BBQ Rubbed Chickpea + Cauliflower Tacos

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I dressed up as a bag lady for Halloween.

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By that, I mean I wore two ginormous sweaters, my Big Lots slippers and tucked my leggings into knee socks.

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Big hit with the kids.

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I could barely sit still yesterday. I was so anxious to see all of the small tots dressed up as Elsa’s and super heroes I have never heard of. I even put the candy in a porcelain bowl & lit all of my pumpkin candles. I was ready! Prepared for a full night of trick-or-treaters! Unfortunately, there was a really adorable mini Luigi with a lil mustache & he won me over & I gave him all of our candy so our porch light was out by 6:15 p.m.

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There was also an edible lil Pikachu who yelled at me for giving his friend the good candy.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 head of cauliflower, cut in florets
  • 1 can of chickpeas, rinsed + drained
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of paprika
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1/2 tsp. of crushed red pepper
  • 1 bag of cole slaw mix
  • 1/2 cup of vegan mayonnaise
  • 1 tsp. of dijon mustard
  • 1 tsp. of honey
  • 1/2 tsp. of apple cider vinegar
  • Juice of 1/2 lime, plus more for serving
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Corn tortillas
  • Jalapenos, for serving
  • Avocado, for serving
  • Sriracha, for serving

How to:

  • Preheat oven to 375 degrees
  • In a bowl, combine cumin + chili powder + paprika + garlic powder + onion powder + crushed red pepper + S+P
  • Add cauliflower + chickpeas to bowl + spread rub evenly on veggies
  • Arrange on a lined baking sheet + drizzle with olive oil
  • Roast for 25-30 minutes, flipping once in the middle of cook time
  • Meanwhile, combine cole slaw + vegan mayonnaise + dijon mustard + honey + apple cider vinegar + lime + S+P, refrigerate
  • Arrange roasted veggies on warm tortillas + top with slaw + jalapenos + lime juice + avocado+ sriracha, serve warm
  • Pick up each side of tortilla + sling shot the contents at your face, beware of jalapeno in the eye

 

 

Idea from here!
http://www.shelikesfood.com/1/post/2014/08/bbq-cauliflower-chickpea-tacos-creamy-lime-slaw-gfv.html

 

Jalapeno Cornbread

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I was born in the wrong era.

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I think I would excel in, like, the 50’s.

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I went to a Leon Bridges concert this weekend. *SwOoN* That old-timey, doo-woppie music speaks to a part of my soul that is buried deep beneath a love of indie folk & Kelly Clarkson.

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I want to go to a sock hop in a hot pink poodle skirt with lil bobby socks and saddle oxfords on. Afterwards, I want to hit up the local soda shop & sip on a root beer float. I would like Garrett to wear a little letterman cardigan & ask me to go steady by giving me his class ring. He would also drive a red ’57 Chevy and we’d go to the drive-in and he’d try to put his arm around me during the flick. *Gasp*

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Holla at your girl if you have a time machine I can borrow.

 

 

Time: 1 hour (prep + cooking) | Serves: About 16 pieces of cornbread

Ingredients:

  • 1 cup of all-purpose flour
  • 1 cup of yellow cornmeal
  • 1/2 tsp. of baking soda
  • Pinch of salt
  • 1 cup of skim milk
  • 1/2 cup of butter, melted
  • 1/2 cup of sugar
  • 2 eggs
  • 1 tbsp. of honey
  • 2 jalapenos, diced
  • 1/2 cup of cheddar cheese, shredded
  • Cilantro, for serving

How to:

  • Preheat oven to 375 degrees
  • In a bowl, combine flour + cornmeal + baking soda + salt
  • In another bowl, combine milk + butter + sugar + eggs + honey
  • Pour wet ingredients into dry + combine
  • Fold in jalapenos + cheddar
  • Pour batter into a greased baking pan
  • Bake for 20-25 minutes or until golden brown + a toothpick comes out clean
  • Serve warm with cilantro
  • Shove 8 pieces into your pie hole + slowly fall into a cornbread coma

 

Idea from here!

http://damndelicious.net/2014/02/08/jalapeno-cornbread-muffins/