power tacos

Directions

• lentil tortillas
• Rinse lentils and soak them for at least an hour or till they almost tripled in size.
• Add all ingredients to a blender (including the water that lentils were soaking in) and blend till the mixture becomes a pretty thick smoothie.
• Pre-heat a non-stick pan and cook “tortillas” on medium-high heat. Depending on your pan, you might have to mist a little oil. Be patient after you first ladle and spread the mixture on the hot pan as it looks like it will totally stick – it won’t, just give it a minute.

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• Each tortilla takes a couple of minutes for each side which gives you plenty of time to work on the filling in between. When cooking, lentil tortillas are crispy, they get soft and flexible as soon as they are removed from the pan.

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• filling
• Saute finely chopped onion, garlic and sun dried tomatoes on medium heat in a covered pan. See notes.
• In a food processor, pulse a few times walnuts and pumpkin seeds, add them to the pan, stir and continue cooking for a couple of minutes.
• Shred mushrooms and add to the pan along with all the spices. Stir well and let it cook for about 15 – 20 minutes on low heat. Stir occasionally.

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• The filling is ready when all the liquid from mushrooms has been absorbed by walnuts and pumpkin seeds. Don’t worry – they will retain their texture and won’t become mushy.
• green sauce
• Add all ingredients except for the milk to a blender or food processor. As you start blending, slowly add coconut milk to reach the desired consistency. Finally, salt to taste.
• Top off your tacos with the sauce and favorite veggies and enjoy!