Lentil Tacos

Ingredients for taco “meat”:

1 cup of dried brown lentils or 2 cups cooked (TJ’s has cooked refrigerated lentils)

1 onion, chopped or (cone 2)

1 teaspoon minced garlic

1-2 cups of mushrooms, sliced (cone 4)

1 tablespoon nutritional yeast

*1 tablespoon chili powder

*1/4 teaspoon garlic powder

*1/4 teaspoon onion powder

*1/4 teaspoon crushed red pepper flakes

*1/4 teaspoon dried oregano

*1/2 teaspoon paprika

*1 1/2 teaspoons ground cumin

*1 teaspoon sea salt

*1 teaspoon black pepper

1 tablespoon salsa

*** or use a package of taco seasoning

1. Cook lentils according to directions.

***If using the rice cooker, rinse and place in rice cooker, cover with vegetable broth (about 1/2 thumb nail above grain line) and set temp to 350 (cover), when valve clicks, turn to low for 35-40 minutes. This should be until lentils are soft, but not falling apart. Drain for a few minutes to dry. )

OR use Trader Joe's already prepared lentils (HC choice).

2. Saute onions, mushrooms and garlic for a few minutes, then add lentils, seasonings, yeast and salsa. Stir and heat for 2 minutes.

3. Serve with your favorite tacos fixings.

Happy Carrot Favorites: Chipotle Cashew Dressing, cabbage, arugula, avocado, salsa or chopped tomatoes, cotija cheese, lime in a corn tortilla or served over organic corn chips like nachos.

Chipotle Cashew Dressing

¾ cup raw cashews (Soaked in water for 2 hours)

½ cup water

2 tablespoons lemon juice

¼ teaspoon sea salt

1-2 teaspoon maple syrup or agave nectar

2-3 whole chipotle peppers in adobo sauce (plus 1 teaspoon adobo sauce)

(IF you are out of this sauce or can't find, use a dash of cayenne pepper and about 1/2 teaspoon smoked paprika)

1 pinch or smoked paprika

1. Drain cashews and add ingredients to a blender. Blend until smooth.

SOOOOOOOO GOOD!!!!!