It has been a pretty hectic few days. I’ve been out of commission for the last little while preparing for my trip back to Toronto. There was stuff everywhere in Ben’s parents’ house. Bless them for their patience. I must have made a hundred trips up and down the stairs and we must have repacked the luggages 4 times! Yikes. Amidst all of this, work was being done on the roof. There was a huge, towering scaffold on the side of the house that needed to come down. 4 men on different tiers of this thing taking it apart piece by piece. For their brave efforts, I made them tacos. Not just any old tacos though, my vegan tacos. Like the tiers of the scaffold, these tacos are layered with all kinds of goodness. Red and green lentils make up the base, then sautéed peppers, onions and mushrooms, then a whole bunch of fresh garnishes. The second best part of these tacos (the first being the taste) is that you prepare all of the ingredients and let your guests do the rest of the work, filling and layering to their own taste. My vegan tacos are the perfect summer meal.
My Travel Update
So, Friday morning, Ben and I were up by 5. Coffee was of course readily available. I get a little grumpy without coffee, especially at that hour. We made it to the airport and with our thousands of bags, checked into our flight, shopped in the duty free and got on the plane. The 8 hour flight was decent. We watched a few movies and made a big dent in the snack bag I brought. I always bring more snacks than are necessary because I never rely on airplane food. My beautiful bestie was waiting for us at the airport. I haven’t seen her in almost a year, so there was a lot of hugging, screaming and a little bit of crying. First stop, Tim Hortons! Everyone knows that when they pick me up from the airport they must bring me to Tim Hortons. I am a pretty easy going gal, but on this I will not sway. When I arrived at my mom’s, there was some more hugging, screaming and a little crying.
It’s pretty wonderful being back. I’ve only been back for a few days, but I’ve been really busy. There is a lot to do for our upcoming wedding. It’s not stressful, but organization is definitely the key. My posts will be a little sporadic over the next few weeks. I will keep posting recipes when I can. I am also going to branch out into videos, so keep your eyes peeled for that. In the meantime, I hope you enjoy these tacos. I know we did!
For another Mexican inspired dish, try my Black Bean Butternut Squash and Corn Stew.
Vegan TacosPrint Recipe
- 20 corn taco shells
- 1/2 cup dried green lentils
- 1/2 cup dried red split lentils
- 2 tablespoons olive oil (divided)
- 2 onions, chopped (divided)
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 cup mushrooms, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- garnish: iceberg lettuce, chopped fresh tomato, chopped avocado, pickled jalapeño, red chilis, lime and fresh coriander/cilantro (optional)
In a pot, add both lentils, cover with water, bring to the boil then simmer for 30 minutes until soft. Drain.
In a pan on medium heat, add 1 tablespoon of the olive oil, 1 chopped onion and cook until soft.
Add the cooked lentils and all of the spices and season with salt and pepper. Place in a bowl and set aside.
In the same (to save on cleaning) add the remaining tablespoon of olive oil, the other chopped onion, both peppers and mushrooms. Season with salt and pepper and cook until soft.
Chop up all of the garnishes and place in piles or in little bowls.
Fill your taco shells with the lentil mixture, then pepper mixture then garnishes. Finish with a squeeze of lime.
To save time, you can use canned lentils.