curry cauliflower and chickpea tacos

Taco Tues-yay!!!

We are taking taco Tuesday to a new level this week with Curry Cauliflower and Chickpea Tacos drizzled with a lemon tahini sauce!

Taking Taco Tuesday to a new level with these Curry Cauliflower and Chickpea Tacos!

At the beginning of the summer we went to Noah’s friend’s birthday party where they served the most amazing cauliflower tacos!  This lucky little boy has a professional chef as a daddy!  He even made the tortillas!  So good!  I’ve seriously been craving them ever since!  These come nowhere close to the flavor of his, but they will suffice for now!

Taking Taco Tuesday to a new level with these Curry Cauliflower and Chickpea Tacos!

Curry Cauliflower and Chickpea Tacos
 
Prep time
Cook time
Total time
 
Makes 6 servings Taking Taco Tuesday to a new level with these Curry Cauliflower and Chickpea Tacos!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 6
Ingredients
  • 1 head cauliflower
  • 3-4 tablespoons extra virgin olive oil
  • ¼ cup white onion, minced
  • 2 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • 1 tablespoon curry powder
  • ¼ teaspoon cumin
  • 3 tablespoons water
  • 1 can chickpeas, rinsed and drained (~1.5 cups)
  • ¼ cup fresh cilantro
  • sea salt to taste
  • 6 small soft tortillas
  • 1 cup shredded red cabbage
Lemon Tahini Dressing
  • ¼ cup lemon juice
  • ¼ cup water
  • ¼ cup tahini
  • 2 teaspoons maple syrup
  • ½ teaspoon cumin,
  • ¼ teaspoon sea salt
Instructions
For Cauliflower Tacos:
  1. Cut cauliflower into small florets, wash and pat dry. Set aside.
  2. In a large skillet heat olive oil over medium heat. Add onion and sauté for 2-3 minutes. Add garlic and sauté 1-2 minutes. Add paprika, curry powder and cumin, sauté until fragrant.
  3. Add cauliflower, toss to coat and sauté 3-5 minutes. Add water and scrape burnt pieces off bottom of skillet.
  4. Reduce heat to medium-low, add chickpeas, fresh cilantro and sauté until chickpeas are warmed and cauliflower is tender crisp. Season with sea salt as desired.
To assemble tacos warm tortillas, add cauliflower and chickpea mixture, top with shredded red cabbage and drizzle with lemon tahini dressing.
For Lemon Tahini Dressing:
  1. Whisk all ingredients together or pulse in a blender until well combined and frothy.
Nutrition Information
Serving size: 1 Calories: 371 Fat: 19 Carbohydrates: 42 Sugar: 6 Fiber: 7 Protein: 12

Taking Taco Tuesday to a new level with these Curry Cauliflower and Chickpea Tacos!

Use the biggest skillet you have as you want the cauliflower to evenly sauté.  For a gluten free option use corn or rice tortillas.  Left over cauliflower/chickpeas can be served on top of basmati rice or a salad for lunch the next day!

 This would make a simple and quick weeknight meal and would also be a great dish to serve for a crowd!  You can serve with a lemon wedge and sliced avocado in addition to the red cabbage and fresh cilantro.  The lemon tahini sauce is optional, but totally recommended!

You can serve with a lemon wedge and sliced avocado as well!

sweet potato and peanut stew ~vegan, gluten free~

After a long road, we are finally on our way to building our house (fingers crossed)!!!  While it’s exciting and all, it also means we will be the owners of a mortgage (gulp)

With a pending tight budget, my type A personality has kicked in and I have been counting every last penny for months!  One of our biggest expenses is our grocery bill.  I admit I get a little crazy when it comes to buying food.  Nothing makes me happier than spending hours walking up and down the aisles of Whole Foods gawking at all the beautiful and enticing ingredients.  So long are the days of buying high ticket items just for fun!  I’ve been working really hard to get our grocery bill down and with a little effort it is paying off!  (I will share my money-saving shopping strategy soon!)  One of the easiest ways to put inexpensive, healthy and balanced meals on the table is with beans.  Not only are beans super good for you, they are also really, really cheap source of protein!

