|Pico de Gallo, Nut-Free Taco Filling, Green Baja Sauce - Raw and Vegan|
For those who like or need to keep their meals nut-free, I altered my Walnut Mushroom Filling to accommodate you. I like to keep most of our meals either nut-free or at least enjoy them sparingly.
This version I tweaked ever so slightly and replaced the walnuts with raw sunflower seeds. It has a nice texture and same great flavor as my original recipe. Perfect replacement for the walnuts. I'm also working on another one, which I've made before but want to tweak it a bit more before posting it.
I also created another new sauce to go with our raw tacos tonight. Mark loves my hemp cheeses, but I wanted something different and was thinking of a Baja sauce. It came out fresh and bursting with flavor!
My pico de gallo is a staple here, we eat this regularly and it was funny to actually measure it. I change this up frequently, so go with your taste buds. Oh and yes, there was guacamole with our raw tacos. Can't eat Mexican food without guacamole! Any meal for that matter.
Nut-Free Taco Filling - Sunflower Seeds
1 heaping cup raw sunflower seeds
2 1/2 cups quartered baby portobellos (8oz package)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ancho chili powder (I typically use more)
1 tsp smoked cumin powder
2 tsp Braggs liquid aminos (or Tamari)
Put sunflower seeds into food processor and process until you have small bits. Add in remaining ingredients and pulse process until it resembles taco meat. Don't over process or you will end up with pate - unless you want pate. This will be light in color, but will darken after a little while.
Store in fridge for a couple hours to let the ingredients mingle or eat immediately. This is best when eaten fresh, but will last in the fridge one extra day.
Note: Feel free to adjust the spices to your to your taste buds - I do that all the time.
Green Baja Sauce
1/2 yellow bell pepper
1 small pepper for heat of choice - or use more yellow bell
1/4 cup roughly chopped onion
1 clove garlic
1/3 cup roughly chopped cilantro
juice of 1 lime
1/2 cup hemp heart seeds
water as needed
Put all ingredients in blender and just a tiny bit of water to help get it going. Blend until smooth and creamy. Add a little more water at a time to thin it out as desired.
Store in fridge for up to 3 days.
Pico de Gallo
3 medium tomatoes roughly chopped (about 2 1/2 cups)
1/4 cup cilantro (small handful)
1/2 cup roughly chopped green onion
1/2 cup roughly chopped white or red onion (I use a mix of both)
2 cloves garlic - *minced (or see below for easy way to mince)
juice of 1 lime
jalepeno of desired amount or other pepper for heat
pinch or two of sea salt
Put all ingredients into food processor and pulse process until broken down into chunky little pieces. Or, process until your desired consistency. I like to put mine in mesh strainer and let most of the juice strain out so it doesn't make our tacos soppy wet. Your choice.
*TIP: to mince garlic the easy way, turn food processor on and with it running toss in the garlic cloves and voila'! minced garlic! Scrape down the sides and then add in the rest of the ingredients.
Hope you enjoy the recipes and have fun creating!