Site icon gwynsday1

Walnut Tacos


Yes, you read that correct. I am always trying different ways to make my meals without using a lot of processed foods and sometimes it turns out then I will share, but then there’s times that I may be the only one that likes it, so I sit on the idea awhile, Like today’s recipe.

I told my mom my idea then her and my dad liked it so with a little more confidence here it is. I like the fact that these tacos can be soft or hard and you can make a larger or smaller amount of the taco mixture depending on your family size.

Plus, when you start cutting out processed foods your body will thank you. Did you know that processed foods lead to digestive problems, insulin resistance can happen, or you may end up eating extra bad carbs and sugars for fillers which lead to fatigue and a lot of other problems.

I am off my soap box now but books on the topic of how processed foods are slowly killing us line the shelves of bookstores and would be more helpful than my blog if you would like to look into that topic.

I can say this that walnuts the star of this dish are loaded with goodness. From plant Omega 3’s, antioxidants and more these great nuts really pack a punch with helping us with aging well, fitting some cancers, lowering rick of diabetes and even blood pressure help. Yes, there is even more these nuts do but I will get to the recipe.

Walnut Taco:

4-6 Cups of crushed walnuts

1 Bell Pepper

1 Chili Pepper of your choice

4-5 cloves of garlic diced

1 small white or purple onion diced

1 can of tomato sauce

1 teaspoon of vegetable bouillon

1-2 tablespoons of Olive Oil

Cummin, Chili powder, Garlic and Onion Powder, all per taste (salt can be added if your Boullioun is low or no sodium)

Taco mixture before tomato sauce is added

Place walnuts in a large bowel then add water to cover them, you will be soaking them over night or at least for 8 hours to soften them so you should also cover your dish and place them in the refrigerator.

After walnuts are soaked, place them in a food processor to finely chop them. Don’t worry they won’t be turned to mush but this is an important step and one I had to do by hand, but it pays off when you cook them.

In a large skillet on medium to high heat add olive oil, pepper, chili, onion and garlic sauté them until the pepper and chili are soft or onion is translucent. Add walnuts sauté a few minutes then add the bouillon, tomato sauce and seasoning. Turn to low add a lid then simmer for about 20-25 minutes.

Serve as a taco salad or in shells with all your favorite toppings. Then enjoy!

Exit mobile version