Reviving crude veggie lover tacos made with prepared pecan taco "meat", new pico de gallo, and hand crafted cashew acrid cream for a delightful and healthy dinner that can be made in only 30 minutes.
It been cold and frigid in Portland the most recent a few days and what I once anticipated with so a lot of expectation – winter – I am presently anxious to have reached a conclusion. I end up dreaming back to long summer days, warm evenings, naturally picked plates of mixed greens, and lime implanted Coronas, all which feel so exceptionally far away.
What do I do when the winter won't end and summer is months away? Help the state of mind with a little warm-climate nourishment, obviously!
Also try our recipe : SPICY THAI RED CURRY NOODLE SOUP #soup #noodle #curry #vegetarian #mushroom
Walnut Meat
- 2 cups raw walnuts
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons chili powder
- 1 tablespoon dehydrated minced onion
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 tsp salt
- pinch of cayenne
Pico De Gallo
- 1 cup cherry tomatoes, diced
- 1 jalapeño, minced
- juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- salt to taste
Instructions :
- To make the walnut meat, blend all taco meat ingredients in a food processor until walnuts break down into small crumbs. Do not over mix, they will quickly form a paste. Remove from processor and set aside.
- Combine the ingredients for pico de gallo and refrigerate until ready to use.
- If making cashew sour cream, drain and rinse the cashews. Transfer to a high-speed blender with remaining sour cream ingredients. Blend until completely smooth. Transfer to small container and refrigerate until ready to use.
- To assemble tacos, place 2-3 tablespoons walnut meat on the bottom of a leaf of romain lettuce. Top with pico de gallo, avocado, fresh cilantro, and cashew sour cream. Once assembled, serve immediately.
Source : bit.ly/2pNhPtb
Read more our recipe : Thai Red Curry with Vegetables #vegetables #easy #food #breakfast #shrimp
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