In a food processor pulse the lentils and walnuts a couple of times until you create a crumble consistency. Pour the lentil and walnut contents into a medium size bowl and add all listed seasonings and oil. Mix until the mixture resembles ‘ground beef’ and ingredients are well combined. Just before you are ready to plate, heat the lentil walnut ‘meat’ in a large skillet, as you would ground beef. Serve on the Vitaliz Haystack hot.

Toss corn kernels and red bell peppers in a small size bowl and salt to taste. Set aside.

Pico de Gallo:

2 cups small diced organic tomatoes, de-seeded, 3/4 cup small diced organic red onion, 1⁄2 cup rough chopped organic, cilantro 1⁄4 cup lime juice, 1⁄2 teaspoons sea salt, 1/8 teaspoon black pepper, Place all the ingredients in a small size bowl and toss together. Set aside.

Chipotle Aioli:

2 cups Follow Your Heart Non-Soy Vegenaise, Re-constituted 2 large dried chipotle peppers. Once reconstituted remove seeds to the tame heat. 1⁄4 cup organic apple cider vinegar, 1⁄2 teaspoon sea salt. Place the two chipotle peppers and two cups of Follow Your Heart Non-Soy Vegenaise (or your choice of mayonnaise in a blender. Add apple cider vinegar and sea salt and blend to a smooth consistency. Place aioli in a squeeze bottle. Set aside.

Plating:

Place 1⁄2 cup of black rice in the center of the plate. Next layer 1⁄2 cup black beans on top of the rice. Follow by continuing to stack 1⁄4 cup of lentil walnut meat, 1⁄4 cup ‘cheddar cheese’, 1⁄2 cup shredded romaine lettuce, 1⁄4 cup corn and red bell peppers, 1⁄4 cup Pico de Gallo, 1 tablespoon Follow Your Heart Sour Cream, 1 teaspoon black olives, 1 teaspoon scallions and drizzle with Chipotle aioli. Place a teaspoon of your favorite brand of pickled jalapeno on the side of the haystack along with a few tortilla chips around the haystack as well. And Voila!