Less Meat—More Seeds

Cooking Green Recipe

Seed and Nut Taco Filling

by Kay Bushnell

The combination of sesame and sunflower seeds with two nourishing nuts makes an exceptionally delicious filling. It will stay fresh in the fridge for several days.

  • 1/4 c. raw peanuts
  • 1/4 c. raw sunflower seeds
  • water to cover

In a small saucepan cover the peanuts and sunflower seeds under one inch of water. Bring to a boil and simmer for about 20 minutes. Remove from heat and drain, saving any liquid.

  • 1/2 c. raw, unsalted, shelled sunflower seeds
  • 1/2 c. almonds
  • 1/3 c. raw sesame seeds

Roast sunflower seeds and almonds in a baking dish for about 9 minutes in a 325° oven. Stir frequently. They are ready when fragrant and lightly browned.

  • 4 oz. tomato paste (just over half of a 6-oz. can)
  • 1 t. ground cumin
  • 1 t. soy sauce or tamari
  • 1/2 t. chili powder
  • 1/4 t. onion powder
  • 1/8 t. garlic powder
  • 1/4-1/2 t. salt

1 package organic soft corn tortillas or wheat tortillas.

Place the simmered seeds and nuts in a food processor with the roasted seeds and nuts and the raw sesame seeds. Process for 5 seconds. Add tomato paste and process again until nuts are ground and mixture sticks together. Add the reserved nut liquid (or water) as needed while processing. Add cumin, soy sauce, chili powder, onion powder, and garlic powder. Process until blended, stopping the processor and using a spatula to push down the mixture from the sides of the bowl.

Heat tortillas on a griddle or in a skillet until pliable. Spread taco filling down the middle of each tortilla; sprinkle with any combination of chopped tomatoes, chopped red or green onions, sprouts, avocado slices, lettuce, and salsa. Fold tortillas in half and serve.

Adapted by Kay Bushnell from McDougall Quick and Easy Cookbook, by John A. McDougall, M.D. and Mary McDougall