healthy & happy

[foodffs]

2018 🤗

January

7 (More) Freezer Friendly Chicken Breast Marinades

February

7 Instant Pot Chicken Breast Freezer Packs

March

EASY CHOCOLATE BISCUIT BOMBS

April

Pepperoni Pizza Grilled Cheese recipe

May

Mongolian Beef

June

FUDGE BROWNIES

July

BULGOGI BEEF KOREAN TACOS WITH ASIAN PEAR MANGO SLAW

August

vegan crunchwrap supreme

September

Edible Cookie Dough {3 Delicious Flavors}

October

GARLIC BUTTER STEAK BITES

November

BAKED MAC AND CHEESE

December

Judy’s Homemade Brioche Recipe

Follow for recipes

Is this how you roll?

[foodffs]

This chicken gnocchi soup recipe is quick, easy, and comforting. The pillowy gnocchi melt in your mouth!

https://www.saltandlavender.com/easy-chicken-gnocchi-soup/

Follow for recipes

Is this how you roll?

[let-me-eat]

Scallion pancakes

Ingredients

2 1/2 cups flour

1 cup warm water

oil for pancakes - vegetable, sesame or shortneing

salt

1 bunch scallions

Equipmen

Spray oil or cooking spray

Rolling pin

Baking sheet or pastry board

10-inch heavy skillet or sauté pan

Thin spatula

Kitchen scissors

Instructions

Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

Cut in half: Cut the dough snake in two equal parts.

Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

To Serve: Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

[let-me-eat]

Vegan BLT

2 slices Vegan Sandwich Bread (or store-bought)

5-6 slices Eggplant Bacon (or 1/4 cup Coconut Bacon)

2 Tbsp (~10 g) Vegan Aquafaba Mayo or Hummus

1/4 red or white onion, thinly sliced

1/2 ripe tomato, thinly sliced

2 leaves green lettuce

Toast bread (optional). In the meantime, heat skillet over medium heat. Once hot, add eggplant bacon (if using coconut bacon, no need to heat) and cook for 1-2 minutes. Then flip and cook for another 1-2 minutes on the other side until warmed through. Remove from heat and set aside.

To assemble sandwich, spread vegan mayo (or hummus) on the toasted bread slices. Then top one piece with Eggplant or Coconut Bacon, onion, tomato, and lettuce. Top with other piece of bread, slice (optional), and enjoy.

Could be made ahead of time (up to a few hours), but best when fresh.

[let-me-eat]

INGREDIENTS

12 ounces shishito peppers, rinsed and patted dry

1 teaspoon neutral oil, like canola, rice bran or sunflower

FOR THE SPICY MISO SAUCE:

1½ teaspoons mild dijon mustard

2 teaspoons rice vinegar

1½ teaspoons soy sauce

1½ teaspoons toasted sesame oil

1½ tablespoons chickpea or yellow miso

1 garlic clove, chopped

1 teaspoon gochujang

⅛ teaspoon dried chili flakes

¼ cup neutral oil, like canola or sunflower

GARNISHES:

2 teaspoons sesame seeds (1 tsp black and 1 tsp white)

2 heaped tablespoons chopped cilantro leaves

½ teaspoon dried chili flakes

To prepare the spicy miso sauce, add all of the ingredients except the neutral oil to a jar and blend with an immersion blender until combined. Continue blending and slowly add the neutral oil until fully incorporated and the sauce is thick and creamy. Set aside. The sauce can be prepared up to one day in advance.

To cook the shishito peppers, you may need to work in batches to ensure that all the peppers have contact with the skillet. Overcrowding the skillet will not allow the peppers to blister and blacken properly. We used a 10-inch cast iron skillet, cooking the shishito peppers in two 6 ounce batches.

Lightly oil the skillet with 1 teaspoon of neutral oil (½ teaspoon per batch, if working in two batches) and heat over medium-high. Add the peppers and cook, flipping occasionally. After about 7 to 8 minutes the skin of the peppers will be soft and slightly charred. Once the peppers look blistered and tender, transfer to to a medium bowl.

Add the spicy miso sauce to the warm peppers and combine with your hands or a large spoon or spatula. Transfer the dressed peppers to a serving dish and garnish with chopped cilantro, sesame seeds and chili flakes. Serve while still warm.

