I was intrigued by this recipe that uses walnuts as the “meat” for a taco. I modified it some and here is my version. We all thought it was really yummy (surprisingly so!), but was something you wanted to just eat a small portion of (perhaps because it was so calorie dense?). So, I wouldn’t recommend making this your entire meal, but instead using perhaps as an appetizer or a first course or just part of your meal or something.
- 3 cups raw walnuts
- 2 – 3 Tbsp reduced sodium tamari or soy sauce
- 1/2 tsp chili powder
- 1 Tbsp cumin
- 1 Tbsp extra virgin olive oil
Cashew Sauce (faux sour cream – but I find it best if you don’t try to think of what it’s pretending to be but instead as something of its own)
- 1/2 cup raw cashews
- 1/2 lemon, juiced (about 2 Tbsp)
- 1 tsp apple cider vinegar
- 2 Tbsp water
And to wrap it all in and compliment it:
- 1 bunch of kale, washed
- Cilantro, chopped
- Anything else you might want in a taco!
Prepare the taco filling – Put all taco ingredients in a food processor and pulse until chopped up a bit. If you want the filling to be warm, microwave for a minute or so.
Prepare the cashew sauce – Put all ingredients in a food processor and puree well, adding additional water if needed, but if you are patient and scrape down the sides occasionally and let it run for a while you should not need to. (Or at least I didn’t with my food processor.) Final product should be rather smooth.
Serve, using kale leaves to make tacos. If that’s just too crazy for you, you could use tortillas or taco shells!