Cilantro Brown Rice

1. Cook the brown rice according to the package.
2. When the rice is done and still warm, add the lime juice, garlic powder, salt, and chopped cilantro.
3. Stir to combine.

Walnut Lentil Taco Meat

1. While the rice is cooking, (for oil-free cooking) sauté the onion with a pinch of salt in a large preheated skillet on medium, stirring frequently until the onion is translucent.  Add water as needed if the onion is sticking, about a tablespoon at a time. (Or use a neutral-tasting oil)
2. Turn down the heat and add the chopped walnuts and sauté for 2-3 minutes, stirring frequently.
3. Then add chili powder, cumin, oregano, paprika, garlic powder, and onion powder and coat the onions and walnuts with the seasonings, cook for about 30 seconds-1 minute.
4. Add the cooked lentils, vegetable broth, and tamari.
5. Simmer on low (no need to bring it to a boil) and cook covered for 10 minutes.
6. Stir occasionally and check on the liquid, the liquid should be cooking out, but if the mixture gets too dry before the time is done add a little more vegetable broth to hydrate the lentils.  Everything is already cooked, so 10 minutes just gives the mixture time for all of the flavors to blend together.
7. If the liquid has not cooked out after 10 minutes, remove the lid, and stir frequently until the excess liquid is gone.
8. When 10 minutes are up and the excess liquid is gone, taste and adjust for seasoning.
9. Mash some of the lentils for a creamier texture and stir in the fresh lime juice.

Cashew Lime Crema

1. Place all the ingredients in a blender and blend until smooth.

Assembly

1. Add the rice, taco meat, and any toppings to a bowl. Then top with a dollop of lime crema.