Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (22 page)
Blue Corn Chickpea Tacos
2-Layer Tacos
Makes 8 tacos
|
Pictured on pg. 99 (with TVP Tacos)
| Everyone loves these tacos. I've managed to get my parents, my best friend, and just about everyone I know hooked on them. They're also one of the most popular recipes on my website,
Happyherbivore.com
. I like to eat these chickpeas in blue corn taco shells with arugula, fresh tomatoes, and a tiny dollop of Sour Cream (pg. 271) on top.
|
Pictured on pg. 99 (with TVP Tacos)
| Everyone loves these tacos. I've managed to get my parents, my best friend, and just about everyone I know hooked on them. They're also one of the most popular recipes on my website,
Happyherbivore.com
. I like to eat these chickpeas in blue corn taco shells with arugula, fresh tomatoes, and a tiny dollop of Sour Cream (pg. 271) on top.
1 tbsp soy sauce
1 to 2 tsp lemon or lime juice
1 tbsp chili powder
1
1
â
2
tsp ground cumin
1 tsp fine salt
1 tsp pepper
1
â
2
tsp paprika
1
â
4
tsp granulated garlic
powder
1
â
4
tsp granulated onion
powder
1
â
8
tsp cayenne powder
1
â
4
tsp dried marjoram or
oregano
1 15-oz can chickpeas,
drained and rinsed
blue corn taco shells
arugula or lettuce
1 salad tomato, diced
1 to 2 tsp lemon or lime juice
1 tbsp chili powder
1
1
â
2
tsp ground cumin
1 tsp fine salt
1 tsp pepper
1
â
2
tsp paprika
1
â
4
tsp granulated garlic
powder
1
â
4
tsp granulated onion
powder
1
â
8
tsp cayenne powder
1
â
4
tsp dried marjoram or
oregano
1 15-oz can chickpeas,
drained and rinsed
blue corn taco shells
arugula or lettuce
1 salad tomato, diced
1. Preheat oven to 400°F.
2. Grease cookie sheet or line with parchment paper and set aside.
3. Whisk soy sauce, juice, and spices together, then combine with chickpeas in a bowl, stirring to combine.
4. Transfer to cookie sheet in a single layer.
5. Spray with cooking spray and bake for 20 to 40 minutes, until chickpeas are as crisp as desired.
6. Spoon chickpeas into taco shells and top with greens and tomatoes.
NUTRITIONAL INFORMATION
Calories 59; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 10.6g; Dietary Fiber 0.6g; Sugars 2.7g; Protein 3.1g
TVP TacosCalories 59; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 10.6g; Dietary Fiber 0.6g; Sugars 2.7g; Protein 3.1gMakes 4 tacos
|
Pictured opposite
| Crunchy taco shells, juicy and tasty beefâor chicken-style TVP, lettuce, and tomatoes ... Who doesn't look forward to taco night? I like to eat my tacos with hot sauce, and my husband likes to smear a thin layer of Mayo (pg. 271) inside the shells before stuffing. You can also substitute Mexican Chorizo (pg. 147) for the meat and load the taco with chopped cabbage instead of lettuce.
|
Pictured opposite
| Crunchy taco shells, juicy and tasty beefâor chicken-style TVP, lettuce, and tomatoes ... Who doesn't look forward to taco night? I like to eat my tacos with hot sauce, and my husband likes to smear a thin layer of Mayo (pg. 271) inside the shells before stuffing. You can also substitute Mexican Chorizo (pg. 147) for the meat and load the taco with chopped cabbage instead of lettuce.
BEEF STYLE:
3
â
4
c No-Beef Broth (pg. 279)
2 tbsp steak sauce
2 tbsp low-sodium soy sauce
2 tbsp onion flakes
4 tsp chili powder
2 tsp granulated garlic powder
1 tsp ground cumin
hot sauce or cayenne powder, as desired
1 c textured vegetable protein (TVP)
4 taco shells
â
4
c No-Beef Broth (pg. 279)
2 tbsp steak sauce
2 tbsp low-sodium soy sauce
2 tbsp onion flakes
4 tsp chili powder
2 tsp granulated garlic powder
1 tsp ground cumin
hot sauce or cayenne powder, as desired
1 c textured vegetable protein (TVP)
4 taco shells
CHICKEN STYLE:
1 c No-Chicken Broth (pg. 281)
2 tsp Vegetarian Chicken Broth
Powder (pg. 281)
1 tsp granulated onion powder
2 tsp granulated garlic powder
2 tsp chili powder
1 tsp ground cumin
lime juice, as desired
1 c textured vegetable protein (TVP)
4 taco shells
2 tsp Vegetarian Chicken Broth
Powder (pg. 281)
1 tsp granulated onion powder
2 tsp granulated garlic powder
2 tsp chili powder
1 tsp ground cumin
lime juice, as desired
1 c textured vegetable protein (TVP)
