Meatless Monday: Raw Vegan Taco with Cashew Sour Cream

Tonight, I made raw vegan tacos using walnut “meat” and used Romaine hearts as the shell. I have used walnut before but never made fresh pico de gallo and cashew sour cream. The recipe came from mydarlingvegan.com. Everything came out well but I needed to add a bit more sea salt to the cashew sour cream and let it sit in the refrigerator a bit longer. I also added more cumin and hot sauce to the walnut mix. We fell in love with the pico!

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Here’s the recipe:

Ingredients
Walnut Meat
Pico De Gallo
  • 1 cup cherry tomatoes, diced
  • 1 jalapeño, minced
  • juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • salt to taste
Cashew Sour Cream (optional)
Extras
  • 12 leaves of romain lettuce
  • 1 avocado
  • fresh cilantro
Instructions
  1. To make the walnut meat, blessings d all taco meat ingredients in a food processor until walnuts break down into small crumbs. Do not over mix, they will quickly form a paste. Remove from processor and set aside.

  2. Combine the ingredients for pico de gallo and refrigerate until ready to use.
  3. If making cashew sour cream, drain and rinse the cashews. Transfer to a high-speed blender with remaining sour cream ingredients. Blend until completely smooth. Transfer to small container and refrigerate until ready to use.
  4. To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romain lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.

We definitely will be making this again!

Meatless Mondays: Creamy Raw Tomato Soup and Avocado Pesto Butternut Squash Noodles

Today is Day 2 of my raw vegan challenge for the month of January. It was surprisingly easy. I enjoyed mangoes, Go Raw bars, raw slaw and a satisfying green smoothie Hubby brought me home on a break.

For dinner tonight, I decided to make a creamy raw tomato soup and avocado pesto butternut squash noodles. I have made pesto before (vegan but never raw) so I won’t post the recipe but the soup is new.

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I am glad I started off this challenge with something besides a salad. Raw food can be so much more interesting.

Here’s the recipe:

  • Six small tomatoes
  • 1 Red Bell Pepper
  • 1 Avocado
  • Sea salt (to taste)
  • Black pepper (to taste)
  • Garlic or Herbs ( I used garlic powder)
  • Cherry tomatoes

Chop tomatoes, peel avocado and blend all ingredients together. I garnished the soup with sliced cherry tomatoes.

We both loved the soup! I can’t wait to try another raw soup this month. Thanks to lovingitvegan.com for the recipe!

Meatless Mondays: Easy Vegan Taco Bake

In our effort to do more gluten-free vegan dishes, I chose a vegan taco bake dish from buildyourbite.com. It was a relatively easy recipe that also did not use oil which I am also trying to get away from cooking with so often. Outside of the flavor of the dish, squeezing half a lime over it provided just the right amount of acid. I am so glad the recipe called for it. I would definitely bring this to our next vegan potluck. We also ate some broccoli to make sure we got our greens in tonight. Here’s the recipe:

Ingredients

  • 1 large bag of tortilla chips (13 oz)
  • 1 can of black beans, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon paprika (see notes)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 of a lime, juiced
  • 1/2 cup nutritional yeast
  • 2 cups of salsa
  • sliced lime, for serving

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Directions

  1. In a bowl, add drained black beans, salt, pepper, paprika, garlic powder, onion powder, cumin, chili powder, and the juice of ½ of a lime
  2. Stir ingredients until well combined
  3. Get out a 9 X 13 casserole dish and lay down an even layer of tortilla chips
  4. Spoon evenly half of the bean mixture over the tortilla chips
  5. Cover with ¼ cup of nutritional yeast
  6. Add 1 cup of salsa, spreading out evenly
  7. Repeat steps of chips, beans, nutritional yeast, and salsa
  8. Top with remaining tortilla chips, crushed into small pieces
  9. Bake at 350 degrees for 25-30 minutes, or until browned
  10. Serve hot with fresh lime juice squeezed on top
  11. Be sure to reheat any leftovers in the oven for best results

This was such a life-saver tonight as allergies are currently sapping my energy. I am going to have to look into more recipes from buildyourbite.com.

Meatless Mondays: Walnut Meat Tacos

Tonight, I am working on another writing project so I opted to make something quick and easy for Meatless Mondays: Walnut Meat Tacos. I have made walnut meat tacos in Romaine lettuce leaves but I opted for blue corn taco shells tonight. It’s not only quick and easy but tasty! Ever since being plant-based, I value spices more than ever and I realize all I have ever been interested in–with meat or vegetables–was the taste. No one likes a bland plate of either! I added a corn and bean salsa and sliced some avocado on the side and substituted liquid aminos for soy sauce. This recipe came from genius kitchen.

Here it is:

Ingredients:

  • 1 cup raw walnuts
    1 tablespoon soy sauce
    1 teaspoon garlic powder
    1 teaspoon cumin
    1 teaspoon paprika
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Spiced walnut “meat” after being pulsed in the food processor.

Directions:

  1. Put ingredients in a food processor.
  2. Pulse until course and crumbly. Don’t pulse for too long, or else you’ll end up with butter!

Enjoy! I know we will tonight!