If you prefer this recipe “burrito-style” you can use red or green cabbage leaves as a wrap.

• 2 cups spinach leaves (or lettuce of your choice)
• 2 tablespoons extra virgin olive oil
• pinch of sea salt
• 1 batch Baja Cheeze*
• 1 batch Taco Nut Meat*
• Salsa of your choosing

Toss spinach (or lettuce) with olive oil and sea salt. Top with Baja Cheeze, Taco Nut Meat and salsa.

Baja Cheeze

• 1 cup Brazil nuts
• 2 tablespoons lemon juice (or one lemon)
• 1 clove garlic
• 1 bunch cilantro leaves
• water as needed

Blend nuts, lemon juice, garlic, and cilantro until smooth, adding enough water to create a smooth cheeze. (Will keep in refrigerator for 4 days)

Taco Nut Meat

• 1/2 C almonds
• 1/2 C walnuts
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/3 C extra virgin olive oil
• 2/3 teaspoon sea salt
• 1 teaspoon Nama Shoyu or Bragg Liquid Aminos

Process all ingredients in food processor until nuts are chopped.

And there you have it! It looks like a lot of work but it actually can be prepared quite quickly. And it’s generously portioned. The spices make it taste like taco seasoning. Yum! And my boyfriend, who has not tried many raw dishes, kept stealing bites of my salad. He loved it. Next time, I’ll make it for two!

(this raw recipe is my personal adaptation of a recipe by Ani Phyo in Ani’s Raw Food Kitchen) Serves up to 2 people.