[let-me-eat]

Southern Fried Tofu Makes 12 pieces

2 lbs extra firm tofu, cut into 12 pieces

Brine

3 tablespoons salt 1/2 cup pineapple juice 2 tablespoons tamari (or soy sauce) 1 teaspoon apple cider vinegar Water, to completely cover the tofu (~10 cups)

Combine all ingredients in a large bowl. Cover and marinate in the fridge for at least 4 hours. Drain.

Buttermilk Mixture

2 tablespoons boxed egg replacer + 3/4 cup water, mixed well 2 cups unsweetened non-dairy milk 2 tablespoons apple cider vinegar

Place the marinated tofu in the buttermilk mixture. It may not cover all the tofu, but you can move it around periodically to ensure it all has a chance to soak. In the meantime, prepare your breading mixture and oil for frying.

Breading Mixture and Assembly

2 cups all purpose flour (Gluten-Free Flour) 2 tablespoons nutritional yeast 2 1/2 teaspoons freshly ground black pepper 2 teaspoons salt 1 teaspoon sugar 3/4 teaspoon paprika 1/2 teaspoon rosemary 1/2 teaspoon ground ginger 1/2 teaspoon savoury 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 teaspoon dill 1/2 teaspoon marjoram 1/2 teaspoon onion powder 1/2 teaspoon coriander Pinch of cayenne pepper, or more to taste Pinch of red pepper flakes, or more to taste Oil, enough for deep frying

Whisk all ingredients together in a large bowl.  In a large, heavy bottomed pan with a thermometer attached, heat enough oil to deep fry several pieces of tofu to 350 F. You’re going to want to keep the temperature between 350 and 375 F, so keep an eye on the thermometer throughout the cooking process. Remove the tofu from the buttermilk mixture and set aside. Dredge each piece in the flour mixture, back in the buttermilk and then in the flour mixture again. Fry for about 4 minutes, until the batter has turned that perfect golden-brown colour. Remove from the oil with a slotted spoon and place on paper towel. You can put the fried pieces in a warm oven (~200 F), if you’re concerned about the speed of your frying to keep them warm.

https://leafycauldron.net/2014/11/10/southern-fried-tofu-and-some-fixings-vegan-and-a-gluten-free-option/

[let-me-eat]

french onion soup

2 tablespoons unsalted butter

5-6 large sweet onions, sliced

4 garlic cloves, minced

2 tablespoons fresh thyme

1½ tablespoons stone ground mustard

½ cup white wine (Could use white cooking wine)

1 teaspoon worcestershire sauce

6 cups beef stock

1 bay leaf

salt and fresh black pepper to taste

baguette

sliced gruyere cheese

Heat a large dutch oven to medium high heat.

Add butter to the pan along with all the sliced onions. (It will probably overflow, but don't worry they will go down)

Cook onions until they are cooked down by more than half and caramelized (a light brown color) not burnt. About 40 minutes, stirring occasionally.

Next add in garlic, thyme, stone ground mustard and worcestershire sauce to the onions. Stir everything in and saute for 1 minute.

Add in the white wine to deglaze the pan. Scraping all the good flavor off the bottom of the pan.

Next add in the beef stock and a bay leaf. Stir around and then cover.

Simmer for 10-15 minutes.

Remove bay leaf from soup.

Preheat oven to HIGH broiler.

Scoop desired amount of soup into oven safe bowls and place the bowls on a baking sheet.

Add a slice of baguette to each bowl, along with 1-2 slices of gruyere cheese.

Place under broiler until the cheese is bubbling, about 2-4 minutes. (keep an eye on it)

Remove from broiler and serve!

serves 4-6

[let-me-eat]

steak fajita bowls

1 lb. of skirt steak

¾ cup fresh cilantro

¼ cup fresh oregano

1 garlic clove

¼ teaspoon smoked paprika

¼ teaspoon red pepper flakes

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 tablespoon fresh lime juice

1 tablespoons of olive oil

1 red onion, sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 green pepper sliced

1 cup quinoa

2 cups water

13.5 oz. can corn kernels, no salt or sugar added

2 avocados, sliced

4 cups green leaf lettuce, sliced

optional: top with salsa

To a food processor add fresh cilantro, oregano, garlic clove, red pepper flakes, red wine vinegar, olive oil, and fresh lime juice. Blend until smooth.

