It’s time to turn up the heat on taco night (while keeping things raw).
Days are getting darker and earthy tones are in. Perhaps we could use a pinch of sunny spice?
As a kid, taco night was always exciting. The vibrant bowls of diced peppers, lettuce, purple cabbage, green onion, tomato…and the taste bomb of spicy ground turkey in a corn tortilla shell. Thankfully I grew out of my avocado-loathing youth.
I was pretty skeptical when I first heard about this wild idea of ‘nut meat’.
One might think the texture of ground beef or turkey would be tough to replicate, but let me tell ya – this is the real deal. Raw nuts are brilliantly versatile, plus they’re loaded with essential fats, antioxidants, vitamins, minerals and blood sugar balancing compounds to help curb hunger (as long as we stick to the recommended serving sizes).
Thermogenic herbs and spices like cumin, garlic, cayenne and turmeric have a cool effect on our circulation, along with reducing inflammation and supporting metabolic processes. They’re also key in creating that yummy taco flavour.
For a fresh spin on taco night (or your next Meatless Monday), go nuts!
Raw Walnut Mushroom ‘Meat’ Tacos
Prep time: 5 minutes
Ingredients for nut ‘meat’:
1 cup walnuts* (or almonds)
1 cup chopped mushrooms
1 tbsp extra virgin olive oil
1 tbsp low-sodium, gluten-free Tamari
1 tsp cumin
1 tsp chili powder
1 tsp turmeric
1/8 tsp cayenne
1 clove garlic
1/2 tsp Himalayan crystal salt (or sea salt), to taste
*if you’ve got time on your hands, let the nuts soak in water for 2-3 hours then drain/rinse before processing.
For the taco shells:
Chopped romaine or cabbage
Small handful of cilantro
Fresh lime juice
2 mini organic corn tortillas (or lettuce wraps if going grain-free)
Fresh salsa and sprouts to garnish (optional)
- Add nut ‘meat’ ingredients into a food processor or high speed blender, and mix until ground well (or as chunky as you like).
- Start layering your taco shells with lettuce or cabbage, nut ‘meat’, avocado, lime juice, cilantro, salsa and sprouts.
Nut ‘meat’ should keep in the fridge for 1-2 weeks.
Happy fall sweatpant fiestas! ❤