By The Hunter’s Wife Health Bar Executive Chef, Arrow Grey, HCTP March 2017, and The Hunter’s Wife Health Bar Owner, Tandi Rolen, HCTP May 2018 Accelerated
This is a delicious and flavor-packed vegan version of a South American favorite! It’s made with just a few ingredients – nuts and a strong array of spices – that will have even the biggest meat eaters begging for more.
INGREDIENTS
• 2 cups walnuts (soaked) OR 2 cups seed mix soaked
• 1 tbsp chili powder
• 1 tbsp oregano
• 1-1/2 tsp cumin
• 1-1/2 tsp coriander
• 1-1/2 tsp smoked paprika
• 1/4 tsp chipotle
• 1/2 tsp Himalayan salt
• 1 cup coconut flakes
• 1 cup sun-dried tomatoes (soaked in hot water for 10 minutes, then blended)
INSTRUCTIONS
- Pulse walnuts or seed mix in blender or food processor to a medium texture. Do not overprocess.
- Move contents to a mixing bowl.
- Add remaining ingredients and mix thoroughly.
- Top with fresh salsa, purple cabbage and cashew sour cream
Integrative Nutrition Health Coach Tandi Rolen is the owner of The Hunter’s Wife Health Bar, a Central Washington café offering plant-powered meals from organically farmed and wild-crafted source. With Tandi, executive chef (and Integrative Nutrition Health Coach) Arrow Grey developed the menu filled with nutritious and delicious items that can better their customers and the world. The Hunter’s Wife also offers health coaching services from Integrative Nutrition Health Coaches to help others find the greatest versions of themselves. Check out more about The Hunter’s Wife on the website and Instagram.
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