Speedy Soft Shelled Tacos

Walnut Meat:
1/2 cup walnuts
1/2 teaspoon braggs
1/2 teaspoon cumin

Blend all in food processor until meat forms. Check seasoning.

Quick Raw Sour Cream:
3 Tablespoons Raw Tofu
1 Tablespoon lemon juice

Mix in bowl.

1/2 cup lettuce chiffonade
1 tomato, diced
2 green onions, chopped
2 collard leaves

Spread a washed and dried collard leaf on plate. Place half lettuce, followed by half of the walnut meat. Top with half of the tomatoes, green onions and sour cream. repeat with the remaining ingredients.

This is so easy and quick. Most of all it's darn good! I strongly recommend using collard leaves, as opposed to any other green. They really hold up to the large amount of stuffing, and they taste blends right in.

I like to keep the raw tofu on hand, as it's such an easy base for MANY things. If you don't have some in the fridge, here's an alternative method for making sour cream. It's very different from the one above, but I used it many times before discovering the raw tofu. This one it tasty and tangier.

Raw Sour Cream
1 cup coconut meat (½ coconut)
2 tablespoons fresh lemon juice
3 tablespoons apple cider vinegar
2 tablespoons miso paste
1 cup filtered water
½ cup raw cashew nuts, soaked for 1-2 hours
1 teaspoon salt, or to taste

In a blender, blend the coconut, lemon juice, vinegar, miso and ½ cup water until smooth. Add the cashews and more water, a bit at a time until completely smooth. (You may need more than 1 cup water total.) Season with salt to taste. Refrigerate. Keeps 2-3 days.