Tacos WITH TOMATO CORN SALSA AND SPICY NUT MEAT

+QP

This recipe requires no equipment but a knife and a hand or two. What we’ve got here is cabbage leaves wrapping up fresh, juicy, limey veggies with crunchy, spicy nuts and seeds. Ya can’t go wrong. —EvE

SERVES 2

1 small savoy cabbage

SALSA

4 heirloom tomatoes

2 cobs of corn

1 cup (40 g) packed basil

2 limes

¼ tsp black pepper

NUT MEAT

⅓ cup (40 g) pecans

⅓ cup (53 g) sunflower seeds

1 tsp tamari

¾ tsp ground turmeric

¾ tsp ground cumin

⅛ tsp or more chili powder, if desired

Tear off the cabbage leaves gently: instant taco shells.

FOR THE SALSA

Chop the tomatoes as roughly or finely as you like. Slice the corn off the cob. Mince the basil and juice the limes. Throw everything together, including the pepper. It should taste really yummy.

FOR THE NUT MEAT

Finely chop the nuts and seeds, then toss in the tamari and spices. Nom.

Fill your “taco shells” with the salsa and nut meat.

ADAPTATIONS

Use lettuce instead of cabbage; any seeds or nuts instead of pecans and sunflower seeds; soy sauce, coconut amino or Bragg’s instead of tamari; any veg you like instead of tomatoes and corn.