by Rachel | September 21, 2011 2:06 pm
Photograph by Rachel Swetnam Los Angeles Food Photographer- www. rachelswetnam.com
Good morning from Brooklyn! Yes, that’s right, Rachel Swetnam of the Biscuit Batches duo is in New York this week. I’m hanging out with friends, going to see art and sampling vegan fare. If you have any suggestions on the Vegan food front, let me know.. I’d love to try some good vegan food!
However, I don’t want to leave you high and dry without a recipe while I’m gallivanting around the city. Over the weekend on my cooking frenzy, I made these really tasty tacos. They are SUPER simple and really good. I wanted to wrap them in lettuce, mainly because I didn’t have any tortillas but also because I thought they would be healthier!
Here is the recipe, Enjoy!
1 C. cooked lentils (I used a mix between green and red)
2 T. sliced almonds (can be any kind- almonds get food processed)
½ small onion diced
½ red pepper diced
2 cloves of Garlic, minced
2 T. Olive Oil
¾ t. Chipotle Powder
2 t. Cumin
1 T. Chili Powder
2 t. Salt
2 t. Pepper
Optional toppings: Chopped Tomato, Salsa, Avocado, and Guacamole, Pico de galo
6-8 Romaine Lettuce Leaves
1.Cook 1 cup of lentils following the directions on bag.
2. When lentils are done cooking, drain access water and let cook for about a minute or two. Spoon ¾ of the cooked lentils into a food processor with almonds and pulse on high speed until mixture is coarse and looks like, oh I don’t know, ground beef. Set aside.
3. Heat olive oil in a frying pan over medium- high heat. Add the garlic & onion with salt and pepper and sauté until onion is slightly brown. Add pepper and cook for another few minutes until soft.
4. Mix in both the lentil mixture and the unprocessed lentils to the pan with the onion, pepper and garlic. Add the chili powder, chipotle powder and cumin. Stir until all is well combined. If it seems a bit dry, you can add a tablespoon at a time of water or ¼ C. of salsa. But make sure you don’t put so much liquid that it becomes one big glump!
When all is well combined, lentil mix onto a serving platter with the romaine lettuce. Spoon 1-2 spoonfuls of filling lettuce leaf and top with your taco toppings of choice.
Source URL: http://biscuitbatches.com/2011/09/21/spicy-lentil-tacos-wrapped-in-romaine/
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