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|Eat delicious tacos!|
Working at Perelandra, as you might imagine, almost everything that I eat comes from the store. I love to cook, and because all of these ingredients are from the store, I thought it would be fun to share one of my favorite meals to make. This recipe is for chickpea tacos & smoky collard greens with caramelized onions. They are both vegan and very easy to make gluten-free by using corn tortillas. Both dishes are very simple to prepare––from start to finish it will only take about 30 minutes to make everything––and they’re really, really good. So even if you think you are too tired to cook after a long day at work, you can probably muster the small amount of energy required to make yourself this awesome dinner. You will be glad you did! This recipe comfortably serves two hungry people.
Slice the collards into thin ribbons and wash them well. Set them aside.
Once your onions are golden brown like this, add the collards to pan, stir and cover. Let them cook for 5-7 minutes, stirring every few minutes.
Add the chipotle chili powder to the pan and stir. I am a wimp, so I only add 1/4 teaspoon, but normal people would probably enjoy a 1/2 teaspoon.
|…and you will want to eat them every day.|
Soon your collard greens will look like this!
|Have a beer!|
Make the guacamole. Scoop the flesh out of the avocado and add it to a bowl and mash it. Mix in the juice of 1 lemon, a pinch of salt and the cilantro. Set aside.
Make the filling: add the chickpeas to a pan, mix the taco seasoning with the water, pour over the chickpeas and stir. You can add some hot sauce at this point, too if you’re feeling feisty. Cook for 5 minutes, stirring occasionally.
Assemble your tacos- spread the tortilla with guacamole, a spoonful of chickpeas and more fresh cilantro. Serve alongside the collard greens, and enjoy a delicious meal that is good for you, too!