Add the skirt steak into a large ziplock bag with half the chimichurri mixture. Set the other half aside.

Mix the steak around so it is completely coated.

In the meantime add quinoa and water to small saucepan. Bring to a boil. Reduce heat to simmer and cook for 15 minutes.

While that is going, heat a large skillet to medium high heat. Add the skirt steak to the pan. Cook each side for 5 minutes in a seared hot pan. Remove the steak from the pan and let rest for 5 minutes before thinly slicing.

Add 1 tablespoons of olive oil to the pan and Immediately add red onion, red pepper, yellow pepper, and green pepper to the pan the steak was just cooked in. Saute for 5 minuues on medium high heat.

Assemble the bowls, add ½ cup of quinoa to bowl, 1 cup of green leaf lettuce, half an avocado, corn, fajita steak, peppers and onions, top with chimichurri sauce and/or salsa. SERVE!

[let-me-eat]

fish tacos

Grilled Fish:

1.5 lbs. cod filet

1 teaspoon cumin

1 teaspoon smoked paprika

¼ teaspoon ancho chili powder

½ teaspoons salt

1 teaspoon lime zest

2 tablespoons of olive oil

Mango Salsa:

1 large mango, diced

2 tablespoons diced red onion

2 tablespoons diced fresh cilantro

1 tablespoon diced jalapeno

1 tablespoons fresh lime juice

salt to taste

1 cup thinly sliced purple cabbage

12 corn tortillas

2 avocados, sliced

Chimichurri:

¾ cup fresh cilantro

¼ cup fresh oregano

1 garlic clove

1 teaspoon red pepper flakes

¼ teaspoon cumin

2 tablespoon red wine vinegar

1 tablespoon lime juice

3 tablespoons olive oil

optional garnish: fresh cilantro & sliced jalapeno

Heat grill to medium high heat (about 375-400 degrees).

In a small bowl, add cumin, smoked paprika, ancho chili powder, ½ teaspoon salt, and lime zest. Gently mix with a spoon.

Pat the cod dry, rub spice blend into the fish.

Drizzle olive oil over both sides of the fish.

Place fish on the grill and grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT'S GRILLING OR YOU'LL HAVE A MESS)

Once fish is done, remove from the grill and let rest.

In the meantime, to a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.

Make the chimichurri: to a small food processor add ¾ cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, ¼ teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice. Blend until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.

Assemble your tacos: add one corn tortilla, 1-2 oz. of cod, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.

[let-me-eat]

paleo orange chicken

For the sauce:

3/4 Cup 100% Orange juice

Zest Of half a medium orange

1 Tbsp Coconut aminos *

1 tsp Rice vinegar

Pinch Red pepper flakes

Salt and pepper

1/2 Tbsp Avocado oil *

1/2 Tbsp Fresh ginger, minced

1 tsp Garlic, minced

1 tsp Tapioca starch

For the chicken:

2 Tbsp Avocado oil

3 Tbsp Tapioca starch

Salt and Pepper

8 Ounces Chicken breast, cut into 1 inch cubes

For serving:

1 medium orange, segmented

Green onion, sliced

Sesame seeds

Hot cooked white rice or cauliflower rice

In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pinch of salt and pepper. Set aside.

In a medium, high-sided frying pan heat the avocado oil (for the sauce) up on medium heat.  Add in the ginger and garlic and cook until fragrant, about 1 minute.

Add in the orange juice mixture, stirring so the garlic/ginger mix into it.  Additionally, place the 1 tsp of Tapioca starch into a medium bowl.

Turn the temperature up to high and bring to a boil. Once boiling, add 2 tsp of the hot sauce into the tapioca starch and whisk until smooth.  While whisking, pour the tapioca mixture into the sauce and stir in well.  

After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat down to medium/low and cook an additional 3-4 minutes until the sauce is thick and glossy.   Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.

