Taco toppings! Tomatoes, lime drenched avo, lettuce and vegan cashew “cheese” sauce
The complete master pieces.
Lentil and cabbage taco recipe:
For the lentils:
1/2 large white onion chopped
1 cup rinsed red lentils
About a tsp of each, more to taste: Chilli powder, garlic powder, paprika, oregano, coriander, cumin
Sauté onion in coconut oil with spices untill translucent. Add lentils and two cups of water. Bring to a boil and simmer till lentils are soft and thick. Ad more spices depending on how spicy you want it.
1/2 large cabbage sliced into strips
1/2 purple onion thinly sliced
1/4 c walnuts
2 TBS lemon juice
1TBS apple cider vinegar
2 tsp olive oil
2 tsp honey or agave
Salt and pepper
Combine all ingredients. Best made a couple hours ahead so all the flavours can combine.
Cashew “cheese” sauce
1/2 cup Cashews
1 Lemon juiced
1/4 cup Nutritional yeast
1 tsp Dijon
Salt, pepper, turmeric, paprika
Blend all ingredients until smooth ( may need to add some water)