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ROASTED VEGGIE TACOS

ROASTED VEGGIE TACOS

broccoli, cauliflower, and chickpea tacos

Before you read about these INCREDIBLE tacos, you need to go and buy the Thug Kitchen cookbook. It is absolutely hilarious, so sassy, and has delicious plant-based recipes that will change your life. Did you know that Americans, on average, eat 270 pounds of meat a year—and the USDA recommended intake of ANY kind of protein is 125 pounds/per year? 

I was flipping through this cookbook and flagging pretty much every recipe as a must-try when I found this chickpea-broccoli burrito recipe. I picked up a few things at Trader Joe's, and had some basics on hand already. If you keep chickpeas and veggies on hand, this meal ends up costing about $10 to make—and it serves up to 4! 

vegan taco ingredients

The sauce can get pretty spicy, so proceed with caution when you're adding the cayenne and cumin. A soy sauce and olive oil base gets amped up with spices and minced garlic for a ton of flavor with minimal effort. After cutting all the veggies down to ALMOST chickpea size, you'll toss them in the sauce. 

spicy veggies

You're going to roast everything a little longer than you would normally want to, but it's going to have the best texture and complex flavor EVER. Pinky promise. 

veggies on sheet pan

You can top with whatever you like on your tacos—we did sliced avocado, cilantro, and cabbage (for added crunch). Salsa, spinach, or even cheese would be welcome additions here. Don't forget to warm up your tortillas in the skillet beforehand!

taco toppings

ingredients
1 red bell pepper
1 large crown (or bag) of broccoli
1 head (or bag) of cauliflower
1 can chickpeas
3 tbsp olive oil
1-2 tbsp soy sauce
2 tsp cayenne (careful here)
1tsp cumin
1 tsp paprika
4 cloves garlic, minced
1/2 lime
corn tortillas
avocado, cilantro, salsa, etc

instructions
1. Preheat oven to 425 degrees and get out a large rimmed baking sheet.
2. Rinse chickpeas and pat dry. Chop veggies until they're just bigger than a chickpea.
3. In a large bowl, combine olive oil, soy sauce, and spices. Toss veggies in sauce to completely coat.
4. Bake for 20 minutes, then add garlic and stir veggies around. Bake another 15 minutes, then squeeze lime juice on top.
5. While everything's finishing up baking, warm up tortillas in the skillet and prepare toppings.
6. Build your tacos and enjoy! I recommend serving with a margarita (you know, to get the full effect).

spicy veggie tacos

Recipe adapted from the Thug Kitchen cookbook

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THE FLUFFIEST SCRAMBLED EGGS

GARLICKY SPAGHETTI SQUASH WITH CHICKPEAS + CAULIFLOWER

GARLICKY SPAGHETTI SQUASH WITH CHICKPEAS + CAULIFLOWER