Rating4.4/5 (from 5 ratings)4.4
3½ cup hulled sunflower seeds
1 cup raw cashews
½ cup sesame tahini
1 small onion
1 pint grape tomatoes (a plastic container)
½ red bell pepper
¼ cup fresh cilantro
6 clove garlic
½ cup olive oil
3 tablespoon brown rice miso (optional of course!)
3 lemons, juiced
2 limes, juiced
1 dash bragg's liquid aminos
celtic sea salt or himalayan pink crystal salt
1 teaspoon blackstrap molasses (optional)
½ small jalapeño
1 tablespoon mexican rub seasoning (usu. chili powder, onion, cumin, pepper, thyme, & garlic)
1 tablespoon raw apple cider vinegar
1 head lettuce (i used red leaf)
2 stalks celery
crushed black pepper (freshly crushed is best!)
i make the ingredients in this order, all in the food processor…and i don’t rinse the food processor bowl in between. but you can if you want.
salsa dressing- (i keep the salsa and guacamole fairly simple when doing this…but add-in if you like!) reserve about 13 tomatoes for the ‘beans’. blend HALF of the rest with 2 cloves garlic, 1/4 jalapeño (of more if you like it hotter), 1/2 teaspoon salt, the juice of 1 lemon, the juice of 1 lime, 1/4 cup olive oil, 1/2 of the cilantro, and a dash of black pepper, until it becomes liquid. taste and adjust salt. add the other half of the tomatoes, the other half of the cilantro and 1/2 onion, and pulse until chunky. this gives you salsa that is thin enough to be used as a dressing, but still somewhat chunky. transfer to a bowl.
guacamole- blend the juice of 1 lemon, 1 clove garlic, 1 avocado, a dash of cayenne pepper, and a very small amount of the onion (about a tablespoon) until smooth. salt to taste. transfer to a bowl.
‘nacho cheese’- combine 1 cup sunflower seeds, 1 cup cashews, bell pepper, 1 clove garlic, 1/4 cup tahini, 1 tablespoon brown rice miso, a very small slice of the onion (about 1/2 tablespoon or so), the juice of one lemon, 1/2 teaspoon salt, and a tablespoon of apple cider vinegar. blend it like you mean it. i like it just slightly thin, so i add water until it gets to the consistency i like. taste and adjust the salt. i tweaked a recipe from this site and got this…i could eat it in my sleep. transfer to a bowl.
‘refried beans’- combine 2 1/2 cups sunflower seeds, 1 avocado, 1/4 of the onion, molasses, 1 stalk celery, 2 cloves garlic, 1/4 cup tahini, about 12 grape tomatoes, 1/4 cup olive oil, dash of bragg’s liquid aminos (be careful; it’s easy to overpower it), 1/4 of the jalapeño, a dash of cayenne pepper, a dash of black pepper, 1 teaspoon salt, and 2 tablespoons miso paste. blend. i add a little water to get the processor to turn more smoothly. you want it to be a thick paste. you can leave it a little chunky, but i like to make it really smooth…you COULD use soaked sun-dried tomatoes instead of fresh, but i like fresh because of the water content…you don’t have to use as much water in it this way.
of course, you could use whatever ‘not beans’ recipe that tickles your fancy! at any rate, refrigerate them until ready to serve.
i make the salad with lettuce, carrots, cucumber, and celery usually…and i spiralized the carrots and cucumber in the photo because i’m a priss who likes food to be pretty…;-) top the salad with the ‘beans’, ‘nacho cheese’, and guacamole. dress with the salsa dressing. i like to squeeze lime over the top and crack some black pepper over it…
i just ate the one i made for the photo and i’m totally stuffed!
Jamestheraw's ThoughtsBy jamestheraw
the constituents of this salad taste much better after they’ve been allowed to sit in the fridge for about a day. or you could do like i do and eat the crap out of it immediately anyway! this is a pg-version…i usually use more jalapeño in an attempt to burn my lips off, but everyone throws a fit about it and literally cries…so in light of the differences in taste buds i cut it back. sissies! of course you could add more if you’re serving it to tougher people or real-live mexicans… ;-)
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