Walnut Tomato Taco Crumble
You can use this taco “meat,” as the base for a variety of hearty savory dishes that will satisfy even hard core plant-based skeptics. A good taco seasoning blend is the key to creating a complex savory flavor. If you want to try making your own blend, here is nice recipe. I have a couple favorite blends that I like to use - either Frontier or Spicely Organics. Your tomatoes should be bright red and ripe but still firm. I prefer to use Roma tomatoes, but if those aren’t available, on-the-vine or Campari varieties will also work well.
The walnuts add some brain-friendly protein and omega fatty acids and a rich, creamy texture when they get processed. Make sure to use raw, organic walnuts for optimal nutrition. I get mine straight from a grower at the farmers market which means I do need to screen them for the occasional hard shell piece as I’m measuring to make sure no one breaks a tooth.
Ingredients:
4 medium Roma tomatoes, cored and chopped
1/2 cup chopped red onion
1 large handful cilantro
Juice and zest of 1 large lime
3 Tablespoons taco seasoning
1 teaspoon salt
3 cups raw organic walnuts
Method:
Place all ingredients except the walnuts into a food processor with the S blade and pulse several times to chop everything into small pieces being careful not to over process. Scrape down the sides of the bowl with a spatula and add the walnuts. Pulse again several times, until the mixture is well blended but still has a chunky texture. Taste test the mixture just before it seems fully processed and adjust salt and seasoning if needed before final pulses. Scrape the mixture out into a bowl and you have your “meat” ready to use in Lettuce Taco Wraps or Burrito Bowl Salad.
This recipe makes 6-7 cups of taco meat. It can be stored in the refrigerator in a sealed container for 4-5 days, or you can freeze it.
To make the Burrito Bowl Salad, start with a base of freshly chopped romaine and red cabbage. Place a 1/2 cup scoop of taco crumble in the middle of a the salad mix. Arrange several strips of red pepper around the crumble and sprinkle 1/3 cup fresh or defrosted frozen corn kernels over everything. Serve with Creamy Cilantro Lime Sauce. Additional optional toppings could include diced avocados, jalapeño rings, pickled red onions and sliced radishes.
To make Lettuce Taco Wraps, wash and dry romaine leaves. Lay them on a plate or tray and spread about 1/3 cup of taco crumble across the middle of each leaf. Top with thin red pepper strips and / or other desired items such as avocado slices, radishes and pickled red onions. Drizzle some Creamy Cilantro Lime Sauce on top. and garnish with chopped cilantro.