Taco Salad with Walnut & Cauliflower "Meat" Crumbles

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This taco salad tastes just like a restaurant style take out treat, but it's made with minimally processed plant based ingredients so you can feel even better about making it an everyday kind of meal that will keep you feeling happy and healthy.  

I first tried a vegan taco salad made with raw walnut meat at a local raw vegan cafe near by and it completely blew my mind. The flavored walnut crumbles reminded me of the fast food tacos from my childhood, with all the right spices and the perfect crumbly texture.

While it was super delicious, it was also covered in oil and contained way more walnuts in a single serving than I would normally consume, and my skin was not happy about it. Since that version was a little too nut heavy for me, I set out to create my own more vegetable-based recipe using riced cauliflower and a moderate amount of walnuts and it turned out to be just as good!

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I didn't feel like using my food processor this time, so I chose to use thawed frozen riced cauliflower and I quickly chopped the walnuts by hand. Then I mixed them together in a bowl with some spices and tamari. 

If you are working with whole fresh cauliflower then all you'll need to do it chop it into florets then add it into the food processor and pulse a few times until crumbly, then place in a bowl. Next add the walnuts to the food processor and pulse a few times before adding them to the same bowl, then stir in the tamari and spices.

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Spread this mixture out in a thin layer on a baking sheet lined with parchment paper and bake for 30 minutes then give it a stir and bake for another 10 minutes until lightly golden brown. 

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To make this taco salad, I started with a bed of chopped spring mix, but any kind of lettuce or tender greens will work. Then on top of that I added guacamole, my roasted corn salsa, shredded purple cabbage, the walnut cauliflower crumbles, a drizzle of cashew sour cream and a squeeze of fresh lime juice. It's the perfect zesty summer salad!

This taco meat replacement is also amazing in actual tacos. in grain bowls with rice or quinoa, added to tomato sauces to make a meaty bolognese sauce, in wraps, or pile it in a big lettuce or cabbage leaf instead of a taco shell- the possibilities are endless!

What are some of your favorite summer salad recipes? If you try out this recipe I'd love to hear what you think of it! 

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Vegan Tacos with Purple Cabbage Slaw + How to Make Your Own Tortillas!

These tacos are crunchy, savory, and so satisfying! They'll change the way you see cabbage slaw forever. I've been trying to find a way to work purple cabbage into a taco recipe for a while and every time it still tasted a bit like... cabbage. This time, I made a marinade with a little tahini, vinegar, and maple syrup and cabbage has never been so delicious! 

Along with the cabbage slaw I made an easy version of guacamole and an equally easy vegan sour cream made from plain unsweetened coconut yogurt. I'm also working on a recipe for a low-fat sweet potato nacho cheeze sauce which will be in an upcoming free ebook!

The combination of beans with crunchy cabbage,  vegan sour cream, and guacamole is so delicious! 

Once the cabbage slaw was done, I started making the tortillas.

Did you know you can make your own 3-ingredient tortillas at home and that it's actually way easier than you'd think? All you need is something called masa harina, which is made from dried corn and has been cooked in water with lime which gives it its flavor. 

Add hot water to masa flour and stir to form dough. Separate the dough into 6 pieces (1.5 inches in diameter) and roll into balls. 

Line tortilla press with 2 pieces of plastic (I used a ziplock bag cut into 2 pieces). Place one ball in the center of your tortilla press and slowly close the lid to flatten. Repeat with remaining dough balls. If you don't have a tortilla press, you can flatten them by hand, which can be kind of fun too! Though it does take a bit more time. 

Once you have your flattened dough, place each tortilla in a pan and heat for 2 minutes on each side until golden brown. Then fill each tortilla with beans, cabbage slaw, guacamole, and vegan sour cream.

Additional topping options: hot sauce, hot peppers, pico de gallo, marinated jackfruit in place of the beans, grilled zucchini or bell peppers.