Healthy Dinner: Raw Taco Salad (Rawco)
Walnut “meat,” guacamole, salsa and loads of veggies for a filling and delicious meal! It’s extremely simple to make, and when I had it at a vegan restaurant the walnut meat freaked me out by how texturally similar it was to what I remember meat being like. Delicious living food is infinitely better, for you, and the animals 🙂
This is a higher fat meal than I normally make, but it’s 100% raw living food, and who doesn’t love taco salad? For a low fat version, omit the taco meat–it’s still delicious, I promise!
Raw Taco Salad (Rawco)
For the “Walnot meat”:
1c walnuts, soaked at least 5 hours to overnight
6 sundried tomatoes soaked with the walnuts
2 tsp taco seasoning (I got it in the bulk food section of my grocer, it’s a mix of salt, chile powder, cumin, garlic, oregano, and onion powder)
2 tsp tamari
Lemon juice, to taste–I used an entire lemon!
You can either use a food processor (I think the texture comes out better) or a blender to combine the ingredients. The longer you soak the walnuts, the easier it will be to blend and the better the texture will be.
For the Corn Chips:
2 Ears of corn, blended
Pour the blended corn onto a teflex sheet or parchment paper, spread out to a crepe like consistency and dehydrate for 5-8 hours or until crisp. You may add salt to the mixture if you’d like. Cut or break into chip pieces, or smaller bite size crunchy strips!
Blend all ingredients. It will be super yummy and you wont even notice the zucchini! If you’re making this ahead of time, squeeze lemon juice on it to keep the color.
1 red bell pepper, diced
1 orange bell pepper, diced
1 ear of corn
1.5 handfuls cilantro, minced
Juice of 1 lime
2 tomatoes, chopped
Combine all ingredients, mix well and let the flavors marinate in the fridge while the walnuts are soaking.
When everything is ready, finely chop 1 head of romaine lettuce and top with ingredients, and some raw salsa!
Also by Jessica: Simply Creamy Vegan Mushroom and Corn Pasta
More Raw recipes: Raw Wrap with Fresh Sprouts
Photo: Jessica Ferguson