QUINOA CHILI VERDE

Here I am again with another recipe for the Soups, Stews & Chilis collection (I just can't help myself!). This recipe has been in the works since December and I'm finally getting around to adding it to the collection. The poblanos and tomatillos have been sitting in my refrigerator for long enough (not since December though lol). So without further ado, I share with you my recipe for Quinoa Chili Verde. It's a hearty and brightly flavored chili. The tomatillos are what brighten this chili with their citrus notes. I've added just enough herbs and spices to be noticed, I didn't want to overpower it, but you can add more if you like. I used a flavorful vegetable broth so if using water you'll most likely want to up the amounts to suit your taste. My first attempt at this I added tempeh but for this recipe I've left it out. It wouldn't hurt to add a package when combining everything while crumbling it between your fingers. Tempeh will make it that much heartier (and its an excellent soy product for most!). I also added some corn which adds color and a nice sweetness. For the beans, you can use any mix. I would stick with any mix of cannellini, kidney, pinto or black. This chili is a one pot wonder and will be ready in under an hour from start to finish. You can be sure this green quinoa chili is going to be a nice departure from the usual chili routine. Round up your ingredients and give it a try!  

I know tomatillos and poblanos are in season and abundant during the summer months, but here in California we have them year round tempting me every time I see them to take them home and make something wonderful. Corn is the only ingredient in the recipe that isn't fresh year round so I used 1 cup frozen. Hopefully you can find all the produce in the winter months with ease or you'll have to wait for the warmer season.

The only thing you have to chop and dice are the onion, peppers and tomatillos. I left my tomatillos on the chunky side, they will soften and fall apart, but you can dice them up as small as you like. 

Get ready, gather your ingredients and start cooking!

QUINOA CHILI VERDE

Ingredients

• 1 tablespoon olive oil or 3 tablespoons water 
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 heaping teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 oz tomatillos, diced or quartered or 1 can (15oz) crushed
• 2 poblano or Anaheim peppers, de-seeded and diced
• 1 corn off the cob or 1 cup frozen or canned sweet corn
• 1 can (15 oz) cannellini beans or pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup dry quinoa
• 4 cups vegetable broth
• salt to taste

optional garnish

• avocado, diced
• bunch cilantro, roughly chopped
• tortilla strips
• cashew sour cream or cilantro-lime cashew sour cream

In a large pot or dutch oven, heat oil/water over medium heat and sautee onions until softened, about 5 minutes. Add garlic powder, oregano, cumin and chili powder, cook for 1 minute more stirring frequently, or just until spices and herbs become fragrant. Add tomatillos, poblanos, corn, beans, quinoa and vegetable broth, bring to a boil, cover, reduce heat to low and simmer for 30 minutes. Remove from heat, uncover and let rest about 10 minutes before serving.

Serve in individual bowls topped with garnish of choice. Pairs well with corn bread too, either on the side or broken up in your chili!

Serves 4 - 6.

Notes:

Add in a package of organic tempeh for added hardiness. This Three Grain Tempeh is my favorite flavorwise.

You can rinse your quinoa if you like. I honestly usually skip this step but if you prefer you can run the quinoa under cool running water using a fine mesh seive.

Adjust the spices to your taste. If using broth you may like it as is, if using water you may like to add more.

This can also be made in the crock pot/slow cooker, add all the ingredients, cover with the vegetable broth and cook on medium or medium-low for 4 hours.

