Over the weekend, Zander and I made Verde Tacos just like the ones you can buy at 118 Degrees (following the recipes in Jenny Ross’s cookbooks). The one thing we added which was not a part of her recipe is raw hemp seed cheese. I am sooooo excited about this new discovery, as it makes a delicious and nutritious addition to our “tacos”!
Last summer, I found a recipe for Cheezy Hemp Nacho Sauce on Kristen Suzanne’s blog. I made it exactly as she suggests, and it was delicious. Last weekend, I pulled it out again and wound up making a few modifications (based on what was in my pantry) to create a thicker, more substantial “cheese.” It was absolutely heavenly.
Below is the recipe with my modifications, and if you want to try Kristen’s original version, just click on the link above to her blog!
RAW HEMP SEED CHEESE
1/3 cup water [I added more water, probably double this amount, because I didn't have a red bell pepper]
1 clove garlic
2 tablespoons fresh lemon juice
1 red bell pepper, seeded, rough chopped (approximately 1 cup) [I didn't have a red bell pepper, so I omitted this ingredient and added more water plus a generous handful of sundried tomatoes instead--this gave the cheese a nice pinkish-orange color plus a wonderful, rich flavor]
1 cup hemp seeds
2 1/2 tablespoons nutritional yeast flakes
1 tablespoon chili powder [I omitted this ingredient]
2 teaspoons tamari, wheat-free [I used Braggs liquid amino acids instead--same amount]
1/2 teaspoon Himalayan crystal salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper [I omitted this ingredient]
1/8 teaspoon turmeric powder [I omitted this ingredient]
Blend all of the ingredients in a blender until smooth and creamy. This can be stored in the refrigerator for 4-5 days.
Below are some photos showing how Zander and I assembled our Verde Tacos:
First, we spread a layer of Jenny Ross’s pumpkin seed cheese onto a Napa cabbage leaf.
Next, we added some chopped and de-stemmed kale.
After that, we added some shredded broccoli and carrots (organic and pre-shredded–from Trader Joe’s!).
Next, we added a few globs of the delicious hemp seed cheese.
And finally, we poured on a generous helping of Jenny Ross’s yummy tomatillo salsa (I reduced the amount of raw jalapeno in this to make it more palatable for Zander).
This is currently one of Zander’s favorite meals, and mine, too!!