Raw Walnut Taco Meat

Raw Walnut Taco Meat
Raw; Gluten Free; Soy Free; Vegan

I always have to double this recipe when I make it. My mom, when she first had this thought this was seitan. A good pass! Here is the recipe without being doubled!

1 1/2 cups walnuts, soaked for 2-4 hours
2 teaspoons organic canola oil
2 teaspoons Braggs liquid amino
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
a dash of chipotle pepper powder

1. Combine all of the ingredients in a food processor and combine till crumbly and looks like ground seitan.

Use in stuffed raw peppers or to fill a kale wrap.....

Asian Greens Stir Fry

Asian Greens Stir Fry
Vegan; Gluten Free; No Oil; 30 minutes or less

Finding fresh Asian greens at the farmers market, here is the recipe that I came up with. Hope you enjoy! With no oil, and gluten free; this is a dish that you can serve to almost everyone!

Ingredients:

2 medium-size bunches (about 13 ounces) tender Asian greens, such as bok choi, baby bok choi, baby Shanghai choi, choi sum, baby kai lan, or water spinach
1/4 cup low sodium vegetable broth
1 tablespoon Aji-Mirin (Sweet Cooking Rice Seasoning)
2 cloves garlic, peeled, minced
1/4 cup onion, chopped
2-3 teaspoons ground ginger
1/2 teaspoon cumin
1 to 2 banana peppers, stemmed and sliced on the diagonal into thin pieces
1 to 2 jalapeno, stemmed and sliced on the diagonal into thin pieces
Choice of tofu, tempeh, or "chickn" mock meat
garnish with sunflower seeds and/or pumpkin seeds
Bragg liquid aminos

preparation

1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)

2. In a skillet over medium heat, saute the garlic, onion, and peppers in the vegetable broth for about 5 minutes. Stir in the Aji-Mirin, ginger and cumin. Add your choice of tofu, tempeh or "chickn" and cook till the vegetable broth is almost gone, about 10 minutes. Wilt in the Asian greens by adding a Tablespoon of water at a time to the pan, increasing the heat to medium-high. Stirring, and adding water until the greens are completely wilted.

3. Serve warm, spray with Bragg liquid aminos and sunflower seeds and/or pumpkin seeds.