ROASTED VEGETABLE MISO SOUP + SOBA NOODLES

Soups really have been a big part of my winter meals, although I've been really loving a few new vegetables bowls that I'll be sharing soon! They're so easy to throw together and will last me a good day or two. This soup happened to come about as a combination of ingredients I've never had together. It was something I threw together on a whim. I shared my first attempt here (this one looks better) and thought it was ultimately good enough to make it to the recipe collection. So here it is! It fits my criteria for being simple to pull together, has versatility and is fairly well-balanced. Now, I know that roasting vegetables and serving them in soup is not really typical but I'll be darned if it didn't taste great and make my life simple. I gently roasted them just until softened, about 20 - 25 minutes. It helps to cook your vegetables faster if they're chopped on the smaller side. You don't have to use all the vegetables I have here either, maybe just 3 of the 4 opting between the broccoli or brussels sprouts. I wasn't sure what direction I was going to go in, using the broccoli or brussels sprouts and decided to just add them both using 4 vegetables. Suits me perfectly! The miso broth is super simple. I'm in love with red miso at the moment (it's robust & flavorful) but you can use your favorite. You may even like to add a tablespoon or so of tahini to the broth for something different. Making the miso broth as suggested with keep the integrity (health benefits) of the miso paste at it's highest. The soba noodles are easy too and cook pretty much the same as any other noodle. Add some freshness to the soup with sliced scallions, a few greens and cilantro if you have it on hand. A dash (or two) of sriracha isn't a bad idea either! And if you feel the need for some added protien, add a serving of cubed organic tofu (firm or extra firm). If you have a few veggies left over, save and serve them with a grain like rice or quinoa and a protein like lentil or beans (or make more soup!). Enjoy this soup....it's filling, flavorful and easy. Win, win, win!

ROASTED VEGETABLE MISO SOUP + SOBA NOODLES

Ingredients

• 1 purple sweet potato (or any color), peeled and cubed 
• 2 carrots, sliced
• handful brussels sprouts, quartered
• handful broccoli florets
• drizzle of sesame, olive or grapeseed oil
• 1 package 100% soba noodles
• 5-6 tablespoons miso (I used red, use your favorite)
• 4 cups water

garnish

• 2 scallions, sliced
• toasted sesame seeds (raw black and/or white are great too)
• handful of shoots, sprouts or greens and/or cilantro

Preheat oven to 400 degrees F.

Prepare vegetables and place on a large rimmed baking sheet that's lightly greased or lined with a silpat or parchment paper. Add a drizzle of oil and toss well. Add a sprinkle of salt over top. Place sheet on the middle rack and cook for 20-30 minutes stirring every 10 minutes, vegetables are done when just fork tender.

Cook your soba noodles according to the package directions. Be sure to use a large pot filled just under half way when cooking soba noodles. Once the noodles have come to a boil, the water tends to foam up quickly and overflow (ugg, I've learned from experience). Pay attention and reduce the heat as needed to prevent the water from boiling over while keeping the water at a gentle rolling boil.

For the miso broth, heat your water until nicely warmed, but not boiling, in a small pan or use the pot the noodles were cooked in. Remove from heat, add miso and mix until miso is dissolved. For me, I fill my 4 cup measuring cup using my hot water dispenser, add the miso and mix (works great for me!). 

Add noodles and vegetables to your serving bowl, top with broth and add a few of the garnishes. Some other optional garnishes would be a dash or two of sriracha or red pepper flakes.

Serves 2-3.

Notes:

Try adding a tablespoon or so of tahini to the broth for something different.

No need to use all these vegetables, three is enough. You may opt to use either the brussels sprouts or broccoli. My Vegetarian Flavor Bible didn't suggest that broccoli was a match for miso, but I liked it and it's available all year long. You can also try using butternut or kabocha squash in place or along with the sweet potato. I used butternut squash in my first attempt and it was delicous!

The smaller you cube your vegetables the quicker they cook. 

Add a serving of cubed organic tofu (firm or exta firm) for added protein.

For the noodles, it's 4 servings per package but I can easily eat half a package myself which is why I suggest this serves 2-3.

