RECIPE / Mains
May 21, 2015 11K Views
ANDREA BEMIS
ADD TO MY RECIPES
This is the kind of dinner you make on a warm evening with good company and a batch of fresh kombucha! Perfect for entertaining!
Serves 4-6
WHAT YOU NEED
Lentil Walnut Filling
1 cup cooked French green lentils
1 cup lightly toasted walnuts
1 tbsp tamari or soy sauce
1 tsp ground cumin
1 tsp chilli powder
1-2 tbsp of water to thin, if necessary
Cabbage Lime Slaw
1 cup shredded green cabbage
1 cup shredded purple cabbage
2 cloves of garlic, minced
1 jalapeño pepper, minced
4 radishes, chopped
1 cup cilantro, roughly chopped
1 1/2 tbsp olive oil
1 1/2 tbsp fresh lime juice
1 1/2 tsp honey or maple syrup
1/2 tsp fine sea salt
Smokey Cashew Queso Sauce
1 cup raw cashews, soaked at least 30 minutes in water
2 tbsp tomato paste
1/4 cup nutritional yeast
1-2 tsp smoked paprika (more or less depending on preference)
1/4 tsp cayenne pepper + more to taste
1/2 sp fine sea salt
2 tbsp fresh lemon juice
1 cup water + additional to thin, if necessary
Corn Tortillas for serving
What to do
- Prepare the lentil walnut filling by combining all the ingredients (minus the water) in a food processor and processing until well combined (make sure to leave a little texture). Add water to the mixture if it’s too dry. Taste test and adjust seasonings if need be. Set aside.
- Prepare the cabbage slaw by whisking together the lime juice, olive oil, honey and salt in a small bowl. In a larger bowl, toss together the rest of the ingredients and drizzle with the dressing.
- Prepare the cashew queso by draining the soaked cashews and rinsing them under cold water. Place all the ingredients for the sauce in a high speed blender and whirl away on the highest setting until the sauce is smooth and creamy. This takes about 1-2 minutes. Scrape down the sides as necessary and add water 1 tablespoon at a time to thin, if need be. Taste test and adjust seasonings as necessary.
- Warm up a few corn tortillas in the oven and divide the lentil walnut filling and cabbage slaw between tortillas. Drizzle with the queso sauce and enjoy!
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BY ANDREA BEMIS
Andrea started her blog four years ago in an attempt to document life on the 60 acre organic vegetable farm her and her husband were working on in Massachusetts. After back-breaking days spent hunched over the dirt they would return home and cook a meal using all the wonderful produce they were growing. Life was simple and they loved it but after three years of this they began to feel the pull back home to the West where they are now the proud owners and farmers of their own six acre organic vegetable farm in beautiful Parkdale, Oregon.
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