Almond Walnut Taco Salad

^{from http://happyfoody.com/2008/05/06/walnut-meat-taco-salad/}

We have made this recipe more times in the last month than any other. It’s delicious, and even those in your life who think they don’t like “that raw food stuff” will like it! We eat this either as a salad or in romaine leaves. When you stuff the romaine leaves with these mixtures, it feels more like a real taco. It’s all about the texture!

There are a lot of ingredients, but it really doesn’t take that long to mix up. And once it’s made, it keeps well for several days, which makes it great for a quick supper. Enjoy!

Ani’s Raw Food Kitchen (Ani Phyo)
1/2 cup almonds (you can also substitute pecans or any other nut)
1/2 cup walnuts
1 T ground cumin
1 T ground coriander
1/3 cup olive oil
2/3 t sea salt
1 t nama shoyu or soy sauce

Process almond and walnuts and put aside in a bowl. Add other ingredients and mix well with a spoon. Keeps for 4-5 days in the fridge.

Salsa (Living on Live Foods by Alissa Cohen)
4 tomatoes, chopped
2 scallions
2 cloves garlic
1/2 cup parsley
1/2 cup cilantro
1 T cider vinegar
1 T olive oil
1 T lime juice
1 t cumin
1 t sea salt
Jalapeno to taste

Pulse blend in food processor to blend (I like to leave large chunks of tomato in and add separately). Let sit for an hour in fridge so the flavors can blend.

Guacamole (Living on Live Foods by Alissa Cohen)
2 avocados
1 tomato
1/4 cup onion or green onions
1/4 cup cilantro
Sea salt to taste
Pinch of Cayenne

Food process until desired consistency.

Cashew Sour Cream (I Am Grateful by Terces Engelhart)
1 1/2 cups soaked cashews (soak 8 hours and rinse)
1/2 t salt
2 T lemon juice
Approx. 3/4 cup fresh water

Blend in blender until smooth. Add more lemon juice or salt to taste. I like to put this in a squirt bottle and squirt it on top of the taco or other wraps. It looks pretty :)