Raw Vegan Tacos

Makes 2 servings

Main ingredients for Taco “Meat”

¾ cup soaked and dried walnuts or pecans

1 stalk of celery chopped into ½ inch pieces

1/3 cup unsulfured sundried tomatoes

½ cup mini San Marzano tomatoes or Roma tomatoes roughly chopped.

½ tsp jalapeño, deveined, seeded, and finely minced

1 ½ tsp chili powder

2 tbsp cilantro roughly chopped

Ingredients for taco boats and serving

6 romaine lettuce leaves

¼ cup mini San Marzano tomatoes or Roma tomatoes diced

Chili powder to sprinkle on top

Soak the walnuts or pecans for an hour or two then rinse, drain and place in the food processor. If your sundried tomatoes are moist then slice them into strips and put into the food processor with the nuts. If they are dry, soak them, drain, then proceed with recipe. Add the fresh tomatoes, jalapeño, cilantro, and chili spice to the food processor and pulse until well combined. You want the mixture to have some texture so don’t over mix. You may need to stop halfway through and scrape down the sides of the bowl. Plate three romaine lettuce leaves on two large plates. Divide the taco “meat” between both plates. Fill each romaine leave with taco “meat” making sure it is evenly distributed into each of the 6 romaine leaves. Add the chopped tomatoes on top of the taco “meat” and add your favorite salsa. This pairs really well with my Strawberry Pineapple Salsa recipe. You can also serve with avocado, but this increases the fat content.