ROSEMARY LENTIL TACOS W/ APPLE CABBAGE "SLAW"

Madeline of @madelines_cookbook made vegan rosemary tacos using our tortillas. Yum! Scroll below for the recipe. 
"ROSEMARY LENTIL TACOS w/ APPLE CABBAGE "SLAW"💥💥💥💥💥⁠
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Taco Tuesday has never tasted SO good😍 Don’t get me wrong, I love a good black bean-veggie taco, but these are my new favorite!⁠💯

I made the slaw with fresh, honey crisp apples, purple cabbage, dairy-free yogurt, and some seasonings.⁠🕺🏽

OH, and don’t ever forget the avocado!⁠🥑

The recipe is linked in my bio!⁠🥰

Today's Mantra: 🧘🏻‍♀️🌟⁠
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#madelinescookbook"
-https://www.instagram.com/p/B8tfd4YDDzY/?utm_source=ig_web_copy_link
 

RECIPE 

Madeline @madelines_cookbook 

INGREDIENTS: 

  • 1/4 CUP DRY LENTILS 
  • 1/2 CUP VEGETABLE STOCK 
  • 1 PIECE OF FRESH ROSEMARY
  • 1/2 HONEY CRISP APPLE 
  • 1/4 CUP CHOPPED PURPLE CABBAGE
  • 1/2 6 OZ CONTAINER OF DAIRY FREE PLAIN YOGURT (OR PLAIN YOGURT OF CHOICE) 
  • 1 TSP RED WINE VINEGAR 
  • SEA SALT + BLACK PEPPER 
  • 1 1/2 TBSP CHOPPED CHIVES 
  • 2 POSITIVELY PLANTAIN TORTILLAS 
  • 1/2 AVOCADO 

INSTRUCTIONS: 

  1. Combine lentils, vegetable stock and rosemary (season to taste). Cook in pressure cooker on high pressure for 3 minutes, let pressure release naturally. (Can cook lentils via stove-top).
  2. Cut your apple into long slivers, then chop up the cabbage. 
  3. In a bowl, mix together the yogurt and vinegar.
  4. Add in apples and cabbage and mix.
  5. Season with sea salt, black pepper and 1 tsp of chives.
  6. Heat individual tortillas on a dry pan until slightly browned, pliable, and fully heated.
  7. Layer tortillas with rosemary lentils and top with slaw, avocado and more chives.
  8. Serve immediately and enjoy!

-https://www.madelinescookbook.com/

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