Last updated on July 28th, 2018 at 07:55 pm
These are low-carb vegan lettuce “tacos” – soy-free, gluten-free and paleo. Yes, I created a monster. Super easy, but amazingly delicious!
Okay, everyone: relax, I’m alive.
That seagull scratch did not kill me. Try your luck somewhere else you crazy monster.
He did fly away with my pizza though. Up in the sky and left me embarrassed and paranoid to lick my wounds on the ground like an animal.
This is what I deserve? This is what I deserve after I’ve been feeding your whole family for years now?
Now, back to the most important question in the history of the world:
Can you be vegan and low-carb at the same time?
Friend, I don’t know about you, but these lettuce tacos certainly are.
And they’re so easy.
You basically put stuff into your food processor and pulse like crazy.
Or like a boss. (If I see another article about someone doing something like a boss I will vomit all over the internet)
So, these vegan wraps are ALMOST raw – no cooking and no heat.
I say almost because I used tomato paste and not sun-dried tomatoes for the nut-meat. I think soaking sun-dried tomatoes would cause me a lot of pain right now. Like when would I even think of soaking (or buying) sun-dried tomatoes?
I NEED FOOD AND I NEED IT NOW!
So these low-carb vegan wraps?
Seeds + nuts + some vegetables + herbs + spices + garlic + food processor = EASY QUICK VEGAN MEAL
After solving the equation above, you put whatever you just made into a lettuce leaf and call it a lettuce taco.
And if you miss the 90’s as much as I do, you’ll get lettuce as curly as Justin Timberlake.
Okay, so do your body a favor – make these vegan lettuce wraps. Or tacos.
Call this whatever you want – it’s basically spicy nuts & vegetables served in lettuce. Let’s not pretend to be something we aren’t.
Whatever this is, it’s paleo & vegan, not just low-carb.
If you’re not feeling “tacos” or don’t have lettuce, well then, put that paleo vegan nut-meat on cucumber slices. How creative, huh? It’s my second time serving something on a slice of cucumber (here’s the first one).
Carrot slices will work too.
Maybe zucchini boats. Do they float? I’ve never tried those. One day though. One day.
Here’s the recipe.
- 1/4 cup pumpkin seeds
- 1/3 cup walnuts
- 1/4 cup almonds
- 1 tomato, medium
- 1 Tbsp tomato paste
- 1/2 tsp cumin
- 1/2 tsp turmeric
- handful basil or bunch parsley, chopped
- 1 cup arugula
- 1-1/2 tsp chili flakes
- 1 Tbsp capers
- 1 garlic clove, minced
- 1/2 lemon, juice of or 1/2 tsp vinegar
- 1/2 tsp fresh grated ginger
- salt to taste (if needed)
- Place nuts and seeds in your food processor and pulse 2-3 times
- Add cumin, turmeric, chili flakes, capers, tomato paste, 1/2 tomato, grated ginger, lemon juice/vinegar & garlic. Pulse again until chunky.
- Take mixture out of the food processor and mix with the chopped other half of the tomato, arugula and parsley. Optionally you can add some carrots or other vegetables you like. Mix together.
- Take 1-2 Tbsp and put in the center of a lettuce leaf.
- Top with avocado, cucumbers or greens or black pepper.
I hope you enjoy these tasty and healthy “tacos”, please let me know if you have any questions!
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