SMOKY WALNUT MEAT TACOS
Recipes /photos created by Teri Gentes. Permission required to republish.
If you love sun-dried tomatoes and the richness of walnuts you’ll soon come to find they meld together perfectly for an earthy, rich and flavor carrying blend. Make the tacos in the usual corn or flour tortilla wraps or enjoy raw wraps if you can find them. A fave of mine is www.livefoods.ca carried at some health food stores in Canada. You can also use lettuce leaves or make your own wraps. These lentil wraps rock. Here is a fabulous guacamole recipe.
INGREDIENTS
2/3 cup organic sun-dried tomatoes rehydrated in warm water, 10 mins
3 cups raw walnuts (see substitutions below)
4 cloves garlic, smashed
1 tsp sea salt, to taste
1 tbsp smoked paprika or chipotle powder
1 tbsp ground cumin
1 tbsp chili powder
1-2 small jalapeño or habanero peppers, seeded, to taste
2 tsp nutritional yeast
2 tbsp cilantro stems, chopped
Reserved soaking water, as needed
TO SERVE
Organic sprouted flour or corn tortillas, Nappa cabbage or Romaine leaves
Cilantro, avocado or guacamole, red onion, cabbage, radishes, jalapeno, olives, pico de gallo or salsa, red cabbage, bell peppers, onions, cashew cheese, coconut bacon, etc.
DIRECTIONS:
TERI’S TIPS:
Recipes /photos created by Teri Gentes. Permission required to republish.
If you love sun-dried tomatoes and the richness of walnuts you’ll soon come to find they meld together perfectly for an earthy, rich and flavor carrying blend. Make the tacos in the usual corn or flour tortilla wraps or enjoy raw wraps if you can find them. A fave of mine is www.livefoods.ca carried at some health food stores in Canada. You can also use lettuce leaves or make your own wraps. These lentil wraps rock. Here is a fabulous guacamole recipe.
- Main course tacos, quesadillas, quesadillas, salad rolls, pizza topping, etc.
- Vegan, raw, oil, soy, gluten free options
- Prep time: 15 minutes
- Yield: roughly 3 cups – will fill approx 12 tacos
INGREDIENTS
2/3 cup organic sun-dried tomatoes rehydrated in warm water, 10 mins
3 cups raw walnuts (see substitutions below)
4 cloves garlic, smashed
1 tsp sea salt, to taste
1 tbsp smoked paprika or chipotle powder
1 tbsp ground cumin
1 tbsp chili powder
1-2 small jalapeño or habanero peppers, seeded, to taste
2 tsp nutritional yeast
2 tbsp cilantro stems, chopped
Reserved soaking water, as needed
TO SERVE
Organic sprouted flour or corn tortillas, Nappa cabbage or Romaine leaves
Cilantro, avocado or guacamole, red onion, cabbage, radishes, jalapeno, olives, pico de gallo or salsa, red cabbage, bell peppers, onions, cashew cheese, coconut bacon, etc.
DIRECTIONS:
- Soak sun-dried tomatoes in 1 cup warm water for at least 10 minutes to soften then drain. reserving the water.
- Add walnuts to a food processor, pulse to chop finely leaving some chunks then transfer to a medium size mixing bowl, set aside.
- Seed the hot peppers as desired and chop, drain the sun-dried tomatoes (reserving the water) and add the peppers, tomatoes, garlic and seasonings to food processor blending until a smooth paste is formed. Add a splash or so of the reserved soaking water and blast to create a thick and pourable sauce.
- Add mixture to walnuts and mix combining well.
- Taste and adjust the flavor and spicing as needed, using a touch of coconut sugar or a soaked medjool date, if needed. Sun-dried tomatoes are often sweet enough.
- Fill wraps or leaf shells for tacos as desired or use as suggested below. Leftovers can be stored in the refrigerator up to 5 days or about a month in the freezer.
TERI’S TIPS:
- As always, season to taste. These are BIG on seasoning because that's what I love. Use less spicing if desired.
- Nut allergies? Sub with a blend of hemp, sunflower and pepitas / pumpkin seeds
- This taco meat is great with pasta, pizza, wraps, enchiladas, polenta and to stuff veggies such as mushrooms, sweet potatoes, peppers, or roasted squash.