Aug 032011
 

 One of my favorite blogs, called The Taste Space has been my biggest inspiration when it comes to eating animal-free (we happened to both post similar recipes today so check her version out as well!).  In fact, when I did my 21 day detox I think I printed out almost her entire website of recipes because I wanted to try them all.  Janet and I have been emailing back and forth lately discussing the trials and tribulations of eating animal free and she has given me some amazing tips and suggestions; especially when it comes to feeding myself, my daughter who is allergic to everything and my meat eating hubby. One of the suggestions she gave me was a walnut meat from one of my now new favorite blogs, My New Roots, that she swore tasted like the real thing.  Of course I was intrigued and had to try it.  For my hubby and daughter I simply doubled the seasoning mix listed here and added it to 1 lb of ground beef to use in place of the walnut meat. 

I was really unsure as to how I would like cold “meat” whether it be walnuts or not, but under the sweet mango salsa with a squeeze of refreshing lime all you notice is the spicy chipotle and the hint of cumin that creates a perfect flavor balance.   As for the texture, I loved it.  I added creamy avocado, the silky-tart “sour cream” and the walnuts had a nice firmness.  I soaked both the walnuts and the cashews first by putting them in a small cup of water each that morning and then drained it right before I made the recipe for dinner.  Soaking the nuts begins the process of germination and unlocks the health benefits of the nuts.  The theme of this taco is FRESH and super easy as there is no cooking involved.
Chipotle Walnut Lettuce Wraps with Mango Salsa
Vegan, gluten free
Only Slightly Altered from My New Roots
Serves 2 (2 lettuce wraps each)



Ingredients


Walnut Lettuce Wraps
1/2 cup raw walnuts
1/2 Tbsp tamari
1/8 tsp ground chipotle
1/2 tsp ground cumin
1/2 tsp ground chili powder
1/2 tsp garlic powder
1/2 tsp olive oil


Cashew Sour Cream
1/4 cup raw cashews
1 1/2 Tbsp fresh lemon juice
1/2 tsp apple cider vinegar
2 tbsp water


1 container market fresh mango salsa (or salsa of choice)
1 head romaine lettuce

Optional Toppings:
Avocado
Cilantro
Fresh Lime
Caribbean hot sauce


Directions


1. Place all lettuce wrap ingredients in a food processor or magic bullet and pulse until just blended. 
 2. Place cashew sour cream ingredients in a food processor or magic bullet and blend to desired consistency. (You may need to add a bit more water if you like it thinner.)

3. On each of four pieces of romaine divide 1/4 of the walnut meat mixture, a few Tbsp of mango salsa, drizzle 1/4 of the cashew sour cream and add desired toppings.

Estimated Nutrition Facts


2 Servings (2 lettuce wraps each)
Amount Per Serving

Calories 299.7
Total Fat 25.0 g
Saturated Fat 2.5 g
Polyunsaturated Fat 12.0 g
Monounsaturated Fat 3.1 g
Cholesterol 0.0 mg
Sodium 400.4 mg
Potassium 214.8 mg
Total Carbohydrate 15.2 g
Dietary Fiber 5.9 g
Sugars 3.3 g
Protein 8.4 g

Vitamin A 16.5 %
Vitamin B-12 0.0 %
Vitamin B-6 10.2 %
Vitamin C 18.5 %
Vitamin D 0.0 %
Vitamin E 4.8 %
Calcium 6.6 %
Copper 20.9 %
Folate 13.7 %
Iron 13.6 %
Magnesium 11.3 %
Manganese 51.4 %
Niacin 4.2 %
Pantothenic Acid 2.0 %
Phosphorus 10.7 %
Riboflavin 4.2 %
Selenium 2.2 %
Thiamin 7.8 %
Zinc 5.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

  One Response to “Chipotle Walnut Lettuce Wraps with Mango Salsa”

  1. [...] created a chipotle walnut lettuce wrap with mango salsa in the past, based on a recipe from the glorious blog My New Roots (Who ironically just posted [...]

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