Thursday, April 25, 2013
Raw Tacos with Spicy Sunflower Walnut Meat, Jicama Rice & Cashew Sour Cream
One Year Ago Today Curried Grits, Oyster Mushrooms and Thai Basil Puree with Spring Peas & Lemon Cream
Two Years Ago Today Mixed Vegetable Coconut Tempura with Sweet Maui Sauce
Sunflower seeds and walnuts ground together with jalapeno and spices make the 'meat' for these tacos and are accompanied by jicama 'rice', fresh pico de gallo, avocado, cilantro, corn and raw sour cream.
1 head romaine, spears separated
spicy sunflower walnut meat
1 avocado, small dice
1 cup fresh corn kernels
2 radishes, thinly sliced
3 tbl cilantro leaves, roughly chopped
fresh pico de gallo
Layer each romaine spear with some jicama rice, walnut meat, avocado, corn, radish slices, cilantro, pico and drizzle with sour cream.
Spicy Sunflower Walnut Meat
yields 2 cups
1 1/2 cups raw walnuts
1/2 cup raw sunflower seeds
1 jalapeno, seeded, roughly chopped
2 tbl extra virgin olive oil
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
Combine all of the ingredients in a food processor and pulse into fine pieces. Make sure not to overmix or you will end up with nut butter.
Cashew Sour Cream
1/2 cup raw cashews, soaked for 1 hour
1/4 cup water
1 tsp lemon juice
1/2 tsp apple cider vinegar
pinch of salt
Drain the cashews and combine in a blender with the remaining ingredients. Blend until thick and creamy, adding more water if necessary to thin out the sauce.
1 small jicama, roughly chopped
Pulse in a food processor into fine rice-sized bits.