This recipe for raw vegan red kale tacos is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Amber Moore. For the dairy-free sour cream, she uses Greek Cultured Coconut Milk (yogurt) from So Delicious.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Vegan Red Kale Tacos
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
- 4 leaves of red kale
- 2 cups walnuts (soaked for 4-6 hours)
- 2 cups almonds (soaked for 4-6 hours)
- 1 cup sun dried tomatoes (soaked for 1 hour)
- 2 cloves garlic
- ⅓ of a bunch of cilantro leaves
- 2-1/2 tablespoons ground cumin
- 2-1/2 tablespoons ground coriander
- 2 cup cherry tomatoes
- 5 tablespoons chopped cilantro
- 1 mini green chilies
- 1 quarter size piece of ginger
- 1 clove garlic
- ½ teaspoon salt
- 1 cup cashews (soaked for 4-6 hrs)
- ¼ cup lemon juice
- 2 tablespoons nutritional yeast
- 4 tablespoons So Delicious Plain Greek Cultured Coconut Milk Yogurt
- 1 tablespoon salt
- ⅓ cup water
- 1 avocado
- 1 small lemon
- For the Meat:
- Place all ingredients in food processor and process until in a meat consistency.
- For the Salsa:
- Place all ingredients in a food processor and pulse until the mixture is chunk, do not liquefy.
- For the Sour Cream:
- Add all ingredients except the water in the blender, blend and add the water in to assist the blender with blending the mixture.
- Place in the fridge until ready to serve.
- Cut open the avocado and scoop out the seed, then scoop the meat out.
- Place the avocado meat in a bowl and mash until a thick creamy consistency is formed.
- Squeeze a little lemon juice and stir into the mashed avocado.
- Place your red kale leaves on a plate, then scoop the nut meat onto the leaf, add the salsa, sour cream, and guacamole on top. Add chopped red and yellow bell peppers if you want to get fancy.