Dear PINTEREST, Thank you!!
Hi, everyone! Such a long time and I’m a guilty complex type of girl when it comes to things like this.
Life has been busy, but I am back- and will be blogging regularly…frequently isn’t a promise 😉
Just a quick kick starter for today. Although I am not one to promote anything that takes time away from real life, I’m a fan of PINTEREST. Google used to be my number 1, but how fabulous is it to have the best ideas all in one place instead? Anyway, I have a vegan board there where I pin away. I don’t always follow the recipes step by step though, I’m not good at that.
But here is a recipe that I tried today, with little substitutes:
Pineapple Portobello Tacos with Roasted Chickpeas: Gluten-Free and Vegan – of course;)
Tacos are one of my favorite go-to lunches. They’re easy, and you can spin it, however, your mood desires. Today I did with what I had in my refrigerator.
- I boiled fresh chickpeas (they’re always soaked overnight). I seasoned mine with a bit of coconut oil, garlic & wine seasoning, apple cider vinegar, cayenne pepper, and cumin.
- Cook on 450 degrees for about 15 minutes.
- Heat coconut oil in a pan, with a yellow onion, portobello mushrooms, salt & pepper, and pineapple chunks.
- Lay out your corn tortillas, and top with spinach leaves, and the ingredients in pan. Just add the crunchy chickpeas.
Easy! Hope you enjoy and hope you all have been doing well.