These tacos are good. I mean really good…and they’re raw. No, not raw ground beef. They’re made with walnuts. They’re packed with flavor and nutrients. Plus they’re filling. You won’t miss the meat!
While at Deer Lake Lodge over the weekend I sat in during her raw foods cooking session with April Rae aka Sweet Mama. On the menu – walnut meat tacos.
First up the meat. Soak walnuts soaked overnight (to release enzymes – best to soak overnight but can do an hour if on a time crunch), season, and pulverize until crumbly. I was shocked how much the walnuts look like meat!
Here’s April’s recipe for Walnut Meat Tacos.
2 cups soaked walnuts
tsp salt (Pink Himalayan)
Tbsp ground cumin
Fresh garlic clove or tsp powder garlic
1/2 tsp black pepper
Dash of cayenne pepper (if like heat)
Juice from 1 lemon
Pulse ingredients in food processor until crumbly
Raw broccoli slaw:
*Buy a bag slaw at grocery store
Add some chopped organic cilantro (as much as you like or can omit)
2 cups water (3 cups if turning into soup later)
1 garlic glove
2 Tbsp apple cider vinegar
2 heaping Tbsp coconut oil
2 tsp tumeric
2 tbsp- 1/4 cup nutritional yeast
Juice from 1 lemon
1/2 tsp Salt
Juice from 1 lime
2 tbsp coconut sugar
Either 1/2 cup tahini or 1 cup of soaked cashew
Blend until smooth
Add additional coconut sugar if needed
Pour dressing over slaw. Can make the day before and marinate in the refrigerator.
To assemble the Walnut Meat Tacos:
Jicama tortilla (I found these at HEB in produce area)
Add walnut meat
Top with slaw, sliced avocado, and hemp seeds.
When I made mine I cut everything in half since this recipe is for a family of 4 or more. Mine turned out great!
If you want to use leftovers to make Raw Taco Soup, put remaining dressing, walnut meat, and slaw in a blender. Add 1 avocado. Add at least a cup of veggie broth (can add more if want a thinner soup). Warm up with ready to enjoy a cup of soup!