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walnut crumble filling and a low stress slaw. If you don't have cabbage, feel free to substitute what you have on hand (romaine lettuce, carrots, or cucumber will all work well).
Serves 4
- 1 1/4cups walnuts, toasted
- 1tablespoon tamari or soy sauce
- 1clove garlic, roughly chopped
- 1/2cup roughly chopped and tightly packed oil-packed sun-dried tomatoes
- 1/2teaspoon ground cumin
- 1teaspoon chili powder
- 1teaspoon apple cider vinegar
- 1 1/2cups cooked brown lentils
- A few tablespoons water
- 2cups green cabbage, thinly shredded and tightly packed
- 2cups red cabbage, thinly shredded and tightly packed
- 2scallions, light green and white parts only, chopped
- 1poblano pepper, sliced in half crosswise, seeds removed, and finely diced
- 1/2cup cilantro leaves, chopped
- 2tablespoons olive oil
- 2tablespoons freshly squeezed lime juice
- 1small clove garlic, minced
- 2teaspoons agave or maple syrup
- Dash red pepper flakes (or to taste), optional
- 8corn taco shells or tortillas, warmed
- To make the lentil walnut crumble, place the walnuts in a food processor and pulse 2 to 3 times to break them down. Add the tamari, garlic, sun-dried tomatoes, cumin, chili powder, and vinegar and pulse 2 to 3 times more. Add the lentils and pulse until the mixture is thoroughly incorporated and crumbly (it should resemble taco meat). As you go, add a few tablespoons of water as needed. Set the crumble aside until you’re ready to use it (to save time, make the crumble a day in advance). This recipe makes 2 cups, which will keep in an airtight container for up to a week.
- To make the cabbage slaw, combine the cabbage, scallions, pepper, and cilantro in a large mixing bowl. Whisk together the oil, lime juice, garlic, and agave syrup and pour it over the slaw. Mix well and add a dash of red pepper flakes if desired.
- To assemble the tacos, distribute the crumble filling evenly among the 8 taco shells. Top with a handful of the slaw, and serve.
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