råa tacos

raw tacos ideas

* 1 1/2 cups of walnuts
* 1 1/2 teaspoons Cumin powder
* 3/4 teaspoons Coriander
* 2 tablespoons Nama Shoyu

as my fellow blogger suggested:

‘Add a little bit of olive oil if you want it to stick together more (it’s a little loose) and I usually add some chili or cayenne powers, or a few pieces of parsley or coriander to give it a bit of color.’

Add guacamole, tomatoes or salsa

eller:

Shells = Organic Collard Leaves – whole, but with the thicker portion of the stem cut out

Fixins = chopped tomato, chopped avocado, shredded lettuce, sea salt

Salsas:

Green (mild):
1 tomatillo (quartered)
¼ purple onion
1 tbsp cilantro leaves
juice of ½ lime
sea salt to taste

Place the tomatillo, onion, and cilantro into a food processor – process until finely minced. Spoon into serving bowl and add lime juice and sea salt – stir well and set aside.

Fiery (hot):
3 habanero peppers
¼ purple onion
2 cloves garlic
1 tsp. cilantro leaves
sea salt
olive oil

Place the habanero, onion, garlic, and cilantro into a food processor – process until finely minced. Stir in sea salt and spoon into serving bowl. Drizzle only enough olive oil over it to moisten. Stir well and set aside.

Taco Filling:
1 c. raw brazil nuts (dry, not soaked)
½ purple onion
2 cloves garlic
1 tbsp olive oil
juice of ½ lime
sea salt, black pepper, cayenne, Mexican chili powder, and cumin to taste

Place brazil nuts in a high-powered, clean, dry blender. Blend until nuts are a coarse meal. Place onion, garlic, and olive oil into a food processor and process to a pulp. Place nut meal and onion mixture into a mixing bowl. Add lime juice and seasoning. Mix well. Final consistency should be semi-sticky/semi solid. Set aside

Cashew Sour Cream:
1 c. cashews – soaked for at least 12 hours
2 tbsp raw tahini
1 tbsp olive oil
juice of 1 lemon
water to thin to desired consistency (add 1 TBSP at a time)
sea salt to taste

Place cashews, tahini, olive oil, and lemon juice into a high-powered blender. Begin blending to a thick creamy consistency, adding water if/when necessary. When “cream” has reached your desired texture, transfer to a serving bowl and add sea salt to taste. Mix well.

Assembly:
Use a collard leaf as your base. Fill in a line down the center of the leaf, with taco filling, sour cream, tomatoes, avocados, lettuce and salsa. Fold up like a taco or roll into a burrito shape and devour!