I’m posting Saturday’s dinner before I recap Friday because I need to get the word out about this raw taco “meat” I made.
It is so crazy delicious it is almost unbelievable that it’s made with walnuts.
I’ve been craving veggies and meat-less meals lately and figured it may be a good idea to keep things nice and wholesome leading up to the big feast on Thursday.
I’ve never made walnut “meat” before, but I’ve seen plenty of recipes floating around the interwebs. I also have this Raw Food book that is my go-to for all things raw. Anyway, I scoured pinterest and the handful of Mexican recipes in the book above but none were 100% what I was looking for so I combined a few different things to make my own. And it really wowed me. All of us, really.
You must try it! It’s the easiest thing, too (it has very few ingredients and is so fast because there’s no cooking involved!). Just think of it as the best kind of Thanksgiving prep ever…loading your body with healthy plant based goodness that tastes out of this world.
Raw Vegan Ground “Meat”
Ingredients:
- 2 cups raw walnuts
- 3 tbsp oil packed sun dried tomatoes (with the oil)
- 1 tsp coconut aminos
- 1 tsp salt
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp dried oregano
- fresh ground pepper (to taste)
Pulse everything in a food processor until you reach desired texture (resembling ground meat). Don’t over process or you will get a savory nut butter instead!
Optional add ins: fresh garlic, green onion, cilantro.
From here you can do whatever with it really – it would be good as the “meat” in lasagna or you could go the same route I went with Mexican.
Taco bowls for all! Vegan versions for me and P on account of that whole dairy thing, although P can have cow milk cheese now, so it’s really just me as the lone lactard. Sigh.
The bowls had: romaine, diced bell pepper, black beans, ground “meat”, daiya cheese, avocado, and salsa. And green onion for Kyle.
Topped with chips and chips and chips.
This, my friends, was vegan perfection. The way the avo and walnut meat mixed together made every bite a savory umami packed punch in the taste buds. It was almost creamy like. I am super pleased with this, and plan to make it again soon, and the best part of all was how GOOD I felt after eating it. No faux fillers, just real food goodness, minus the meat. A family of thumbs up!
I’m always wondering how large your bowls are. I assumed they were pretty big, but now I think they’re smallish (maybe average size – I eat from a serving bowl – ha ha). Can you do some kind of size comparison of your bowls and plates? Maybe use your hand or something else that universally sized? Thanks!
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Ha! Do you want to buy them or are you just interested in my calorie count? If you are talking about the ones we eat out of on a regular basis, I got them at target a long time ago. They are 8″ across – my whole hand can definitely fit in one bowl. The one with the walnut meat in this post is a smaller (more normal sized soup) bowl. It holds way less than the big deep white ones Kyle and I eat our entrees out of. I have no idea how our plates stack up relative to others…I think they are pretty normal sized!?
That looks awesome and I’ll have to give it a try. I recently made fettuccine with cashews and it was so good. We just tried the Beyond Meat products and my husband and I both loved the burgers and it’s completely plant based. Great when you don’t have time to make your own.
I love their products, but haven’t tried the burgers, good to know you like them!
Gorgeous!! I have made a lentil walnut “taco meat” before that was really awesome, (although not raw) and it was soooo much better than any meatless crumbles. It’s so stupid cold now that i don’t want salads for dinner any more but I’m thinking i could sort out a hot version with roasted veggies…
How great this was such a hit with the whole family! And crazy amazing that P can have cow’s cheese..!!!
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