KIMCHI BREAKFAST TACOS

Now that kimchi has been added to the recipe collection, it's time to experiment with this spicy, tangy mixture. What better way than to add this spiciness to a tofu scramble. Tofu at times can use a little help, kimchi is a perfect addition and will whip that tofu into shape. This is my vegan version of a recipe I saw for a kimchi scramble using eggs. My tofu interpretation came out amazing and I'm very happy with the results. If you're a kimchi lover and tofu appreciator, than I think you'll agree! I first made this recipe using spinach (which tasted great, of course!) but ultimately decided to use kale here as we try to use the most nutrient dense foods possible whenever we can. I loved the kale, it cooks down beautifully adding a nice pop of green to the scramble. I've kept the seasoning super simple, it doesn't need much as the kimchi will shine through. Best to use your most fermented batch of kimchi, the ripened flavors will work best when cooking with kimchi. These tacos can be eaten any time of day. It pairs great with green tea. If having these for lunch or dinner and you're a beer drinker, I think an Asian or Mexican beer would be great too. Beers like Kirin Ichiban, Sapporo, Corona and Dos Esquis are vegan friendly. To see if your favorite beer or alcohol is vegen, check this great guide: Barnivore. Whatever your drink of choice is, you're going to love every bite of these kimchi tacos! 

All cooked and ready to go. I could eat it just like you see it above...so good! But we're making tacos here, so fill your warmed tortillas (I used corn), you may like to use two if your mixture is very wet. Top with cilantro sprigs, scallions, sesame seeds and a squeeze of lime. Enjoy to the fullest!

KIMCHI TOFU SCRAMBLE TACOS

Ingredients

• 1 tablespoon sesame seed oil, optional
• 1 block (14 - 16 oz) organic tofu, firm or extra-firm
• 4-5 large leaves of kale, center stem removed and julienned
• 3 scallions, sliced (divided)
• 1-2 tablespoons tamari
• 1/2 teaspoon garlic powder
• 1-2 tablespoons nutritional yeast, optional
• 1 cup kimchi
• cilantro sprigs, for garnish
• sesame seeds (toasted, black or white), for garnish
• lime wedges, to serve
• 6 corn or flour tortillas, to serve

Measure out 1 cup kimchi and let come to room temp.

Open and drain tofu. You may like to give it a quick press to remove moisture if not using a vacuum packed brand. 

In a large wok/skillet, heat oil over medium high heat. Add tofu, crumbling between your fingers, cook, stirring occasionally, for about 2 -3 minutes. Turn heat to medium, carefully add tamari and garlic powder, give a good stir. Add kale and 2/3 - 3/4 of the scallions, cook, stirring occasionally until kale becomes soft and wilts, cover partially to help with the process, about 5 - 7 minutes. Lastly, add the nutritional yeast and kimchi, mix and cook just until kimchi has warmed through, about 1 minute or so. We don't want to overcook the kimchi or it will destroy some of the health benefits of the probiotics. 

Heat your tortillas. I like to heat mine carefully over a gas burner until lightly charred in spots. Use your preferred method.

Layer your tortillas with the scramble mixture, add a few sprigs of cilantro, some of the reserved scallions, a sprinkle of sesame seeds and a squeeze of lime. 

Serves 3

Notes: 

Use spinach in place of kale.

Use ripened kimchi, the flavors will be more pronounced. You may prefer fresher kimchi, in which case use your favorite.

You may like to chop your kimchi a bit before adding it to the tofu. I kept it as it was but it's an optiona.

Try adding a drizzle of this Garlic Miso Cashew Sauce, or for extra heat try the Dynamite Sauce or Sriracha Cashew Cream. You can control the heat when adding the spice to each of these condiments. 

SUGAR SNAP PEA & SOBA NOODLE BOWL + MISO SAUCE

Soba noodles have become a favorite of mine. I love the 100% buckwheat noodles from Eden Foods. They have a nutty flavor with a somewhat chewy texture. Each serving contains 6 grams of protein and 3 grams of fiber. I love that they can be served warm or cold making them a versatile noodle choice. They are gluten free using only buckwheat flour, unlike other brands of soba noodles which use a combination of wheat and buckwheat flours. They tend to be a bit more expensive than the mixed flour soba noodles. I happen to see these noodles as a tradeoff for the more expensive items that I don't purchase anymore such as meat, poultry and dairy. Keeping that in mind, the extra expense doesn't bother me. I hope you may have the same perspective as I do when picking and choosing your plant based grocery items.

