It’s a raw Mexican Fiesta! Tonight we served walnut-sunflower seed taco meat wrapped in collard greens from the garden. These tacos are best enjoyed with a creamy cashew red-pepper cheezy sauce! …and of course, no fiesta is complete without guacamole and salsa. You can use cabbage cups or kale for the wrap.
The texture, taste (and the look) of these tacos are so similar to your typical non-veg taco filling, so its an easy way to introduce your friends or family to meatless favourites. This recipe is enjoyed my both raw foodies, vegan and even meat lovers!
This recipe is inspired by a great friend of mine, Jamie at The Blissful Kitchen, and I have added my own touch as well.
If you’d like to reduce the amount of nuts and seeds, you can substitute with mushrooms.
TACO MEAT by Jamie www.theblissfullkitchen.com
1 c. sunflower seeds (or mushrooms)
1 c. walnuts
1 red onion
1 jalepeno, vein and seeds removed
1 garlic clove
1/2 c. coconut aminos or 1/4 c. gluten free tamari
juice of one lime
1 T. cumin
1 T. chili powder
1 tsp. coriander
1/2 T. garlic powder
1 tsp. oregano
pinch of cayenne
DIRECTIONS: Pulse sunflower seeds and walnuts in food processor until a very fine, mealy consistency is achieved. Place in bowl. Next add remaining ingredients to food processor and pulse until well-combined and tomato and onion are finely minced. Add food processor ingredients to bowl with seed/nut mixture; stir until well-combined. Allow flavors to meld 1-4 hours before serving.
To serve: Scoop taco meat into collard green, kale or romaine leaf and roll into a little burrito wrap-rolling parallel to the stem and folding in the sides. Serve with guac, salsa and ‘cheese’ sauce.
For the cheese sauce recipe above, I also added 3 Tbsp of tahini plus 3 tbsp nutritional yeast.