Instructions

1. Rinse and drain the romaine lettuce leaves and set aside.
2. Prepare the toppings as follows:

Easy Walnut Meat:

1. Soak the walnuts and sun-dried tomatoes for 20 minutes only! If you soak walnuts for too long, they become too soft and paste-like vs crumbly.
2. Place almonds, miso, and the rest of the spices in the processor and once walnuts and sundried tomatoes have soaked for 20 minutes, add those too. Process until crumbly. Make sure not to over process because then it will be more paste-like. Once it reaches a crumbly consistency, stop. (see picture for reference)
3. If you want raw walnut meat then serve as is (if you’re not raw vegan, you can go ahead and roast the meat in the oven at 350F for 20 minutes for extra YUMMMness!

Easy Pico De Gallo:

1. In a bowl add the following: Chopped tomatoes, chopped red onions, chopped cilantro, minced garlic, squeeze the juice of one lime and combine until all ingredients are coated. You can also add a pinch of salt and pepper. However, I keep mine salt-free and it tastes amazing this way.

Easy Guac:

1. Place the avocado meat in small bowl, add the minced garlic and add the juice of one lime. Using a fork, mash up the avocado until your desired consistency. You can also add a dash of cayenne and black pepper to taste.

Once you have your walnut meat, pico de gallo and guac ready to go:

1. Lay out romaine lettuce boats on a dish and begin adding the toppings. I like to follow this particular order: walnut meat, pico de gallo, guac, and then any extra toppings I might have on hand such as jalapenos, sauerkraut, hot sauce, and green cilantro garlic sauce.
2. Serve and ENJOY! So gooood.