3.28.2016

Mole Lentil Tacos with Cabbage Slaw

I hope everyone had a wonderful Easter weekend!  After church, Kevin and I spent the afternoon lazing around the house, catching up on laundry and some reading.  Mid afternoon hit and I had a hankering for tacos!  I know, not traditional Easter food whatsoever, but I just went with it.  I ended up with a fantastic recipe I'm sure to keep in rotation!  Enjoy!

Mole Lentil Tacos with Cabbage Slaw
Time: 15 minute prep, 6 minute high pressure with a NPR (or 30 minutes on the stovetop, directions below)
Servings: 4-6 servings



Ingredients:
    Lentil "Meat"
        1/2 cup dry brown lentils
        1/2 cup dry french green lentils
        1/4 cup finely chopped walnuts (optional)
        1/2 red onion, finely chopped
        1 green bell pepper, chopped
        1/2 cup mushrooms, roughly chopped
    Mole Sauce
        1/4 cup tomato paste
        2 1/2 cups water
        1 1/2 Tbsp chili powder
        1 Tbsp cocoa/cacao powder
        1 tsp cumin powder
        1 tsp smoked paprika
        1/2 tsp corriander powder
        1/2 tsp cayenne pepper
        1/4 tsp cinnamon
    Cabbage Slaw Topping
        4-6 cups shredded green cabbage
        1/4 cup sliced green onions
        8 radishes, finely chopped
        2 Tbsp lime juice
        salt to taste
    Extras
        corn tortillas
        salsa
        hot sauce
        vegan sour cream
        guacamole

Instructions:
1.)  In a pressure cooker, dry or water saute the red onion, bell pepper, mushrooms, and walnuts for 3-5 minutes.  In a medium bowl, whisk together the mole sauce ingredients until smooth and well combined.  Add the lentils and mole sauce to the pressure cooker.  Stir well, lock the lid, and set to cook at high pressure for 6 minutes.  Allow for a natural pressure release.  (Alternatively, cook in a pot on the stovetop bringing to a boil, reduce heat, cover, and allow to simmer for 20-30 minutes, until the lentils are cooked thoroughly.)

2.)  While the lentils are cooking, prep your cabbage slaw.  Place only the green cabbage in a large bowl with the lime juice and a sprinkle of salt.  With your hands massage and squeeze the cabbage to loosen up the fibers (very similar to if you were making sour kraut).  The cabbage should reduce to about 2/3 or 1/2 of its original volume.  Drain any excess liquid.  Add in the green onion and radish, and stir well to combine.  Chill in the fridge until it is time to serve.

3.)  This is not necessary, but I love to lightly warm/toast my corn tortillas in an un-greased skillet on medium heat for a minute or so each side just before serving.  It makes the shells able to hold more without tearing and brings out the corn flavor.

4.)  Once the lentils are done cooking and the pressure has released, carefully open the lid and give the lentils a good stir.  Serve hot on the toasted tortillas topped with the cabbage slaw and any other toppings you desire.

Amy's Notes:
Trust me, toast your corn tortillas.  I was never too much of a fan of them until I tried them freshly warmed in a skillet.  Makes all the difference!

An few alternative ways to enjoy this is to have the mole lentils on top of a large pile of the cabbage slaw like a salad.  Another way would be to have on top of brown rice, quinoa, baked tortilla chips, or a baked potato.  Whichever way you choose, the lentil and cabbage combo is fantastic!  Enjoy!


Health and Happiness,

Amy

4 comments:

  1. This looks delicious! Re: corn tortillas, I've been known to pop them in the toaster when I'm short on time and that works too. But lately my husband has been making corn tortillas from scratch and they're soooo good, so now I'm spoiled.

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  2. Hi, Amy. First of all, thank you so much for your facebook and website posts! I am brand new to the Nutritarian lifestyle. This is my first week on the plan and breakfast just does not fill me up. I was eating oatmeal with apples but got too hungry before lunch. I tried a smoothie of 1 cup of blueberries, banana, spinach and 1 cup of almond milk. We are somewhat limited on the 6 week challenge with protein. Your thoughts? Thanks again for all your help!

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    Replies
    1. Hi Sharon, I think I responded to you on Facebook messenger about your breakfast issue. Hopefully that is going over better now. Toxic hunger can be a pill at first, but keep thinking BIG portions with fruits and veggies and your body will soon adjust and thank you for it! :)

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  3. These look so delicious! My mouth is watering. I love your story of discovering and implementing the Nutritarian lifestyle. I hope it is still going well for you. I have a YouTube cooking show that might help you. I love sharing recipes!
    https://nutritariancookingshow.com/

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