This is a hearty meat-like recipe that only takes a few minutes to grind and mix. I often take this taco “meat” with me when the family is having a taco night. Pictured here with lettuce leaf, Pico de Gallo , Groovy Guacamole  and Macadamia Sour Creme . If I’m planning ahead, I also like to make raw tortillas .
Based on a recipe by Matt Amsden. I’ve cut down on the Nama Shoyu, as this taste was a bit overwhelming for me, and added some cayenne for an extra spicy kick. This recipe is best with soaked walnuts!
1½ cup raw walnuts, ground in food processor
1½ teaspoon ground cumin
¾ teaspoon ground coriander
2 teaspoon Nama Shoyu or Braggs
Mix and serve.