Taco Salad
Arrange a bed of shredded lettuce on a plate. Leaving room in the center for Mock Refried Beans, place a scoop of guacamole in one corner, a scoop of salsa in another corner, and a scoop of minced Bermuda onion in another corner. Top with a dollop of Mock Sour Cream.
Mock Refried Beans
6 Roma tomatoes
2 tablespoons ground cumin
1 tablespoon minced onion
1 tablespoon minced garlic
2 cups (480 ml) sunflower seeds, soaked overnight
2 cups (480) almonds, soaked overnight
1. Put tomatoes into the food processor and process until thoroughly pureed.
2. Add cumin, onion, and garlic and process.
3. Add sunflower seeds and almonds and process to desired texture. For a creamier consistency, process longer.
Mock Sour Cream
1 cup (240 ml) Brazil nuts soaked overnight
1/2 cup (120 ml) water
1/4 cup (60 ml) lemon juice
1/2 + 1/8 teaspoon Celtic salt
Combine nuts, lemon juice, and Celtic salt in a food processor and process until light and creamy, about 3 or 4 minutes. Makes about 1 1/4 cups (300 ml).
