it at a slight angle. Continue with the other slices of that half to complete a fan shape. Repeat with the other half of the avocado.

On two serving plates, lay down on each 1/2 of the polenta in a round circle about 1/4 inch thick. Now top each with an avocado half in a fan shape as described above. Smother with 1/2 of the salsa and garnish with 1/2 of the red onion strings. IT’S A FIESTA!!

jarOhoney copyright final 2013




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