Walnut “Meat” Taco Salad
May 6, 2008
We have made this recipe more times in the last month than any other. It’s delicious…and even those in your life who think they don’t “that raw food stuff” will like it! We eat this either as a salad or in romaine leaves. When you stuff the romaine leaves with these mixtures, it “feels” more like a real taco. It’s all about the texture!
There are a lot of ingredients, but it really doesn’t take that long to mix up. And once it’s made, it keeps well for several days, which makes it great for a quick supper. Enjoy!
Ani’s Raw Food Kitchen by Ani Phyo
1/2 cup almonds (you can also substitute pecans or any other nut)
1/2 cup walnuts
1 T ground cumin
1 T ground coriander
1/3 cup olive oil
2/3 t sea salt
1 t nama shoyu or soy sauce
Process almond and walnuts and put aside in a bowl. Add other ingredients and mix well with a spoon. Keeps for 4-5 days in the fridge.
Salsa (best salsa ever!)
Living on Live Foods by Alissa Cohen
4 tomatoes, chopped
2 scallions
2 cloves garlic
1/2 cup parsley
1/2 cup cilantro
1 T cider vinegar
1 T olive oil
1 T lime juice
1 t cumin
1 t sea salt
Jalapeno to taste
Pulse blend in food processor to blend (I like to leave large chunks of tomato in and add separately). Let sit for an hour in fridge so the flavors can blend.
Guacamole
Living on Live Foods by Alissa Cohen
2 avocados
1 tomato
1/4 cup onion or green onions
1/4 cup cilantro
Sea salt to taste
Pinch of Cayenne
Food process until desired consistency.
Cashew Sour Cream
I Am Grateful by Terces Engelhart
1 1/2 cups soaked cashews (soak 8 hours and rinse)
1/2 t salt
2 T lemon juice
Approx. 3/4 cup fresh water
Blend in blender until smooth. Add more lemon juice or salt to taste. I like to put this in a squirt bottle and squirt it on top of the taco or other wraps. It looks pretty 
Top with fresh avocado or guacamole.
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1.
shawna | May 7, 2008 at 12:05 pm
I noticed the cashew sour cream. My mom and I recently made some cashew yogart. We are really getting into the benefits of fermenting food. You probably already have read the book but just in case you haven’t it’s called “Vegetarian mama’s Cookbook” by Cathe Olsen. Two fermented things that we have tried AND ABSOLUTELY LOVED are: The Cashew Yogart and the Rejuvalac-wheat berry sprouts and ginger fermented. mmm mmm!
Do you think that you could list a few cook books on your blog that you enjoy?
2.
shawna | May 7, 2008 at 12:15 pm
ooops, sorry. I just found the list of cookbooks that you listed in April-sorry bout that!
Shine On!!
3.
sjsd | May 10, 2008 at 7:08 pm
this reminds me of something i ate at ecopolitian in mpls a month or so back. delicious. thanks for posting.
4.
Rachel | May 14, 2008 at 5:23 pm
Today is the third day I’ve had a giant salad just like this - and I’ve enjoyed every bite. I’m eating one right now for lunch. Yum!!
5.
Gypsy | June 5, 2008 at 4:05 am
Yumm, this sounds amazing. Will have to go on my ‘must try’ list - we love mexican and this would be a great step in the Raw direction
6.
laurendink | July 2, 2008 at 3:47 am
This is the first raw dinner we’ve had as a family… DELICIOUS!! My omnivore husband said this is a new family favorite! Thanks!
7.
Linky Love « Conser&hellip | July 4, 2008 at 5:59 am
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