Vegetarian

Tacos layered with Walnut Chilli, Sensational Salsa, Gorgeous Guacamole and Cashew Sour Cream takes several minutes to prepare.

Tacos layered with Walnut Chilli, Sensational Salsa, Gorgeous Guacamole and Cashew Sour Cream takes several minutes to cook.

Tacos layered with Walnut Chilli, Sensational Salsa, Gorgeous Guacamole and Cashew Sour Cream makes 4 servings.

The ingredients for Tacos layered with Walnut Chilli, Sensational Salsa, Gorgeous Guacamole and Cashew Sour Cream are:

1 cup Buckwheat
0.5 medium (2-1/2" dia) Onions, raw
3 tsp mixed dry herb (by SHELLSTEWART)
0.5 cup Flaxseed
2 tbsp Soy sauce (tamari)
2.5 clove Garlic
0.5 serving Natural Spring Water 500ml (bottled, Ice River Springs)
85 gram(s) Sweetcorn tinned (by CRACKERS08)
170 gram Nut Harvest - Whole Cashews
1 tbsp Apple Cider Vinegar, Bragg's Organic
3 fl oz Lemon Juice
1 tbsp Kal Nutritional Yeast Flakes
2 cup pieces or chips Walnuts
10 tomato Red Ripe Tomatoes
9 piece Sun Dried Tomatoes
1 serving Navitas Raw Cacao Powder (1 serving = 2.5 Tbsp or 14g)
1 serving fresh red chilli (by MITCHY9)
1 large (2-1/4 per lb, approx 3- Peppers, sweet, red, fresh
4 tbsp Extra Virgin Olive Oil
2 tsp Cumin (ground) (by IVORYGRL1)
1.25 tsp Pepper, red or cayenne
0.5 cup pieces Mushrooms, fresh
5 gram Chilli paste (by KILORANB)
5 tbsp coriander fresh (by MJSPHOTO6)
1 fl oz Lime Juice
1 1tsp Olive Oil
1 tsp coconut sugar, Madhava? Organic (1 t)
4 serving 1/2 fresh avocado
1 tsp Salt
1 tbsp Hemp Hearts- raw shelled hemp seeds

Here is how you make Tacos layered with Walnut Chilli, Sensational Salsa, Gorgeous Guacamole and Cashew Sour Cream:

Soak the buckwheat in water in a nutmylk bag for 6 hours. Remove and leave to sprout for 3 days. Add the buckwheat, 1/4 onion, mixed herbs, 1 tbsp tamari, 1 clove garlic, 1/4 cup spring water and the sweetcorn into a high powered blender. Blend until smooth then transfer into a bowl. Gradually stir in the flaxseeds until the mixture is combined. Spread the mixture onto your dehydrator sheets at 1/4 inch thickness and dehydrate for 15 hours, flipping them over half way through. For the chilli, soak the walnuts for 2 hours. Then add the walnuts, 1 garlic clove (peeled), 3 tomatoes(chopped), 6 sun-dried tomatoes (chopped), juice of 1 lemon, 2 tbsp cacao powder, the chilli (chopped), 1/2 red pepper, extra virgin olive oil, 1tsp cumin, 1 tsp cayenne pepper, 1tbsp tamari, the mushrooms, and 1tsp chilli paste to a food processor and process until well combined though still chunky. To make the cashew sour cream, soak 1/2 cup cashew nuts. Once soaked, add the to a high powered blender along with the apple cider vinegar, juice of 1 lemon, yeast flakes, and 1/4 cup spring water and blend until smooth. Next, make the salsa by adding 2 tbsp fresh coriander, 1/4 onion, 1/2 pepper, juice of 1 lime, 1 tsp olive oil, 6 tomatoes, 3 sun-dried tomatoes and the coconut sugar to a food processor and process until combined. To make the guacamole, mash and mix the avocados, 1 diced tomato, juice of 2 lemons, 1/2 garlic clove, 3 tbsp chopped coriander, 1/4 tsp salt, hemp seeds, 1 tsp cumin and the cayenne pepper with a fork and serve immediately. Finally, layer the chilli, salsa, guacamole, and sour cream onto the tacos, serve and enjoy! Serving Size:?serves 4

The nutritional information for Tacos layered with Walnut Chilli, Sensational Salsa, Gorgeous Guacamole and Cashew Sour Cream is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 1,332.7

• Total Fat: 99.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,452.9 mg
• Total Carbs: 99.3 g
• Dietary Fiber: 29.0 g
• Protein: 34.6 g