This is one of the first recipes I learned about when transitioning to mostly raw. It’s also one of my favorites. I love recipes that have only a few ingredients. I’m all about making things easy and this is one you can make the night before and it’s better the next day.
I don’t like the taste of meat but I do like Mexican food. This concoction has a nice filling texture and could a great base for lots of other recipes. You can process it for a short time and leave the nuts in bigger chunks for a nutty salad topper, which I do most of the time or process it for a longer period and it becomes a nice nut pate for crackers or in a half avocado with some chopped tomatoes.
If you want a more authentic taco experience add it to some lettuce leaves with chopped onion, peppers and tomatoes and guacamole. You could add cashew sour cream to it as well.
1 cup walnuts
1/2 cup sun-dried tomatoes, soaked 2-8h and drained
1 tsp cumin
1/2 tsp garlic powder
1/8-1/4 tsp salt (adjust to taste)
pinch chili – to taste
pinch cayenne pepper – to taste
Cover the sun-dried tomatoes in water and leave to soak for 2 to 8 hours. Drain.
Process all of the ingredients in a food processor until well combined, but still chunky. You should process in short bursts and then mix with a spoon then pulse again to keep it consistent.
You can eat this right away but I promise it tastes really good if it sits in the fridge for a bit. It also lasts a few days if you don’t eat it all. I find it to be really filling.
For the salad in the cover picture, I used some super greens, an avocado, olives, thin sliced carrots, and nutritional yeast, with liquid aminos and tahini dressing. Just mix a table spoon of each together.