1 cup raw walnuts
1 1/4 cups raw pine nuts
1/4 raw cashews
1 TB red miso
1/3 cup chopped fresh cilantro leaves
2 TB minced fresh basil
kernels from 1 ear of fresh corn
1/4 cup diced, seeded tomato
1 tsp. cumin powder
1 tsp. minced green chile, such as jalapeno or serrano, etc.
1 tsp. minced garlic
1 tsp. minced fresh oregano
1 1/2 tsp. lemon juice
1 tsp. chile powder
1/2 tsp. sea salt
freshly ground pepper
To do ahead of time: Soak the walnuts, pine nuts, and cashews in filtered or spring water for 10 – 12 hours.
Then drain and rinse the nuts, and place them in a food processor and blend until smooth. Put into a bowl, and mix in all the other ingredients.
You can then place this filling into your wrap of choice. I love the tomato wraps made by Chocolatree, available online. You can also buy or make coconut wraps, or use a collard leaf or romaine lettuce leaf. If you’re not using a green as your wrap, add some lettuce or other greens for freshness and crunch!
Make a nice cool and easy lunch! Store any leftover in the fridge for up to 4 days.