It’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 Life,is 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.
This book is gorgeous! From the pops of color, great graphic design, and portrait photos from theRawtographer, 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,andEat for Weight Loss.Each chapter opener goes into detail about how certain foods can help you in specific ways, and is extremely informative.
But, being that thisisJason, 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 inEaternity,ranging from quick dishes to fancy drinks, to healthier versions of your favorite meals.
I’ve included some of my favorite shots from the book for you to preview, with more being featured onmy 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 amazingMichelle 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)
Eaternity: Cauliflower Lentil Tacos
- 6ripe avocadoshalved, seeded and peeled
- 1 1/2cupsdiced red onion
- 3medium-sized jalapeno peppersstemmed, seeded, and minced
- 1/4cupplus 2 tablespoons fresh cilantrofinely chopped
- 1/4cupfresh lime juice
- 1 1/2teaspoonssea salt
- 3/4teaspoonground cumin
- 1pinch ground black pepperto taste
- 1pinch cayenne pepperto taste (optional)
- 1 1/2ripe medium tomatoesseeds and pulp removed, diced
- 1cupgreen or brown lentils
- 1leaveshead cauliflowerstems and removed, broken into 1-inch pieces
- 2tablespoonsolive oil
- 2cupsmedium yellow onionsdiced (about 1 1/2 )
- 1jalapeno pepperde-seeded and minced
- 4clovesminced garlic
- 4teaspoonschili powderdivided
- 2teaspoonsground cumindivided
- 1teaspoonground corianderdivided
- 1/2cupcanned or homemade tomato sauce
- 1 1/2teaspoonssaltor to taste
- 1/2teaspoonground pepperor to taste
- ounceOne 5.5- package organic taco shells
- 4cupsshredded romaine lettucereserved for topping
- 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.
- 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.
- 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.
- 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.
- 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.
- Scoop the Cauliflower Lentil Taco "Meat" into the taco shells, top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.