Cilantro brown rice

1. Cook the brown rice according to the package.
2. When the rice is done and still warm (but not hot), add the lime juice, garlic powder, salt, and chopped cilantro.
3. Stir to combine.

Walnut lentil taco meat

1. While the rice is cooking, heat a large sauté pan over medium heat and add the onion with a pinch of salt, and cook until translucent.  For oil-free cooking, 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, add the chopped walnuts, and sauté for 2 to 3 minutes, stirring frequently.
3. Then add chili powder, oregano, cumin, paprika, garlic powder, and onion powder, and coat the onions and walnuts with the seasonings. Cook for about 30 seconds.
4. Add the cooked lentils, vegetable broth, and tamari.
5. Bring to a gentle simmer (no need to boil) and cook covered for 10 minutes, stirring occasionally.
6. The liquid should be cooking out.  If the mixture becomes too dry, add a little more vegetable broth to hydrate the lentils.  
7. After 10 minutes, if the lentils still have excess liquid, remove the lid, continue cooking, and stir frequently to evaporate excess liquid.
8. Taste, adjust for seasoning, 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.

Assemble

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