Taco Salad

1 cup sun dried tomatoes, soaked overnight in enough water to cover
Drain and reserve soaking liquid
1 cup each sunflower seeds and Brazil nuts (raw), soaked for 2 – 3 hours in enough pure water to cover. Drain and discard soaking liquid.
1 clove garlic
2 tsp. cumin powder
2 tsp. chili powder
1 tsp. Miso, red
1 – 2 tsp. nama shoyu
1 tsp cayenne or hot sauce
1/2 cup fresh tomatoes

Blend the nuts and seeds first in a food processor. Scrape down sides and blend until ground well. Next add all other ingredients into the food processor and blend until the consistency of taco “meat”.
To serve, shred Romaine lettuce and place in a large decorative bowl. Place taco “meat” in the center and spread it out. Top with salsa and freshly chopped cilantro and tomatoes.