4 taco shells
1. Bring broth to a boil.
2. Turn off heat and add remaining ingredients up to, but not including, TVP, stirring to incorporate.
3. Add TVP, cover, and let TVP soak up all the liquid, about 5 minutes. Stir if necessary.
4. Once TVP is reconstituted, serve
1
â
4
cup of reconstituted TVP in each taco shell. Add desired fillings, such as lettuce and tomato.
1
â
4
cup of reconstituted TVP in each taco shell. Add desired fillings, such as lettuce and tomato.
NUTRITIONAL INFORMATION
BEEF TVP TACOS
Calories 1 15; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 14.2g; Dietary Fiber 5.4g; Sugars 6.3g; Protein 13.5g
Calories 1 15; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 14.2g; Dietary Fiber 5.4g; Sugars 6.3g; Protein 13.5gCHICKEN TVP TACOS
Calories 103; Calories from Fat 3; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 11.9g; Dietary Fiber 4.7g; Sugars 3.9g; Protein 12.7g
Calories 103; Calories from Fat 3; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 11.9g; Dietary Fiber 4.7g; Sugars 3.9g; Protein 12.7gMakes 8 tacos
| This taco is the best of both worlds. You get the bean burrito and the savory taco, as well as the warm soft shell and the crunch.
| This taco is the best of both worlds. You get the bean burrito and the savory taco, as well as the warm soft shell and the crunch.
1 recipe TVP Tacos (pg. 98)
or Chickpea Tacos
(pg. 97)
8 whole-wheat tortillas,
warmed
1 15-oz can vegetarian
refried beans
or Chickpea Tacos
(pg. 97)
8 whole-wheat tortillas,
warmed
1 15-oz can vegetarian
refried beans
1. Prepare 8 TVP or Chickpea Tacos.
2. Gently warm the tortillas.
3. Spoon a thin layer of refried beans in the center, leaving a 1-inch edge.
4. Wrap the tortillas around the crunchy taco shells, making the beans the glue between the two shells.
NUTRITIONAL INFORMATION
Calories 107; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 16.2g; Dietary Fiber 5.3g; Sugars 2.0g; Protein 10.2g
Baked ChimichangasCalories 107; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 16.2g; Dietary Fiber 5.3g; Sugars 2.0g; Protein 10.2gMakes 4
|
Pictured on pg. 84
| Chimichangas are deep-fried burritos commonly made with beans, rice, cheese, and ground meat and topped with sour cream, guacamole, and salsa. This recipe is along that same line but doesn't have to be. Make your own variation by substituting leftover Charleston Red Rice (pg. 192) for the brown rice, try out different beans or use refried beans, add diced green chilies or jalapeños for a kick, add chopped lettuce or cabbage, include diced tomatoes or vegetables, substitute the chickpeas from the Chickpea Tacos instead of the TVP meat, or pour Enchilada Sauce (pg. 260), Mexican Queso Sauce (variation, pg. 263), or Quick Queso Sauce (pg. 263) over the top before serving. Any combination is a good one; don't be afraid to get creative!
|
Pictured on pg. 84
| Chimichangas are deep-fried burritos commonly made with beans, rice, cheese, and ground meat and topped with sour cream, guacamole, and salsa. This recipe is along that same line but doesn't have to be. Make your own variation by substituting leftover Charleston Red Rice (pg. 192) for the brown rice, try out different beans or use refried beans, add diced green chilies or jalapeños for a kick, add chopped lettuce or cabbage, include diced tomatoes or vegetables, substitute the chickpeas from the Chickpea Tacos instead of the TVP meat, or pour Enchilada Sauce (pg. 260), Mexican Queso Sauce (variation, pg. 263), or Quick Queso Sauce (pg. 263) over the top before serving. Any combination is a good one; don't be afraid to get creative!
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