This Friday's recipe is brought to you by Tricia Craven. Enjoy!
When I do our weekly menu planning, I try to pick at least one or two recipes that are vegetarian or vegan. In my quest for more vegetables, I came across the blog/cookbook Thug Kitchen. This is one of the many great recipes in it, and I make it about once every two months (which is somewhat frequently for me, because I don’t often repeat recipes.) It’s packed with vegetables and protein, and if you add a dash of cayenne pepper to the slaw, it has a nice kick to go with the cool crunch!
3 cups water
1 cup black lentils, rinsed
1/2 teaspoon olive oil
1/2 onion, chopped
8 ounces mushrooms, cut into bite-sized pieces
1 tablespoon soy sauce or tamari
2 or 3 cloves garlic, minced
2 tablespoons apple juice
1 teaspoon toasted sesame oil
1/2 pound jicama
1 small cucumber
2 tablespoons rice vinegar
1 tablespoon lime juice
1/4 teaspoon salt
1) For the lentils; Bring the water to boil in a medium saucepot over high heat and add the lentils. Turn the heat to low and simmer until tender, about 30 minutes. Drain the excess water and set aside.
2) In a large wok or skillet, heat the oil over medium heat and add the onion. Cook until the onion becomes translucent, about 3 minutes. Add the mushrooms and cook until they release some of their liquid, about 3 minutes. Add the soy sauce, stir, and then add the lentils. Mix and then add the garlic and apple juice. Cook until most of the liquid has evaporated, about 2 minutes. Turn off the heat and stir in the toasted sesame oil.
3) Now, the slaw. Cut the jicama, cucumber and carrot into match-sticks no more than 1 inch long. Toss with the rest of the slaw ingredients and refrigerate before you serve it up.
4) To make the tacos, warm the tortillas and fill with the lentil mix, some shredded cabbage or lettuce, the jicama slaw, and top with herb salsa.