Chandler Adventist^® Fellowship

Submitted by Rachel Anderson

Ingredients

·Marinade:

• 1/4 c. fresh lemon juice
• 1/4 c. olive oil
• pinch of salt

·Walnut Taco Meat:

• 1 1/2 c. walnuts, soaked overnight
• 1 1/2 tsp. ground coriander
• 3/4 tsp. ground cumin
• 2 Tbsp. Bragg’s liquid aminos
• 1/4 tsp. ground cayenne

·Macadamia Almond Cheese:

• 1 1/2 c. soaked almonds
• 1/2 c. soaked macadamia nuts
• 2 Tbsp. fresh lemon juice
• 1/2 c. nutritional yeast flakes
• 1/2 tsp. sea salt
• 2 cloves garlic
• 2 Tbsp. chopped onion
• 1/2 c. water

·Other Ingredients:

• Collard green leaves
• Avocado
• Onions
• Lettuce
• Jalapeño

Steps

• Step 1

Cut away the tough stems of the collard green leaves, and gently break the remaining stem to make the leaf more flexible.

• Step 2

Mix marinade ingredients together and brush onto the collard leaves. Cover and refrigerate overnight.

• Step 3

Place taco meat ingredients in food processor and pulse until particles resemble burger. Set aside.

• Step 4

Place macadamia cheese ingredients into blender and blend until smooth.

• Step 5

Spread some of the cheese over a prepared collard leaf. Add walnut taco meat in the middle. Add lettuce, tomato, avocado, onion and jalapeño.

• Step 6

Tuck in edges and roll up. Serve fresh.

* Walnut taco meat can be put in the dehydrator and used as a crumble over salads.