This recipe may initially seem complicated or overly involved, because we are essentially making every component of this meal. However, the ability to substitute dairy and meat with nuts and have awareness and control of every ingredient going in is truly empowering. I am constantly reminded of the power that food has. Food touches on all of our senses, it has the ability to connect people and share cultures. Beyond that, food touches on just about every single issue that matters. Caring about food has a domino effect, you start caring about where it comes from, what it means to the people you are feeding, and what it means to be fed.

I hope this recipe gives you confidence in the kitchen to discover new ways of using ingredients and a love for making things from scratch. This recipe aims to be fast enough for folks who are too busy resisting while also being a thoughtful practice in self care.
Where the ingredients were sourced:
Masa harina - Bob's Red Mill (Also found at Whole Foods)
Most of the vegetables came from a CSA or Misfit Markets Box (You can use the code COOKWME-XO1CHH for 30% off your first order)

Recipes:

Serves 2 with these proportions, but can easily be adjusted for more as needed.
Walnut 'Ground Meat'

Ingredients:

1.5 cup raw walnuts
1/4 cup sun-dried tomatoes or dried guajillo peppers
1 tbsp soy sauce
1/2 tbs cumin
1/2 tbsp smoked paprika
1/2 tbsp turmeric
1/2 tsp nutritional yeast
1 tsp fresh oregano
2 cloves garlic
1 tbsp chili oil
1/4 cup olive oil plus 1 tbs
salt and pepper to taste

Directions:

Using a food processor pulse the walnuts until the pieces resemble a small crumble resembling ground beef (takes around 6-8 pulses). Place the walnuts in a bowl and set aside.

Place the sun dried tomatoes or guajillo chilies in a bowl of warm water for 10 minutes, until rehydrated. Reserve the water, placing 1/4 cup of it in the food processor along with the rehydrated tomatoes/chilies, soy sauce, spices listed above, garlic, chili oil, 1/4 of the olive oil, and salt and pepper. Blend until smooth and add to the bowl of ground walnuts, mixing to fully incorporate.
Coat a pan (preferably cast iron) with 1 tbs olive oil, and preheat over medium heat. Once hot, add the walnut mixture to the pan and saute for 15-20 minutes.
Cashew Crema

Ingredients:

1/2 cup raw cashews soaked for at least 4 hours
Juice of 1 lime
1/4 cup water
salt to taste

Directions:

Drain the cashews and add to food processor or blender with the lime juice, salt and, water. Blend the cashews until completely smooth. If the mixture is still grainy continue blending until the cashews are smooth. Add the additional water if needed.
Pico de Gallo

Ingredients:

Tomatoes, shallots, cilantro, jalapeno, cumin, lime juice, garlic, and salt

Directions:

This is a free style recipe, chop and combine these ingredients to taste.
Corn Tortillas
Ingredients:
1 cup masa harina corn flour
1/4 tsp salt
1 cup hot water

Directions:

Combine salt and masa harina corn flour in a medium sized bowl. Slowly pour the hot water into the dough to get a good consistency. Mix with wooden spoon or hands until combined. The dough should be tight and springy when touched, not dry or sticky. Roll into a ball and cover with a damp towel to let rest for about an hour.
Preheat a cast iron pan over medium high heat. Divide the dough into 2 inch balls. This recipe makes about 4-5 tortillas. Increase the flour water ratio as needed for more. Press dough between two pieces of waxed paper with a rolling pin, or flatten according to a tortilla press directions, into 6-inch circles. Place flattened dough on the hot pan and cook for about one minute, until the top of the tortilla starts to look cooked. Flip to the other side and heat for another minute.

Additional Toppings

Avocado with chili powder, lime, jalapeno, cilantro, mango, green onions, pickled radishes, pickled red onions, roasted butternut squash cubes
Fill the tortillas to your hearts desire with all the fillings you just made!
I hope you enjoy this recipe!