Ready in 12 minutes

Vegan Tacos
Author: CookEatDelicious.com
Recipe type: Lunch
Cuisine: Mexican
Prep time:  5 mins
Cook time:  7 mins
Total time:  12 mins
Yields: 10 tacos
Serve with a side of Spanish rice.
  • 1 tsp olive oil
  • 1 onion
  • 1 summer squash
  • 1 jalapeno
  • 1 tbsp taco seasoning
  • 1 lime
  • 1 can of black beans, rinsed & drained
  • 10 small corn tortillas
  • Avocado, sliced
  • Lettuce
  • Tomato, diced
  • Olives
  1. Cut onions into half moons and slice squash and jalapeno.
  2. Heat beans in a small pot or microwave.
  3. Heat oil in a pan over medium heat and add onions.
  4. Cook onions for 3 minutes and add squash and seasoning.
  5. Squeeze in juice from ½ of the lime.
  6. Stir gently and remove from heat once squash is tender.
  7. Meanwhile, heat tortillas in a warm pan.
  8. Assemble tacos and slice remaining half of lime for garnish.

Food Day 2012

Photo Caption

The Best Vegetarian Chili in the World


  • 1 tablespoon olive oil
  • 1/2 medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 2 (12 ounce) packagesvegetarian burger crumbles
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • 1/4 cup chili powder
  • 1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn


    1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
    2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

    Courtesy of allrecipes.com

Spinach with Chickpeas and Fried Eggs

Spinach with Chick Peas and Fried Eggs


  • 3 tablespoons olive oil, divided, plus more
  • 4 medium garlic cloves, thinly sliced, divided
  • 8 cups spinach, coarsely chopped
  • Kosher salt, freshly ground pepper
  • 1 cup chopped onion
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon smoked paprika
  • 2 15-ounce cans chickpeas, rinsed
  • 5 canned whole tomatoes, crushed
  • 3 cups (or more) vegetable broth
  • 4 large eggs

Heat 1 tablespoon oil in a large heavy pot over medium heat. When oil begins to shimmer, add 1 garlic clove. Stir until beginning to turn golden brown, 1-2 minutes. Add spinach to pot. Toss to coat; season with salt and pepper. Cook until spinach is wilted but still bright green, 2-3 minutes. Transfer to a medium bowl; set aside. Wipe out pot.

Heat 2 tablespoons oil in same pot over medium heat. When oil begins to shimmer, add onion and 3 garlic cloves. Cook, stirring often, until onion is softened, 3-4 minutes.

Add cumin and paprika; stir until cumin is toasted and fragrant, 1-2 minutes. Add chickpeas and tomatoes; stir to coat. Cook until tomatoes start to caramelize and chickpeas begin to brown, 8-10 minutes. Add 3 cups broth; bring to a simmer, scraping up any browned bits from bottom of pan. Reduce heat to medium; simmer, occasionally mashing some chickpeas with the back of a spoon or a potato masher, until sauce is thickened, 15-20 minutes. Fold in spinach; simmer for flavors to meld, adding more broth by 1/4-cupfuls if too thick, 8ñ10 minutes.

Pour oil into a large heavy skillet to a depth of 1/8″ (about 1/4 cup). Heat until oil begins to shimmer. Crack 2 eggs into hot oil, spacing apart. Using a large spoon, carefully baste whites (not yolks) with oil until whites are set and edges are crunchy, lacy, and golden brown, 2-3 minutes (do not turn). Season eggs with salt and pepper. Transfer to a plate and repeat with remaining 2 eggs.

Spoon chickpea stew into bowls and top each with a fried egg.

Read More http://www.epicurious.com/recipes/food/views/Spinach-with-Chickpeas-and-Fried-Eggs-51117800#ixzz2A3D9yT4w