Now we are back in lockdown, it has been interesting to see some of the media discussions on food. In our long lockdown last year, everyone was talking sourdough and banana bread. This lockdown, it is about making everything as easy as possible and ordering takeaway meals to support struggling businesses. In our house, while the sourdough is still on the go, we seem to see saw between some comfort eating and trying to eat simple and healthy.
Sometimes there is great inspiration. I like the challenge of Taco Tuesday each week. Last night I had a tin of chickpeas that was open by a youngster to eat before she changed her mind, half a pineapple and the remains of an avocado. I plugged chickkpeas, pineapple and avocado into the search engine and found these BBQ chickpea sliders with pineapple slaw. I translated these into tacos and used up what I had in the fridge such as salsa and cherry tomatoes.
The chickpeas were amazingly good. The salsa was too sharp, and even when I found I had misread the amounts of sweetner and increased it, I was still not quite convinced. But it was a very satisfying meal when the chickkpeas and slaw were served with tacos, baby spinach and corn cheese.
It felt good to eat well. Lockdown last year was not a healthy time for me and even having just been through a week of lockdown has not felt healthy. This time it has been complicated by having a sick cat who has needed a lot attention and time, as well as remote schooling.
One of our challenges over the week has been to encourage Shadow to eat. He has been given appetite stimulants by the vet and it was terrible to see him walk up to his food bowl again and again but be unable to actually eat. Finally we had a breakthrough when we had some zaatar pizza for lunch. Sylvia tore a bit of the crust because Shadow was bothering us so much. He likes to reach a paw out and tap us when he wants something. After that we found some softer treats that he liked. And then we heard the sweet sound of him crunching on his usual biscuits. He is a lot better but still has some way to go.
More taco fillings in Green Gourmet Giraffe blog:
Borlotti bean mole with roast pumpkin and silverbeet (gf, v)
Cauliflower ceviche tacos (gf, v)
Lentil and cauliflower taco filling (gf, v)
Oaxaca tacos (with potato and cheese) (gf)
Refried lentils with garlic scapes (gf, v)
Chickpea and salsa stew
An original Green Gourmet Giraffe recipe with Veggies Don't Bite inspiration
1-2 tsp vegetable oil
1 onion, chopped
1/2 cup chopped cherry tomatoes
2 garlic cloves, finely chopped
1 tsp taco seasoning mix
1/4 tsp smoked paprika
400g tin of chickpeas, rinsed and drained
1/4 cup of tomato salsa
1/4 cup of water
Heat oil in a smallish saucepan. Fry onion in oil for 5-10 minutes until translucent. Stir in tomatoes, garlic, seasoning mix and paprika for a few minutes until tomatoes soften. Add chickpeas, salsa and water. Cover, boil and simmer for 15 minutes, stirring occasionally. Check seasoning (I did not need any).
Adapted from Veggies Don't Bite
1/2 ripe avocado , mashed
1/2 cup fresh pineapple, chopped finely
2 tsp maple syrup
1 lime, juiced
1/2 tsp apple cider vinegar
2 cups purple cabbage, shredded
seasoning, to taste
Mash avocado and mix with pineapple, maple syrup, lime juice and vinegar. Mix the cabbage in and season to taste.
- I think other beans would work with the salsa. I would like to try black beans.
- I used cabbage and red capsicum instead of just cabbage because I didn't have enough cabbage but I think I would prefer just cabbage.
- Other taco toppings can be added.
- Serving suggestions: tacos, baby spinach, corn, feta, yoghurt. Anything goes!
- Update - I saw another pineapple coleslaw on Gluten Free Alchemist which uses coconut cream instead of avocado - another idea to try here!
On the Stereo:
The Crane Wife: The Decembrists