Mimi's Street Tacos

​The combination of the pâté, sour cream and veggies, all on a crispy romaine lettuce leaf is just genius! 
The pâté and sour cream is also ridiculously delicious as a double-dip for some raw veg or even to add to a plate of salad. A big thank you to Mimi Kirk and her book 'Raw-Vitalise' for this one!
First of all, prepare the Sundried Tomatoes & Walnut Pâté.
You will need:
  • ¼ cup packed, sundried tomatoes, soaked for a couple of hours until soft
  • ½ cup walnuts
  • 1 clove garlic, crushed
  • 1/8 teaspoon cumin
  • Pinch chili powder
  • Sea salt and freshly ground pepper, to taste
​Drain the soaked sundried tomatoes and put them in your food processor together with the rest of the pâté ingredients.
Pulse until you get the desired texture. It should come together but not become smooth. You may have to scrape down the sides a few times.
Now make the Cashew Sour Cream.
​You will need:
  • ½ cup cashews, soaked a couple of hours, drained and rinsed
  • 1 ½ teaspoons lemon juice
  • 1 pinch sea salt, to taste
  • 3 tablespoons water
Place the Sour Cream ingredients in a blender and blend until completely smooth. Again, you may need to scrape down the sides of the blender every now and then. If necessary add a LITTLE more water. Remember, you want a cream, not a milk! 
​Now it’s time to assemble this beauty!
There are no hard and fast rules with which veggies to add, just go with what you like!
You will need:
  • 2 crispy romaine leaves (wash, dry and keep in the fridge until you need them, that way they’ll stay crunchy)
  • ½ avocado
  • 1 tomato, chopped
  • 1 spring onion, chopped
 
Alternatives to add:
  • Chopped cucumber
  • Chopped celery
  • Pitted black olives
  • Handful of micro-greens or bean sprouts
​Spread some of the pâté on the romaine leaves, then add the veggies and top with sour cream and grind a little black pepper over the lot.
 
Now take a Nori sheet and cut a strip for each lettuce leaf.
Put it under the leaf and bring both sides up and over, closing the leaf a little. Dip your finger in some water and wet one of the ends of the nori strip, and press it to the other end, sealing it closed.
​Garnish your plate with some fresh dill, sit back and admire your work of art, and then dive in and eat it!
Beautiful, nutritious, delicious.
​A great combo!