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Title : Recipe: lentils and nuts Tacos!
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Recipe: lentils and nuts Tacos!

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T his is a healthy adaptation of a Mexican classic, taco ! These tacos are vegan, free and full of vegetable protein gluten! This recipe requires either crisp lettuce or chicory leaves instead of a tortilla corn or wheat. Meeting Roman works well because it holds together very well .. but feel free to change up your greens!

Ingredients:

• 1 cup green lentils cooked
• 1 cup toasted walnuts or raw (pre-soaked)
• 1 1/2 teaspoon dried oregano
• 1 1/2 teaspoon dried cumin
• 1 1/2 teaspoon chili powder (more or less depends on your tolerance for spices !)
• 1/2 teaspoon fine grain sea salt
• 2 tablespoons extra virgin olive oil

Directions:

1. If toasted nuts, preheat oven to 3ooF, place nuts on a baking sheet and bake for 10-13 minutes or until golden and fragrant. If soaking the walnuts, strain and discard the soaking water.
2. Once the nuts (and lentils) are cooled, put in food processor. Pulse in a thick texture. Be careful not to mash or blend will become more of a paste instead of filling "meaty".
3. Using a spoon, add the oregano, cumin, chili, salt and olive oil. If the mixture seems dry, add a little water and mix until desired consistency.
4. Add "beef" taco on top of a pre washed and dried lettuce leaf, add ingredients you want and enjoy!

Some optional ingredients:

• onions and peppers sauteed
• avocado
• Guacamole
• Salsa
• diced tomatoes
• green onions
• cashew sour cream
• spritz of lemon juice

This food is loaded with fiber, iron and protein and fat lentils brain, increasing healthy nuts. The shrinkage factor and flavors make this very satisfying meal and it's fun to do and enjoy with others.

Double the recipe and save leftover taco filling to add to salads or your favorite beans all week!

Happy Cooking!

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