Vegannosaurus Rex

In my pursuit of the perfect taco, i tinkered with the raw spicy walnut taco meat recipe yet again last night. My only complaint, and its a minor one, is that this recipe is slightly dry. The texture is great, the flavor is great, but dry is a pet peeve of mine. So, i set out to solve that problem. I’ve tried two different methods, neither to perfection. Adding olive oil is an option, this method is the easiest to control, but didn’t add as much moisture as i was hoping, at least not without adding a lot more olive oil that i desired. Last night i tried a new method, soaking the walnuts i water for about 30 minutes. The result was an obviously lighter color, and a texture that i could only describe as ‘paste’. Not exactly ideal either. I’m going to keep working on it, the perfect taco is out there somewhere, i just have to find it.

For dinner i made pizza. Tacos and pizza. Yup, i’m an American. Aren’t Pizza Hut and Taco Bell both owned by Pepsi? I’m an effin cliche, and i just realized it while typing this blog post…

Pizza. I spread a layer of pesto on the tortilla (no, the Food for Life tortillas aren’t raw, but they’re made out of sprouted grains instead of flour), topped the pesto with a little raw marinara, some shitake mushrooms, sun dried tomatoes and ‘marinated’ spinach. I laid the spinach leaves flat and stacked them on top of each other, rolled em up and chopped. I placed the spinach in a bowl with some olive oil and rubbed the oil into the spinach, making sure all of the spinach was covered. I let it marinate for about 30 minutes, ideally you would let it marinate for an hour or so. I have also seen a suggestion to marniate the spinach in a combination of lemon juice, olive oil and sea salt. I used this method for another recipe i made and it works great; nice, tender, juicy spinach, almost as if it were wilted.

the combination of the marinated spinach and pesto was awesome, this was by far the best pizza i have made yet.