pine nut sour cream

60g pine nuts

40g brazil nuts

40g macadamia nuts/ or cashews*

100ml filtered water

1-2 tbsp lemon juice

1tsp nutritional yeast flakes

pink himalayan salt

walnut taco meat mix

200g walnuts

100g pumpkin seeds

2-3 tbsp raisins

3 spring onions, green part, sliced

1 bunch coriander, steams only (reserve leaves), sliced

1 garlic clove, crushed*

1 lime zest and juice

½ tbsp apple cider vinegar

1 tsp coriander seeds, ground

1 tsp sweet paprika

½ tsp cumin seeds, ground

cayenne pepper, to taste

½ tsp pink himalayan salt

salsa

300g cherry tomatoes, sliced

1 small red capsicum, diced

1 small yellow capsicum, diced

1 small orange capsicum, diced

4 spring onions, green part, sliced

½ bunch coriander leaves, chopped

3 tbsp olive oil

1 tbsp maple syrup

lime juice, to taste

½ garlic clove, crushed*

pink himalayan salt

lime avocado dip

1 large ripe avocado, mashed

1 lime zest

½ garlic clove, crushed*

1-2 tbsp lime juice

3 tbsp olive oil

to serve

iceberg lettuce

red chillies, deseeded, slice

mint leaves

pumpkin seeds

*optional, garlic, cashews are high in Oligos

To make the sour cream, place all ingredients into a blender. Blend until smooth and creamy. Adjust seasoning. Place in the fridge for 1 hour or until chilled.

To make the meat mix, place all ingredients into a food processor. Pulse until mixture is mixed. Stir through reserved chopped coriander leaves. Set aside

To make the salsa place all ingredients in a mixing bowl. Mix until just combined. Adjust seasoning. Set aside

To make the dip place all ingredients in a small mixing bowl. Mix until combined. Adjust seasoning. Set aside

To assemble fill lettuce cups with fillings and enjoy!