One Dirty Magazine

Mid-Week Recipes for the Healthy Runner, from Simple Green Meals

This week, check out this vegan taco filling, made of walnuts and lentils. 

Trail Runner Magazine February 14th, 2019

Mid-Week Recipes for the Healthy Runner, from Simple Green Meals Photograph by Lindsey Rose Johnson.

Always in need of easy, healthy recipes, we went in search of some tasty meals that are straightforward, robust and different. We found three from the new book, SIMPLE GREEN MEALS © by Jen Hansard, whom you may remember from the green smoothie craze.

This week, whip up the vegan taco meat, an entirely plant-based recipe that is rich and textured for a post-run meal.

NOTE: Start this recipe the day before you want to eat it, since the walnuts need to soak overnight. This recipe is for taco filling only. For delicious tacos, use organic corn tortillas, avocado, salsa and sliced radish and fresh cilantro for garnish.

Gluten Free, Vegan, Dairy Free

3/4 cups cooked brown lentils
1/3 cup walnuts, soaked in water overnight, drained and rinsed well
1 tablespoon tomato paste
2 garlic cloves, roughly chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon sea salt
Pinch of ground red pepper

In a food processor fitted with the chopping blade, combine the lentils, walnuts, tomato paste, garlic, chili powder, cumin, paprika, salt and red pepper. Pulse until the mixture resembles ground meat.

Stay tuned for more recipes from Simple Green Meals.

Excerpted from SIMPLE GREEN MEALS Copyright © 2018 by Jen Hansard.  Published by Rodale Books, an imprint of Penguin Random House.

 

 

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Donald Wisch

Beautiful… thanks for sharing vegan/plant-based recipes such as these 🙂 Please share more!!!

 
 

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