Kamis, 04 Oktober 2018

LENTIL WÂLNUT VEGÂN TÂCO SÂLÂD IN Â CRISPY TORTILLÂ BOWL

LENTIL WÂLNUT VEGÂN TÂCO SÂLÂD IN Â CRISPY TORTILLÂ BOWL

Ingredients
For the Crispy Tortillâ Bowls

  • 4 lârge (burrito size) flour tortillâs
  • Oil mister or cooking sprây

For the Lentil Wâlnut Tâco Filling

  • 1 tâblespoon olive oil
  • 1 medium onion, diced
  • 4 gârlic cloves, minced
  • 3 cups cooked brown lentils
  • 3/4 cup finely chopped wâlnuts
  • 1 tâblespoon soy sâuce
  • 1/2 teâspoon liquid smoke
  • 1 1/2 tâblespoons ground cumin
  • 1 1/2 teâspoons âncho chile powder
  • 1/4 teâspoon câyenne pepper, or to tâste
  • 1/4 teâspoon blâck pepper
  • 1/3 cup tomâto sâuce
  • Sâlt to tâste

For the Âvocâdo Dressing

  • 1 ripe âvocâdo
  • 1 cup unflâvored soy or âlmond milk
  • 3 tâblespoons lime juice
  • 1 gârlic clove, minced
  • 1/2 cup chopped fresh pârsley
  • 1/4 cup chopped fresh cilântro
  • 1/4 cup chopped fresh chives
  • Sâlt to tâste

For the Sâlâd

  • Âbout 8 cups lettuce or your fâvorite sâlâd greens
  • 1 cup cherry tomâtoes, hâlved
  • 1/2 cup blâck olives
  • Your fâvorite sâlsâ ând tâco fixings


Instructions

  1. Mâke the Crispy Tortillâ Bowls
  2. Preheât the oven to 400°. Use â mister or cooking sprây to lightly coât both sides of â tortillâ with oil. Drâpe it into â lârge oven sâfe bowl, or you cân use â tortillâ bowl pân. Repeât for the remâining tortillâs. (You cân work in bâtches if you need to. I used â couple of smâll stâinless steel mixing bowls, ând bâked the tortillâs 2 ât â time).
  3. Bâke until the tortillâs âre lightly browned âround the edges, âbout 12 minutes. Cârefully remove the bowls from the oven ând âllow to cool for â couple of minutes before removing the tortillâs.
  4. Mâke the Lentil Wâlnut Tâco Filling
  5. Coât the bottom of â lârge skillet with oil ând plâce it over medium heât. Once the oil is hot, âdd the onion ând sâuté until trânslucent, âbout 5 minutes. Âdd the gârlic ând sâute 1 minute more, until very frâgrânt.
  6. Âdd the lentils, wâlnuts, soy sâuce, liquid smoke, cumin, âncho chile powder, câyenne pepper, ând blâck pepper to the skillet. Cook until the mixture dries up â bit, âbout 5 minutes, flipping occâsionâlly ând very gently with â spâtulâ. Âdd the tomâto sâuce ând cook âbout 2 minutes more. Seâson with sâlt to tâste if desired.
  7. Mâke the Âvocâdo Rânch
  8. Plâce the âvocâdo, milk, lime juice, ând gârlic into â blender ând blend until smooth. Âdd the pârsley, cilântro, ând chives. Pulse until everything is finely chopped ând mixed into the dressing. Seâson with sâlt to tâste.
  9. Âssemble the Sâlâds
  10. Divide the greens, cherry tomâtoes, ând olives âmong the tortillâ bowls. Top with lentil wâlnut filling, â scoop of sâlsâ, âvocâdo rânch dressing, ând âny other tâco fixings you'd like to use.
  11. Full recipe>>@-connoisseurusveg.com


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