Tuesday, June 18, 2013

Raw Taco Salad

Shredded lettuce
1 lime
Walnut Taco Meat:
2 cups walnuts, soaked 4-6 hours
1 tbsp. dehydrated minced onion
2-3 tbsp. chili powder
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
pinch of cayenne
Easy Guacamole:
2 small, ripe avocados
1/2 cup tomato, diced
3 tbsp. red onion, diced
Juice of 1/2 a lime
Salt to taste
Pico de Gallo:
2 large tomatoes, seeded and diced
1/2 medium red onion, diced
1/4 cup of cilantro, minced
1 tbsp. lemon or lime juice
1 jalapeno, seeded and minced
Salt to taste
Cashew Sour Cream (optional):
1 cup cashews, soaked 4-6 hours
1/2 cup water
2 tbsp. lemon juice
1 tsp apple cider vinegar
1/2 tsp salt

Walnut Taco Meat:
Blend walnuts in a food processor until they break down into small crumbles. Do not over mix, they will quickly form a paste (not good!). Add remaining ingredients listed above and pulse a few times until well blended. Remove from processor and set aside.
Easy Guacamole:
In a small bowl, mash the avocados until fairly smooth. Add remaining ingredients and mix together.
Pico de Gallo:
Mix together all ingredients in a small bowl.
Cashew Sour Cream:
Blend the soaked cashews with 1/2 cup water in a food processor or powerful blender until very smooth. Add remaining ingredients and blend until well combined.

*If you want a warm non-meat option, you can use vegan substitute such as Boca crumbles.

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