Wednesday, January 22
Ancho Lentil Tacos with Cashew Cheese and Yellow Rice with Garlic
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.