Vegan Lentil and Red Quinoa Tacos
I heated some corn tortillas in a dry skillet and used the filling along with some shredded lettuce, avocados in lime juice, and cilantro.
I used brown lentils in this, but I think next time I might try it with the black lentils which I think are even more like ground beef in texture and shape when they cook. I like to use those in chili, especially.
Another thing to note about this is that I've been working on eating pretty much McDougall or Starch Solution. I do have some things around the house like Earth Balance and a multitude of nuts, etc. that I am working on whittling down, but this was one of the first times where I was attempting to make a meal that would start out with added oils and eliminate them. I would normally add a tablespoon of oil to the lentils (or any beans) and also at least a tablespoon to the sauteeing veggies. I would also spray the pan with oil when cooking tortillas. To top it off, I would probably use some sort of fatty cheese or sour cream substitute.
I did add avocado, but that is technically allowed and I definitely don't eat avocado every day. I'm trying to get these last 20 pounds off my body. I have been at a plateau for more than a year and just in the couple of months of doing Starch Solution (and not even "strictly"), I have dropped 9 pounds. I will talk more about that later, but just wanted to make mention of what's going on over here.