Tacos...hold the meat and cheese please ;-)
I have an AWESOME raw vegan taco recipe for all of you today! I have made this for pretty much every retreat that has come thru Finca de Vida and everyone - meat eaters and raw foodistas alike - always claim it as one of their favs :-) It's so easy, takes 10 minutes and can be used in collard wraps like the photo below or stuffed in peppers or in a simple corn or flour tortilla as a meat substitute. I recommend it in the collard green of course, topped with my infamous cheeeeeez sauce - aka the most amazing and simple dip with multiple names and uses ;-)
I don't have a photo of the actual filling, but...I promise it looks JUST like the real deal. Make it and you'll just have to see it for yourself :-) ENJOY!!!
Ingredients 1 c. sunflower seeds 1 c. walnuts 1 red onion 2 tomatoes 1 jalepeno, vein and seeds removed 1 garlic, vein removed 1/2 c. coconut aminos 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.