Taco Salad (serves 4)

Whip this up when you get a hankering to run for the border.

WALNUT TACO MEAT
1 c walnut, soaked 2 hours
½ c sun-dried tomatoes, soaked 30 minutes, save water
¼ c finely chopped yellow onion
½ t taco seasoning
1 clove garlic, minced
¼ sun-dried tomato water
½ t sea salt

Combine ingredients in food processor until mixed well. For a less moist texture, put in dehydrator for 1 hour.

TAKE IT FURTHER
Make taco burgers: Form meat into patties and dehydrate for 2-3 hours.

SOUR CREAM
½ c macadamia nuts
juice of one lemon
1 clove garlic, minced
¼ t sea salt
6-7 T water

Blend macadamia nuts, lemon juice, garlic and salt. Add 1 tablespoon water at a time to create a smooth consistency.

TOPPINGS
2 tomatoes, de-seeded and chopped
Avocado, chopped
4 cups shredded lettuce

Place 1 cup lettuce, a portion of the walnut taco meat, tomatoes, avocado and sour cream on a plate.