Ahhh – SUNSHINE!!!! Finally. Nice weather can do wonders for my ambition level. It’s like the sun is beaming down all this energy into my body. Over the weekend, Hubs and I managed to get a whole lot of work done and continued right into Monday and Tuesday. Now we can barely move. We replaced the carpet in our living room with hardwood maple. There are just a few rows left to install, then onto sanding, staining and coating. If you want to test your marriage, this is a good way to do it. It doesn’t help that I might be the pickiest person on the planet. It DOES help that I married the most patient person on the planet. Joking aside, we’re actually a pretty good team. I’m still deciding on whether or not this project will make its way into a blog post, but I’ll be sure to post pics soon on the 86 Lemons Facebook page either way.
Today, I have a fun recipe from Caitlin at Vegan Chickpea to share with you. Caitlin and her husband, Dayv, both eat a vegan, gluten-free diet, so all of her recipes are V/GF. She has overcome the challenge of preparing V/GF meals for Dayv, who is “an incredibly picky eater.” As I was browsing her blog archives, I noticed that she started out by posting her food photos of other people’s recipes (which is mostly what I do). But after about 7 months, she transitioned into posting her own recipes. Maybe I will get there someday, too ;)
Caitlin’s recipe for Pineapple & Portobello Tacos with Roasted Chickpeas has such an unexpected, delicious combination of flavors. Hubs and I both really enjoyed it. He doctored up his plate with hot sauce, just like every other thing he eats (so irritating!). If you like your food to have some heat, I would suggest adding some cayenne pepper spice to the chickpea mixture. Otherwise, it’s great as is. For even more flavor, you could marinate the mushrooms first. I added fresh lime juice to the pineapple/portobello/chickpea taco filling and dressed the tacos with avocado slices, diced tomatoes and chopped cilantro.
What I love about Caitlin’s recipes is not only the clever, but simple combination of ingredients, but also the fact that most of them yield just one or two servings. Of course, you can always double/triple the recipe to serve more. Other Vegan Chickpea recipes I’m anxious to try include Coffee Coconut Ice Cream, Chocolate Peanut Butter Ice Cream Cake, and the Blueberry Peanut Butter Smoothie. They all sound so good! If this taco recipe is any indication, I’m sure they won’t disappoint.