The Blender Girl
This taco “meat” comes pretty close to the real thing, but it’s packed with live enzymes and alkalizing boosters. You can whip up this super-tasty taco feast in less than thirty minutes, and you’ll get better results with a food processor than with a conventional blender. For a more traditional taco, use non-GMO corn tortillas in place of or wrapped around the romaine. If you go without the romaine, add a bit of shredded lettuce. After devouring a whole batch of the filling, my friend Denise exclaimed: “I want to be buried with this!”
serves 8 as a starter, 4 as a light lunch or main (makes 16 to 20 tacos)
© 2020 Tess Masters / Ten Speed Press · Reproduced with permission. · Reprinted with permission from The Blender Girl by Tess Masters, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography (c) 2014 by Anson Smart
You Will Need
To make the filling, put the walnuts and almonds into your high-speed blender or food processor and pulse until broken up. Add the sun‑dried tomatoes, olive oil, spices, liquid aminos, salt, and parsley and pulse until the tomatoes are well incorporated and the mixture is “red and meaty” looking. Tweak flavors to taste (you may want more liquid aminos and salt) and set aside.
To make the pico de gallo, combine the tomatoes, cilantro, onion, olive oil, lime juice, garlic, chile, 1/4 teaspoon of salt, and the pepper. Tweak flavors to taste (you may like more cilantro, garlic, chile, lime juice, onion, or salt).
To assemble the tacos, scoop about 1 tablespoon (depending on the size of the lettuce leaf) of the taco filling into the groove of the leaf. Add a spoonful of pico de gallo, a couple of avocado slices, and a drizzle of sour cream. Repeat with the remaining leaves.