LAST week, Vanilla Food chef Nilla Tomkins competed in the Eumundi Markets Market Chef competition with her delicious Green Vegan Taco Wraps. Nilla has kindly shared her tasty and healthy recipe with Noosa Today readers.
Lentil Walnut Meat – makes 2.5 cups
Ingredients
1 1/2 tablespoon EVOO
1/2 red onion, diced
1 3/4 cups lentils, cooked
1 cup walnuts, toasted
1 1/2 teaspoons oregano, dried or fresh
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 fresh red chili, chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons water
Salsa
1 red capsicum
1 lime, juiced
1 green shallot, diced
1 large tomato, diced
1/2 cup fresh coriander, chopped
1/2 firm avocado, diced
1 teaspoon chili, chopped
Pinch of sugar
Salt and pepper to taste
Cashew sour cream
Lettuce wraps, large iceberg or Cos leaves
Method:
1) To prepare the taco meat, saute the onion with the evoo and set aside. Add lentils and walnuts into a food processor and pulse until chopped (make sure to leave texture). Pulse in the oregano, cumin, coriander, chilli, and salt. Stir in the sauteed onion and water until combined. Warm through on the stove.
2) Combine all the salsa ingredients and wash and dry your lettuce leaves.
3) To assemble the tacos, place a large lettuce leaf onto a plate, top with taco meat, salsa and cashew sour cream.
You can buy cashew sour cream at good organic markets like Belmondos or make it yourself if you’re feeling adventurous.
Vanilla Food is located in Belmondos Organic market.
