Raw Nasturtium & Walnut ‘Meat’ Tacos

by Emily Carlstrom

I’ll be the first to admit it. Eating nourishing and beautiful foods with a waste-free mentality can be a challenge when you don’t live with a garden or dependable market with variety. So I turn to what I love best: fresh produce, foraging when I can, and simple but impactful dishes. 

Transitioning to a waste-free (or at least minimal waste) kitchen requires ingenuity. Finding new uses for old packaging, bringing around spice bottles until you can find somewhere that provides refills, and ditching traditional foods is no walk in the park. But what you can find in some walks in the parks? Bountiful NASTURTIUMS. 

In Australia, and most places in the world with a temperate climate, nasturtium grow delightfully easily. The peppery edible flower thrives in a range of environments and is even considered a pest. It’s taste varied depending on where and how it’s being grown - some liken it to rocket. You’ll likely recognize the bright orange or red flowers and light green leaves - but the true beauty is in their taste. Nasturtiums contain high levels of vitamin C and are considered a natural antibiotic. 

Bonus: they grow abundantly and easily, so go nuts. 



Gather a handful of nasturtium leaves and flowers

Walnut Meat:

  • 1 cup walnuts
  • 1/2 tsp smoked paprika
  • 1/2 teaspoon white miso
  • 1/2 tsp cumin
  • 1/2 teaspoon garlic powder

Blend in a blender or cuisinart or by hand. Whatever your devices, make sure the walnuts are well mixed. Alter spices to taste. I like my walnut meat flavorful so I put heaps of smoked paprika.

Avocado + Coriander + Lime Dressing

  • 1 avocado
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup coconut or regular yogurt
  • 1 lemon, squeezed
  • 1/4 teaspoon Kosher Salt.
  • 1/4 teaspoon Ground Black Pepper

Blend. Set aside.

Fill nasturtium leaves with:

  • Walnut meat
  • Chopped cherry tomatoes
  • Chopped bell pepper
  • Chopped oyster mushrooms

Enjoy and let us know what you thought in the comments below!

Recipe created by Katherine Guerrero 

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