My favourite cafe was all out of its usual raw vegan taco salad on Sunday, which left me with a severe craving. Rather than miss out entirely, I decided to make my own.
I love raw foods and try to incorporate raw meals into my diet as much as I can. As delicious as meat is, sometimes you need to give your digestion a break. Raw vegan foods like this are great for that purpose, all the while complying with paleo principles. This is a super easy and tasty place to start if you’re new to the idea.
I originally used a recipe from Eating Vibrantly and customised it to suit my tastes & utensils.
There’s a few components to this recipe, but they’re all super quick and easy. Most of it can be done in the Thermomix, food processor or even a blender. It takes under 30 minutes to prepare.
You can activate the nuts beforehand if you prefer (and are prepared!).
Serves around 4
Raw Walnut Taco Mince
- 1 cup (150g) walnuts
- ½ packed cup (50g) semi sun-dried tomatoes – add more if you want a wetter mince
- 1 tsp cumin
- 1/2 tsp paprika
- ¼ tsp garlic powder
- ⅛-1/4 tsp salt (adjust to taste)
- pinch chili or cayenne pepper (or more if you like it hot)
Chop roughly in a blender or Thermomix for 10 seconds/speed 4. We want it still chunky. Put it into a bowl and set aside. The earlier you do this ahead of time, the more the flavours will develop.
Give your blender a quick rinse and start the Cashew Sour Cream.
Tip: If you’re using completely dry sun-dried tomatoes you may want to soak them for 2-8 hours to soften them up. Or add a splash of olive oil to help wet the mix a little.
the earlier you prep this mince the tastier it becomes. I make it then eat it almost straight away, which is delicious, but when I eat the leftovers for lunch the next day it goes to the next level.
Cashew “Sour Cream”
- 1 cup (140g) cashews, soaked 1-2h (soaking optional)
- Juice of 1 small lemon or ¼ cup (55g) juice
- ¼ tsp salt
- 1/3 cup (85g) ice
- 1/3 cup (85g) water; add as needed
Blend until smooth; if using a Thermomix blend for 30-40 seconds/speed 8. Check consistency and slowly add water, until desired texture is achieved. Put it into a bowl and set aside. Note: it will firm up a little in the fridge.
Don’t bother rinsing your machine, just throw in all your guacamole ingredients (a little extra flavour never hurt anyone).
- 2 ripe avocados
- 1/2 teaspoon Himalayan salt
- 1 tbsp of fresh lime juice or lemon juice
- 1/2 red onion or a couple of stalks of green onion
- 1-2 chiles, stems and seeds removed (optional)
- 2 tablespoons coriander (cilantro)
- Fresh black pepper, to taste
- 1/2 ripe tomato, seeds and pulp removed, chopped
Add everything except the avocado to the thermomix/blender and chop quickly on a medium setting, e.g. 6 seconds/speed 5.
Add the avocado and mix again, speed 4, for about 5 seconds. Vary the time depending on the consistency you prefer (I like my avo a little chunky).
Alternatively, do it all by hand for an authentic edge:
- chop the onion & chili finely,
- cut the coriander up
- dice the tomato and
- mash avocado with a fork
Mix all the ingredients through and serve.
Assemble the Taco Salad
- Grab a handful of your favourite lettuce leaves for each person (I used purple kale and baby spinach, but a finely chopped iceberg would be more authentic)
- Add whatever extra veggies you prefer (chopped red capsicum and tomatoes are always a winner)
- Spoon the Taco Mince over the top
- Dollop on the Cashew Sour Cream and Guacamole.