This is the kind of dinner you make on a warm evening with good company and a batch of fresh kombucha! Perfect for entertaining!
WHAT YOU NEED
Lentil Walnut Filling
1 cup cooked French green lentils
1 cup lightly toasted walnuts
1 tbsp tamari or soy sauce
1 tsp ground cumin
1 tsp chilli powder
1-2 tbsp of water to thin, if necessary
Cabbage Lime Slaw
1 cup shredded green cabbage
1 cup shredded purple cabbage
2 cloves of garlic, minced
1 jalapeño pepper, minced
4 radishes, chopped
1 cup cilantro, roughly chopped
1 1/2 tbsp olive oil
1 1/2 tbsp fresh lime juice
1 1/2 tsp honey or maple syrup
1/2 tsp fine sea salt
Smokey Cashew Queso Sauce
1 cup raw cashews, soaked at least 30 minutes in water
2 tbsp tomato paste
1/4 cup nutritional yeast
1-2 tsp smoked paprika (more or less depending on preference)
1/4 tsp cayenne pepper + more to taste
1/2 sp fine sea salt
2 tbsp fresh lemon juice
1 cup water + additional to thin, if necessary
Corn Tortillas for serving
WHAT TO DO
- Prepare the lentil walnut filling by combining all the ingredients (minus the water) in a food processor and processing until well combined (make sure to leave a little texture). Add water to the mixture if it’s too dry. Taste test and adjust seasonings if need be. Set aside.
- Prepare the cabbage slaw by whisking together the lime juice, olive oil, honey and salt in a small bowl. In a larger bowl, toss together the rest of the ingredients and drizzle with the dressing.
- Prepare the cashew queso by draining the soaked cashews and rinsing them under cold water. Place all the ingredients for the sauce in a high speed blender and whirl away on the highest setting until the sauce is smooth and creamy. This takes about 1-2 minutes. Scrape down the sides as necessary and add water 1 tablespoon at a time to thin, if need be. Taste test and adjust seasonings as necessary.
- Warm up a few corn tortillas in the oven and divide the lentil walnut filling and cabbage slaw between tortillas. Drizzle with the queso sauce and enjoy!