This vegan walnut meat has been a hit at the Annual Chili Cook Off in my town each year. I easily convert this taco meat into chili with mixing the salsa into the taco meat. In a sea of serious meat lovers, I offer my meat alternative chili and get them excited and amazed at how wonderful vegan chili can be. Many people that stop by my booth don't even realize it is vegan, let alone raw vegan. They love it and bring over friends to try it. The vegetarians in the crowd are always over the top delighted to find something that can eat and end up buying some to take home. This became so popular at the Chili Cook Off that we added it to our main menu. Now you can celebrate year round. Prepare. Eat. Enjoy.
Spicy Walnut Burritos, Raw Vegan
By Helen Rose, Raw Food Chef
Walnut Taco Meat: (makes 4 servings)
2 cups of walnuts (the red walnut make the best color)
1 1/2 Tbs. cup Nama Shoyu
2 Tbs. Ground Cumin
2 Tbs. Stone Crushed Olive Oil
1 tsp Smoked Paprika
1 clove of Garlic
1 tsp of Chili Powder
Instructions:
1. Soak walnuts for 6 hours. Drain.
2. Put 1 cups of nuts and spices into food processor. Pulse nuts to crumbly consistency.
3. Put into a bowl and add remaining walnuts. Mix well. Note: You can double the recipe, it freezes OK.
Salsa Topping:
3 Tomatoes (chopped small)
1/2 Red Bell Pepper (chopped small)
1/4 red onion (diced)
4 stalks of Cilantro
1 juiced Lime
Instructions:
1. Mix all chopped up ingredients into a bowl and mix in the lime juice. Chill.
Serve:
Use one large romaine leaf, collard leaf or tortilla and two scoops of walnut taco meat and then add your salsa topping. If you are serving on a tortilla add romaine.
Written by Helen Rose, town mentioned above is Mount Airy Maryland. The town closes Main Street to host one of the locations for the International Chili Cook Off.
Spicy Walnut Burritos, Raw Vegan
By Helen Rose, Raw Food Chef
Walnut Taco Meat: (makes 4 servings)
2 cups of walnuts (the red walnut make the best color)
1 1/2 Tbs. cup Nama Shoyu
2 Tbs. Ground Cumin
2 Tbs. Stone Crushed Olive Oil
1 tsp Smoked Paprika
1 clove of Garlic
1 tsp of Chili Powder
Instructions:
1. Soak walnuts for 6 hours. Drain.
2. Put 1 cups of nuts and spices into food processor. Pulse nuts to crumbly consistency.
3. Put into a bowl and add remaining walnuts. Mix well. Note: You can double the recipe, it freezes OK.
Salsa Topping:
3 Tomatoes (chopped small)
1/2 Red Bell Pepper (chopped small)
1/4 red onion (diced)
4 stalks of Cilantro
1 juiced Lime
Instructions:
1. Mix all chopped up ingredients into a bowl and mix in the lime juice. Chill.
Serve:
Use one large romaine leaf, collard leaf or tortilla and two scoops of walnut taco meat and then add your salsa topping. If you are serving on a tortilla add romaine.
Written by Helen Rose, town mentioned above is Mount Airy Maryland. The town closes Main Street to host one of the locations for the International Chili Cook Off.
