Tuesday, January 6, 2015

10-Minute Tacos

For the second time this month someone has asked my about eating raw vegan by saying, "But what do you do when you don't have any time?" So here is another speedy recipe to still eat well.

I will even let you in on a little secret... when it comes to raw less is more! Nature provides us with lush, flavorful ingredients that can be highlighted with the simplest touches. A pinch of salt, a squirt of lemon, or a sprinkling of fresh herbs can make simple picks from the garden a delicacy.

The other tip I have to share is to plan ahead. Just slightly. The reason this recipe is so deliciously simple is that I made sure to soak the walnuts ahead of time. After that, the recipe itself is a cinch!

 Walnut Crumble

1 1/2 cups walnuts (soaked 6 hours)
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon paprika
dash of cayenne pepper
Celtic sea salt to taste


2 medium sized tomatoes
1/2 an onion
large handful cilantro
1 teaspoon apple cider vinegar
1/2 teaspoon chili pepper
1/2 teaspoon chipotle pepper
1/4 a jalapeno (or to your preferred spiciness)

2 avocados
1/2 a lime
1/4 cup red onion
1 teaspoon coconut aminos
pink Himalayan salt to taste


sprinkle of nutritional yeast


1 head of romaine lettuce

Combine all walnut crumble ingredients in a food processor and pulse just a few times to get an even crumble texture. Scoop into a bowl, and set aside. Rinse out food processor. Add all salsa ingredients and pulse to desired texture (I like a little chunkiness to mine). Pour into a bowl and set aside. In another bowl, combine all guacamole ingredients and mash to desired texture. Tear off romaine leaves and set on plate. Scoop desired amounts of guacamole, salsa, and walnut crumble. Top with nutritional yeast. Enjoy!

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