When you wake up on a Saturday after a couple days of too much fun, even though you swore you'd get off your butt and go to the grocery store, sometimes the couch is just so comfy and you look at what you have in stock, instead.
Today, the perfect solution to being too lazy to go to the grocery store was making quick and easy walnut meat tacos instead of completely ruining our bodies with take out. We always keep an array of nuts and beans on hand, so that's a no brainer. Since it's impossible to find a small #cabbage at the store, we had plenty of green and red leftover from earlier this week to make a great slaw.
Slightly Modified Recipe by Minimalist Baker | Serves: 6 | Time: ~10 min
3 cups raw #walnuts
2/3 cup sun-dried #tomatoes (preferably packaged dry, not in oil, it's all I had)
4 cloves garlic, minced
1/2 tsp salt
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp chili powder
2 tsp brown sugar
1 chipotle pepper in adobo sauce
1-2 tsp nutritional yeast
~1/4 cup water as needed
Lime-cabbage slaw (swap in agave instead of honey to make vegan; I did)
Diced tomatoes (we had a tomato on hand that looked like it didn't have another day in it)
To the bowl of a food processor (I used a Ninja), add walnuts and pulse into a semi-fine meal. Transfer walnuts to a medium mixing bowl and set aside.
Add sun-dried tomatoes, garlic, sea salt, smoked paprika, cumin, chili powder, brown sugar, adobo pepper, and nutritional yeast and blend until a smooth paste is formed. Add 1 tbsp of water at a time until a thick but pourable sauce is formed.
Add mixture to walnuts and stir to combine. I threw the mix in the microwave for ~30 seconds just to warm. This of course ruins the "raw" quality Minimalist baker was going for, but I like a warmer taco.
Assemble tacos and enjoy!