Walnut taco meat

You can use is for tacos or as a taco salad. I haven't made the cashew "sour cream"  I made a dairy free ranch dressing. 

Recipe from: http://www.eatingvibrantly.com/raw-taco-salad/

Source: Nikki, Eating Vibrantly

Diets: Raw, vegan, dairy-free, gluten-free, soy-free

Makes: 1 serve

 

Ingredients

Walnut Taco Meat (4 serves)

• 1 cup (150g) walnuts
• ½ packed cup (50g) sun-dried tomatoes, soaked 2-8h and drained
• ½ tsp cumin
• ¼ tsp garlic powder
• ⅛-1/4 tsp salt (adjust to taste)
• pinch chili (or more if you like it hot)
• pinch cayenne pepper

Cashew Sour Cream (12 serves)

• 1 cup (140g) cashews, soaked 1-2h (soaking optional)
• scant ¼ cup (55g) lemon juice
• ¼ tsp salt
• ⅓ cup (85g) water
• ⅔ cup (95g) ice

Salad (1 serve)

• 2 cups rocket (arugula)
• ¼ cup Walnut Taco Meat (see above)
• ½ avocado
• 1 med tomato
• 1 tbsp Cashew Sour Cream (see above)
• 1 tbsp spring onion, sliced

Method

1. Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
2. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky.
3. Blend all of the cashew sour cream ingredients in a blender until smooth and creamy.
4. Assemble salad ingredients in a large bowl (one per person), serve and eat.

Butternut squash soup

BUTTERNUT SQUASH SOUP

1 whole butternut squash, peeled and chopped

1 whole onion, chopped

1 quart chicken stock, (free range organic)

1 tsp ground cinnamon

1 tsp real salt

1/2 tsp ground nutmeg

2 tablespoon coconut oil, organic

DIRECTIONS:

1. Saute chopped onion in coconut oil in a large pot

2. Add in cinnamon, nutmeg and salt

3. Add chopped butternut squash to pot, and pour in broth.

4. Boil the butternut squash in the broth until tender. (About 10-15 mins)

5. Puree soup in a food processor or high-speed blender until smooth.

6. Garnish with a sprinkling of cinnamon and chopped walnuts.