The walnut taco meat and the tostada shells take a day to prepare, so plan accordingly.
Walnut Taco Meat*
1½ cups walnuts, soaked overnight and drained
2 Tbsp. nama shoyu (unpasteurized soy sauce)
1½ tsp. cumin
½ tsp. coriander
½ to 1 tsp. chile powder (depending on taste and heat desired)
1 small garlic clove, minced
1 green onion, chopped
1 large handful cilantro
3 ears corn, shaved (about 3 cups)
1 yellow pepper, chopped
1 tsp. salt
¾ cup golden flaxseed, ground
1 avocado, finely chopped
1 tomato, seeded and finely chopped
1 ear corn, shaved
½ inch jalapeño, finely chopped
1 slice red onion, finely chopped
Juice from 1 lime
Salt to taste
1 cup macadamia nuts or cashews
Juice from ½ lemon
½ tsp. salt
Walnut Taco Meat
• Pulse the walnuts in the food processor until the desired consistency is almost reached. Ultimately, the walnuts should be crumbly, so make sure not to leave the processor running, and create a paste.
• Add the remaining ingredients and pulse again until the final consistency is reached.
• Blend corn, yellow pepper and salt together in a food processor. When thoroughly mixed, add flaxseed and blend until the mixture reaches the consistency of a spreadable dough.
• Spread dough thinly (1/8-inch thick ) onto a dehydrator Teflex sheet, making the tostada rounds.
• Dehydrate for 2 hours at 145 degrees. Flip and dehydrate at 115 degrees for 6 to 8 hours until crisp.
• Delicately mix all the ingredients together.
• Blend all the ingredients together in a food processor or blender until smooth.
Spread the sour cream on a tostada,then pile on some walnut taco meat. Top with salsa and garnish with sprouts or shredded lettuce.