Lentil Tacos
Even your meat loving friends will be shocked at the amazing taste that comes from a lentil. The cashew cream will make this non-dairy also and is my preferred way to enjoy them.
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
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).
Saute onions, mushrooms and garlic for a few minutes, then add lentils, seasonings, yeast and salsa. Stir and heat for 2 minutes.
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
Drain cashews and add ingredients to a blender. Blend until smooth.
SOOOOOOOO GOOD!!!!!