In a large frying pan over medium/high heat, heat the avocado oil. NOTE: you do not want to crowd the chicken, so I fry mine in 2 batches, using 1 Tbsp of oil each time. Adjust according to the size of your pan.

While the oil heats, place the tapioca starch and a pinch of salt and pepper into a large Zip-loc bag.  Add in the chicken cubes, seal the bag and toss until the chicken is coated in the starch.

Place the chicken into the hot oil (again, don't crowd them) and cook until golden brown and crispy about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a little bit. Repeat with the 2nd batch of chicken if necessary.

Once cooked, transfer to a paper-towel lined plate and gently press out any excess oil.  Place the chicken into the bowl with the sauce. Add in the orange segments and toss until the sauce coats everything.

Serve over top of cauliflower rice, or white rice, garnish with green onion and sesame seeds, and DEVOUR.

[let-me-eat]

Spicy sriacha shrimp tacos

8-12 soft corn tortillas (see notes)

1 pound shrimp (fresh or frozen/thawed)

1 tsp paprika

1/2 tsp garlic powder

1/4 tsp ground cayenne pepper

1/4 tsp salt

1/8 tsp black pepper

1 TBSP avocado oil*

1/4 cup homemade or store-bought ranch dressing**

1 TBSP Sriracha Chili Sauce

1 heaping cup finely shredded/chopped cabbage***

1 jalapeño pepper

1-2 TBSP apple cider vinegar

1 TBSP honey

1 lime

1/8 tsp salt

fresh chopped cilantro, to taste

Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!

Set prepped shrimp in the fridge, covered while you make your slaw and sauce.

For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.

For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.

Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.

Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.

Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat!

Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage (see notes)

Top with slaw, serve with lime wedges, and dig in!

[let-me-eat]

Crust & Crumble:

6 tablespoons unsalted butter, melted

1½ cups white whole wheat flour

1½ cups regular oats (not the instant kind)

½ cup honey

¼ cup brown sugar

1 teaspoon ground cinnamon

pinch of salt

Strawberry Filling:

3 cups of sliced fresh strawberries

1 tablespoons fresh lemon juice

1 teaspoon of vanilla extract

1 teaspoon white whole wheat flour

Preheat oven to 350.

Line the bottom of an 8x8 pan with parchment paper and spray with cooking spray for easy removal.

To make the crust & crumble, to a large bowl add melted butter, white whole wheat flour, regular oats, honey, brown sugar, ground cinnamon and salt. Mix until just combined, mixture should be a little crumbly. Scoop out 1 cup of the mixture and set aside, that will be your crumble.

Add the remaining mixture to the prepared pan. Spread the mixture out and using your fingers press into the bottom of the pan so the crust is in an even layer.

To make the Strawberry Filling: to a small bowl add strawberries, lemon juice, vanilla extract, and white whole wheat flour. Toss to combine.

Add the strawberry mixture on top of the crust and spread out evenly.

Evenly sprinkle the crumble mixture over the top of the bars.

Bake the bars for 50 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and serve.

[foodffs]

spicy miso ramen with chili roasted salmon (or tofu) & bok choy

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[let-me-eat]

FALAFEL WAFFLES WITH GREEK SALAD

Serves 4 / Serving Size: 1 waffle

INGREDIENTS

2 cans (30 ounces) chickpeas, drained ($2.24)

½ cup plus 1 tablespoon fresh cilantro, large stems removed, divided ($0.89)

½ cup plus 1 tablespoon fresh dill, large stems removed, divided ($2.19)

½ cup plus 1 tablespoon fresh parsley, large stems removed, divided ($0.79)

5 garlic cloves, minced, divided ($0.69)

2 tablespoons extra virgin olive oil

1½ teaspoons kosher salt, divided

1¼ teaspoons ground black pepper, divided

1 teaspoon lemon zest ($0.50)

1 large egg ($2.05)

¼ cup all purpose flour

1 large seedless cucumber ($0.50)

1 cup Greek yogurt, plain ($1.49)

2 tablespoons lemon juice ($0.50)

1 pint of cherry tomatoes, halved ($2.00)

Total Recipe Cost: $13.84

Combine chickpeas, ½ cup cilantro, ½ cup dill, ½ cup parsley, 4 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon kosher salt, 1 teaspoon pepper, and lemon zest in a food processor and pulse until finely chopped (but not sticky). Transfer to a bowl and add egg and just enough flour to hold it together. Cook in an oiled waffle maker until browned, about four minutes. Reserve.

