Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

These aren’t much to look at, but I guarantee you that everyone is going to love them! Quite possibly one of Todd and my favorite meals, these tacos are so quick and easy to whip up. Perfect for a busy weeknight. Oliver really enjoyed putting the lettuce on the tacos too, so kid-friendly! Yay!

Have you watched the Tidying Up with Marie Kondo show on Netflix? I read her book several years ago and still fold my clothes in her very particular way, even though I found the book to be slightly absurd. We watched the show a couple weeks ago and pretty much turned our house upside-down. I don’t know what it was about actually watching her go through with people and help them ‘tidy up’ but it really made an impact on us. If you haven’t seen it, it’s definitely worth the watch! Okay, PSA over. Now it’s taco-time!!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

By Kathleen @ Produce On Parade

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Ingredients

• 1 tbsp olive oil
• 1 15 oz can of sweet corn, drained well
• 2-3 small zucchinis, diced small
• 1 15 oz can of chickpeas, drained and rinsed
• 1 ¼ cup whole raw walnuts
• 2 ½ tbsp soy sauce
• 1 tbsp ground cumin
• 2 tsp chili powder
• 2 tsp garlic powder
• ½ small head of romaine lettuce, chopped
• 20 cherry tomatoes, halved
• ⅓ cup fresh cilantro, chopped
• 8-10 taco-size flour tortillas
• Sprinkle of shredded vegan mozzarella
• Spoonful of salsa, to taste

Ingredients

1. Over medium, heat the oil in a large frying pan. Once hot, saute the corn and zucchini for about 5 minutes, stirring occasionally, until they begin to brown. Remove from heat and set aside.
2. While the veggies fry, place the chickpeas through the garlic powder into a food processor. Pulse several times, until the mixture resembles taco meat. There should be small chunky bits of walnuts and chickpeas, and the spices should be well blended. Transfer to a microwave safe bowl.
3. Prep the veggies. Microwave the taco meat for about 1-2 minutes, until warm. Heat the stack of tortillas in the microwave for about 15-30 seconds, to heat.
4. To assemble the tacos, place lettuce on one taco, followed by taco meat and pan-fried veggies and then the remaining veggies. Top with a sprinkle of shredded vegan mozzarella and a spoonful of salsa, to taste, on each taco. Divide the fillings evenly between all the tortillas. Serve hot.

Prep time: 10 minutes
Cook time: 5
Total time: 15
Yield: 8-10 tacos

Zingy Mexican Soup

Every now and again I end up creating a dish that I classify as "restaurant-worthy". This means that: a) I feel like I could find it in a restaurant b) I don't believe I could make it as good as this imaginary restaurant and c) it's a dish that I would order again and again. 

This soup is one of those dishes! I could not stop eating it as I was cleaning the kitchen. I kept stealing slurps here and there until I'm pretty sure I had two bowls, instead of just one. I think the dried mexican chili pod really gives it such an interesting and deep flavor so don't skip it! Not to worry if you're not into super spicy (like me). This soup is very mild just as it is. However, you're BA and want more heat, just up the amount of chipotle chili powder. 

Zingy Mexican Soup

Serves 4

• Peppers:
• 1 Anaheim or poblano pepper, toasted
• 1 dried mexican chili pod, toasted
• Aromatics:
• 1/2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 large garlic cloves, minced
• 1 tsp. ground cumin
• 1/4 tsp. paprika
• 1/4 tsp. chipotle chili powder
• pinch of ground black pepper
• Soup:
• 4 cups vegetable broth
• 1 15 oz. can of tomato sauce
• 1 15 oz. can of hominy, rinsed and drained
• 1 15 oz. can of black beans, rinsed and drained
• Conclusion: 
• 1 corn tortilla, toasted
• 1/2 lime, juiced
• 1/4 cup fresh cilantro, chopped
• vegan cheddar cheese, for garnish

Notes: Anaheim and poblano peppers are not spicy at all. If you don't have a gas burner, you can broil both peppers in the oven for a few minutes. The dried chili pods can be found in the "Ethnic" section of your local grocery stores, they usually come in a large bag.

Begin by toasting the Anaheim or poblano pepper. Turn a gas burner to a low flame and set the whole pepper over the flame, rotating until the skin becomes blistered. It's okay if bits become charred. Remove from heat and immediately place in a bowl of cold water. When cool enough to handle, remove the tip, stem, and the seeds then dice. 

In a small frying pan, heat the dried chili pod over low heat for a few minutes, flipping halfway through until thoroughly heated. Remove from heat and set aside. 

Heat the oil in a large soup pot over low. Add the aromatic ingredients as well as the chopped poblano pepper. Saute for about 5 minutes, until the onion is tender. 

Add the soup ingredients. Remove the stem and seeds from the dried chili pepper and add whole to the soup. Almost bring to a boil over medium-high heat. 

Meanwhile, toast the tortilla over low flame. Keep flipping, taking care that it doesn't burn.

Remove the soup from heat and add in the lime juice and cilantro. Stir well, remove and discard the dried chili pepper. 

Serve the soup hot. Top with additional fresh cilantro and vegan cheese. 

Can't get this song, The Last Bison – Switzerland, out of my head!

German word of the day: Mexican --> mexikanish (pronounced: mexi-khan-ish)

Good deed of the day: This made my heart stop. Such sadness. If you're against boiling dogs (or other animals) alive, then for the love of god take 5 seconds to sign this petition to Stop Cooking Live Animals. Seriously, why wouldn't you?

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Sophisticated Chocolate Chia Pudding

Sometimes you need something sweet for breakfast.

Sweet, but still healthy! I may have made this for breakfast but it's telling me that it would like to be classified as a dessert. Who am I not to grant such a wish? 

This pudding is an omega-3 antioxidant powerhouse, thanks to the chia seeds and the cocoa powder. Chipotle chili powder adds a spicy little bite and a hint of smokiness. Crunchy cacao nibs top it off!

Sophisticated Chocolate Chia Pudding 

Inspired by Our Paleo Life

Serves 1 

• 1/2 cup of cartoned coconut milk (I like Silk)
• 1 Tbsp. unsweetened cocoa powder
• pinch of salt
• dash of chipotle chili powder
• 5 drops of liquid stevia (or sweetener of choice)
• 2 Tbsp. chia seeds
• 1/2 Tbsp. cocoa nibs for topping (optional)

In a small bowl or pyrex measuring cup whisk together all the ingredients except for the chia seeds and cocoa nibs. Be sure to whisk enough to incorporate the cocoa powder into the milk. 

Then, transfer to a small serving bowl and stir in the chia seeds. Place in the fridge, covered with saran wrap, for about one hour.

Halfway through, stir carefully to ensure that all the chia seed clumps are broken up. 

Once set, stir again and top with cocoa nibs!

Breakfast, dessert, dinner, lunch or a snack...this pudding has no bias. 

Listening to M83 – Midnight City

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