Verde Tacos with Raw Vegan Hemp Seed Cheese

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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.

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Next, we added some chopped and de-stemmed kale.

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After that, we added some shredded broccoli and carrots (organic and pre-shredded–from Trader Joe’s!).

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Next, we added a few globs of the delicious hemp seed cheese.

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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).

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This is currently one of Zander’s favorite meals, and mine, too!!

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. She remains deeply committed to the defense of animals worldwide and believes firmly in the merits of aggressive, nonviolent, direct action as an effective and necessary means to accomplish this goal.
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