This post is dedicated to a few fellow vegans who found themselves unable to contain their excitement over a recent phenomenon which had been brought to my attention:
“Taco Tuesday”

Being fairly certain that the majority of you know very well who you are, I’ll specifically aim this entry toward those who felt compelled to foist all of their dinnertime Mexicantics my way this past Tuesday… 😉


I am incredibly grateful for the inspiration.

As good fortune would have it, many useful ingredients were on hand and I ended up succumbing to peer pressure by making my own raw/vegan, off-the-cuff version of a favourite spicy & delightful treat. Since there was really no planning ahead for this preparation, there’s not so much of a recipe as a loose guideline to share. Ingredients consisted of many of my SoCal basics, measurements were mostly eyeballed. In fact, many items were actually last minute throw-ins, spotted whilst poking around in the kitchen!
I don’t normally use kale in nut “meat” recipes, but had a bunch of the purple curly variety sitting around and decided to toss in a few leaves for extra nutrient value (perhaps this particular use may be considered as a direct reference the incredibly idiotic new catchphrase “Kale is The New Beef“).
In any case, this turned out to be quite a nice, filling meal, and I would very much like to recreate it in future.
The following is my loosely detailed guideline of procedure (for the benefit of my own memory as well as anyone else who may be interested):

Taco Filling:

  • Almonds (raw, unpasteurised & partially soaked) – 1 cup
  • Dulse – ¼ cup
  • Kale (purple, curly) – 5 or 6 leaves
  • Cilantro – ¼ bunch
  • Scallions – about a bunch, green tops only
  • Kelp granules
  • Cayenne – Amount depends upon preference
  • Garlic – 4 scapes (or 2 cloves)
  • Jalapeño pepper -1, seeds intact (I like spicy)
  • Cumin
  • Juice from ½ Lemon
  • Habanero pepper (or habanero powder)
  • Celtic Sea Salt
  • EVOO – about 1Tbsp (optional – makes spices stick)

– Reserve:

  • Tomato – 1 large heirloom (chopped)
  • Cilantro (chopped)
  • Scallions (chopped)
  • Avocado
  • Jalapeño – 1 (sliced, seeds optional)
  • Romaine lettuce leaves (or cabbage, to be used as taco shells)
  • Almond “sour cream” (optional)
  1. Place taco filling items in food processor (saving reserve items to be used post-processing)
  2. Fold in chopped tomatoes, scallions & cilantro
  3. Fill cabbage/romaine leaves with mixture or place mixture on bed of romaine (as seen in top image)
  4. Garnish as desired (I used chopped tomato, sliced avocado, scallions, sliced peppers, almond “sour cream” & cilantro)
  5. Serve & enjoy!


Raw Vegan Taco Salad


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