Oasis Magazine Articles

Lettuce wrap lentil-walnut meat tacos with cashew sour cream

By Cynthia Huijgens

Lettuce Wrap Lentil-Walnut Meat Tacos
Vegan, gluten-free, soy-free

• 1 cup uncooked lentils (you will need 1 3/4 cups cooked lentils)
• 1 cup walnut pieces, toasted
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon fine grain sea salt, or to taste
• 1 1/2 tablespoons extra virgin olive oil
• 2 tablespoons water

1. Cook the lentils: Rinse lentils in a fine mesh sieve. Add to a medium pot with water according to package and cook per package instructions. Drain off excess water.
2. Toast the walnuts: Preheat oven to 300F. Add walnuts onto a rimmed baking sheet and toast for 10-13 minutes, watching closely, until lightly golden and fragrant. Set aside to cool for a few minutes.
3. Prepare the taco meat: Add 1 3/4 cups cooked lentils (you'll have some leftover) and all the toasted walnuts into a food processor and pulse until chopped (don’t over process, make sure to leave some texture). Stir or pulse in the oregano, cumin, chili powder, and salt. Stir in the oil and the water until combined.

For the toppings:
• 1-2 bell peppers, thinly sliced 
• 1 large onion, thinly sliced 
• Cashew Sour Cream (see recipe that follows)
• Diced tomatoes or Pico de Gallo or salsa
• Lettuce wraps (large romaine or Butter lettuce leaves work best)
• Other topping options: Sliced avocado, cilantro, Green onion & fresh limes 

1. Slice the bell pepper and onion and sauté in 1-tablespoon oil in a large skillet or wok. Cook the onion and peppers over medium heat for about 15 minutes, reducing heat if necessary and stirring frequently, until translucent.
2. Prepare the rest of your vegetable toppings and wash and dry the lettuce wraps.
3. To Assemble: Place a large lettuce leaf onto each plate, top with large spoon full of taco meat, lay on some sautéed peppers + onions, and the rest of your toppings as desired.  Don’t forget the Cashew Sour Cream! Tuck in.

Cashew Sour Cream
Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free

1 cup raw cashews
½ - ¾ cup water, as needed
2 tsp fresh lemon juice
1 tsp apple cider vinegar
¼ - ½ tsp fine grain sea salt, to taste
Chives (optional)

1. Place cashews in a Mason jar and fill with enough water to cover cashews. Soak for a minimum of 4 hours, preferably overnight or 8 hours of you have time.
2. Drain and rinse the cashews and place in a blender.
3. Add water, lemon juice, cider vinegar and salt.  Blend on high until smooth, stopping and scraping down contents from time to time.  Add a touch more water if needed to get a smooth consistency.  
4. Once sour cream is super smooth, its ready.  Transfer to a small airtight container, add chives if desired, and refrigerate.  The cream will thicken up as it sits.  Serve when ready.

Recipes adapted from Oh She Glows Community Recipes by Angela Liddon http://theglowspot.com/recipes

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