Fresh tomatoes, onion, cilantro and avocado on top of a raw “Taco Nut Meat” on a romaine or cabbage leaf for a quick, easy Mexican lunch or dinner entree.
RAW RECIPE: South of the Border Wraps
1 cup Taco Nut Meat (see recipe below)
6 large romaine lettuce leaves
1 large tomato, seeded and diced
1/2 red onion, diced
1/4 cup cilantro, chopped
1 - 2 avocados, diced
Begin by spooning the Taco Nut Meat along the center inside spine of the romaine lettuce leaf. Layer with tomato, onion, cilantro and avocado.
BETSY’S HINT: I like to add finely diced jalapeno pepper, a big dollop of guacamole and fresh homemade raw salsa to my wraps also!
RAW RECIPE: Taco Nut Meat
This is an insanely delicious meat substitute other raw Mexican dishes like - tacos, burritos, tostadas and more. It has the taste and texture of the ground hamburger flavored with a packet of Taco Seasoning that my Mom always made when I was a kid. Really! This recipe has been adapted from Ani Phyo’s Raw Food Kitchen.
1/2 cup walnuts, dry
1/2 cup almonds, dry
1/4 cup extra-virgin olive oil
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 teaspoon Coconut Aminos (can substitute Tamari, Nama Shoyu or Bragg Liquid Aminos)
1/4 teaspoon sea salt, optional
Place walnuts and almonds together in a food processor equipped with a “S” blade and process into small pieces. (I like to leave my nuts somewhat chunky so that it resembles the texture of ground hamburger.) Remove the nuts from the food processor and place into a small mixing bowl. Add the remaining ingredients to the nut meat and mix well. This recipe will keep well for up to one week in the refrigerator when stored in a glass container with an air-tight lid.
REMEMBER TO USE 100% ORGANIC, LOCALLY SOURCED PLANT-BASED INGREDIENTS WHENEVER POSSIBLE!