Chickpea Breakfast Tacos

standard November 7, 2016 1 response


New week, new theme! This week is all about international cuisine. And today is for a classic Austin food – the breakfast taco! One of my big problems with breakfast tacos is that while many restaurants offer vegetarian options, a vegan breakfast taco is rare (unless you’re at a vegan taco truck). And since tofu is a little overdone for a vegan breakfast scramble, I decided to try my hand at a chickpea scramble for comparison. The results were much better than I expected. And while the preparation may be a bit more tedious than a tofu scramble, these are still super quick and easy to make, and a little more close to the egg version. Whip up a batter, pour it in a hot pan, and scramble it up with some veggies. Then just tuck it into a tortilla with some salsa and avocado, and breakfast is served!


Chickpea Breakfast Tacos

Yield: Makes 4 tacos

Calories per serving: 190 kcal


  • 1/2 c chickpea flour
  • 1/2 c water
  • 1 T ground flax seed
  • 1/2 tsp turmeric
  • 1 T nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp coconut oil
  • 1 c spinach
  • 4 flour or corn tortillas
  • 1/2 c salsa, to serve
  • 1 avocado, to serve


  1. Combine chickpea flour, water, flaxseed, turmeric, nutritional yeast, garlic powder, salt and pepper in a high speed blender. Blend on high until smooth.
  2. Heat 1 T coconut oil in a large skillet over medium heat. Add batter and let set for 2 minutes. Add spinach.Using a spatula, break up batter as it cooks to "scramble."
  3. Once all batter is cooked and scrambled, divide mixture evenly among tortillas. Top with salsa and avocado and enjoy!


This batter sticks together really well, so it would probably also work really well as an omelette (note to self to try this myself soon!)


Per taco (with salsa and avocado): 190 calories, 24 g carbohydrate, 9 g fat, 6 g protein, 656 mg sodium, 4 g sugar



Sneaky Shells and Cheese

standard November 6, 2016 5 responses


While risotto will always be comfort food go-to dish, it really is just a grown-up version of the classic macaroni and cheese. Creamy and carb-filled, there is really nothing better. And since, even halfway through pregnancy, vegetables are still not my favorite food, I’ve made a cheese sauce that hides four different veggies inside to maximize nutrition, while still enjoying a hearty treat. Picky kids and adults alike will never know there are vegetables hidden inside!

This dish is sure to cheer anyone up. Perfect for a dreary, chilly day, it is delicious as is or baked with a thin layer of almond meal to make a crunchy topping. Just bake until hot and bubbling.


Sneaky Shells and Cheese

Yield: Serves 8

Calories per serving: 339


  • 2 boxes shell shaped pasta (16 oz total)
  • 1 c yukon gold potato, diced (or sub sweet potato)
  • 1/2 c carrots, diced
  • 1/2 c broccoli, chopped
  • 1/2 c cauliflower, chopped
  • 1 c vegetable stock
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1 c cashews, soaked
  • 1 c water
  • 1 c almond milk
  • 1 T lemon juice
  • 1/2 c nutritional yeast
  • 1 T white miso paste
  • 1 clove garlic


  1. Heat a large pot of salted water until boiling. Add pasta and cook according to package directions.
  2. Heat 1 T oil in saucepan over medium heat. Add potatoes, carrots, broccoli, and cauliflower. Season with salt and pepper. Add stock. Cook, stirring occasionally, for 8-10 minutes, or until vegetables are soft.
  3. Combine cashews, filtered water, almond milk, lemon juice, nutritional yeast, and cooked vegetables to a high speed blender and blend until smooth. Taste and adjust seasonings as needed.
  4. Combine sauce and pasta and serve hot. You will have extra sauce.


Per serving: 339 calories, 58 g carbohydrate, 8 g fat, 11 g protein, 395 mg sodium, 3 g sugar



Friday Favorites & A Bonus Recipe

standard September 5, 2014 1 response

Wow! What a first week of the Vegan Month of Food! There are so many delicious recipes being created and shared. Here are a few of my favorites:

And because I couldn’t end the week without a bonus recipe, here’s a delicious use of cauliflower – queso! Who knew?

089914Cauliflower Queso

Serves 8.

Print-Friendly Recipe


  • 1 medium head of cauliflower
  • 1 red bell pepper
  • 1/4 c raw almonds
  • 2 T dried cilantro
  • 1 tsp chili powder
  • 1/4 c nutritional yeast
  • 1/2 tsp sea salt
  • 1 – 2 c water
  • 1/4 c olive oil


  1. Chop cauliflower and pepper into large chunks. Roast for 30 minutes in a 350 degree oven.
  2. Place roasted veggies and remaining ingredients in a high-speed blender. Blend until smooth. Mixture will be thick, so add more water if needed until desired consistency is reached (up to 2 cups).
  3. Serve on top of summer tacos, fajita salads, veggie burgers, or anything that needs a little kick of flavor.


Per Serving (1/4 c): 107 kcal, 7 g carbs, 8 g fat, 4 g protein, 145 mg sodium, 3 g sugar