Walnut “Meat” Taco Salad

May 6, 2008 at 9:30 am 28 comments

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!

Walnut “Meat”
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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Raw Caesar Dressing Raw Strawberry Pie

28 Comments Add your own

  • 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?

    Reply
  • 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!!

    Reply
  • 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.

    Reply
  • 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!!

    Reply
  • 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

    Reply
  • 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!

    Reply
  • 7. Linky Love « Conserve, Give, Love  |  July 4, 2008 at 5:59 am

    […] Walnut “Meat” Taco Salad (raw vegan/gluten-free) […]

    Reply
  • 8. Lisa  |  July 14, 2008 at 3:45 pm

    “Process almond and walnuts “??? Make them into a paste? Not sure what you meant.

    Reply
  • 9. livelightly  |  July 18, 2008 at 6:31 pm

    “Process” meaning food process. Put them in the food processor and pulse them until they have the consistency that you want (I prefer very chunky).

    Reply
  • 10. Food Journal: 7/9/09 « Raw Delight  |  July 10, 2009 at 4:20 am

    […] 5 minutes and that really hit the spot as a snack before supper. My favorite salsa recipe is in this post. Oh my word it’s tasty. I used grape tomatoes and it was nice and […]

    Reply
  • 11. Happy Wrapping « Happy Foody  |  August 21, 2009 at 1:45 am

    […] favorite is the walnut meat tacos. Be sure to try those babies…they will knock your socks off! In that recipe, I made it as a […]

    Reply
  • 12. Beth  |  September 9, 2009 at 5:36 pm

    I made the salsa today for the third time in two weeks. Sooo good! Thanks for the inspiration.

    Reply
  • 13. michellemusesraw  |  June 25, 2010 at 12:54 pm

    This was one of my first ‘raw’ recipes to try out. What a great one to start with! I loved it. I also liked the walnut meat mashed up with avocado and put into a lettuce wrap.

    Reply
  • 14. Catherine  |  July 26, 2010 at 5:28 am

    Hey! I just discovered your blog! LOVE IT. And love the look of this one, i will believe you that its quick & give it a whirl.
    Some of these raw foody menus are so timely so thanks for sharing, looks amazing 🙂

    Reply
  • 15. Fit Meals Monday | Fit Moms Fit Kids Club  |  November 1, 2010 at 2:06 am

    […] Raw Thursday- Walnut meat Taco Salad […]

    Reply
  • 16. Angie  |  November 1, 2010 at 11:12 am

    I am definitely going to try this! I have been wanting to start adding “raw” recipes to our weekly menu.

    Reply
  • 17. Angie  |  September 16, 2011 at 9:12 am

    Could you please tell me how long the cashew sour cream last in the fridge?

    Reply
  • 18. Angie  |  September 16, 2011 at 9:12 am

    I forgot to click for follow-up comments.

    Reply
  • 19. livelightly  |  September 16, 2011 at 9:54 am

    Angie…it won’t last super long. I don’t know an exact number of days, but I would try to use it within 3 days.

    Reply
  • […] various recipes for nut-based sour creams. Without further ado (I am so full of ado), here is the sour cream recipe! (The sour cream is at the bottom of the […]

    Reply
  • 21. fooderror404  |  November 16, 2011 at 5:07 pm

    Wow, I did not realize that linking to your blog would automatically post a comment. I was just going to tell you I linked to your page because I just made the cashew sour cream you posted 🙂

    Reply
  • 22. Keisha  |  April 9, 2012 at 10:57 pm

    Would almonds work in the sour cream recipe?

    Reply
  • 23. prosperity  |  November 20, 2012 at 3:58 pm

    why the McDonalds advertisement?!

    Reply
    • 24. livelightly  |  November 20, 2012 at 6:28 pm

      I don’t choose the ads that appear on my blog…it’s a free blog, so I can’t control it. Sorry!

      Reply
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  • 26. A Time to Rawk Out  |  June 10, 2013 at 10:25 am

    […] These where extremely tasty and gave me energy to keep working late into the night. You can find the recipe here. […]

    Reply
  • 27. mtreece  |  August 29, 2013 at 6:57 pm

    How many cups of sour cream does the recipe make?

    Reply
  • 28. Geography Studies: Iceland | Seasonally Vegan  |  February 21, 2014 at 12:04 am

    […] chopped 1/4 cup chopped pickles 1/4 onion, small diced 3/4 cup mayonnaise 3/4 cup soy-free, vegan sour cream (scroll to the last recipe in the post) 1/2 teaspoon Ruth’s Special Blend Curry Powder salt, […]

    Reply

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