Taco “Meat”
1 cup walnuts
1/3 cup sundried tomatoes, soaked for at least one hour, preferably a few hours.
1 1/2 tablespoons olive oil
1/2 teaspoon sea salt
Salad
1 avocado
1 head romaine lettuce
2 tomatoes
1/2 cup fresh corn (optional)
Directions
1. If you are using dry sun-dried tomatoes, soak your sun-dried tomatoes in oil for at least one hour. Drain and pat dry before using. (If your sun-dried tomatoes are packed in oil you don’t need to do this.)
2. Simply add all taco “meat” ingredients to the food processor and blend until it become the consistency of the photo above. Go slow! It will happen quickly, perhaps a few pulses.
3. Place your taco “meat” on a plate and top with sliced romaine lettuce, sliced tomato and sliced avocado. Eat immediately.
The Rawtarian’s Thoughts
This recipe is for three large meal-sized servings. Feel free to double the taco meat recipe if you prefer. The taco “meat” keeps VERY well in the fridge for around 4 days! Seriously, the “taco meat” keeps superbly so it’s a perfect recipe to keep in the fridge for quick meals.
Written by The Rawtarian
“My name is Laura-Jane The Rawtarian, and I am a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Think I’m crazy? Think I must only eat carrot sticks and handfuls of almonds? Not so. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! Please join me on this journey of lifestyle change as we strive to live a raw food lifestyle. Here you’ll find free the best, simplest raw food recipes and tips to help you get started on your raw lifestyle.
