Ingredients for taco meat:
2 cups raw walnuts
1 cup cooked green or brown lentils and 1 cup raw walnuts
½ cup sundried tomatoes, soaked for at least 2 hours
2 tbsp olive oil
Ingredients for seasoning:
1 tbsp fresh ground cumin seeds
1 tsp paprika
1 tbsp chili powder
4-5 garlic cloves chopped finely or grated to a paste
¼ tsp. Himalayan pink salt and pepper to taste
Cashew sour cream:
1 cup of cashews, soaked for an hour to two hours
¼ cup of fresh squeezed lemon juice
2 tablespoons of Bragg’s apple cider vinegar
To soak the sundried tomatoes and cashews, put them in separate bowls. Fill bowls with water up to an inch over the said ingredients. Wait the suggested time and then pour the water out from the bowls. To grind the cumin seeds, either use a coffee grinder or mortar and pestle.
Put all ingredients for the taco meat and seasoning in a food processor. If you are using walnuts and lentils then you may want to pulse the walnuts before adding the lentils, depending on if your walnuts are whole, halved, or chopped. Pulse for a few seconds at a time until it is the consistency of typical taco meat. Put the ingredients for the cashew sour cream in a blender and blend on high until creamy and smooth. You can put this in taco shells, tortillas, or even in a lettuce wrap or on a salad.
*note: if you want to save money, or have higher protein content, you can opt for half lentils and half walnuts – all you do is soak them in water overnight, drain the water, and let them sit in a covered strainer for awhile to sprout them + reduce the cooking time, then cook them with a little bit of water – no need to spice them or make them taste good as they will get the flavour from the rest of the recipe. Add more water to the pot as the water steams off, do this until they are nice and soft. If you have a raw diet, then you can use just raw walnuts, or raw walnuts and uncooked sprouted lentils – although I am not sure how the latter would taste. Make sure that you are using green or brown lentils, not red or yellow, as green/brown lentils hold their shape, and red or yellow lentils lose their shape and get mushy – those are ideal for Dhal. We used Spanish lentils, which are a variety of lentil that are very small and brown – so they have a fast cooking time.