Yes, this taco “meat” is made out of ground nuts. I know that sounds nuts, but it’s not! This is an incredible raw-food vegan technique that involves grinding soft pecans and hemp seed hearts with taco spices and oil. The result is a flavor-rich taco filling with universal appeal. No matter where you are on the diet spectrum, this recipe is worth a try!
These are taco night leftovers, ready to be repurposed for a packed lunch: homemade tortillas, refried black beans, green chili taco sauce, and tomato salsa.
- Entree: Spicy Soft Tacos with Tomato Salsa & Swiss Chard
- Snack: Kiwi Bites
- 1 long partitioned container
- parchment paper
- 1 Ziploc bag
- 1 upcycled plastic container
- 1 reusable spoon
Spicy Soft Tacos with Tomato Salsa & Swiss Chard:
- 3 small flour tortillas (homemade or store bought)
- 2 bunches of Sage Mountain Farm baby swiss chard (or another green, like spinach or shredded kale)
- 1/4 cup of leftover refried black beans (optional)
- 1/2 cup of leftover tomato-onion salsa (or fresh tomatoes, or chunky store bought salsa)
- 2 tbs. of leftover green chili taco sauce (optional)
- 1 Sage Mountain Farm spring onion
For the taco meat:
- 1/2 cup of pecans
- 2 tbs. of hemp seed hearts
- 1 clove of garlic, minced
- 1 tbs of olive oil
- 1 tsp of rice wine vinegar
- 1 pinch of cayenne pepper
- 1 pinch of chili powder
- 1 pinch of cumin
- 1 pinch of salt
- To make the taco meat, put the nuts, garlic, spices, oil, and vinegar in a food processor. Pulse 3-4 times until the ingredients clump together and resemble ground meat. Don’t hesitate to add a bit more oil or a sprinkle of lime or lemon juice if the mixture looks dry.
- Using a spatula, scrape the ground nuts into the small partition of the divided container. Drizzle the green chili taco sauce over the nut meat. To make this taco sauce, simply simmer 1 can of green chilis, 1/2 cup of broth, and a bit of cumin and pepper. After removing it from the heat, thicken it by whisking in 2-3 tbs. of plain hummus.
- Scoop the refried black beans into the other partition of the container. Cut a small piece of parchment paper, and set it next to the beans to make a protective barrier.
- Scoop the salsa into the container. Be sure to drain off any extra liquid first. Cut a small piece of parchment paper, and set next to the salsa to make a protective barrier.
- Rinse the baby chard, and de-stem it. Tip: designate a vegetable scrap container, and put these stems and other vegetable scraps in there over the week. By the weekend, you’ll have enough scraps to make a decent vegetable broth.
- Chop the spring onion, and sprinkle it all over the taco meat, refried beans, and salsa.
- Place the tortillas in the ziploc bag, along with a reusable spoon.
These wildly delicious kiwis are from my new CSA (community supported agriculture) subscription with Sage Mountain Farms. In addition to eating more environmentally friendly produce, my CSA subscription saves me a lot of time and money on organic produce.
- 3 small kiwis
- Make half moons slices out of the kiwis by slicing off the ends. Cut the kiwis into disks, and slice those disks in half.
Half-moon pieces make kiwis an easy finger food. Think of it like eating fresh orange slices.