The addition of sugar snap peas add a perfect dose of sweetness and crunch to the soba noodles. I love sugar snap peas and have them often dipping them in hummus and eating as is. In this recipe we will be adding the pods to the soba noodles half way through as they cook to soften them a bit and bring out their greenest green. 




Miso is another great addition to your healthy eating habits. With a few additional ingredients it makes for an easy and flavorful dressing for the noodles and sweet peas. A tub of miso will last up to 9 months + in the refrigerator and can be used for soups, dressing/dips and adding richness to vegan cheeses and sauces. It will go a long way in your kitchen and is a great staple ingredient to have on hand.

This is a very easy meal to throw together and will be ready in about 25 minutes or less. I originally planned on having cubed tofu in this recipe but in the end forgot to add it in for this set of pictures. Feel free to add in a serving of tofu (as per the notes). With or without tofu, enjoy this simple, wholesome and delicious meal! 

SUGAR SNAP PEA & SOBA NOODLE BOWL+ MISO SAUCE

Ingredients

• 1 package (9oz.) soba noodles
• 8 oz. sugar snap peas
• 2-3 scallions (green onions), sliced, to garnish
• toasted sesame seeds, to garnish
• handful cilantro sprigs, to serve
• lime wedges, to serve

Miso Sauce

• 2 - 3 tablespoons mellow miso paste (white miso)
• 2 tablespoons rice wine vinegar 
• 3 tablespoons water, + more as needed to thin
• 1 inch knob of ginger, grated or minced
• juice of 1 lime (about 1 tablespoon)
• pinch of red pepper flakes

In a small bowl, mix the miso sauce ingredients together, set aside.

Fill a large pot just under 1/2 full of water, bring to a boil, add a pinch of salt and soba noodles, cook 4 minutes. If using 100% soba noodles, careful to watch the water after 2 minutes or so, it will start to become foamy and bubble over...turn the heat to medium and back up again as needed to keep the water at a boil but not boiling over.

2-3 minutes before noodles are done according to package directions, add sugar snap peas to the noodles and continue cooking until noodles are done. Drain and rinse noodles and peas under cool running water.

Add noodles/peas back to the pot they were cooked in, add sauce and gently toss to coat. Serve in individual bowls with sliced scallions, sesame seeds, cilantro and lime wedges to squeeze over top.

Serves 2

Notes:

If your sugar snap peas are on the larger side, slice them diagonally in the center to make them easier to eat.

Add in a serving or two of cubed tofu for extra protein if you like...either baked, pan cooked until golden or simply diced from the package. You may even like to add in a serving or so of edamame.

If you have soy allergies, try using other miso's which don't contain soy such as chickpea miso. 

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

Hello September! The weather here is still in the upper 90's so I have another salad to share with you. Not much cooking going on here. I've been opting for throw together salads that meet my needs and keep me coming back for more. The inspiration for this salad came about by a recent visit to El Pollo Loco, a local fast food chain. I'm the only vegan in the house and can usually find suitable meals for myself when dining out. Fast food is a little more difficult than sit down dining but I can rework a menu item most of the time. In this case, I ordered their Avocado Salad, omitting the cheese and replacing the chicken with extra black beans (it already came with some). Instead of using their dairy based creamy cilantro dressing, I ordered a couple extra sides of pico de gallo and had myself a great meal. I enjoyed it enough that I wanted to recreate it at home using a creamy cumin lime tahini dressing and it's really quite wonderful! I love the tender steamed broccoli and the creaminess the avocado adds along with the cool crisp romaine lettuce. Black beans complete the salad adding a nice dose of protein. I used my beans at room temperature but you can heat them if you prefer. The salad is easy to throw together and is full of great flavor and texture. A great lunch or dinner salad that's nutrient dense and will fill you up perfectly!

Need a salad inspiration, this is it!

