Make like Stella McCartney and go veggie one night of the week in support of Meat-Free Mondays – start now with these delicious raw tacos
Here at GTG we’re the first to admit that sometimes there’s nothing better than a crispy bacon sandwich or roast beef dinner. However, like all things in life moderation is key and finding a way to limit our meat intake every now and then can work wonders for both our health and the sustainability of the planet.
That’s why we’ve decided to show our support for the Meat-Free Monday campaign that’s championed by celebs such as Stella McCartney, Jamie Oliver and Gwyneth Paltrow for encouraging people to go veggie for one night of the week.
To help provide some delicious and meatless foodspiration we reached out to Nutritional Therapist Eve Kalinik , who here has provided us with her light and tasty take of Mexican tacos.
Raw Tacos With Cashew Sour Cream
Ingredients (serves two)
4 large romaine lettuce leaves
1â2 avocado cut into slices
Fresh lime juice to serve
For the taco mince
1â2 cup walnuts
1â4 cup dried tomatoes
1â4 teaspoon dried chilli flakes (I like chipotle best)
1â4 teaspoon paprika
1â4 teaspoon ground cumin
1â4 teaspoon garlic powder
Pinch Himalayan salt
For the cashew sour cream
1â4 cup cashews
Juice 1â2 lemon
Pinch Himalayan salt
1â4 cup water
Method
Add all of the ingredients for the cashew sour cream into a small food processor until you have a smooth consistency. Rinse the machine and transfer the ‘cream’ into a small bowl and place in the refrigerator. Wash and pat dry the romaine leaves and put on plates. Thinly slice the avocados. Add all of the taco filling ingredients to the food processor and combine until there is a ‘mince meat’ texture. To assemble, place the taco mix on top of the romaine. Lay the avocado slices across and drizzle with the cashew cream. Serve with fresh lime.
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