2018 is a whole different ball game, y’all. I know everyone says this but, THERE JUST ISN’T ENOUGH TIME. Updating my blog has been at the bottom of a long list…
That being said, I’m going on 3 months at a job I love (and that keeps me busy). I’ve been doing more yoga than ever. I feel caught up with a lot of friends and family. My house has recovered from the holidays. And we’re eating pretty healthy around here. Speaking of….. what’s better than a taco salad loaded with fresh ingredients? (How about that segue, huh?;)
I love Mexican food (California girl!) but often feel too full after (which may or may not be because my actual superhero power is to finish any burrito ever – no matter the size!). Self control are two words I just don’t know when there’s yummy goodness wrapped in a tortilla in front of me. Who else!?
That’s why taco salads are great. (Especially in January; coming off a month of nothing but indulgence.) All of the flavor without having to exercise my superhero powers of polishing off a burrito the size of my head.
We had a giant taco salad for dinner the other night and it was so satisfying. Plus, I bet most people would mistake the lentil and walnut “meat” for actual ground beef. #notjoking it’s so good. Seriously. Make it tonight!
Note: inspo for this recipe came from Oh She Glows. Alternations are based on what was and wasn’t in my kitchen already.
Another note: I don’t have a food processor and a blender works …alright. Truth be told, it takes time and effort to keep scraping down the sides of the blender to get it all blended. For this reason, it’s great to make extra here so you can freeze and use later. (Also, is it just me or is washing the blender the most annoying kitchen appliance to get clean? So many nooks and crannies!)
Lentil and walnut “meat”
Prep time: 10 minutes – Cook time: 25 minutes – Servings: 4 -6 servings
- 1 cup green lentils
- 1 cup walnuts
- 1 Tbs. olive oil
- Chopped white ends of a bunch of scallions
- 2 teaspoons cumin
- 1.5 teaspoons oregano
- 1.5 teaspoons garlic powder
- .5 teaspoon paprika
- Bring 1 cup green lentil and water covering them to a boil; reduce, cover, and simmer for 20 minutes or until soft
- While lentils are cooking, heat walnuts in a nonstick pan at a low heat* (stirring occasionally) and chop white ends of scallions
- Once walnuts are heated and giving off a toasted aroma, place in blender
- Add olive oil and scallions to pan and sauté until tender (I turned the stove off after this and let the scallions sit until the lentils were softened)
- When ready, add lentils to same pan and stir in spice mixture
- Add lentils, spices, and scallions to blender with walnuts
- Blend well until ingredients are fully incorporated (should have a crumble texture)
- Scope out and serve in tacos, burritos, or on a taco salad!
*you can also do this in your oven but I prefer using the pan for less dishes!