Raw Taco Stuffed Peppers with Cilantro Cream Sauce

Whenever someone asks me about my diet, or wants to know what my favorite vegan meal is, I always end up mentioning my Raw Vegan Taco Salad.

I still can’t get enough of it, and it’s an easy, popular dish among clients. I feel like I should probably come up with a fancier dish to mention. Most people probably don;t understand how incredible this salad is, and I’m thinking I’m feeding into the vegan cliche that all we eat is salads.

So now, I’m considering mentioning these raw vegan taco stuffed peppers instead. They’re basically a different construction of the salad-and equally as addicting. And possibly more aesthetically interesting.

I’m up at the crack of dawn now to deliver to this actor in Boston, so most of my meal finishing is done wither later at night or at 5 AM-neither making for pretty pictures though. Forgive me for not doing these peppers justice!

2 red bell peppers, halved and seeded

2 cups raw walnuts

2 carrots

3 scallions, chopped

1 avocado, cubed

Juice of one lime

2 tbsp tamari

2 tsp chili powder

2 tsp cumin

1 tsp smoked paprika

1 tbsp olive oil

Sea salt and black pepper

CILANTRO CREAM SAUCE

1 cup cashews, soaked for 2 hours

2/3 cup almond milk or water

1/2 bunch cilantro

2 tbsp olive oil

1 tbsp nutritional yeast

1 clove garlic

Sea salt and black pepper

• For the sauce, blend all ingredients together in a high speed blender
• Toss avocado with the lime juice and set aside (this prevents it from browning)
• In a food processor, pulse carrots until chopped fine-pour into mixing bowl and toss with scallions
• Add walnuts to processor with tamari, 1 tbsp oil, chili powder, cumin, paprika, sea salt and black pepper
• Toss walnut mix with carrots and scallions
• Gently, stir in avocado and stuff into peppers
• Garnish with cilantro cream sauce