If you’re craving tacos, oh boy, do I have a tasty recipe for you. This spiced walnut meat recipe packs an explosion of flavor good enough to fool the most refined meat lover around. Who wants to be weighted down with saturated fats, anyhow?
I must admit, I struggle to find delicious tacos in Tucson that meet my criteria, one of which is the ingredients being non-GMO. As a native Tucsonan, I’ve always considered corn a comfort food that complemented many dishes. And, of course, it’s the primary ingredient in corn tortillas. An impressive alternative that meets all of my standards are these wonderful little tortillas made locally by Tumerico. Made with garbanzo beans and ancient whole grain flours, they’re both wheat-free and non-GMO.
I’ve paired the main dish with a quinoa and kumquat stuffed Poblano chili. These tangy little guys are a local gem, indeed, and will pleasantly surprise your taste buds. Kumquats are found all over Tucson and many people aren’t aware that they’re edible. Since they’re meant to be eaten whole, peel and all, they’re packed with anti-oxidants, vitamins, minerals and essential oils. While you may not see them commonly available at the corner grocery store, you will see them throughout your neighborhood and at your local farmers market.
Many thanks to Rattlebox Farm, The Black Family, Garden’s Best Farm, High Energy Agriculture and Tumerico for making this meal possible.
Walnut Meat Recipe
- 1 1/2 cups of walnuts
- 1/2 cup moist sun-dried tomatoes
- 1/4 cup turnips
- 4 cloves of garlic
- 3 chiltepin chilies
- 2 tbsp cumin
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric
Combine and pulse all ingredients together in a food processor until a preferred chunky, taco meat consistency. Use filling in taco shells, burritos, lettuce cups, atop salads, etc.
Quinoa-Kumquat Stuffed Poblano Chili Recipe
- 1 Poblano chili
- 1 cup rainbow quinoa (well-rinsed)
- 2 cups water
- 1/4 green onions
- 1 tsp olive oil
- 4 kumquats sliced in half
- 1 tsp sea salt
Lightly saute green onions and kumquats in olive oil. Add quinoa and salt. Bring to a boil. Reduce heat to low and cover for 30 minutes or until light and fluffy.
Roast your chilies in the oven surrounded by a quarter inch of water. 25 minutes at 375 degrees or until tender. Scoop quinoa inside chili and serve.
Avocado-Cashew Creme Recipe
- 1 avocado
- 1/2 cup cashews
- 1/3 cup water
- 1 lemon
- 1/4 tsp sea salt
Blend all ingredients until creamy.
And, finally, if donning an apron isn’t what you had in mind, might I suggest dinner at the Tasteful Kitchen where they take “street tacos” to a whole new level. Let them know the Vegan Vixen sent you. 😉