Meanwhile, grate half of the cucumber and combine it with yogurt, remaining minced garlic, 1 tablespoon lemon juice, and season to taste with salt. Reserve.

Slice remaining half of cucumber and toss with cherry tomatoes and remaining 1 tablespoon each of cilantro, dill, and parsley. Season with 1 tablespoon olive oil, 1 tablespoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Serve each waffle with ¼ cup of tzatziki and ¼ cup prepared salad.

[let-me-eat]

buddha bowl 

1 package (9.5 ounces) soba noodles ($3.36)

¼ cup sesame vinaigrette, store-bought ($2.49)

4 large eggs ($2.05)

1 cup shredded red cabbage ($1.79)

Half a cucumber, thinly sliced ($0.50)

1 cup shelled edamame ($2.12)

1 avocado, sliced ($1.50)

3 green onions, thinly sliced ($0.89)

White sesame seeds, optional

Total Recipe Cost: $14.70

Cook soba noodles in boiling, salted water until tender, about 4 minutes. Immediately drain and run under cold water. Transfer cooked noodles to a large bowl and toss with sesame vinaigrette. Reserve.

Meanwhile, place cold eggs in boiling water for six minutes. Immediately transfer to an ice bath, peel under running water, and reserve.

To serve, divide noodles among four bowls. Top each portion with ¼ cup shredded cabbage, 5 slices of cucumber, ¼ cup edamame, ¼ of the sliced avocado, and a cooked egg. Season avocado and egg with salt and pepper and garnish with green onions and sesame seeds (optional).

[let-me-eat]

Greek Chicken

2 pounds boneless, skinless chicken breasts

1/4 cup olive oil

3 Tbs garlic, minced (Note, adjust to preference)

1/3 cup fresh lemon juice

1 Tbs red wine vinegar

1 Tbs dried oregano

1/3 cup plain Greek yogurt

Kosher salt and freshly ground black pepper, to taste

Cucumber Salad

2 English cucumbers, peeled and sliced

1/3 cup lemon juice

2 Tbs olive oil

1 Tbs red wine vinegar

1/2 Tbs minced garlic

1/2 tsp dried oregano

Tzatziki Sauce

1 cup plain Greek yogurt

1 English cucumber, finely diced

1 Tbs minced garlic

1/2 Tbs dill weed, or 1 Tbs fresh dill, chopped fine

1 Tbs fresh lemon juice

1 tsp lemon zest

1/2 tsp chopped fresh mint (optional)

Salt and pepper to taste

The Rest

3 cups cooked brown rice

1 1/2 pounds cherry tomatoes, halved

1/2 cup red onion slice

Instructions

In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.

Add chicken into the bag.

Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.

Drain the chicken from the marinade, discarding the marinade.

In a skillet, heat some olive oil over medium-high heat.

I used my Anolon Skillet which I love because it heats evenly, is metal utensil friendly, and can be used in the oven up to 400 degrees.

Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.

Remove from pan, and let cool.

Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.

Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside

Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)

Refrigerate while assembling your bowls.

Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.

Top with chicken, cucumber salad, and some tzatziki sauce.

Keep for 3- 5 days in airtight container, serve cold!

[let-me-eat]

For the chickpea taco filling:

1 - 2 tbsp olive oil

1 shallot, finely chopped

¼ of a green bell pepper, finely chopped

1 tbsp minced garlic

1 15 oz. can chickpeas, rinsed and drained

1 cup vegetable broth

1 tbsp taco seasoning*

1½ tbsp prepared slasa

a handful of cilantro leaves

For the chickpea taco buddha bowl

1 handful lettuce or other leafy green

1 cup cooked brown rice

1 - 2 avocados, diced

2 radishes, thinly sliced

2 tomatoes, diced

½ cup red cabbage, sliced into thin strips

½ cup sweet corn

Optional: cilantro-lime avocado dressing, tortilla chips for scooping and/or topping