BLACK BEAN, BROCCOLI & AVOCADO SALAD + CUMIN LIME TAHINI DRESSING

Ingredients

• 2 romaine hearts, chopped
• 1 can (15oz.) black beans, drained and rinsed
• 1 1/4 cup broccoli florets, steamed
• 1 avocado, sliced
• 1/3 cup pico de gallo
• cilantro sprigs
• 1 jalapeno or serrano chili, sliced and most seeds removed

Dressing

• 3 heaping tablespoons tahini
• 1/3 cup water
• juice of 1 lime
• 1/8 teaspoon cumin 
• pinch of salt
• 2 teaspoons finely chopped cilantro

In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.

Steam your broccoli just until al dente and bright green using a bamboo steamer, double broiler or preferred method.

Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico de gallo, a few sprigs cilantro and slices of chili peppers. Top with dressing and enjoy!

Serves 2.

Notes:

This is a great place to add a sprinkle of seeds. Try using pepito's (pumpkin seeds), sunflower seeds or hemp hearts.

If you don't have tahini on hand, try using extra pico de gallo and a squeeze of lime. I find it works great! You may even opt to use a dollop of hummus.

Use spinach or any leafy green of choice.

BOK CHOY & WILD MUSHROOM MISO SOBA NOODLE BOWL

I've had my eye on this recipe from A House In The Hills since February of this year. I love her blog and taste in foods! I finally got around to putting my own version together and it's nothing short of delicious! I love every ingredient here and the pure simplicity of it all. It does take more than one pot to cook it all in but it's well worth the few extra dishes. I'm sure you can find a way to streamline my instructions even further to suit your needs and/or make it go a bit quicker if need be. I love this kind of cooking, minimal ingredients that come together creating a satisfying nutrient dense meal. Plus, anything called a 'bowl' and I'm all in! I hope you'll enjoy my version and check out the original too, it's a bit different as it doesn't have the miso soup. Either way you like it....cheers and enjoy your soba bowl!

Recently updated, in case you're a soup lover, is this Pasta and Bean with Kale Soup. It's super delicious and enough to serve six generously. You'll most likely have leftovers and you'll be glad you did!



I used 100% soba noodles but you can use the mixed flour soba noodles if you like. You can even use ramen or udon noodles if you prefer, just know they are not gluten free if you're following that kind of diet. I don't have to follow a gluten free diet but I love soba noodles and do try to limit foods containing gluten. I started using them for their nutritional aspect and came to love their flavor and versatility. The noodles contain 6 grams of protein per serving. I call for 2 servings of soba noodles per person giving you 12 grams. The tofu is optional and will add extra protein, about 9 grams per serving, giving this dish almost half of the the average persons protein requirements. If you decide to not use the tofu, have a protein shake for dessert or somewhere in your day if you feel you haven't met your needs elsewhere. The bok choy is a must here and has such a mellow flavor but I'm sure you can adjust using something else if needed.



I used dried mushrooms here since I have somehow collected three bags of them and decided it was time to put one package to good use. Feel free to use fresh mushrooms of choice, about 8 oz should be good.



Red miso is what I had on hand for this recipe, but you can use your favorite or whatever you have available. If you don't have miso on hand, sub in some low-sodium veggie broth. But I recommend having miso handy at all times, it's makes for great broths and soup bases! FYI, it will last up to one year in the refrigerator...a great incentive to add this to your refrigerator staples.

BOK CHOY & WILD MUSHROOM MISO SOBA BOWL

Ingredients (serves 2)

• 1 package (9oz) soba noodles (I use Eden)
• 1 package dried wild mushrooms or 8 oz shitake, oyster or mushrooms of choice
• 3 small bok choy
• 2 - 3 tablespoons miso (use your favorite)
• 4 cups water
• 2 - 4 oz. cubed tofu, optional

Garnish

• 2 scallions, sliced
• fresh cilantro sprigs
• sesame seeds 
• red pepper flakes (optional)

Cook your soba noodles according to package, rinse under cool water, set aside. 

