Raw Tacos with Spicy Sunflower Walnut Meat, Jicama Rice & Cashew Sour Cream

Raw food isn't all 12 hour dehydration episodes and 2 day nut soaks. It can be just as quick and easy as any cooked meal, if not faster because well..you're not cooking it! These raw tacos will satisfy even the biggest cooked food snob you know. They are packed with flavorful ingredients that add crunch, substance and spice to each bite.

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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.


Raw Tacos
serves 3
1 head romaine, spears separated
jicama rice
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.

Jicama Rice
1 small jicama, roughly chopped

Pulse in a food processor into fine rice-sized bits.

Walnut & Black Bean Chili with Avocado Salsa

This vegan chili is not only soy but also gluten free. Humble walnuts serve as a hearty ground beef substitute and really give this dish its distinct flavor. Corn tortillas dissolve in the hot broth and act as a thickener, allowing this soup to bubble away and taste more flavorful with every passing minute. If you have never tried walnuts as a meat substitute, I recommend this as your first test recipe, you won't be disappointed!

Black beans and walnuts serve as a base for this chipotle and ancho spiced chili, spritzed with lime and garnished with a quick and easy avocado salsa.

Walnut & Black Bean Chili
serves 4
1/2 cup walnuts
1-15oz can diced tomatoes
3-6" corn tortilla, torn into chunks
1 cup refried beans
2 garlic cloves
1 chipotle pepper plus 1 tbl adobo sauce
2 tbl extra virgin olive oil
1 medium red onion, small dice (reserve 2 tbl for avocado salsa)
1 tbl chili powder
1 tbl cumin
1 tsp ancho chili powder
1/2 tsp salt
1-15oz black beans, drained and rinsed
2 cups vegetable broth
2 cups water
2 limes, divided
2 radishes, thinly sliced

Grind up the walnuts in a food processor into coarse crumbs. Set aside. Add the tomatoes, tortillas, refried beans, garlic, chipotle and adobo into the processor and blend until smooth. Set aside.
Sweat the onions in olive oil in a medium pot until soft and translucent. Add the walnuts and saute until toasted, 5 minutes. Season with chili powder, cumin, ancho and salt. Cook for 3 minutes.
Add tomato mix along with the beans, broth and water. Bring to a boil then reduce to a simmer.
Cook over medium-low heat for 30 minutes until thick, stirring often.
Add the juice of one lemon and taste to season with salt if necessary.
Divide into portions and garnish with lime wedges, radish slices and avocado salsa.

Avocado Salsa
2 avocados
3 tbl roughly chopped cilantro
2 tbl minced red onion
salt

Combine the avocado, cilantro and red onion and mash into a coarse salsa. Taste and season with salt.

Tostadas with Walnut Crumbles & Chili Verde Sauce

Walnut "meat" could not be easier to make and tastes great raw and cooked. Combined with spicy green sauce and sauteed vegetables, these tostadas are just right for any meal of the day.

Walnut Meat Crumbles
1 cup raw walnuts, soaked overnight
1 tsp cumin
1 tsp paprika
1 tsp tamari or soy sauce
1 tbl canola oil

Drain the walnuts and add to a food processor along with the cumin, paprika and tamari. Pulse gently until the walnut pieces have crumbled up into small pieces. Be sure to keep an eye on this, if you pulse too much you will end up with walnut butter.
Eat raw or saute the walnut crumbles in oil until golden brown and crispy.

Chili Verde Sauce
1 lb fresh tomatillos, quartered
1 sweet onion, quartered
4 garlic cloves, smashed
2 green Anaheim chili's, seeded or not depending on your heat tolerance
2 tbl extra virgin olive oil
salt and pepper
1/2 tsp organic cane sugar

Preheat the oven to 450.
Toss the tomatillos, onions, garlic and chilis with olive oil, salt and pepper. Roast on a baking sheet for 15-20 minutes until soft and lightly charred.
Transfer to a blender and add the sugar. Blend until smooth. Taste and add salt and pepper to season.

Tostadas
2 tbl extra virgin olive oil, plus more for frying
1 sweet onion, small dice
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup corn kernels
2 garlic cloves, minced
4 oz fire roasted green chilis
1/2 tsp cumin
1/2 tsp paprika
salt and pepper
1 avocado, thinly sliced
1/2 cup salsa
6-8 corn tortillas
1-15 oz can refried beans

Saute the onions and bell peppers in olive oil over medium-high heat for 5-7 minutes. Add the corn, garlic, chilis, cumin, paprika, salt and pepper and cook 7 minutes more until the vegetables are tender.
Transfer the vegetables to a plate and add a little bit of oil into the pan. Fry the tortillas until crisp.
Layer the tostadas with refried beans, walnut crumbles, vegetables, avocado, salsa and chili verde sauce.