Nut Seed Tacos

 

This is an old, all-time favorite!

 

 

 

 

 

 

Years ago I didn’t eat any meat & I experimented many different ways to get protein from nuts, seeds & legumes.
This particular combination of nut meats & seeds tastes fantastic-
My dear friend Virginia & her hunky husband, in the beautiful Owens Valley, love this dinner choice & they’re well respected Cattle Ranchers!

In a large saucepan or Dutch Oven, cook on stove top, over low to medium heat, until tender;
3 c. liquid (water with bullion cubes or broth)
3/4 c. raw peanuts
2/3 c. raw sunflower seeds
1 six ounce can of tomato paste
1 T. cumin seeds
1/2 t. crushed, dried chili peppers
pinch of cayenne

It will cook for about 30 minutes.  Set aside to cool, it’s easier to deal with-

In a large frying pan, over medium heat, STIR OFTEN & dry roast;
1/3 c. raw sunflower seeds
1/2 c. raw sesame seeds
This will take about 10 minutes; DON’T BURN IT-  Dry roast to infuse flavor, then set aside to cool-

Well blend the WET nut/seed mixture in a Cuisinart-
You can use a blender, but it’s definitely more challenging.

Once mixed, add the wet mixture to the dry (in the frying pan).
Stir to combine, while heating through, over low heat.

On an open flame (gas stove top), heat flour tortillas;
I count on 2 per person, that is unless you’re a hard working Cattle Rancher that’s been up before the sun!
To flip the tortillas, I use a great gadget my Mom got me, so I don’t burn my fingers-
It’s kind of like the one piece ‘kid chopsticks’- it’s really for pulling toast from the toaster, & works great-

Put together a handsome garnish plate with assorted colors & textures, using colorful plates & bowls that will circulate the table-

Garnishes;
Sharp Cheddar Cheese, grated
Sour cream or Plain Goat Yogurt (I add a bit of smoked paprika or cayenne)
Avocado, sliced (squeeze lemon on & mash up)
Cilantro, diced
Onion, chopped fine

Tabasco, &/or Salsa

This nut-seed filling is great to prepare ahead of time.  It it freezes well too.

enjoy!