Raw Taco Mexican Salad

Kimberly Synder's recipe.

Ingredients

For salad: 
1/2 avocado
2 hearts of romaine
1 tomato, chopped
1/2 red onion, chopped
1/3 bunch cilantro, chopped
2 tbs lemon juice

For taco filling:
2 cups walnuts
1 tbs cumin
1/2 tbs coriander
2 tbs tamari
1 tsp chili powder

Instructions
For the taco filling: 
Put walnuts in a food processor with the blade in place, and process until chunky
Scrape ground nuts into bowl, and mix in the cumin, coriander, chili powder, and cayenne
Add the tamari and mix again.

To save time:
Chop walnuts
Mix in spices
Toss in tamari

For salsa:
Mix chopped tomatoes, onion, cilantro, and lemon juice
Arrange the chopped romaine in serving bowl and spoon the taco filling on top
Add salsa and top off with avocado slices

Nutty Raspberry Muffins

Ingredients

2 cups spelt flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp sea salt
1 cup pecans
8 oz. vacuum-packed soft silken tofu
2/3 cups soy milk, unsweetened
2/3 cup maple syrup
1/2 cup neutral cooking oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 (6 oz.) fresh or frozen raspberries or blueberries


Directions

1. Preheat oven to 350 degrees
2. Whisk dry ingredients
3. Blend wet ingredients except berries
4. Stir wet mixture into dry mixture
5. Fold berries into batter
6. Divide batter equally among muffin cups
7. Sprinkle some pecans over muffins
8. Bake for 20 (mini muffin cups) or 30 min (large muffin cups)