Don’t Freak OUT! Yes, I am reading a Vegan cookbook – Thug Kitchen, recommended to me by one of my new book club friends, Jenny. I giggle or (laugh out loud) like a teenager at all the bad language and joking in this book. But, the recipe was freaking great!

Greg ate 3 tacos, the boys and I could only manage one. I felt full the entire night unlike when I eat chicken tacos. Why is that? All the fiber?

Give these a try and I will pay you a dollar if you don’t like them! Swear! (If you can track me down!)

Roasted Chickpea and Broccoli Tacos (adapted from pg. 165)

Ingredients:

1 large onion

1 bell pepper

1 broccoli crown

2 cans chickpeas (I only had one so used a can of white beans too. Use what you have!)

2 Tbsp. olive oil

2 Tbsp. soy sauce

1 Tbsp. chili powder

1 Tbsp. spicy chili powder (my New Mexican brand)

1 tsp. Roasted cumin

1 tsp. smoked paprika

½ tsp. ground coriander seed

1 tsp. ground pepper

1 Tbsp. granulated garlic

8 thick corn tortillas (try La Tortilla Factory brand)

2 cups of baby spinach

1 avocado, chopped

1 jar of Trader Joe’s Corn and Chile Salsa

Let’s Cook!

Take out, add garlic and stir.

Warm your tortillas. Make your tacos and pop open a beer! Delicious, filling and so healthy you will not believe there is no salt or dairy added! I dare you to try it!