Summer Harvest Dinner recipes: tacos, two ways!

First, we want to give a huge THANK YOU to everyone who attended, volunteered and donated to our summer harvest dinner, making it the terrific community-powered success that it was! We served well over 100 guests. The community engagement/harvest dinner crew decided to use limited heat for the meal, and it’s a good thing we did as temperatures reached 90! Chef Alex created two delicious main course items keeping a few key ideas in mind: utilizing as much fresh produce from the Food Forest as possible; keeping this produce whole or close to its natural state; and creating meals that had very few food allergens or restrictions.
The menu featured a side salad with homemade, fruit-based dressings, tacos served two ways, and a cherry dessert.
Today we have for you the recipes for both of the tacos, which require minimal prep and cook time—perfect for these hot, long days!
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Special thank you to Beacon Food Forest volunteer Dan B. for sharing these great photos!

Lentil and Veggie Tacos (vegan/gluten free, makes about 6 tacos)
1 cup uncooked lentils
*½ cup sliced red, orange or yellow peppers
½ onion (diced in approximately ½ inch pieces)
1½ tsp dried oregano
1½ tsp ground cumin
1½ tsp chili powder
½ tsp salt, to taste
1½ tsp extra virgin olive oil
2 Tbsp water
6 corn tortillas
Optional additional toppings: tomatoes, green onions, avocado, hot sauce, plain Greek yogurt and/or shredded cheese if non-vegan
*This is what we used, but feel free to add or subtract any veggie. Broccoli, mushrooms, or zucchini would compliment this perfectly!
To prepare the lentils, rinse and add to a medium pot with three cups of water and bring to a boil. Reduce to medium heat and simmer, covered, for 20-25 minutes or until tender.
To prepare the veggie filling, add oil to a skillet and sauté red peppers and onions (and any other veggies) over medium heat (reduce heat if necessary), stirring often until the onions are translucent.
Once cooked, add the lentils and spices to a food processor and pulse until chopped. Stir in oil and water until well combined.
Spoon 1/6 of both the lentil and veggie mixtures into each tortilla.
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Add toppings of your choice and enjoy.
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Raw Taco Kale Wrap (raw/vegan/gluten free, Makes 6 wraps)
2 cups raw walnuts
1 Tbsp ground cumin
1½ tsp chili powder
1 tsp cayenne pepper
2 Tbsp gluten-free soy sauce or liquid aminos
6 large kale leaves
Optional toppings: salsa, raw veggies
To prepare the filling, pulse walnuts in a food processor until coarsely ground.
In a medium-sized bowl, combine walnuts with spices and soy sauce. Stir well.
Wash kale well and pat dry. Spoon 1/6 of the mixture into the middle of the leaf.
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Add toppings of your choice and enjoy.

Stay tuned for the rest of our seasonally delicious summer harvest dinner recipes!

Happy eating!
Christina & the Beacon Food Forest community engagement team

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