In the CLE, we have this cute place called the West Side Market. It opened in 1912, and in 2008 it was designated as one of the ten great places to visit in America! It offers an authentic and culturally diverse experience for shoppers, plus all vendors are local, which is pretty neat! We go every so often in the winter, but when summer strolls around, we find ourselves there more often buying the local farmers produce. Whenever we have family or friends in town visiting, this is one places we take them.
If you are in town and love to support local vendors, this place should be on your list! Start your Sunday’s at the West Side Market Cafe in the morning for a light and hearty breakfast before heading inside the market. The restaurants near the market are also top-notch (Town Hall and Mitchells Homemade Ice Cream are two more of my favorites). You will be pleased by the experience and mostly won’t leave empty handed!
When we were at the market last Sunday, a local farmer was selling homegrown Bibb lettuce, and I couldn’t resist! Since I make tacos on a weekly basis in our house, I decided to change things up and make these cute taco lettuce boats. They were delicious and fulfilling! I even made this Cilantro Jalapeño Crema that made these extra delicious! This Crema is optional, but if you decide to make it, it would be an excellent dip for chips! I hope you all love these! As usual, your non-Vegan friends likely won’t know this hearty meal is meatless! Now, go try it!
Until next time friends, Namaste! ♥
Taco Lettuce Boats
Ingredients
Taco Walnut & Quinoa 'Meat':
- 1 cup quinoa cooked
- 2 cups raw walnuts
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 1 bell pepper diced
- 1 garlic clove minced
- 1 jalapeńo deseeded and diced
- 1 teaspoon sweet paprika
- 2 teaspoons cumin powder
- 1.5 teaspoon chili powder
- 1/2 teaspoon salt and pepper + more to taste
Cilantro Jalapeño Crema:
- 1 cup raw cashews soaked overnight
- 1 cup filtered water
- 1/4 cup fresh cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 garlic clove minced
- 2 teaspoons green onion green parts only
- 1 jalapeńo deseeded and chopped
- Juice of 1 lemon
Assemble:
- Bibb Lettuce
- Tomato diced
- Red or yellow pepper diced
- Fresh red cabbage diced
- Cilantro for garnish
- Avocado diced
- Fresh lime juice for taste
Instructions
Taco Walnut & Quinoa 'Meat':
- In a skillet over medium-high heat add the avocado oil. Add the diced onion, pepper and seasoning (salt and pepper, sweet paprika, cumin and chili powder) and cook for 5-minutes. Add the garlic and cook for an additional 5-minutes.
- Chop the walnuts in a food processor by pulsing a few times. Add the cooked quinoa and pulse a few more times to blend. Add the mixture to the skillet and cook for 5-minutes. Add the lime juice and remove from heat.
Cilantro Jalapeño Crema:
- Add all ingredients to a high-powered blender and blend until smooth and creamy. If mixture seems too thick, add 1 tablespoon of water at a time, until desired consistency.
Assemble:
- Add a small portion of the walnut & quinoa mixture to the Bibb lettuce and top with the following ingredients before serving/enjoying: fresh tomatoes, pepper, cilantro, avocado, and crema.