Ancho Lentil Tacos with Cashew Cheese and Yellow Rice with Garlic

Wednesday, January 22

Ancho Lentil Tacos with Cashew Cheese and Yellow Rice with Garlic

Rating: 4.25

We weren’t sure if Seth was going to be around for dinner or not until the last minute, so I needed a meal that didn’t need a lot of prep time and could also be put together quickly. Enter the lentil taco. There are a few recipes out there (and by a few I mean tons) and this one from The PPK site and Isa Does It is probably my favorite. It uses very little oil, and if you rock the oil-free thing, you can just sauté the onion and garlic in some water or broth. I cooked the lentils once I knew Seth would be home for dinner and since this recipe makes a lot of taco filling, I just made half a batch so we wouldn’t have leftovers. A little lettuce, onion, salsa and yummy cashew cheese from Luminous Vegans and voila! Tacos! My favorite rice for any Latin-style meal is the Yellow Rice with Garlic from Viva Vegan. You start with annatto infused oil (make it ahead of time and keep it in the cupboard – it keeps forever) add a bunch of garlic and cook it in broth. We add extra garlic, because, you know, garlic. It’s so good – you’ll never buy one of those little packets of yellow rice at the grocery store again.