Here is a savory and satisfying, protein packed vegan stew to add to your recipe book!

Cinnamon, cumin, ginger, crushed red pepper flakes blended with a creamy, peanutty sauce…

Sweet Potato and Peanut Stew ~vegan, gluten free~  A protein packed vegan stew loaded with antioxidant rich ingredients!

This stew is chock full with antioxidant rich sweet potatoes, carrots, peas and spinach!

Chickpeas were added for protein to provide a perfectly balanced meal.  Serve alone or on top of steamed brown basmati rice.

sweet potato and peanut stew ~vegan, gluten free~
 
Author:
Recipe type: Main
Cuisine: Vegan
Ingredients
  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon fresh ginger, minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon cumin
  • ¼ teaspoon cinnamon
  • ½ cup crushed tomatoes
  • ½ cup creamy peanut butter
  • 4 cups vegetable broth
  • 3 carrots, chopped
  • 1 sweet potato, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 2 large handfuls of baby spinach leaves
  • 2 cups frozen peas
  • sea salt to taste
Instructions
  1. Heat the oil in a large soup pot over medium heat. Add the shallot and cook until translucent, add the garlic and sauté for a few minutes.
  2. Add ginger, red pepper flakes, cumin, cinnamon and sauté for a few minutes, until fragrant.
  3. Add crushed tomatoes and peanut butter, stir until well combined.
  4. Add broth, sweet potatoes and carrots. Bring to a boil, turn down heat, cover pot and simmer until sweet potatoes are tender, around 20 minutes.
  5. When sweet potatoes are cooked, add chickpeas, peas, spinach and cook until spinach is wilted. Season with sea salt to taste.
  6. Serve warm and enjoy!

Sweet Potato and Peanut Stew ~vegan, gluten free~  A protein packed vegan stew loaded with antioxidant rich ingredients!

Try serving up this stew for a meatless monday meal!  

I promise even the meat and potato eaters will have full and happy bellies!

lemon tahini miso soup with chickpeas

With the frigid temps these days, I’ve been cooking nothing but soup, soup and more soup!

Here is a new twist on traditional miso soup!

I was inspired from Heidi Swanson over at the blog 101 cookbooks to add tahini to my miso soup.  If you haven’t checked out this site you should!  She is one of the first bloggers I ever started following and I own all her cook books.  Her photographs are beautiful and tell a story all their own.  But, what I like most about her blog is the simple yet complex recipes she creates.  She puts a spin on wholesome ingredients, which bring them to life.  You can find the original recipe here, I can’t wait to try it out some night soon!

In the meantime, try out my recipe :)

lemon tahini miso soup with chickpeas ~vegan, gluten free~

Lemon Tahini Miso Soup with Chickpeas

a few gluggs of olive oil

2 cloves garlic, minced

1/4 cup red onion, diced

2 carrots, chopped

4 cups vegetable broth

1.5 cups water

1/4 cup uncooked short grain brown rice

1 can chickpeas, rinsed and drained

1 large handful of baby spinach leaves

1 generous pinch of wakame

Miso Mixture

1/2 lemon, juiced

4 tablespoons miso paste

3 tablespoons tahini

2 tablespoons braggs amino acids

1 tablespoon toasted sesame seed oil

Garnish

2 scallions, chopped

-In a large soup pot, heat olive oil over medium heat and add garlic and onion.  Saute until fragrant.

-Add broth, water, carrots, brown rice, chickpeas and spinach.  Bring to a boil, reduce heat and let simmer until rice is cooked, about 20 minutes.  Remove from heat and add wakame.

-Meanwhile, in a small bowl mix together miso paste, tahini, lemon juice, bragg’s amino acids and toasted sesame seed oil.  Stir until well combined.

-Add miso mixture to soup and stir well.  It is important not to add miso paste to soup when it is boiling!

-Garnish with chopped scallions and enjoy!

This recipe got a thumbs up from the whole family, even Noah!  

lemon tahini miso soup with chickpeas ~vegan, gluten free~