Heat Free Lentil and Walnut Tacos. Plus, Choosing Raw Giveaway Winners!
August 4, 2014

Heat Free Lentil and Walnut Tacos from the CR Cookbook // Choosing Raw

I’m pleased to be checking in quickly tonight to announce that I’ve picked five lucky winners of my book giveaway! The winners’s names are Brian, Eileen, Shelley, Tanya, and Rivka, and I’ll be emailing each of them to get shipping information. Congrats, and thank you to everyone who entered!

Speaking of the book, I thought it would be nice to share another one of my favorite recipes from its pages. I chose this one because it embodies the flexible, raw/cooked fusion approach that I tried to capture with my recipes. Using romaine leaves as a “taco” and walnut as part of the taco “meat” are standard raw foodie tricks, but the addition of cooked lentils adds extra protein, iron, and healthy complex carbs. This is a stress-free meal, easy to whip up at a moment’s notice if you have some lentils in the freezer, and you can top it however you like (in the photo, I use the raw corn salsa from my book, which is delicious!).

Heat Free Lentil and Walnut Tacos. Plus, Choosing Raw Giveaway Winners!

Author -
Yields: 4 Servings

Ingredients

  • Taco Filling Ingredients:
  • 1 ½ cups raw walnuts
  • ½ teaspoon sea salt or to taste
  • 10 sun-dried tomatoes soaked in warm water for 10 minutes and drained
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 cup cooked brown or green lentils
  • Serving Ingredients:
  • 8 large romaine leaves cabbage, radicchio, and butter lettuce leaves also work well
  • 1 cup salsa of choice
  • 1 avocado pitted and sliced

Instructions

  • Place the walnuts and sea salt in a food processor and pulse to break the nuts down until crumbly.
  • Add the tomatoes, spices, and lentils to the processor. Pulse until the mixture is well incorporated. Check for Seasoning, and add additional salt, cumin, or chili as needed. Add a few tablespoons of water, if needed, to bind the mixture together.
  • Divide the filling into the romaine leaves. Top each with 2 tablespoons of salsa and a few avocado slices. Serve.

The lentil and walnut filling is also great with whole grains (I like it with brown rice, black beans, salsa, and shredded romaine, all mixed up), in burritos, or served simply, over salad. I hope you like it.

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As a little reminder, Choosing Raw can be ordered from AmazonBarnes and NobleBooks-a-MillionIndieBound, or iBooksand there’s a Kindle edition, too. I’m so grateful to everyone who has purchased the book, reached out to say they’re enjoying it, and helped to support it with kind Amazon reviews. You guys rock, and I love hearing your feedback.

Tomorrow: a perfectly summery socca recipe. Stay tuned!

xo

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    25 Comments
  1. The recipe looks great. I make the Oh She Glows Lentil and Walnut ‘loaf’ and it’s very similar except it’s cooked. I’m just starting to get into Raw foods and so I’m not clear on what is considered Raw and what is ‘cooked. You say to ‘cook’ the lentils but it’s a Raw recipe. Are the lentils cooked at a low temp in order for this to be called ‘no heat’? A silly newbie question I’m sure. Thanks

    • Hi Patti,

      It’s not a “raw” recipe — the lentils are fully cooked, while the walnuts are raw. But it’s heat free because I assume you start with pre-cooked lentils (canned is fine, too) — so you don’t have to sautee anything! Hope you enjoy it 🙂

      G

  2. Nice recipe, I look forward to have this one prepared at my place. Also, I’ll see if this book is beneficial for me so that I can go ahead and place an order 🙂

  3. To anyone reading this article – I thoroughly recommend trying this recipe! Tried it for my girlfriend and I the other day when we were a little short of other ingredients in the fridge, and boy was it tasty!

  4. Loving this recipe! You can never go wrong with Avocado and walnuts! Delicious superfoods. Really loving the blog as well, keep it up Gena 🙂

  5. Tacos with cos lettuce instead of tortillas is a great idea. I’m going to try them tonight for sure. Thanks for sharing 🙂

  6. Amazing how much of your sense of taste is visual or textural. If you eat in the dark, your ability to taste food is diminished. They blind fold participants in cooking contests and it is interesting how hard it makes it for them to determine what they are tasting.

  7. Gena, three things:
    1. This recipe was amazing. I even doubled it and my husband and I ate it all week.
    2. It was so good that I bought your cookbook and it’s being delivered today! Yay!
    3. I apologize for not buying the cookbook sooner. Your blog has been a HUGE resource in my husband’s and my journey into a plant-based diet (been doing it for three years now). Over half of our regular recipes come straight from your blog, and I figure I probably owe you like seven thousand dollars by now. (Sadly, buying the cookbook will have to suffice.)
    THANK YOU for putting all this work into a site that’s helping so many.

  8. Gena,

    I made this for dinner tonight. The recipe appealed to me for flavor, but also because me and my husband are flat broke right now and I had almost all of the ingredients on hand. He is very omnivorous, and he loved it! Thanks for a great dinner.

    I can’t wait until I’m in a position financially to buy your book. I entered the drawing, but I wasn’t a lucky winner! I’ve read your blog for years, and I really appreciate your recipes, but most of all I love your candor and your kindness and generosity with readers.

    • Rachel, I’m so glad that the recipe was accessible AND tasty! Music to my ears. Hope you can get the book soon, but till then, hope my blog is useful, too 🙂

  9. Avocado is easily one of my favorite green foods! I’ve never seen tacos done this way before, but this is going to be our next lunch at home!!! Thank you for helping us keep our menus fresh and fantastic!

  10. Yum. Even though I eat a lot of cooked foods, it’s nice to have meals that don’t require heat, especially in the summer.

  11. Love that this is a simple and easy recipe without a laundry list of ingredients. Thank you!

  12. My kids love tacos and this is a great recipe. We made it already from your book. I omitted the coriander and it still turned out delicious. It is already included on my to-do list this week as my son requested it :).

    Thank you, Gena!

  13. Avocados are one of my favorite foods!! I was cleaning out my fridge and discovered a huge bag of walnuts so I think I will make this for lunch today!!

  14. This recipe sounds right up my alley. I love cumin, and spices. Love avacado, and have not tried walnuts or other nuts in recipes like this but sounds like it would give some much needed texture. Keep up the good work. I will be watching and checking out your recipes.