lil vegan kitchen

raw taco salad with walnut-mushroom “meat” and lime-cilantro-cashew “sour cream”

Cooking lately has been put on the back burner a bit. Meaning I have been picking stuff that I have done, stuff that is easy, and I have not been documenting it.

I returned from my US visit late in the evening on the 2nd, and had to go into work the next morning, which was brutal. I feel like I am just starting to get back to normal sleep-wise. The visit was really wonderful, but very exhausting.

This sleepiness has not been helping me stay motivated as far as writing and cooking. But, I am going to try to get back into the habit of it! At least for the next two weeks because on the 29th we get another holiday for Chinese New Year and are heading over to Japan for 10 days! Can’t wait.

This is a salad that I did quite a while ago. I got the recipe from The Simple Veganista. I love taco salads, and this one is really different and oh so tasty. There is no salsa (which is one of my favorite condiments and I pile on many things, but would not work here), but a really creamy delicious cashew cream.

I am just going to give you the recipes and nutrition info for the cream and the meat, both of which are delicious and I need to use in other recipes. Add whatever you like as far as other salad stuffs! I did:

  • mixed spring greens
  • jalapeño
  • yellow and red pepper
  • green onions
  • cilantro

Avocado would be great on here (because it makes everything better), but since both the meat and the cream are already so heavy I chose not to do that. I think that next time I would add black olives (but keep in mind that the meat is already quite salty, so you may want to add sparingly) and something for crunch (either crushed corn chips or toasted pumpkin seeds).

Raw taco salad 1

Raw Taco Salad with Walnut-Mushroom “Meat” and Lime-Cilantro-Cashew “Sour Cream”

Serves 5

Walnut-Mushroom “Meat”: 

  • 2 cups walnuts
  • 2 cups sliced mushrooms
  • 1.5 tbsp Bragg’s Amino Acids
  • 2 tsp cumin
  • ½ tsp chili powder

Lime-Cilantro-Cashew “Sour Cream”:

  • ½ cup raw cashews
  • ½ cup water
  • 1½ tbsp lime juice
  • 1 tsp apple cider vinegar
  • 3 cloves garlic (you may want less, I love garlic)
  • 2 tbsp cilantro
  • salt to taste (I used almost none)

Directions:

  1. Throw all of the meat ingredients into a blender and pulse into it is a nice chunky consistency. Do not do this for too long; you want to do it just until it is all broken down to a size you like, not until it is a spread.
  2. Throw all of the cream ingredients into the blender and run until smooth.
  3. Chop up whatever veggies you are using and top with seeds/crunch topping of choice.
  4. Plate it all and dig in. I had to protect my plate, as Matt kept trying to steal bites.

Raw taco salad 2

Nutrition Info: (per serving of meat and cream only)

  • Calories: 437
  • Fat:  39.1 g
  • Saturated Fat: 4 g
  • Sodium: 523 mg
  • Carbs: 2.5 g
  • Sugar: 2.7 g
  • Protein: 11.2 g

The Breakdown:

  • Meat: ¼ cup + 2½ tbsp
  • Cream: 3 tbsp

 

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