Kim Campbell Will Have You Cooking With Ease for Family and Friends
Enjoy these two wonderful recipes from The PlantPure Nation Cookbook. Author Kim Campbell invites you to try these versatile recipes, experiment with variations, and make them your own. You will quickly realize that the best tasting food is also
You can read more about Kim’s process of creating recipes and the cookbook in this post The PlantPure Nation Cookbook Is a Recipe Delight.
Crunchy Chickpea Tacos
These tacos have the flavors of a typical California fish taco. Although I must admit that I have never had a real fish taco, only the vegan versions. This recipe uses a hint of lime with cabbage, and of course, chickpeas.
Prep Time: 15 minutes Cooking Time: 0 minutes
6 corn or flour tortillas
one 15-ounce can chickpeas, rinsed and drained
1/2 teaspoon ancho chili powder
3 cups shredded green cabbage
1 cup shredded carrot
1/2 cup thinly sliced red onion
1/2 cup seeded and small diced poblano pepper
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup tofu cashew mayonnaise (p.139 of the cookbook and also below)
2 tablespoons lime juice
1/4 teaspoon sea salt
1 avocado, pitted and sliced
1 tablespoon Sriracha (optional)
1. Preheat the oven to 375 degrees.
2. Shape the tortillas by placing them in a nonstick oven-safe bowl and baking the in the oven until crispy, 5-10 minutes.
3. In a large mixing bowl, smash the chickpeas with a fork and sprinkle with the chili powder. Add the cabbage, carrot, red onion, poblano pepper, green onion, cilantro, mayonnaise, and lime juice. Mix thoroughly, adding salt last.
4. Divide the salad mixture among the taco bowls and top with the sliced avocado. Add Sriracha if you like your tacos spicy.
Kim’s hint: I use nonstick metal bowls to shape my tacos. I put the tortillas in the bowl and bake for 5-10 minutes. These are perfect for taco salads as well.
Tofu Cashew Mayonnaise
This plant based mayonnaise is so rich and full of flavor you will not miss your old egg and oil based mayonnaise. This entire recipe only uses 1/4 cup of raw cashew which makes it very low in fat compared to other commercially prepared vegan mayonnaises. I like to make a batch every week or two to have on hand – consider it part of your pantry! I use this mayonnaise for sandwiches, dressings, and sauces.
Yields: 2 cups
Prep Time: 10 minutes Cook Time: 0 minutes
7 ounces extra firm tofu
1/4 cup raw cashews
1/2 teaspoon sea salt
1/2 teaspoon tahini
4 teaspoons lemon juice
1 1/2 teaspoons white vinegar
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
2 1/2 teaspoons agave
2 tablespoons water
1/4 teaspoon xanthan gum
• Soaking the cashews in water for a few hours will reduce blending time. If you are not using a Vitamix, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
• Place all the ingredients in a Vitamix or other high powered blender. Blend until smooth and shiny.
• Kim’s Hints: If you do not have xanthan gum available you can skip this ingredient but the mayonnaise might have a slightly thinner consistency.