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Raw Gorilla Tacos: Kimberly Snyder
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| INGREDIENTS* *Organic if possible | |
| 2 cups | walnuts |
| 1 Tbs. | cumin |
| 1/2 Tbs. | coriander |
| 2 Tbs. | low sodium tamari |
| 1 tsp. | chili powder |
| Salsa | |
| Collard greens, washed with stems trimmed about 2 inches from bottom of leaf | |
DIRECTIONS: Put the walnuts in a food processor with the blade in place, and process until chunky. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. Add the tamari and mix again. Take a collard green with the dark edge facing down on your cutting board. Trim off the stem and up about two inches into the leaf. Place about ¼–1/3 cup of the nut meat mixture in the middle of the leaf. Top with some salsa. To assemble, roll up burrito style. Fold one of the long ends in, and then both the end pieces, and then the other long way, tucking in firmly. Place with the folded edge down on your cutting board, and slice firmly into two pieces on the diagonal.
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