Meanwhile, in a small saucepan, warm 4 cups of water over medium heat (do not boil), add dried mushrooms, lower heat and let simmer, uncovered for 10 - 15 minutes. Add miso, stir to remove any clumps and continue to keep the soup warm over low heat.

If using fresh mushrooms, slice into strips, saute them in a bit of sesame oil and splash of tamari for about 5 minutes over medium high heat, add mushrooms to the broth while simmering.

Steam your bok choy. I used a bamboo steamer with the pot I cooked the noodles in.

Tofu can be steamed with the bok choy or added to the soup to warm.

Build your bowl by adding half the bok choy and soba noodles to your serving bowl, ladle 1/2 of the miso broth and mushrooms over top. Top with cubed tofu, scallions, cilantro sprigs and sesame seeds.

Notes: 

If you don't have miso on hand, sub in some low-sodium veggie broth. But I recommend having miso on hand, it's makes for great broths and soup bases! FYI, it will last up to one year in the refrigerator...a great incentive to add this to your refrigerator staples.

A note on the Eden 100% Buckwheat Noodles and their price. It is a bit more expensive than most noodles but from my perspective, I eat basic, cheap foods most of the time so I consider these noodles to be my 'meat' if you will. You can always hunt the internet for cheaper prices and buy in bulk. 100% soba noodles are well worth the price considering I don't spend money on many other food items like cheese, meat, fish and poultry...all of which can cost just as much, if not more. I hope to encourage you to rethink food items and their cost when adapting to new foods...there is a trade off and I much rather spend my money on 100% soba noodles. Feel free to use other noodles as mentioned above.

Enjoy!

BLACK BEAN FAJITAS + GUACAMOLE

Happy Friday to you all! For most of you, your work week is ending and you’re ready for some days off. Today I hope to inspire something wonderful for you to eat on your time off. I've always loved fajitas and if you’re like me you love them too. Finally, they have arrived to the recipe collection and I'm so happy to share them with you!

 I was so excited the day I was going to put this together, trying to do my full workout at the gym, just knowing I would be coming home to put this recipe together. I imagined a flavorful fajita mix with a big helping of guacamole on top. At last minute I added some shredded cabbage I had on hand, but that is optional. They are everything I wanted them to be and more! These are 'Eat like you mean it' tacos! I loaded mine and ate them just as you see here with no problem at all, hardly any mess either. Although the next couple tacos I had were a bit messier, just because I was at the bottom of the fajita mix where all the juiciness is. Not a bad thing at all, just be sure to have a couple extra napkins handy, and just like your mom might have told you, 'Eat over your plate'. I especially love making tacos, mainly because I love corn tortillas, but if you prefer flour tortillas, your options are open for making tacos or burritos (see notes). However you like, gather your ingredients and get ready to enjoy some of the best darn black bean fajitas you've ever had! At least I think they're pretty darn good. :)

Just simple, colorful ingredients that come together in the best way. If you're lucky enough, you may even find a prepared fajita mix where you just add your spice and protein. That's exactly what I have here, 2 packages, but the ingredients will reflect buying and slices your own bell peppers and onion. The tortillas I used are homemade tortillas from Trader Joe's. They are thick and can withstand a large helping.



Start with your guacamole. This is a very simple, classic chunky guacamole. I added chopped cilantro just before serving. Feel free to omit/add anything you like!



Cook up your fajita mix and warm up the tortillas...



  Layer your tacos and serve you & yours some hearty black bean fajita tacos!

