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 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.
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 Eaternity, 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 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)
- 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
- 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
- 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.
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
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g