Walnut Tacos happening on JaneUnchained LunchBreakLIVE with the magnificent Louis “Fish” Fisher of Fish Makes Photos. Melissa Breslow of Open Eyes Foundation shows us a peek of the magical spiritual vegan community in Venice, California. Fish is a Photojournalist and Activist, Nutrition and Food Educator, Fine Artist and Writer. Transcending the victim paradigm through self-healing and creativity.
Fish grew up in the “food world” / restaurant industry in New York. He has also worked in many different restaurants as well. No wonder he sautes zucchini, tossing it into the air, like a pro. When Fish was 19 he had the revelation food was much more important to him than he thought. He transitioned to veganism after he became ill. A great doctor guided him to use food as his medicine. Fish healed himself with plants and suggests preventative medicine for anyone so they can avoid getting sick in the first place. After all, “Grocery bills cost less than medical bills.” Now, he uses food to nourish his community. He uses food as a vehicle to help heal others from the inside and out.
You might be wondering what acroyoga is. Fish explains that is a blend of yoga and acrobatics. Acroyoga starts with yoga moves with a partner and soon you’re able to do acrobatics together! Melissa endorses the practice saying it is super fun and a great way to build relationships. She and her husband practice acroyoga and the communication it requires is very helpful in their relationship! Another cool activity Fish and Melissa love is tribal markings. You use special markers to draw tribal designs on each other in a safe bonding experience.
Fish says to make sure to keep the walnut tacos a coarse texture by using the pulse function on your blender or by using a food processor. Fish adds coconut aminos to give the tacos that savory umami flavor. It’s also a great substitute for soy sauce. Fish believes the flavor of a dish comes from the person. You can cook the same recipe and have it come out tasting differently because of the energy of the person making it.
Fish also teaches people how to meal prep so feel free to reach out to him about his cooking, his photography, and acroyoga on his social media account links below. Food is art to him and these tacos are no exception. He loads the tortilla with pre-made seasoned rice, the walnut taco filling, pumpkin seeds, microgreens, and sauce. There you go, tacos ready to be devoured! Melissa’s husband, Kyle, jumps in for the taste test and is wowed by them. He says it has all the savory flavor of meat and is the best taco he’s ever had! He can’t wait to make it at home and you can too with Fish’s recipe below!
Walnut Tacos Recipe
2 cup raw walnuts
1/2 cup sprouted raw pumpkin seeds
8 tbsp coconut aminos
4 tbsp water
4 tbsp avocado oil
1 tsp Paprika
1 tsp Cumin
1 tsp Chili Pepper
1 tsp Cinnamon
1 tsp Black Pepper
Pinch of Salt
2 cups brown rice
1 tsp Chili Pepper
1 Lime juiced
Spicy Cream Sauce-
1/4 cup Soy-Free Veganaise (Vegan Mayo)
1/4 cup Tomato Salsa (or diced tomatoes and onions)
1/8 cup sun-dried tomatoes
4 tbsp hot sauce (I use Umeboshi Plum/Black Olive/Chocolate Habanero hot sauce)
2 zucchini (chopped in 1/4 inch pieces)
2 tbsp Avocado oil
2 cups Arugula
1 cups Spinach
Tortillas are optional.
In a pot, cook rice and water for 20-30 minutes(depending on your stovetop), covered. When water is absorbed, remove from heat, let sit for 5 minutes uncovered. Season and stir.
Heat up sauté pan to medium/high heat on stovetop. Add oil followed by zucchini. Cook and toss until golden brown.
Mix all Spicy Cream Sauce ingredients, except oil, to the blender/food processor. Blend for 30 seconds to 1 minute. Add oil and blend for 5-10 seconds.
Optional: heat up tortillas and plate.
Build taco or taco bowl in order of: Rice, zucchini, walnut meat, greens and spicy cream sauce.
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