Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. You now have your taco 'meat'!
On a plate of salad greens, sprinkle 2 tbsp of the taco 'meat' and add a handful of halved cherry tomatoes, 1/4-1/2 of an avocado, a few tablespoons of salsa, a squeeze of lime, some freshly ground pepper, and a sprinkle of nutritional yeast for a cheesy addition if you prefer.
If you are on the go, you can also make Burritos and wrap the ingredients above in a collard leaf. Also very delicious!
This is my favorite kale salad and a huge people pleaser. I make a lot (either for a party, or just for leftovers for me!) If you don't want as much, just halve the ingredients. Big thanks to my amazing friend, Naomi for this delicious recipe!
Juice of 3 Limes
2 teaspoons ground cumin
1 teaspoon mild chili powder
3/4 cup extra virgin olive oil
Coarse sea salt and freshly ground pepper
Combine the lime juice and spices first. Slowly whisk in oil, and then season with salt and pepper.
2 heads curly kale
2 cans organic (!!) corn
3 cups cherry tomatoes, halved
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
8 oz good sheep feta
Separate kale from the main stem, and tear into small pieces. Add dressing and massage the dressing into the kale. Then add in corn, tomatoes, onion, and cilantro. Toss well, and top with feta.
In a large bowl, toss the onion, cucumber, garlic and olives with the oil and vinegar and season with salt and pepper. Let stand at room temperature for one hour. Stir in the dill and feta, then add the arugula and toss gently. Serve right away!
This salad tastes so good it seems sinful! The way the flavors of the sweet root vegetables come together with the creamy goat cheese over the bitter greens is amazing. Try this for a clear example that healthy eating can feel indulgent!
Root Vegetables, I use carrots, parsnip, turnip, and rutabaga, you can also add yams
Small White Onion
Fresh Sage (or dried)
Apple Cider Vinegar
1 Package of Arugula
Preheat oven to 400. Peel all of your veggies and chop into 1 inch chunks. Place in a bowl and then separately, in a small cup, whisk together 2 tbsp Olive Oil, 1 tbsp Local Honey, 1 tsp fresh, minced sage, salt and pepper. Pour the mixture over your veggies and mix well, then spreading them across a cookie sheet. Place in the oven and cook for 45 minutes, mixing/flipping the veggies half way through. Once they are done, remove to cool slightly. In a small cup, whisk together the dressing of oliv...
Fun Fact: I gave this recipe to my wedding caterers! It was a huge hit.
2 Tomatoes, sliced
1/2 Red Onion, thinly sliced
1 tbsp Cilantro, finely chopped
Juice of 2 Limes
2 tbsp Olive Oil
Salt & Pepper to taste
Whisk the cilantro, lime juice, olive oil, salt and pepper together to make dressing. Combine all other ingredients in a large salad bowl, then add dressing. Mix well. A great compliment to latin-themed dishes!