This post was created in partnership with One Degree Organic Foods. All opinions are our own.
Have we told you about our favorite tortillas? It’s not just about their flavor, but the story and thoughtfulness behind them. One Degree Organics is a family-business that’s truly cutting edge in their ability to source organic ingredients from farmers and tell their stories. As in, some of the corn for the tortillas in this photograph was farmed in Mexico by a rockstar woman farmer Imelda Ramirez Herrera. Incredible, right?
One Degree Organics happens to be owned by the family of my friend Sondra, a fellow mama with a babe close in age to Larson. Which, I’ve come to find, makes for an instant bond of friendship! Sondra couldn’t be lovelier and I’m absolutely certain her entire family is the same way. The amazing thing is part of their business is to fly all over the world finding sources for their organic products. (Dream job, anyone?)
These tacos are very loosely based on an idea from our friend Ellen of her late night tacos. Instead of ground beef, here we’ve used green lentils to make vegan tacos. As I was working out the idea, I realized we could use the theme of green (verde) for all the toppings: green onion, green cabbage, green drizzle, and green salsa. With that, our “verde” vegan tacos were born. They’re vegan but bursting with flavor, and they’re seriously quick: they take 25 to 30 minutes to make. We’ve used One Degree Organics sprouted organic tortillas in our vegan tacos. The taco is incredibly tasty: the combination of fresh flavors and textures is fantastic. And, we just love color-themed foods. Verde vegan tacos for the win!
About the Company: One Degree Organics goal is to bring food straight from a farm to your table so there’s only one degree of separation between you and person who grew your food (like a farmer’s market). The story of the family farmers who grow every ingredient is on QR code on the package! All of One Degree’s products are sprouted, traceable, organic, and non-GMO project verified. An incredible amount of care goes into all of their products (sprouted grain flours, cereals, breads, and granolas), and it was easy to see the passion that drives this company forward.
> Where to buy these tortillas? Find One Degree Organics in a store near you!
> On Insta? One Degree Organics has a fun, creative Instagram feed.
Looking for vegan recipes?
Are you looking for vegan dinner recipes? Here are a few of our favorite simple dinner vegan recipes:
This recipe is…
Vegetarian, vegan, plant-based, gluten-free, and dairy-free.Print
Looking for a quick vegan dinner? These “verde” vegan tacos are color-themed (green!) and full of fresh flavors, featuring green lentils, green cabbage, and a bright green cilantro drizzle.
For the lentils
- 1 1/2 cups green lentils
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- Fresh ground pepper
For the cilantro drizzle
- ½ cup raw cashews
- 1 large handful cilantro, plus additional leaves for serving (below)
- 2 tablespoons lime juice, or to taste
- ½ cup water, plus more if needed
- ¼ teaspoon kosher salt
For the tacos
- 8 One Degree sprouted organic corn tortillas
- 2 green onions
- 1/2 small green cabbage
- Salsa verde (purchased or homemade)
- Avocado, optional
Place the cashews in a bowl and soak them for 20 minutes while boiling the lentils.
Place the lentils in a pot with 6 cups warm water. Bring to a low boil, then boil for about 15 to 20 minutes until just al dente (taste often to assess doneness). Drain, then stir in the olive oil, cumin, garlic powder, and kosher salt.
Thinly slice the green onions and cabbage. If using, chop the avocado.
Meanwhile, place the cilantro, lime juice, water, and kosher salt in a high speed blender. After at least 20 minutes (when the lentils are done), drain the cashews and add them to the bowl. Blend until the mixture is completely smooth. Add more water as you go if needed. Taste and add more salt or lime juice if desired. Pour the cilantro drizzle into a small bowl.
Warm the tortillas according to the package instructions. (We typically char ours on an open flame, but that’s not the preferred method with the One Degree tortillas.)
To serve, top the tortillas with lentils, green onions, green cabbage, salsa verde, torn cilantro leaves, and cilantro drizzle.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.