Jason Wrobel knows the key to living to 100—or at least that’s what the vegan chef’s Cooking Channel TV series, How to Live to 100, claims. Wrobel uses humor to engage viewers, then teaches them simple, plant-based recipes created with fresh organic produce.
His dishes include Superfood Fudge Brownies, Grilled Asparagus with Vegan Hollandaise Sauce, and Pasta Marinara (made with kelp noodles).
Wrobel graduated from the Living Light Culinary Institute, where he earned a certification as an associate raw food chef and instructor. Plus, he’s got a book dubbed Eaternity, which is slated for release in 2016 and features vegan recipes and lifestyle tips.
Wrobel knows full well that a vegan lifestyle doesn’t have to be complicated. Instead, it can be simple and delicious. So, he shared a recipe that is just that: Cauliflower Lentil Tacos with Fresh Guacamole.
Cauliflower Lentil Tacos
Cauliflower Lentil Tacos
View RecipeIngredients
- 1 cup green or brown lentils
- 3 cups water
- 1 head cauliflower, stems and leaves removed and broken into 1-inch pieces
- 2 Tbsp. olive oil
- 2 medium yellow onions, diced (about 1 1/2 cups)
- 1 jalapeño pepper, de-seeded and minced
- 4 cloves garlic, minced
- 4 tsp. chili powder, divided
- 2 tsp. ground cumin, divided
- 1 tsp. ground coriander, divided
- 1/2 cup canned or homemade tomato sauce
- 1 1/2 tsp. salt, or to taste
- 1/2 tsp. ground pepper, or to taste
- 1 pkg. organic taco shells
- 4 cups shredded romaine lettuce, reserved for topping
- Guacamole, for garnish
Instructions
- Rinse and drain the dry lentils thoroughly. Combine with the water and bring to a boil. Reduce the heat to low and simmer until tender, about 30 minutes. Drain any excess water.
- 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 jalapeño 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 for another 3 to 4 minutes, or until the cauliflower is tender.
- Add the cooked lentils, the remaining half of the spices, and the salt and pepper. Cook for an additional 3 minutes to blend the flavors. Scoop the finished mixture into the taco shells, then top with shredded romaine lettuce and a dollop of guacamole. Serve immediately.
Makes 6 to 8 servings
Cook’s Note: With its hearty, chunky consistency, the cauliflower lentil rice can also be served as a side dish with refried beans, guacamole, or salsa or used as a filling for enchiladas.
Fresh Guacamole
Fresh Guacamole
View RecipeIngredients
- 6 ripe avocados, halved, seeded, and peeled
- 1 1/2 cups diced red onion
- 3 medium-sized jalapeño peppers, stemmed, seeded, and minced
- 1/4 cup + 2 Tbsp. fresh cilantro, finely chopped
- 1/4 cup fresh lime juice
- 1 1/2 tsp. sea salt
- 3/4 tsp. ground cumin
- Ground black pepper, to taste
- Cayenne pepper, to taste (optional)
- 1 1/2 ripe medium tomatoes, seeds and pulp removed and diced
Instructions
- In a medium mixing bowl, use a fork to roughly mash the avocado, leaving the texture slightly chunky. Add the chopped onion, jalapeños, 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 ready. Just before serving, add the tomatoes to the guacamole and gently mix. Serve immediately.
Makes 6 to 8 servings
Cook’s Note: Jalapeño peppers can vary greatly in their level of hotness. So start with half the recipe amount and gradually add to the guacamole to your desired degree of kick.
Drooling for more Wrobel recipes? Check out his YouTube channel, The J-Wro Show, or watch his DVD, Simple Vegan Classics. How to Live to 100 airs at 8 a.m. EDT (5 a.m. PDT) Mondays on the Cooking Channel.
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