I saw how to make almond milk on the Grow Food, Not Lawns Facebook page. I decided to try it and I was very impressed.
You will need:
Organic and/or local is always best.
1 cup of almonds soaked overnight (5 to 8 hours)
4 cups water
A good blender
A cheesecloth
After the almonds have soaked, drain that water (you can use it for your house plants if you don't want to waste it). Then in the blender take the drained almonds and 4 cups of fresh water. Blend on high for 2 minutes. Drain it into a large measuring bowl using the cheesecloth. It should be good for about 4 days.
I found that pouring it into the cheesecloth a little at a time worked better because then I could wrap up the cheesecloth and squeeze it into the bowl. It made it much faster. Enjoy!
**Also, you can take the almond pulp and make almond four. I used a baking sheet and put a silicone mat underneath. Bake it at your lowest oven temperature for about 2 1/2 hours. Once it's dry, you can blend it up in a magic bullet and create almond flour. I use this in my muffins when I have it. Super easy!
This dish is amazing! I got the recipe from My Beef With Meat by Rip Esselstyn. If you haven't picked this book up, it is a MUST READ.
The meals I make are not only vegan, organic, and oil free, but I try really hard to always make sure I know the ingredients and can pronounce them! It is so surprising that simple food items at the grocery store are actually full of all kinds of added ingredients that are terrible for us.
Here is what you will need for this dish:
Organic and/or local is always best.
1 cup dry lentils (I prefer red)
1 large onion (plus the extra from the guacamole if you wish)
2 Tbsp diced garlic
1/2 jalapeño, diced (keep the seeds if you want spicy)
Taco seasoning (homemade)
2 cups vegetable broth (I prefer Pacific Organic Vegetable Broth Low Sodium)
10 organic corn tortillas (I prefer Ezekiel 4:9 Sprouted Corn Tortillas)
Guacamole (homemade)
You can also add rice (2 1/4 cups water to 1 cup brown rice boiled for 45 minutes), tomatoes, etc. to your tacos
Homemade Taco Seasoning
1 Tbsp minced onion
2 tsp chili powder
1 (or less) tsp salt
1 tsp cornstarch
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper (if you like spicy)
Add the above ingredients to a small bowl, mix and wait to put them in the lentil tacos.
Homemade Guacamole
2 ripe avocados
2 tomatoes, chopped
1 bunch cilantro, stems removed and finely chopped
2 Tbsp lime juice or juice of 1 lime
1/2 onion (I usually add the other half of the onion to the tacos because I LOVE onions)
1/2 jalapeño, diced and seeded if you don't want it too spicy
Pinch of salt and pepper
I put the avocados into a bowl and use a potato masher to give them their creamy texture and add the lime juice immediately. Then I combine the rest of the ingredients in the same bowl, mix, and enjoy as a garnish for the tacos. Refrigerate until ready to serve.
Lentil Tacos
In a saucepan, boil 2 1/2 cups water and then add 1 cup lentils. Mix occasionally. Let them simmer for about 20 minutes or until soft.
While the lentils are cooking, chop up the onion(s), garlic, and jalapeño and saute them in a couple tablespoons of water until the onions turn translucent. Then add the lentils and taco seasoning and mix well. Add the broth, cover, and let simmer for 5 to 7 minutes or until it starts to thicken. Sometimes I need to add a bit more corn starch to help it thicken up more.
While the lentil tacos are simmering, preheat the oven to 350 degrees Fahrenheit. Hang the corn tortillas from an oven rack so they look like hard taco shells. Bake them for 5-7 minutes.
This dish makes 10 tacos. Enjoy!
