Lentil Tacos

Move over refried beans, these lentils will kick your @#S! These lentil tacos are vegan and gluten free and will never make you want foul meat filled tacos ever again. Serve them with fresh avocado, Daiya cheese, White Girl Salsa, lettuce, or just the plain ol' lentils themselves. Dig in world, and you can thank me later!

4 cups water

1 cup lentils

2 Tbs olive oil

3 Tbs tomato paste

3 Tbs onion, diced

1 garlic clove, minced

dash of cinnamon

Corn tortillas

Salsa (Always using my White Girl Salsa!)

Avocado...etc. (optional)

Bring water to a boil, then add lentils and onion. Return to a boil and then reduce heat, cover and simmer for about 40 minutes or until lentils are soft. Drain any remaining water. Put 1/2 of the lentils into a food processor and puree while drizzling olive oil into the lentils. Add tomato paste, garlic and cinnamon and process till combined. Mix processed lentils with the remaining lentils. Heat up corn tortillas, and spoon in lentils and top with salsa, avocado, and what ever else tickles your fancy & devour!

Vegan Smokey Chipotle "Hot Wings"

For all you vegans out there who get stuck watching the superbowl, or actually just like football, here is a seitan "hot wing" that will even be devoured by the manliest of men and meat-aterians alike! Now there is finally one other great thing about the Superbowl besides the commercials!! 

1 box Seitan

1 cup plain almond milk

2 tbsp oil

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1 1/3 cup panko bread crumbs

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with oil. Wisk milk, oil, garlic and onion powder, paprika and salt in a bowl. Dip seitan into milk mixture then roll in bread crumbs till fully coated. Place on baking sheet. Bake for about 20 minutes or until bread crumbs are golden. Remove from oven and smother with my favorite, Smokey Chipotle White Girl Salsa. Place back in the oven for 5 minutes, Serve & Devour