Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m. on Thursday, Jan. 31.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Jan. 18.
TACO FIESTA POTATO CRISPS
This recipe is made up of three parts: the lentil walnut taco mix on top of a roasted potato slice, topped with cashew cream.
Top each potato slice with 1 tsp. of the cashew sour cream, followed by about 1 tsp. each of the walnut lentil taco meat, salsa, and green onions, in that order. Garnish with pepper. Serve immediately, while still warm.
LENTIL WALNUT TACO MIX
1/2 cup chopped walnut pieces
3/4 cup uncooked brown lentils (or 1 can lentils, drained and rinsed)
1 1/2 tbsp olive oil
1/4 cup chopped onion
1 tsp dried oregano
1 tbsp ground cumin
1 tbsp chili powder
1/2 tsp salt (optional if using canned lentils)
Substitute 2 Tbsp. Triple Smoke Tex Mex seasoning for oregano, cumin, chili powder and salt
3 Tbsp salsa (or vegetable broth or water)
If using dried lentils, rinse lentils then add to a medium sauce pot and cover with water by 2 inches. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes until tender. Drain and set aside.
Heat a large skillet over medium heat and add the walnuts. Toast for 2 minutes, stirring often until walnuts are lightly browned and fragrant, taking care not to burn. Place the walnuts in a small bowl and set aside.
Add the oil to the same skillet along with the onion and spices. Cook for 5-6 minutes until onions are reduced and translucent but not browned. Add the cooked (or canned, drained and rinsed) lentils and walnut mixture along with the salsa or broth and cook another 2-3 minutes, gently mashing some of the lentils with the back of your spoon/spatula.
You can also use a potato masher to mash ingredients or, if you have a food processor, pulse the walnuts first to chop, add rest of ingredients and pulse a few times until mixture is crumbly, resembling taco meat.
Put mixed ingredients back into the skillet and rewarm over low heat. Season to taste, adding more salt/spice as needed.
ROASTED POTATO SLICES
2 russet potatoes, unpeeled, sliced into 1/4-inch rounds (use a mandolin if you have one)
1 tbsp. grapeseed or olive oil
sea salt and freshly ground pepper
Preheat the oven to 425 F. Place the potato slices on a rimmed baking sheet and drizzle with the olive oil. Rub the potatoes to disperse the oil evenly. Place potatoes in an even layer, and sprinkle generously with salt and pepper.
Roast the potatoes for 30-35 min., flipping them once halfway through, until tender and lightly browned. Allow the potatoes to cool for 5 min. before assembling.
CASHEW SOUR CREAM
1 cup raw cashews
2 tsp. apple cider vinegar
1/2 tsp sea salt, or to taste
In a bowl, combine the raw cashews and enough water to cover them and soak for 8 hours or overnight.
For a quick-soak method, put the cashews in a bowl, pour boiling water over them until the cashews are covered, and soak for 2 hours.
Drain and rinse the cashews and transfer them to a blender. Add the lemon juice, apple cider vinegar, and salt and blend on high speed until very smooth.