Monday, March 29, 2010
I almost didn't want to post this, because I didn't want to make people jealous. I love it when my meals are colorful. Makes me feel like an artist.
This meal is made with red lentils, celery, onion, low sodium vegetable broth, salsa, tomatoes, baby arugula (I was out of lettuce), chili powder, cumin, Follow Your Heart Vegan Cheddar, Tofutti Better Than Sour Cream, and corn tortillas. Almost all ingredients were organic.
Steamed carrots on the side.
My 11 year old gobbled these tacos up and had seconds. He said, "yum, we have to have these again!".
It was super easy and super delicious.
The recipe comes from Saving Dinner the Vegetarian Way.