For the salad base
2 Cups Raw walnuts (soaked)
1/2 Cup Raw vegetable broth
1/2 Lemon (juiced)
2 Tsp White or yellow miso
1 Tsp Onion powder
1 Tsp Garlic powder
Salt & pepper to taste
For the Chile Lime
2 Tsp Chile & lime or taco seasoning (cumin,chili powder,oregano)
2 Tbsp Chopped cilantro
For the Spicy Cranberry
1/4 Cup Sun-dried cranberries
1 Tsp Garam masala or curry or combo of both
For the Sun-Dried Tomato & Italian Herb
1/4 Cup Sun-dried tomatoes, finely chopped
2 Tbsp Fresh chopped herbs (basil,rosemary,parsley)
Soak the raw walnuts in filtered water for at least one hour. Drain and rinse. Place nuts, lemon juice, raw vegetable broth, miso, onion powder and garlic powder in a food processor pulse for about 20 seconds or until the mixture is finely chopped and still has a coarse texture. Drain the excess liquid and divide the nut mixture into 3 bowls.
Add the garam masala or curry and the cranberries to one bowl. Mix well and plate on a bed of spiralized or finely grated carrots.
Add the sun-dried tomatoes and Italian herbs to the other bowl of walnut mixture. Give it a good stir and serve on cucumber ring.
Add the chile lime or taco seasoning mix and cilantro to the last bowl of walnut base. Stir and stuff it into cherry tomatoes.
The flavor is best if you let the seasoned walnut mixture sit in the fridge for at least 30 minutes. Store unused portion in an airtight container in refrigerator for up to 3 days.