Ingredients

• Ingredients Units USM Scale 1x2x3x Walnut Taco Meat 1 cup walnuts 1 cup mushrooms 1 tablespoon tamari 1 teaspoon cumin 1/2 teaspoon garlic powder 1/8 teaspoon chipotle powder or cayenne salt + pepper, to taste Cilantro Lime Sour Cream 1/2 cup cashews, soaked for 2 – 3 hours 1/4 cup water, give or take 1 small lime, squeezed 1 teaspoon apple cider vinegar 1 clove garlic few sprigs cilantro pinch of mineral salt Taco Salad 2 heads romaine, chopped 1/2 cup handful grape tomatoes, halved 1 bell peppers (any color), diced 1 cup corn 1 green onion, thinly sliced 1 small jalapeno, seeds removed and sliced or diced 1/4 cup cilantro, chopped pepitas, to garnish lime wedges, to serve sliced avocado, to serve

Preparation

• Instructions Walnut Taco Meat: Place ingredients in food processor and pulse until coarse and chunky. Don’t over blend or it will become a spread, pate like consistency. For pictures on how-to see Walnut Meat (4 ways). Serves 3 Cilantro Lime Sour Cream: Soak your cashews in at least 1 cup cool water for 2 – 3 hours or 1 cup hot water for 5 min. Drain well. Add ingredients to blender or food processor, blend/process, scraping down the sides every now and then until smooth. Add extra water 1 tablespoon at a time if needed. For thicker cream use less water. For a thinner, pourable cream use more water. Makes 1 cup, serves 8 Assemble taco salad: In individual bowls, add romaine, and top with corn, bell pepper, tomatoes, and walnut taco meat. Use as much as you like of anything. Serve with a few juicy limes as your dressing. Add a dollop of cream or a drizzle depending on how thick or thin your cream is. Serves 2 – 3 Store: Leftovers can be stored in the refrigerator for up to 4 days.