Vegan Ventures: Raw Nut “Meat” Vegan Tacos…..So easy and sooooo good!!

This recipe comes from Christy Morgan (a.k.a “The Blissful Chef). She is a vegan macrobiotic chef and cooking instructor; as well as author of the cookbook Blissful Bites.

This recipe was brand new to me and I was so excited about it; that amongst the chaos of unpacking Saturday when we returned home from vacation I made this for dinner. I no more than walked through my front door and began soaking my almonds and walnuts so they would be ready by the time I had tackled unloading our van and unpacking.

As always when using someone else’s recipes I post the original recipe and just note how I changed it; so here it is:

Vegan Raw nut “Meat” Tacos

Topping Ingredients:
Large Lettuce Leaves (I used Organic Romaine Hearts)
Tomatoes (chopped)
Avocado (sliced into thin wedges)
Carrots (shredded to matchstick size and thickness, I bought them already prepared)
Salsa
Vegan Cheese (Optional Add-On) I used Daiya Pepperjack Style Shreds which I love because they are dairy free, soy free, gluten free, eggs free, and peanut and tree nut free.

Nut “Meat” Ingredients
1 cup almonds (soaked for 2 hours)
1 cup walnuts (soaked for 2 hours)
1 tbsp chili powder (I omitted this and all the powdered spices listed and used a packet of organic mild taco seasoning instead)
1 tbsp cumin (see note above)
1 tsp coriander (see note above)
Dash of garlic powder (see note above)
Dash cinnamon (see note above)
Dash cayenne (see note above)
1 tbsp balsamic vinegar
1 tbsp tamari (I used Bragg’s Liquid Aminos instead)

Directions

1. Soak almonds and walnuts together in water for 2 hours. After 2 hours drain and place nuts in food processor; chopping well for 20-30 seconds. You want it a course consistency not a paste.

2. Add in seasonings and mix well. Then serve on lettuce leaves with other toppings.

Additional Notes:
Being that I cook for a mixed crowd in my house I also prepared some seasoned ground (grass-fed) beef for those who would want it. And I did put out organic sour cream and shredded cheese for the non-vegans. And though I thought my oldest daughter (who is a vegetarian) and myself would be the only ones eating the nut “meat;” I was wrong. My whole family tried it and loved it. This recipe was a big hit and definitely will become a regular in this house.