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Archives: November 2011

There are 1 posts in this month.


Cook yourself some tasty, healthy food: chickpea tacos with smoky collard greens

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.

1 can of drained and rinsed chickpeas, or 2 cups of cooked chickpeas
1/3 cup water
1/2 packet of Bearitos natural taco seasoning, or 2 tablespoons of Frontier’s mexican seasoning
1 pack of 6 inch tortillas 
2 avocados
1 lemon
1/4 c chopped cilantro
pinch of sea salt and pepper
optional but good add ins: 2 tablespoons minced onion, 1 diced plum tomato, 1 minced clove of garlic
1 bunch collard greens
1 yellow or sweet onion
1 teaspoon olive oil
1/4-1/2 teaspoon chipotle chili powder, depending on how spicy you want to make it
sea salt & pepper to taste

Assemble your ingredients! Here I used Ezekiel 4:9 sprouted whole grain tortillas, but their sprouted corn tortillas are really good in this recipe, too. You can also use Hot Bread Kitchen’s organic corn tortillas that we started carrying last month. They are delicious and you’ll be supporting a great cause!
Start by preparing the onions for the smoky collards. Heat a teaspoon of olive oil in a large pan. Slice the onion into 1/8 inch thick slices and add to the pan. Add a pinch of sea salt and turn the flame to medium. Cover and stir every 4-5 minutes, deglazing the pan with a few tablespoons of vegetable broth or water intermittently. It will take about 15 minutes to get them to a deep, golden brown. 

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!