I’m getting delicious photos of your pantries as part of My Pantry Project!
Lee of The Vegan Version shared several before pictures (there are even more – she has her work cut out for her!).
Ashley of The Unintentional Vegan is on board (I wonder if some of her pantry overflow is a result of recipe testing for Vegan Pressure Cooking?).
Cyndi is game, too.
Don’t you want to hang out in Cyndi’s pantry? I do!
Asia’s pantry just says “cook me”!
Follow Asia on Instagram!
Keep ’em coming! I’ll do a post soon introducing readers to your pantries and what you’re cooking up in your kitchen!
Are lentils and brown rice overflowing in your pantry? Here are a couple of easy recipes I pulled together using both (and ultimately making this entire meal for a recent class I taught at Whole Foods). Oh, and can I just point out how luscious this vegan sour cream came out?
Lentil Tacos
Keywords: pressurecooker entree vegan lentils
Ingredients (Makes 6 tacos)
- 1 cup dry brown lentils
- 1 teaspoon red pepper flakes
- 1 teaspoon chipotle powder
- 1 tablespoon taco seasoning
- 2 cups beef-style vegan broth or stock
- Lime juice (about one small lime)
- Salt (optional)
- 6 corn tortillas
- Chopped lettuce
- Diced tomatoes
- Vegan sour cream
Instructions
Add lentils, red pepper flakes, chipotle powder, taco seasoning, and broth to a pressure cooker or saucepan.
If pressure-cooking: cover and cook at high pressure for 12 minutes. Allow for a natural release.
If cooking in a saucepan: bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubbles and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.
While lentils are cooking heat oven to 400°F.
Chop vegetables and make vegan sour cream (see below).
Place tortillas directly on the rack in the oven. Bake for 3 minutes, flip and bake for another 3 minutes.
When lentils are cooked stir in lime juice before adding optional salt.
Assemble the tacos by spooning lentils over a warm tortilla, add chopped vegetables, and a dollop of sour cream.
Basic Vegan Sour Cream
Keywords: blender dressing vegan tofu
Ingredients (Makes about 2 cups)
- 1 14-ounce package firm tofu, drained (pressing isn’t necessary)
- 1 clove garlic, peeled and coarsely chopped
- 1 tablespoon water
- Juice of one large lemon
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon sea salt
Instructions
Place all ingredients in a blender or food processor.
Purée to desired consistency.
Easy “Spanish” Rice
Keywords: pressurecooker side vegan
Ingredients (Serves 4)
- 1 cup brown rice
- 1 teaspoon ground cumin
- 1 1/2 to 2 cups water
- 1/2 to 1 cup prepared salsa
Instructions
Combine rice, cumin, and water in a pressure cooker or large pan.
If pressure-cooking: cover and cook at pressure for 20 – 22 minutes
If cooking in a pan: Bring rice and water (2 cups) to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes.
When cooked, fluff with a fork before gently folding in prepared salsa.
My Pantry Project for the win! You can join in, too:
2 thoughts on “My Pantry Project: Lentil tacos with vegan sour cream and “Spanish” rice”
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I made these lentils for lentil tacos and they are SO GOOD!! I will be making these part of the regular rotation! Thank you for sharing this tasty recipe!
I’m so glad you enjoyed them, @disqus_ZpDdjQugBX:disqus!