BLACK BEAN FAJITAS + GUACAMOLE

Ingredients

• 2 cans (15 oz.) black beans, drained and rinsed (about 3 cups)
• 1 red bell pepper, cored and sliced
• 1 yellow bell pepper, cored and sliced
• 1 green bell pepper, cored and sliced
• 1 small white onion, sliced
• 1 tablespoon grapeseed or olive oil or 3 tablespoon water (for water saute)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipotle or cayenne powder, optional
• 1/2 teaspoon mineral salt
• corn or flour tortillas
• 1/4 head of cabbage, shredded (optional), to serve
• lime wedges, to serve

Guacamole

• 2 - 3 avocados
• 1 small jalapeno, most seeds removed and diced
• 1/4 red onion, diced
• small handful cherry tomatoes, quartered or 1 small tomato, diced
• 1/2 teaspoon mineral salt, or to taste
• few sprigs cilantro leaves, diced
• 1 lime, squeezed

Start with your guacamole. Cut avocados in half lengthwise, remove seed and using a spoon scoop out the flesh, place in medium size bowl. Using a fork cut the halves into large chunks and mash about 1/3 - 1/2. Add diced jalapeno, onion, tomatoes, mineral salt and lime juice. Mix to incorporate. Add in chopped cilantro and mix again gently. TIP: To keep your guacamole from browning, pack your guacamole well, add about 1/4 - 1/2 inch water over top and place in the fridge. When ready to serve, drain water, mix and serve. This will keep air away preventing oxidation. 

In a large wok/skillet, heat oil or water over medium high heat. Add bell peppers, onions, and spices, cook for about 3 minutes, stirring occasionally. Add black beans and cook until heated through, about 3 more minutes. Adjust seasoning to taste adding anything extra you like.

Warm your tortillas. I like to heat mine carefully over the open flame of the stove top.

Serve layering the fajita mix on top of each tortilla, then add cabbage and a nice helping of guacamole. Add a squeeze of lime to each taco if you like.

Serves 3 generously.

Notes:

These can easily double as burritos by simply using large flour tortillas. Layer just as you would the taco leaving about 2 inches at one end, fold up the end over the mixture, take one side of the burrito, fold over and roll. This style will leave you with one open end at the top. It's the way I usually make my burritos. For a completely closed burrito, take a look at this tutorial from the Kitchn: How To Wrap A Burrito (So It Doesn't Fall Apart When You Eat It!)

I read about the water trick for the guacamole from an article at Huff Post Taste: How To Make The Best Guacamole: Tips and Mistakes To Avoid

Enjoy!

QUICK & EASY CHICKPEA TACOS

I have been eating these tacos on a fairly regular basis. I shared a similar version of this on Instagram and Facebook about seven months ago (my how time flies!). It went over very well, especially on Facebook! I don't know why it took me so long for but I finally decided it was time to put this simple taco here as a valuable veggie resource. They are so quick and easy to pull together. They can be eaten as a snack or a meal. Usually I skip the cabbage and cilantro if I don't have it on hand. I love it simply with chickpeas, mashed avocado and sriracha but for the recipe I decided to add a few extras for your consideration making it a heartier taco. Chickpeas are one of my favorite beans and are about the most versatile bean in existence! They work well here served at room temp so there's no heating involved making your taco preparation speed along. Of course, if you prefer your beans heated, by all means heat them up. These tacos have been a useful creation and a complete meal to boot. I hope you enjoy them as much as I do! Cheers :)

QUICK & EASY CHICKPEA TACOS

Ingredients

• 1 1/2 cups cooked chickpeas (garbanzo beans) or 1 can (15oz.), drained and rinsed
• 1/4 head green cabbage, shredded
• avocado, sliced
• cilantro
• corn tortillas, warmed
• sriracha, sambal oelek or your favorite hot sauce
• lime wedges, to serve
• mineral salt

I'll let you do the measuring on most of the ingredients. I usually eat about 3 of these tacos at one sitting...sometimes 5. I will have left over chickpeas and cabbage with both of those amounts. If serving 7 or more tacos, add a bit more chickpeas to your list just to be on the safe side.

Warm your tortillas. I do this carefully on the stove top over an open flame to give it some charring on the edges.

Layer your tacos with chickpeas, cabbage, avocado and cilantro. Top with mineral salt, sriracha and a squeeze of lime. You may also opt to mash some avocado as your first layer and then add the chickpeas, cabbage and cilantro. This will help hold the chickpeas in place a little better.

So quick and easy...enjoy!

I'd love to see your masterpieces!
#thesimpleveganista