Raw-cooked taco fusion featuring organic romaine taco shells, lentil meat, cauliflower pineapple jalepeño “rice”, pico de gallo, guacamole, cashew-based sour cream + limes
This is a really fast and fun dinner to make. If you’re short on time the lentils can always be cooked a day in advance. On the day of the lentil meat can bake in the oven while the rest of the side dishes are easily prepped.
Raw-Cooked Taco Fusion Recipe vegan, dairy, refined sugar and gluten-free
INGREDIENTS (purchase local, organic whenever available)
1 bag/450 grams of brown lentils
2 large white onions
2 cloves of garlic
13 grams cumin powder
extra virgin cold-pressed coconut oil
2 - 4 tomatoes (depending on size)
1 bundle of cilantro
4 limes or lemons
1/2 head of cauliflower
1/2 small jalepeño
1/4 fresh pineapple
1 - 2 avocados (depending on size)
1/2 red onion
1 cup raw (unsalted, un-roasted) cashews
1 tsp apple cider vinegar
fine sea salt
1 - 2 heads of romaine lettuce
fresh sprig of parsley for garnish (optional)
LENTIL MEAT (cooked) 1. Bring lentils to a boil in a large pot. Once boiling turn heat to simmer and let lentils cook at least 25 - 30 minutes. Taste your lentils until desired softness is reached. You may need to add more water as needed. The lentils can be on the softer side so they can be easily mashed. 2. Drain lentils and let cool. If cooking the lentils a day in advance lentils can be placed in the fridge over night. 3. If preparing the meat in one day, when lentils are close to being cooked, dice two cloves of garlic and one white onion. Fry them in coconut oil on medium heat in a medium sized sauce pan until opaque. 4. Place cooked lentils in a large mixing bowl and mash lentils. After mashing add the fried garlic and onion as well as cumin and sea salt to taste. (see measurements above) 5. Pre-heat oven to 375 F. Lightly spray a large baking sheet with coconut oil and add lentil meat mixture spreading it out across the circumference of the pan. At the 15 minute mark check lentil meat and move the mixture around with a spatula. Bake lentils for approximately 30 minutes. Cooking time may vary slightly as I use a propane stove.
CAULIFLOWER PINEAPPLE JALEPENO RICE (raw) 1. Break florets from half a head of cauliflower. Rinse and dry florets. Add florets to a food processor with an S blade. Pulse until cauliflower florets resemble rice. Add the cauliflower rice to a large bowl. 2. Dice up pineapple into small chunks and finely dice jalepeno, add more or less depending on how spicy you like it. Add both pineapple and jalepeno to the cauliflower rice. 3. Garnish with fresh parsley if desired. PICO DE GALLO (raw) 1. Dice one white onion and two to four tomatoes depending on their size. Add to a medium sized bowl. 2. Finely dice half the cilantro and add to the mixture. 3. Squeeze juice of one lemon or lime. 4. Add sea salt to taste.
GUACAMOLE (raw) 1. Cut avocado(s) (depending on size) in half and remove the meat. Dice up the meat and add to a medium sized bowl. 2. Add juice of one lemon or lime and begin to mash up and stir the mixture. 3. Finely dice half a red onion and dice up the remaining half of cilantro and add both to the guacamole. 4. Add sea salt to taste.
CASHEW-BASED SOUR CREAM (raw) - this is not my recipe. It has been taken from Oh She Glows 1. Soak cashews in purified water submerged for a minimum of two hours. 2. Drain and rinse the cashews and place in Vitamix or other high speed blender. 3. Add 1/2 - 3/4 cup of purified water, apple cider vinegar, 2 tsp lemon or lime juice and 1/4 - 1/2 teaspoon of sea salt. Blend on high until very smooth. If having trouble blending, slowly add a little more water bit by bit. ROMAINE SHELLS 1. Separate individual romaine shells from one to two heads of lettuce. 2. Rinse and dry. Serve all dishes buffet-style and enjoy!
