WALNUT MUSHROOM TACOS

Walnut Mushroom Taco Filling

Ingredients:

Filling:
1 cup walnuts
1 cup mushrooms, cooked or dehydrated
1/2 red pepper 1/2 roma tomato
1tsp chili pepper 1/2 tsp coriander 1/2 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder 1stalk celery, small diced 1/2 c corn (optional)

Instructions:

Place the filling ingredients except for celery and corn into a food processor and pulse process until the ingredients are
well mixed. Keep some texture to the mixture. Mix in the celery and corn by hand for crunch and texture.

Use romaine leaves as the shell and fill with the taco mix, Pico de Gallo, guacamole and cashew sour cream.
Pro tip: Alternatively, use lettuce to make a taco salad.

Pico de Gallo:

Ingredients:
2 tomatoes, diced
2 tbsp red onion, diced
1tbsp chopped cilantro or parsley 1/4 tsp garlic powder
1/4 tsp coriander
1/2 tsp lime juice
Salt & pepper to taste

Instructions:

Mix all ingredients in a bowl and serve.

Guacamole:

Ingredients:
1avocado, ripe
1tbsp red onion, finely diced
1tbsp finely chopped tomato
1/2 tsp lime juice
Salt & pepper to taste

Instructions:

Mash the avodado in a bowl. Mix in remaining ingredients and serve.

Cashew Sour Cream:

Inspired by Pachavega Living Foods Education

Ingredients:
2 cups raw cashews, soaked and drained
3/4 cup water
¼ cup lemon juice
1 tbsp apple cider vinegar

Instructions:
Blend in a high speed blender until creamy and smooth, add more water if necessary. Be sure that it is smooth... if it's not super smooth, keep going!

 

Get ready to indulge in plant-based goodness with these tacos! Bon appétit! 🌱🥗