Raw Walnut Mushroom Taco Lettuce Wraps
I woke up yesterday, looked at my phone and with a gasp, realized it was June 1 st. How the heck did that happen? And why am I always a few months behind? Time seems to be moving at warp speed these days.
That said, apparently it is June, and June is a great time to roll out some refreshing summer recipes. These lettuce wraps are really delicious and fall beautifully into the refreshing category. They are delicious and satisfying and will be on my menu frequently this summer.
The “taco meat” is made from soaked walnuts, marinated mushrooms and cooked quinoa (optional). Make sure you allow time to soak your walnuts and marinate your mushrooms ahead of time. You can easily do this in the morning, put them in the refrigerator and have them ready a couple of hours later when you are ready to make the wraps.
Walnuts are a favorite of mine. They are a great source of omega 3’s, and antioxidants. They help fight cancer, support heart health* and actually can assist in weight loss! I have “lightened up” the walnut mixture with mushrooms and quinoa. Two more nutritional stars. I hope this vegan, raw food recipe will become a staple in your home.
Oh…one more thing. If you have a second, we love to hear from you! Leave a comment to let us know what you think! We want to make sure you are enjoying the recipes and they are relevant for you!
Two Tips for You
You can find a great video on walnuts and heart health at NutritionFacts.Org, one of our favorite sites.
Make sure you marinate your mushrooms and soak your walnuts at least 3 hours before making the wraps
Raw Mushroom Walnut Taco Lettuce Wraps
serves 4-6
Marinated Mushrooms
- 3 cups roughly chopped mushrooms
- 3 tablespoons low-sodium soy sauce or coconut aminos
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon cold pressed olive oil (optional)
- Place mushrooms in sealable container.
- Mix together marinade ingredients and pour over mushrooms. Seal container and shake to coat mushrooms.
- Let marinate for 2-3 hours (in the refrigerator), shaking occasionally to coat mushrooms.
Walnut Filling
- 2 cups walnuts, soaked for 2-3 hours, rinsed and drained
- Marinated mushrooms (from above recipe)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- fresh parsley, one handful
- 1 cup cooked quinoa (optional)
- Himalayan salt and pepper to taste
- Place walnuts in food processor. Pulse until chunky. Do not over process.
- Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated.
- Stir in spices, quinoa and salt and pepper.
Note: These are spicy. You can cut the spices in half if you like things less spicy.
Assembly
- Walnut mixture
- 1 head butter lettuce
- 1 cup cherry tomatoes, quartered
- 1 avocado
- Himalayan salt and pepper
- Place walnut mixture in lettuce leaf.
- Top with avocado and tomato.
- Finish with a grind of salt and pepper.
Janet Hoffman wrote on June 3, 2015
I had these last night and they were delicious!! They were so fresh and I loved the blend of favors! The picture was great!
Susan wrote on June 3, 2015
And when Janet says she had these…she means the ones in the photo! So glad you liked your first “raw” meal, my friend!
Lorrie wrote on June 3, 2015
Dear Susan,
I thank you for all of your sharing of wonderful sights and tastes! You are my go-to when people ask me about raw and healthy foods. I have some of your cookbooks and look forward to getting more. Your recipes are so yummy and nutritious, and your pictures and instructions are easy to follow. I look forward each day as I check my email to see if you’ve put up a new post. Thank you again for sharing your creativity.
Susan wrote on June 3, 2015
Awe…thank you so much, Lorrie! That is so wonderful to hear and I truly appreciate your letting me know. 🙂
Marcia wrote on June 3, 2015
Good morning Susan,
This lettuce wrap looks rawmazing, thank you! I noticed you suggested using cooked quinoa if we wanted to. Is it actually cooked or do you have another process to follow? I’m really new to raw food and need all the pointers I can get! Thanks so much for you inspiration and yummy dishes.
Marcia
Susan wrote on June 3, 2015
Hi, Marcia, I used cooked quinoa because that is what I had on hand. I am high-raw, not 100% raw. If you want to keep it closer to 100%, you can use sprouted quinoa. Cheers!
Lola wrote on June 3, 2015
Tried the Spring roll Bowl the other day and my husband remarked on how good it look d as well as tasted.
Love king forward to trying the walnut tacos Tonite! Thanks and keep the recipes coming!
Susan wrote on June 3, 2015
So glad you liked the Spring Roll Bowl, Lola! I hope you enjoy these just as much! Cheers!
Tanya wrote on June 3, 2015
I know what I’m having for lunch next week…thank you. I think I’ll use sprouted quinoa though! 🙂
Susan wrote on June 3, 2015
Sprouted quinoa would be great, too. I used the cooked since it was what I had on hand and I really don’t have issues with cooked grains and beans. But if you want to keep it as raw as possible, sprouts are great! Cheers!
shoshana wrote on June 3, 2015
Hello Susan,
your recipes always look and sound gorgeous.. When I stop long enough to prepare some I will. Definitely, going to do this one.. thank you so much for loving raw food and sharing your recipes.
Susan wrote on June 3, 2015
Thank you, Shoshana. So kind of you to let me know!
Lisa wrote on June 3, 2015
So going to try these, this is def the sort of recipe I want to see!
Susan wrote on June 3, 2015
Thanks for letting me know, Lisa! I love to know what people need and want to I can create recipes to fill those needs. Cheers!
Franny wrote on June 2, 2015
MUST MAKE THESE! Thanks for the recipe.
Susan wrote on June 3, 2015
Lol, Franny! I am eating them again for lunch today. I am already addicted! Cheers!
Shannon wrote on June 2, 2015
Hi Susan! Wow, thank you for posting another great recipe! Love that all the ingredients are in my pantry already! Just need to run to the store to get butter leaf lettuce – that’s it! Your photos are stunning, too. Thank you for the healthy, earth-friendly recipe!!
Susan wrote on June 3, 2015
You are welcome, Shannon! So glad you like it. 🙂