Eaternity: Cauliflower Lentil Tacos

Cauliflower Lentil Taco from Jason Wrobel's Eaternity Cookbook

Cauliflower Lentil Tacos from Jason Wrobel's Eaternity CookbookIt’s time for me to share a wonderful project that I worked on, last year. Jason Wrobel‘s cookbook, Eaternity: More than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Lifeis here for all of the world to see and I am sharing this delectable recipe for Cauliflower Lentil Tacos from it! Jason hired me on as the food photographer for this book, which was a great experience and I’m very happy with how it turned out.

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Pecan Brownies from Jason Wrobel's Eaternity Cookbook

This book is gorgeous! From the pops of color, great graphic design, and portrait photos from the Rawtographer, to the plentiful food shots. The recipes are packed with superfoods, and not arbitrarily either; Jason has organized the chapters like I’ve never seen. For example, the first three chapters are as follows: Eat for Better Sex, Eat for Good Sleep, and Eat for Weight Loss. Each chapter opener goes into detail about how certain foods can help you in specific ways, and is extremely informative.

Supreme Nachos from Jason Wrobel's Eaternity

But, being that this is Jason, there is a sense of levity and some humor interjected into this plant-based bible-of-sorts. Most importantly, at least to me, he features over 100 supremely delicious recipes in Eaternityranging from quick dishes to fancy drinks, to healthier versions of your favorite meals.

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I’ve included some of my favorite shots from the book for you to preview, with more being featured on my portfolio. Another fun thing was that I finally got to attend a book launch party for a book that I had worked on, which was super special, and I am so proud of Jason for all of the work that he’s put into this book (along with the amazing Michelle Marquis).  Make sure to check this book out, and definitely enter the giveaway for a copy of your own, after the recipe! (Open to US residents, 18 & older)

Jason Wrobel - Eaternity Cookbook Launch Party

Pumpkin Cookies from Jason Wrobel's Eaternity Cookbook

Cauliflower Lentil Taco from Jason Wrobel's Eaternity Cookbook
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Eaternity: Cauliflower Lentil Tacos

"This dish was the absolute most popular recipe from my TV series on Cooking Channel. People went absolutely nuts for these tacos and it’s easy to see why. The lentils and cauliflower team up to form the ground “meat” in this dish with authentic Mexican spices. The perfectly creamy guacamole and fresh fixings will make even the most ardent carnivore do a double take after the very first bite."
Course Dinner, Entree
Cuisine Gluten-free, Mexican, Soy-free, Vegan, Vegetarian
Servings 4 to 6
Author Jason Wrobel

Ingredients

Guacamole

  • 6 ripe avocados halved, seeded and peeled
  • 1 1/2 cups diced red onion
  • 3 medium-sized jalapeno peppers stemmed, seeded, and minced
  • 1/4 cup plus 2 tablespoons fresh cilantro finely chopped
  • 1/4 cup fresh lime juice
  • 1 1/2 teaspoons sea salt
  • 3/4 teaspoon ground cumin
  • 1 pinch ground black pepper to taste
  • 1 pinch cayenne pepper to taste (optional)
  • 1 1/2 ripe medium tomatoes seeds and pulp removed, diced

Taco Mix

  • 1 cup green or brown lentils
  • 3 cups water
  • 1 leaves head cauliflower stems and removed, broken into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 cups medium yellow onions diced (about 1 1/2 )
  • 1 jalapeno pepper de-seeded and minced
  • 4 cloves minced garlic
  • 4 teaspoons chili powder divided
  • 2 teaspoons ground cumin divided
  • 1 teaspoon ground coriander divided
  • 1/2 cup canned or homemade tomato sauce
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon ground pepper or to taste
  • ounce One 5.5- package organic taco shells
  • 4 cups shredded romaine lettuce reserved for topping

Instructions

Guacamole

  1. In a medium mixing bowl, use a fork to roughly mash the avocado, leaving the texture slightly chunky. Add the chopped onion, jalapenos, cilantro, lime juice, salt, cumin, pepper and cayenne then mash the mixture some more.
  2. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation. Refrigerate until chilled, about an hour. Just before serving, add the tomatoes to the guacamole and gently mix.

Tacos

  1. Rinse and drain the dry lentils thoroughly. Combine the lentils with 3 cups water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain.
  2. In a food processor, pulse the cauliflower into rice size pieces. Heat the olive oil in a large skillet over medium heat. Cook the onion and jalapeno until the onion is translucent, about 5 to 7 minutes. Add the cauliflower, garlic and half the spices and cook for 4 minutes. Stir in the tomato sauce and cook another 3 to 4 minutes or until the cauliflower is tender.
  3. Add the cooked lentils and the remaining 2 teaspoons of chili powder, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and the salt and pepper. Cook for an additional 3 minutes.
  4. Scoop the Cauliflower Lentil Taco "Meat" into the taco shells, top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.

Recipe Notes

Jason’s Tip: With its hearty, chunky consistency, the Cauliflower Lentil Rice can also be served as a side dish with refried beans, guacamole, or salsa. -- Recipe reprinted with permission from Jason Wrobel and Hay House Publishing - copyright 2016 - Photos by Jackie Sobon

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10 Comments on “Eaternity: Cauliflower Lentil Tacos

  1. I think it’s awesome than you are not only a great food blogger, but you are also a wonderful food photographer. It must give you a lot of great opportunities to work with other foodies like yourself. 🙂

    • That is so sweet of you to say, Dana! And you’re right, I’ve worked with some amazing people and feel fortunate to be doing what I do, every day. 🙂

  2. Jackie, The food looks delicious – I could have some of the cauliflower and cookies right now! Thank you for featuring this taco recipe!!! I have all the ingredients at home except the taco shells. I plan to prepare this for dinner tonight.

    • Thank you, Virginia! And enjoy the tacos! 🙂

  3. Just made the Cauliflower Lentil Tacos. My EXTREMELY picky husband who doesn’t even like cauliflower liked this recipe…he even asked for another taco!!! This will be added to my “go to recipes” and I plan on sharing it with some friends and family! Thanks a bunch! 🙂

  4. Pingback: Spring Asparagus Herbed Focaccia – Vegan Yack Attack

  5. Pingback: Fluffy Mocha Pancakes with Easy Chocolate Sauce – Vegan Yack Attack

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