Oh, Soul Veg, it’s been so long since we’ve seen one another!
Tonight, I decided to whip up one of our longtime but erstwhile favorites, Middle Eastern tacos from the Soul Vegetarian cookbook (linked above).
I mixed two cans of kidney beans with some lemon juice, tahini, cumin, and garlic powder, and then let the mixture sit for the better part of half an hour while I got my evening in order. Then I took out several flat-bottomed taco shells from the cabinet, stood them up on a baking dish, and filled each one full with the taco mixture. (I had plenty of beans left over for later, but that’s part of the fun!) Then I baked the whole shebang for 7 minutes at 350 degrees and turned my attention to the couscous.
As usual, the couscous cooked up in five minutes and didn’t give me any sass along the way. And by the time it was ready, I’d chopped half an onion, several tiny tomatoes, and some romaine lettuce, and we were ready to dig in!
I don’t know why I don’t make this meal more often – it’s really one of my favorites. It’s so filling but so healthy; we both feel good and full, but not stuffed, after eating it. And the flavor profile is great. A wonderful blend of tang and savory, pungent and mild, hits the taste buds with every bite. I can’t think of a better combination!
And I also can’t think of a better lunch tomorrow than leftover tacos. That’s sure to pep up a normal Tuesday!
:)