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The new taco: A healthy alternative to taco meat

By on July 9, 2013

As summer winds through, fun dinners like taco night are a great way to add spice to any weeknight. They are simple and easy to make on a weekend or a busy night as well as a perfect food to serve at parties for DIY dishes. This version of plant based, vegan taco meat is a great way for all sorts of diners to join in the Mexican fiesta as it is healthy, gluten free, good for metabolism and full of flavor.

Ingredients:

1 cup raw walnuts (soaked 3-4 hours and dried)

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Pinch of cayenne

1/3 cup olive oil (optional if you want it oil free)

2/3 teaspoon sea salt

Black pepper, to taste

1 teaspoon tamari or soy sauce

Directions:

Pulse walnuts in a food processor until crumbly but not pasty. Dump processed walnuts into a  bowl and add other ingredients, mixing until all ingredients are well incorporated. Keeps for 4-5 days in the fridge. Use in tacos, burritos, salads and even on crackers!

 

Carolyn_girl_Rev.Final_-300x259The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time! www.healthyvoyager.com

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