Recipe of the Day: Quinoa Lentil Tacos

Recipe of the Day: Quinoa Lentil Tacos

Found this recipe online but modified it. The original version called for it to be slow cooked for 7-9 hours....Aint no body got time for that.

Serves 6

Ingredients
1/2 cup Lentils
1/2 cup Quinoa
Cilantro, Fresh
2 cloves Garlic, Fresh
Lettuce
2 1/2 cups Vegetable broth
1tsp Bragg's Liquid Aminos or Tarmari
Tomato
Avocado
Vegan Shredded cheez or Creamy Cashew cheese. (Cashew Cheese recipe)
1/2 tsp Cayenne Pepper
1/4 tsp Paprika
1/4 tsp Cumin
Tortillas
Tofutti vegan sour cream (or you can make it home made)

Throw the lentils and quinoa into a big ol' pot or pressure cooker (thats what I used). Toss in the cumin, paprika, vegetable broth, Liquid amino OR Tarmari, and glaric and cook for at least 20 min. Watch it if its not done in a pressure cooker because you don't want it to burn or boil over.

The pressure cooker keeps things moist but if you want it less mushy you can cook it longer stove top style and try to dry that issh out.

Cut up tomatoes lettuce and cilantro avocados for your toppings.

Homemade Vegan Sour Cream

350grams Silken Tofu drained
2tbsp Veggie oil (I always use coconut)
2tsp white wine vinegar (or white vinegar)
4tsp lemon juice
1tsp sugar
1tsp salt

Combine all ingredients in a food processor or blender and blend until smooth. Transfer to bowl or jar and refrigerate at least an hour before use so it can firm up a little. It makes about 1 cup worth.