Taco Bell Peppers with Spicy NutMeat

Taco Bell Peppers with Raw Nut Meat

Taco Bell Peppers with Raw Nut Meat

About 90% of what I eat is raw food. Not only do I find meal prep quick and easy, but tasty too! Try a few bites of my Taco Bell and you’ll see!
Walnuts are a meaty nut and while there are a ton of raw taco filling recipes out there, I’ve come to rely on my concoction that blends walnuts and portobellos with a great texture and satisfying flavor.

Taco Bell Peppers with Spicy NutMeat

A few crisp Bell Peppers, your choice of color
Avocado, sliced
greens of your choice
tomato, sliced or cubed
Salsa, fresh or purchased (optional)

NutMeat Ingredients:
1 cup walnuts
1 portobello mushroom cap, black gills removed; minced
½-1 tsp chipotle chile powder (adjust to suit your taste)
1 tsp cumin
1/2 tsp olive oil
1 Tbsp Bragg’s Liquid Amino’s

Pulse all of the NutMeat ingredients in your food processor until mixture resembles ground meat. It only takes a few pulses. Alternatively, you can put the nuts in a plastic bag and crush them by bashing them with a fairly solid can (I use canned tomato for this) or roll over the bag with your rolling pin. You can also use a chefs knife and mince the nuts and mushroom by hand. Using hand methods will take a bit longer and will yield a slightly uneven texture, but the taste will be the same once you mix all the ingredients together. When I made this using hand skills, I used my mortar and pestle to grind the spices into a small amount of the nuts and then mixed everything. The smaller the mushroom bits, the more the mixture will resemble ground meat — texture does make a difference, especially when you are introducing a raw food as a substitute for something as familiar as taco meat!

Set the nut mixture aside while you clean and prep the peppers. This step involves nothing more than washing your produce, slicing off the green stem portion and cleaning out the seeds with your hands. For portioning the peppers I used, I found that 3 segments worked, but you will need to gauge that with your peppers since some peppers have 4 lobes and some 3. Work with the natural segmentation of your pepper and make slices that will become the vessel for your tacos.
Prepare your remaining veggies and then assemble by laying down some greens in the cavity of the pepper shells. I go greens, salsa, avocado, tomato, nut meat… repeat, plate and eat!
If you want an easy variation that is not raw, consider adding some cooked black beans on top of the nut meat. Equally tasty and a nice transition into a high raw meal.

This entry was posted in Dinner, Family Friendly, Green Pepper, lunch, mushroom, Nuts, raw, spicy and tagged , , , , . Bookmark the permalink.

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