This week kicks of national vegetarian week! Of course, we want you to go full vegan, but everyone's got to start somewhere. These raw tacos should be convincing enough to get you to go veg and exchange this for any meat in your diet. And if you're already vegan, but you've been eating to much 'wheat meat' or soy-based substitutes this is a nice clean alternative.
I am calling these tacos raw because everything in them is raw, however the food for life sprouted corn tortillas might not be 100% raw, but they're borderline raw. Good enough for me! They have only 4 ingredients, are made with sprouted whole corn, and are cooked at a low temperature. But if you're a hardcore raw foodie, I'm sure you can do better research than I did to find out for sure. So don't hate.
You can essentially assemble the tacos with the walnut meat and any other ingredients you like but here's what we did.
walnut meat ingredients (makes 1 1/4 C):
1 C raw walnuts (soaked for a min. of 3 hours, or overnight)
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chipotle chili powder
1/4 tsp sage
1 tsp gluten free tamari
1/8 tsp sea salt
2 tbsp cold pressed olive oil
drain and rinse the walnuts. In a food processor grind up the nuts, spices, salt, and tamari. While the food processor is running on low, drizzle in the olive oil, and continue to process until everything is well combined and looks like a fine meal. This doesn't take long at all!
cashew sour cream ingredients (makes 1 cup):
1 C raw cashews (soaked for min. of 3 hours or overnight)
1/2 C almond milk (or water)
2 tbsp lemon juice
1/2 tsp apple cider vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp sea salt
1/4 tsp white pepper
Drain and rinse the cashews. In a vitamix or high powered blender, combine all the ingredients and blend until smooth. Refrigerate for at least 1 hour before serving. Keeps up to 7 days in the fridge.
8 oz cremini mushrooms
3 tbsp olive oil
2 tbsp gluten free tamari
1/4 tsp sea salt
slice the mushrooms and toss them in olive oil, tamari, and sea salt, until well coated. Let them sit in the fridge overnight in an air tight container OR if you have a food dehydrator you can lay them out evenly on the non-stick sheets and dehydrate at 105F for 40 mins.