animalplace:It might sound nutty, but you’re sure to go nuts for this Raw Taco Salad
animalplace: It might sound nutty, but you’re sure to go nuts for this Raw Taco Salad from My Darling Vegan with walnut-based taco meat, featured as this week’s Sanctuary Sweets lunch! Ingredients: A large head of lettuce, shredded 1 lime Walnut Taco Meat 2 cups walnuts, soaked 4-6 hours 1 tablespoon dehydrated minced onion 2-3 tablespoons chili powder 1 teaspoon cumin ½ teaspoons oregano ½ teaspoons salt pinch of cayenne Easy Guacamole 2 small, ripe avocados ½ cup tomato, diced 3 tablespoons red onion, diced Juice of ½ a lime Salt to taste Pico de Gallo 2 large tomatoes, seeded and diced ½ medium red onion, diced ¼ cup of cilantro, minced 1 tablespoon lemon or lime juice 1 jalapeno, seeded and minced Salt to taste Cashew Sour Cream 1 cup cashews, soaked 4-6 hours ½ cups water 2 tablespoons lemon juice 1 teaspoon apple cider vinegar ½ teaspoons salt Preparation: Walnut Taco Meat Blend walnuts in a food processor until they break down into small crumbs. Do not over mix, they will quickly form a paste. Add remaining ingredients and pulse a few times until well blended. Remove from a processor and set aside. Guacamole In a small bowl, mash the avocados until fairly smooth. Add remaining ingredients and mix together. Pico de Gallo Mix together all ingredients in a small bowl. Cashew Sour Cream Blend the soaked cashews with ½ cup water in a food processor or powerful blender until very smooth. Add remaining ingredients and blend until well combined. Salad To assemble, mound a generous handful of lettuce on each plate. Spoon the taco meat, pico de gallo, and guacamole onto the bed of lettuce. Drizzle cashew sour cream over the top and finish with the juice of a lime. Serve immediately. Recipe and photo credit to:http://mydarlingvegan.com/2013/01/raw-taco-salad/ -- source link