Taco time! Though it is a little bit more work to make those zucchini tacos, I am sure you'll love them. They are not as crisp as normal tacos, but if you are anything like me than you might hate eating those hard shell tacos as they fall apart after just one bite.

But not these guys. They are soft on the inside and crisp on the outside. Just how I like them. What about you are you a taco lover? Though it is not always easy to introduce people to meatless meals, this one is always a hit among my omnivorous friends! Make something they kinda recognize and mother Earth's yummy plant-based flavors will do the rest!

Vegan dishes often get the bland or tasteless label. If that is your thought than take a look at steemit's #vegan labeled posts. I agree that when you eat a 100 percent plant-based meal at restaurants, they often forget to spice up their food with fresh and dried herbs and spices.

If, however, you never experienced a homecooked herb-, love- and flavor-infused vegan meal, then you are kindly invited to my home. Or why not get creative in the kitchen if we live too far apart (which will be most likely) and be amazed by the delicious flavors that will come out of your kitchen. Again #vegan is a great source of inspiration and a lovely community.

But let's talk tacos now ;)

Homemade Zucchini Tacos with Roasted Chickpeas and Pumpkin Served with Dill Guacamole

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Ingredients (serves 2)

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2 cups salad greens of your choice
1.5 cup shredded red/purple cabbage

For the zucchini tacos (makes 6 small tacos)

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1 cup grated zucchini, make sure to squeeze as much liquid out of the grated zucchini and pack tightly for measuring
1 flax or chia egg (= 1 tbsp chia or flax seeds mixed with 3 tbsp water)
½ cup flour of your choice
1.5 tsp dried oregano
Sea salt and black pepper to taste

For the roasted pumpkin and chickpea mix

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1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
2 cups pumpkin or butternut squash, cubed
½ bell pepper (any color), sliced
½ onion, sliced
Dried oregano and thyme to taste
Sea salt and black pepper to taste

Dill avocado sauce

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1 avocado
⅓-½ cup fresh chopped dill
2 clove of garlic
1 small lime, juice only
1 small tomato, roughly chopped
Drizzle of extra-virgin olive oil
Sea salt and black pepper to taste

Directions

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1. Preheat the oven to 180C or 355F. Line a baking sheet with parchment paper or use a silicone mat instead.
2. Make a chia or flax egg by adding 1 tbsp of the seeds to 3 tbsp water. Mix well and let sit for a few minutes.
3. Combine all zucchini taco ingredients in a mixing bowl. Using your fingers or a fork, mix until the mixture comes together. If there was still a lot of water left in your zucchini you may want to add more flour when the dough is too wet.
4. Divide the dough into 6 equal balls and press into circles. Bake for 20 to 30 minutes in a preheated oven. Or until crisp and browned.
5. Meanwhile, add all roasted veggie ingredients to another baking sheet or oven-safe dish. Drizzle with cooking oil and season with herbs. Toss to coat and roast for 20 to 30 minutes. Or until nicely browned and crisp.
6. In a blender or food processor, combine all avocado dill sauce ingredients. Process until smooth texture. Taste and adjust seasoning if necessary.
7. Cut the red/purple cabbage and shred salad greens.
8. When the veggies and tacos are ready, assemble to your liking!

Bon Appétit

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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