If you follow me on Instagram, you may have seen my recent adventures to Notre-Dame-de-la-Merci in rural Quebec for a weekend at Kabania. I was there working - for the second year in a row - as the chef for Anne Tessier's restorative yoga retreat.
Although I was there for work, I truly benefited from being in nature, connecting with the yogis, hiking, doing a few yoga classes, foraging in the woods, and disconnecting from the outside world. I also did a lot of cooking along with my excellent karma helpers who assisted me in the kitchen.
One of my favourite meals from the weekend was the Raw Taco Bowl. I'm still dreaming about it, and people keep asking for the recipe, so I figured it was time I shared it here. Because this dish is raw, it's great in the summers months when we have access to tons of fresh local veggies. Plus, on a hot day, the last thing you want to do is turn on the stove. The only "cooking" equipment required is a good food processor, but otherwise, it's basically just chopping and little bit of planning ahead.
Besides being the perfect dish to load up on fresh, seasonal vegetables, my favourite part is the walnut "meat". The fattiness of the walnuts, combined with a few choice spices and the umami flavour of sun-dried tomatoes, makes it the perfect replacement for spicy ground beef. Like my Buddha Bowls, you can really customize this dish to your liking. The salad components are merely a suggestion, feel free to add or subtract to your liking. When I made these bowls for the retreat, I added black beans from a can, store-bought salsa and organic corn chips, which are not raw. If you want to keep this dish entirely raw, omit the beans and corn chips, and add fresh pico de gallo.
Scroll down to learn how to make your own Raw Taco Salad Bowl, and please leave me a comment if you try the recipe. I love hearing from you!
RAW TACO SALAD BOWL
Makes 4 - 6 servings
1 cup raw walnuts
1/2 packed cup sun-dried tomatoes
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8-1/4 teaspoon salt (adjust to taste)
Pinch of chili flakes or cayenne pepper, optional (for those who like it spicy!)
Creamy Cashew Lime Dressing:
1/2 cup cashews, soaked overnight and drained
3/4 cup water
1/4 up fresh lime juice (2 to 3 limes)
1/2 teaspoon sea salt
2 Tablespoon olive oil or avocado oil
1 small clove garlic clove, roughly chopped
Approximately 8 cups leafy greens of your choice (I like arugula or baby kale mixed with romaine)
1 pint grape tomatoes, halved
1/2 of a small red onion, small dice or thinly sliced
1 cucumber, chopped into bite sized pieces
5 - 6 radishes, thinly sliced
1 avocado, cut lengthwise into thin strips
1 (14 oz) can of black beans, optional
1/4 to 1/2 cup salsa (homemade or store-bought), optional
3 - 4 green onions roughly chopped
1/4 bunch cilantro, roughly chopped, for garnish
Organic corn chips, for garnish
1) Process all of the Walnut Taco Meat ingredients in a food processor until well combined, but still chunky and crumbly.
2) Combine all of the Creamy Cashew Lime Dressing ingredients in the blender and process until smooth. If your dressing is too thick, you may need to add more water until you reach your desired consistency. You may also need adjust the seasoning by adding a little bit more salt.
3) To assemble your salad place about 2 cups of leafy greens in a bowl. Add the salad components of your choosing. Then add the walnut meat and drizzle about 1/4 cup of dressing on your salad. Garnish with cilantro, green onion, and corn chips, and enjoy immediately!