❤
I don't normally use kale in nut "meat" recipes, but had a bunch of the purple curly variety sitting around and decided to toss in a few leaves for extra nutrient value (perhaps this particular use may be considered as a direct reference the incredibly idiotic new catchphrase "Kale is The New Beef").
In any case, this turned out to be quite a nice, filling meal, and I would very much like to recreate it in future.
The following is my loosely detailed guideline of procedure (for the benefit of my own memory as well as anyone else who may be interested):
Taco Filling:
- Almonds (raw, unpasteurised & partially soaked) - 1 cup
- Dulse - ¼ cup
- Kale (purple, curly) - 5 or 6 leaves
- Cilantro - ¼ bunch
- Scallions - about a bunch, green tops only
- Kelp granules
- Cayenne - Amount depends upon preference
- Garlic - 4 scapes (or 2 cloves)
- Jalapeño pepper -1, seeds intact (I like spicy)
- Cumin
- Juice from ½ Lemon
- Habanero powder
- Celtic Sea Salt
- EVOO - about 1Tbsp (optional - makes spices stick)
- Tomato - 1 large heirloom (chopped)
- Cilantro (chopped)
- Scallions (chopped)
- Avocado
- Jalapeño - 1 (sliced, seeds optional)
- Romaine lettuce leaves (or cabbage, to be used as taco shells)
- Almond "sour cream" (optional)
- Place taco filling items in food processor (saving reserve items to be used post-processing)
- Fold in chopped tomatoes, scallions & cilantro
- Fill cabbage/romaine leaves with mixture or place mixture on bed of romaine (as seen in top image)
- Garnish with chopped tomato, sliced avocado, scallions, sliced peppers, almond "sour cream" & cilantro
- Serve & enjoy!