The baby and I got a craving for my famous raw vegan tacos. So, I got my walnuts soaking the night before and then got the rest of the ingredients the following day. I got a variety of edible vehicles to place the taco ingredients into (romaine leaves, bell peppers, and even leeks) so my fiance and I had plenty of choices. We stuffed our vehicles with walnut taco meat, diced avocado, pine nut sour cream, and diced heirloom tomatoes. Mmm these really hit the spot and the best part is there are plenty of leftovers! Yippee!! Below are the recipes for the two main stars of the show, the walnut taco meat and the pine nut sour cream.
Walnut Taco Meat
Ready in 5-9 hours
- 2 cups raw walnuts, soaked
- ⅓ cup coconut aminos
- 1 tbsp mesquite powder
- 3 tsp chili powder
- 1 tsp chipotle powder
- 2 medjool dates, pits removed
- 1 tbsp cumin powder
- 1 tbsp cilantro
- 1 tbsp oregano
- ½ tsp sea salt
- 2 cloves black garlic (optional)
- ¼ tsp cayenne pepper (optional)
- 1/16 tsp shilajit powder (optional)
- Place walnuts in a glass container and cover in water with a breathable lid. Let sit out on countertop for 4-8 hours. After they are finished soaking, strain the walnuts and place in your food processor.
- Add the rest of the ingredients listed above and gently pulse them in your food processor until the mixture resembles taco meat and is well combined.
- Scoop mixture out and store in a glass airtight container. Serve immediately or place in the refrigerator. Should keep for 5-7 days in the refrigerator.
Pine Nut Sour Cream
Ready in 12-72 hours
- 1.5 cups raw pine nuts
- 0.5 cups water
- juice from 1 small lemon
- powder from 2 probiotic capsules
- Place all of the ingredients in your high speed blender and blend until everything is smooth and creamy.
- Pour the yogurt into 1 or 2 glass jars, leaving a few inches of room at the top for the probiotics to expand.
- Cover the jar with a clean cloth, paper towel, or sprouting lid (if you use a metal one, just make sure the yogurt doesn't come into contact with the metal because it will cause it to rust).
- If you have a large dehydrator, you can speed up the process by placing your yogurt jars in your dehydrator at 110 degrees Fahrenheit for 6-8 hours. If you do not have a dehydrator just sit the jars on your countertop and let them culture for anywhere from 12-72 hours. The longer you let them sit, the tangier the yogurt will be and also there will be less sugar.
- Store in an airtight container in your refrigerator.
- P.S. If you're in a real big hurry you could skip the culture process and just eat the mix right away after blending. Totally up to you! ;-)