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.
23 thoughts on “Vegan Pineapple + Portobello Tacos with Roasted Chickpeas (Gluten-free)”
yay livvy! your words are so sweet <3 the tacos look delicious!
We enjoyed every bite! Thanks for letting me share your recipe :)
I love this…just printed out the recipe and have everything except the pineapple.
What is it with men and their hot sauce? My husband does the same thing and it makes me so mad when I have everything seasoned to perfection and I see him sprinkle that over his food!
It must be a man thing…I like hot but prefer cayenne pepper or jalapenoes lol
Yum! Roasted chickpeas! I love it when I’m on a similar wavelength with all the wonderful food bloggers out there–I roasted up some chickpeas a few days ago and have been enjoying them in my lunch salads. Is there nothing the chickpea can’t do for us? :-)
Cassandra, you’re so right… the chickpeas is endlessly versatile. Wait til you see my next post ;)
So neat! Thanks, Livvy! :-)
Gorgeous photos as always ;-)
I love tacos, can’t go wrong with tacos as far as I’m concerned. Add chickpeas and mushrooms to tacos and you’ve got a winner! This looks awesome.
Oh this looks scrumptious!! I’m not a fan of pineapple but this is really making my mouth water. Can I come round for dinner?
These look fantastic!! Thank you for posting this and for helping me use up the 1/2 pineapple leftover in my fridge! Love this healthy fresh idea.
These look awesome! This is the perfect recipe to show people that “see, vegan isn’t weird or always fake-meaty!” And how creative vegans are :) Love the idea of pineapple in tacos.
Alex @ Delicious-Knowledge.com
What a fabulous springtime taco! Love the flavour pairing of the mushrooms and pineapple. A must-try! Thanks for sharing…
I made these tonight for dinner and they were a hit with my family. VERY good!
So geeked! I’m making these tonight. Sadly, I discovered I don’t have garbanzo beans, so I have to substitute black beans. I will let you know how they turn out!
These were delish! Made them for non-vegans at a Latin-American inspired potluck and everyone loved them! And roasting the chickpeas made my whole apartment smell amazing.
These are the most delicious vegan tacos I have ever experienced! The thyme-roasted chickpeas are like little flavor globes. SOOOO happy I found this recipe!