Taco of walnuts, ”raw food style”

4 people

One and a half year ago I worked at a popular spa in my home town Gothenburg. There, I was responsible for a small restaurant specializing on raw food. Then and there I found inspiration and created this recipe. Tacos has become something of a national dish in Sweden. This recipe is not only vegetarian but also healthy and good for your blood glucose. Instead of tortillas, I choose to serve my tacos on wonderfully crispy leaves of romaine lettuce. I like guacamole and pickled red onion. If you pickle the classic way you use a lot of sugar. This won’t raise your blood sugar as much as you first might think. The onion only absorbs a small amount of sugar and the rest stays in the pickels liquid. However, I have chosen to use sukrin for this recipe, but this may be replaced with any other sweetener or excluded.

Tacos of walnuts

250 g soaked walnuts

100 g cauliflower

100 g parsnip

50 g carrots

50 g red peppers

½ shallot

½ red chili

1 tablespoon ground cumin

0,5 tablespoon paprika

0,5 tablespoon soya (without added sugar)

0,5 tablespoon rapeseed oil

1 teaspoon salt

Soak walnuts the day before. Peel and pick over the vegetables and chop them down into smaller pieces. Drain and rinse the nuts properly. Mix all ingredients in a food processor and blend until minced. Depending on the size of your food processor, you need to split up the ingredients and mix several times.

Guacamole

2 ripe avocados

2 cloves of garlic

2 red chillis

1 lime, juice and zest

salt

cilantro

Mash avocados in a bowl using a fork. Finely chop the chilli and grate or press the garlic. Grate the zest of the lime and squeeze the juice. Mix everything together, and season with salt. Garnish with cilantro.

Pickled red onion

4 red onion

3 deciliters of water

2 deciliters red wine vinegar

1 deciliter sweetener of your choice (can be excluded, but I used sukrin)

Slice onions into thin rings, preferably using a mandoline (a sharp knife works just as fine). Mix together water, vinegar, and your choice of sweetener. Whisk until the sweetener is disolved. Pour the liquid over the onions and let stand for a few hours. Store in an airtight glass jar.

Arranging the dish

Serve your tacos on large lettuce leaves with the garnish you enjoy most. This time I had cucumber, tomatoes, onions, and plenty of cilantro. I dropped the raw food and also garnished with some sour cream and grated cheese.

Peter Olsson, “Chefabetic”

Recipe published 12th of May 2016.