On a recent weekend trip down to West Palm Beach to visit The B Man, we stopped into Christopher's Kitchen, and I feel in love with the concept of "nut meat" tacos. As I've mentioned before, I'm not vegan, but I do love vegan food and experimenting with new healthier ways to enjoy my favorite less-healthy foods.
While the Christopher's Kitchen tacos where fresh, delicious, and really hit the spot, there was something not quite Mexican about them and a bit too sweet. So my brain has been ticking away ever since to come up with my own way to use walnuts as the "meat" in tacos.
And friends, I've done it.
To make 6-10 of these babies (depending on how much filling you like) you'll need:
1 Green Bell Pepper
3 Sweet Baby Bell Peppers (I used one of each color just for fun)
1 half Yellow Onion
2 Cloves Garlic
1 Tbs Olive Oil
1 Cup Unseasoned Walnuts
1 tsp Cumin
1/4 tsp Red Chili Powder
1/2 tsp Chipotle Powder
Salt and Pepper to taste
For Garnish: Avocado, Tomato, Baby Kale
First, core and de-seed your peppers, quarter your onion, and peel your garlic
Throw them all into your food processor/veggie chopper. If you don't have one, just chop them up as finely as you can. The food processor just makes it faster for us lazy folk.
Pulse it a few times until everything is good and diced up.
Add your olive oil to your skillet over medium high heat
And dumb your pepper/onion mixture into the pan
Give it a little shake of salt and pepper and toss it around in the oil.
Let them all get to know each other over medium high heat, stirring occasionally.
While those are getting nice and fragrant, give your food processor a rinse and dry, and throw in your cup of walnuts.
Give it a few pulses until you get a finely chopped meal with a few solid chunks still in the mix.
Should look like this ^^
Now you want to add your spices to your onions and peppers
Don't worry if my measuring spoon says the wrong measurement. My quarter and half teaspoons are the only ones that fit in the spice jars, so I just do the math (yep, I can do math sometimes, Mom).
Just stick with the measurements I've listed: 1 tsp Cumin, 1/2 tsp Chipotle Powder, 1/4 tsp Red Chili Powder
Give it a good toss around in the pan.
Then pour in your walnut meat
Stir it all up making sure the walnuts get thoroughly coated in the spices.
Give it another sprinkle of salt and pepper, lower your heat to low heat and leave it warming.
Can you believe that's walnut meat?
Warm up your tortillas in your preferred fashion. I like to char them a bit over a flame.
Then, load 'em up!!
I piled mine with baby kale, smashed avocado, and sliced grape tomatoes. It did quite nicely if I do say so myself.
They don't need much dressing up. These babies are quite gorgeous all on their own.
These fresh, healthy, delicious, and quite easy vegan tacos are such a surprising delight. You can whip them up for your closest vegan friends and impress the crap out of them, incorporate them into your Meatless Monday or Taco Tuesday menu, or you can even served them up to the heartiest of carnivores. These are hungry, Midwestern boyfriend approved, so test them out on a wide range of eaters!
You have my word, no one will be feeding them to the dog under the table.
With just a few pulses of a food processor and flicks of a spatula, you have a plant based wonder meal that is sure to impress even the toughest of critics.
Now all that's left is to take a bite!