Saturday, January 28, 2012

Vegan Tacos

These are delicious, hold together, and totally vegan!

Vegan Tacos

Bean-Lentil-Quinoa filling
1/4 cup white quinoa
1/4 cup pink lentils
3/4 cup water
1/4 medium red onion, chopped fine
1 garlic clove, minced
1 celery stalk, chopped fine
2 tblsp olive oil
1 can or 1 cup cooked black beans, drained

3 drops liquid smoke
1/4 tsp black pepper
1/4 tsp sea salt
2 tblsp nutritional yeast flakes
2 tblsp fresh cilantro, chopped fine
1/2 tblsp cumin
1/2 tblsp coriander

Soak the quinoa for about 10 mins, drain. Bring water to a boil. Add quinoa and lentils. Bring back to a boil, then turn to low and simmer covered for approx 15 mins. Watch water level to be sure it does not burn. Get it as dry as you can though.

Heat oil in wok over medium heat. Add onion, garlic, and celery. Saute till onions are cooked. Add black beans and use a potato masher to smash them. Add lentils and quinoa. Season with the rest of the ingredients. Turn frequently till desired consistency is reached. It should be mushy, but not wet. Like a thick chunky bean mash.

Macho Nacho Sauce
from The Top RawMen:

1/2 cup water
1/2 red bell pepper, washed and seeded
1/2 cup pine nuts, soaked for 24 hours
1/2 cup sunflower seeds, soaked for 24 hours
1 tblsp Miso (omit if using seat salt below)
1 clove garlic
1 tblsp fresh lemon juice
1 tsp sea salt

Blend on high till creamy. Serve on tacos or as a dip for chips.
A Vita-Mix or Blendtec is best for getting the creamy consistency.

To serve:
These tacos are best of fresh soft corn tortillas. Layer the bean mixture, then the Macho Nacho Sauce, then some lettuce and tomato. Top with hot sauce or finely diced jalapeno if you like a little kick.

THIS RECIPE PASSED THE KID TEST!

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