Happy Cinco de Mayo, everyone! For many this is just another excuse to get their drink on, but for me, it was an excuse to make my favorite mostly raw, totally vegan “Taco Wraps!” I had to pick up the Pug from my Mom’s house, so we decided to make said favorite tacos.
So back to those tacos…My mom & I acquired a recipe for “Quinoa & Spiced Walnut Meat” at the very first vegan cooking class we took at Sur La Table a couple years ago, & since then, it’s become a staple recipe. We love Mexican food & we love tacos. Any excuse to make them & we will! And more recently, in an effort to eat lighter & explore more raw foods, we began swapping out taco shells & tortillas for green leaf lettuce leaves! By doing this, I find that the focus becomes more on the flavors & textures of the “fixins,” rather than the crunchy shell. And, there is less guilt! In the spirit of a lighter & healthier Cinco de Mayo, I thought I’d share the coveted recipe!
- 1.5 cups walnuts, soaked for 1-4 hours & drained
- 2 Tbsp. cumin
- 1 tsp. chili powder
- pinch chili flakes
- 2 garlic cloves, peeled
- juice of 1 lime
- sea salt to taste
- 1 cup cooked quinoa, cooled. ***option to use sprouted quinoa if you wish to be 100% raw!
- Place above ingredients in food processor. Pulse on & off for 10 seconds intervals until nut mixture resembles cooked taco “meat”
- Fold in cooled quiona
Taco Garnish Ideas –
- diced tomatoes
- minced red onion
- cashew crema (my go-to is from Viva Vegan)
- fresh cilantro
- thinly sliced red cabbage
- grated jicima
- fresh salsa
- lime wedges, to squeeze on tacos
- daiya cheddar shreds
Taco Shell Options –
- tortillas or taco shells
- Swiss chard leaves
- green or red leaf lettuce
- ezeikel wraps
Build each taco by placing “shell” on a plate. Fill with desired ingredients & fold around filling. Enjoy!
Oh & I must not forget to mention the corn on the cob! It may seem a bit out of place, but it’s perfect here! We picked up this “Chipotle Roasted Corn” recipe from Spork Foods at their Vegan BBQ class at Great News. Take 4-5 ears of corn, & make a “rub” of 1 Tbsp. safflower oil, 1/2 tsp. chipotle powder, 1/4 tsp. garlic powder, 1/4 tsp. sea salt, 1/4 tsp. black pepper, & 2 tsp. maple syrup. Rub corn ears with the spice mixture & cook for 30 minutes at 400 F for 30 minutes, rotating 1/2 way through. We’d intended to make vegan chipotle butter, but ran out of time, so we drizzled some adobo sauce over the steamy corn. Yum!
We washed all this deliciousness down with a fruity & refreshing “Juicy Mango Mocktail.” And with that, my friends, there you have it! I hope you make & enjoy these tacos. The meat is also wonderful tossed in a “taco salad” which I’ll be making for tomorrow’s lunch.