Spicy Walnut Burritos, Raw Vegan
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.