firecracker chickpeas and vegetables

Meal 2 of Week 4 Prep Ahead menu is Firecracker Chickpeas and Vegetables.  This delicious dish is full of vegetables and beans and is cooked in a spicy chili sauce.

This fiery dish is very versatile because you can adjust the heat level to suit your taste. You can use the called-for jalapeno or not. Or you can use 3 jalapenos. You can increase the garlic chili sauce or reduce it - the choice is yours.

This is a very easy and quick dish to make - made even faster as a Prep Ahead meal, but can still be ready in around 30 minutes, if you make the rice using my Fast and Easy Brown Rice recipe.

The dish is served with steamed broccoli but you can serve it with mustard greens, bok choy or even cauliflower.

Firecracker Chickpeas and Vegetables

Serves 4 to 6 

Firecracker sauce ingredients:

1/3 cup ketchup

1/2 cup vegetable broth

1 tablespoon garlic chili sauce

2 garlic cloves, minced

1 tablespoon reduced-sodium tamari

1 teaspoon cornstarch

1 teaspoon sweetener

12 ounces broccoli, cut into florets

2 bell peppers, sliced

1 jalapeno, seeded and minced (use gloves if needed)

1/2 medium onion, sliced

1 (15-ounce) can chickpeas (2 cups cooked)

3 cups cooked rice

1. Combine the ketchup, vegetable broth, garlic chili sauce, garlic, tamari, cornstarch and sweetener in a small bowl. Stir very well and set aside. 

2. Steam the broccoli until tender. 

3. Heat a large skillet over medium-high heat. Add the sliced peppers and onions. Stir-fry (cook, stirring constantly) until lightly charred. Add the chickpeas, cook to heat. Mix the sauce and add to the vegetables. Cook until thickened. Season with salt and pepper.

4. Serve the stir-fry with the broccoli and rice.

© 2017 Copyright Zsu Dever. All rights reserved.

chili potato taco

The first meal in the Prep Ahead Week 4 plan is Chili Potato Tacos. I love these tacos because they are full of vegetables and flavor: cauliflower, pepitas, potatoes and refried black beans. They are served with guacamole and salsa. If you want to kick up the heat, add some Fresh Pickled Jalapenos.

This recipe is amazingly easy on the Prep Ahead menu because everything is prepared ahead of time, including the vegetables for the guacamole, so it really all comes together in a matter of minutes, but you can certainly do it as a stand alone recipe.

Use whatever taco vessel you like: tortillas, chips or hard tacos. I had a little vegan cheese hanging around, so I finely shredded on some, but that is just icing on the cake and the tacos are terrific without it.

I served the hard tacos for the kids and enjoyed these on whole wheat tortillas myself.

Chili Potato Tacos
Serves 4 to 6 

Refried Black Beans
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) can black beans (2 cups cooked), rinsed and drained
1/2 cup water or bean cooking water

Filling
1/2 medium onion, chopped
2 garlic cloves, minced
3/4 pound potatoes, cut into 1/4 -inch dice
3/4 cup vegetable broth, divided
1 pound cauliflower, minced fine
1/4 cup almonds or pepitas (chop the almonds)
1 tablespoon chili powder

Guacamole (recipe below)
Salsa
Taco shells or tortillas
Lettuce, shredded
Shredded vegan cheese (optional)
Fresh Pickled Jalapenos (recipe below) (optional)

1. For the Beans: Add the onion to a medium pot over medium heat. Cover and cook. Add the garlic to the pot and cook. Cook until onion is golden. Add a splash of broth if the onion is burning. Add the cumin and the oregano. Cook 30 seconds. Add the beans and 1/2 cup water. Cover and cook for 10 minutes. Use a potato masher to mash the beans. Cook for 5 more minutes. Season with salt and pepper. Set aside. 
2. For the Filling: Add the onion to a large skillet over medium heat. Cover and cook. Add a splash of broth if the onion is burning. Add the garlic. Add the potato to the skillet. Add 1/4 cup broth. Cover and cook for 3 minutes. Add the the cauliflower and 1/4 cup broth at a time, as needed, until vegetables are tender. 
3. Add the almonds or pepitas and cook 1 minute. Remove from heat and add the chili powder. Season with salt and pepper.
4. Warm the taco shells or tortillas and serve. 



Guacamole
5 medium ripe Hass avocado, mashed 
3/4 cup minced red onion
1/4 cup minced cilantro
1 to 2 tablespoons minced jalapeno (optional)
2 tablespoons fresh lime juice
Salt and black pepper

1. Combine all the ingredients in a medium bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.

Pickled Jalapenos
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
Ground black pepper
1/4 cup minced cilantro
2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline
1 garlic clove, minced

1. Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.


© 2017 Copyright Zsu Dever. All rights reserved.