GF Vegan Cuban Picadillo

Growing up in South Florida you can’t help but be influenced by the Latin culture, especially their food! I was married to a Cuban man for 17 years and my ex-mother-in-law certainly taught me how to throw down in the kitchen Latina style.  One of my friends commented the other day on my recipe that she doesn’t understand any of this #vegan #plantbased food because she is Cuban. LMAO. You inspired me @tequila21!! My boys are half Cuban so maybe it’s time I brought some Latin flavors to my recipes. They absolutely love picadillo which is normally a ground beef dish.  I was thinking about what I wanted to use to replace the ground beef. I thought about quinoa but I am a little tired of it right now. Then I thought about garbanzo beans because Cubans use them all the time in their cooking. Ultimately I decided to go with lentils because I thought it would be closer to the texture of ground beef. If you want to eat this in true Cuban style you can serve it over white rice with plantains.  I omit that since I am trying to cut weight.  Overall this mission is accomplished and KID APPROVED!!!  They loved it and I love that I got them to eat plant based today!!! hehehe

GF Vegan Cuban Picadillo

¼ Olive Oil

1 medium size onion chopped finely

1 medium size red pepper chopped into small pieces

4 cloves garlic, chopped finely

1 ¾ c sprouted tri colored lentils

4 c vegetable stock

½ c dry sherry

2 c crushed tomatoes or tomato sauce

10 small honey gold potatoes cut into ¼ inch cubes

1 c pimiento stuffed green olives with ½ c olive juice

¼ c cilantro chopped plus 1 Tbsp set aside

1 tsp cumin

½ c raisins (optional)

Salt and Pepper to taste

1. In a dutch oven style pot heat oil over low to medium heat and add the onion, red pepper and garlic. Cook about 10 minutes.
2. In another pan cook the sprouted lentils with about 4 cups of vegetable stock.  You can add more if needed.  I used truRoots organic tri colored sprouted lentils.  Cook for about 10 minutes or until the lentils are tender.
3. Add lentils and liquid to casserole with the onions, peppers and garlic.  Add in the sherry, tomato sauce (I used Raoś Marinara.  I love that stuff!!) and cumin.  Salt and pepper to taste.
4. Boil the potatoes in salted water until tender.  Drain and add to the dutch oven with the rest of the ingredients.  Simmer on low heat for about 20 to 30 minutes.  Stir to prevent burning.
5. Add the olives, olive juice and chopped cilantro.  Add optional raisins if desired.  Cook another 10 to 15 minutes.  
6. Put into a serving bowl or platter and sprinkle remaining fresh cilantro on top of the dish. Enjoy!

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