Prep
40 minIngredients
Tacos
- 2 small heads of romaine lettuce
- 2 cups cherry tomatoes, diced
- 2 red bell peppers, diced
- 1 cup white mushrooms, diced
- 1 bunch green onion, diced
- 1 medium red onion, diced
- 1/2 cup organic raw corn (frozen works)
- 1/2 jalapeno chili
- Juice of 1 lemon
- 1/2 teaspoon paprika
- 1/2 teaspoon Himalayan pink crystal salt
Nacho cheeze
- 1 cup raw cashews, soaked overnight
- 1 red bell pepper, diced
- 1/2 medium red onion, diced
- 1/2 teaspoon turmeric
- Pinch of Himalayan pink crystal salt
- Juice of 1/2 lemon
- 2 tablespoons water
Walnut Meat
- 1 cup of walnuts soaked
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 tablespoon of coconut aminos or nama shoyu
- 1 teaspoon of agave or 1 date
- 1 teaspoon of smoked paprika
Instructions
- For the tacos, tomatoes, bell pepper, mushrooms, onions, and corn. In a small bowl, whisk together lemon juice, paprika powder, sea salt and jalapenos and pour over mixed veggies. Let marinate for 30 minutes at room temperature.
- For the nacho cheeze, blend nuts with bell pepper, onion, turmeric, sea salt, lemon juice, and water.
- For the walnut meat, add all ingredients into a food processor
- Fill mixed spicy veggies, walnut meat into romaine leaves and top with nacho cheeze.
No Comments