Apologies for posting late but I’ve just come home from a truly amazing road trip! As you can imagine food choices can be limited when you’re on the road, especially if you aren’t eating meat (except fish) or cow dairy. I ate a lot of tuna sandwiches, veggie burgers and fish and chips. A far cry from the whole-food plant based diet I’m aiming for! We limited the damage by picnicking for lunch (hummus, veggies, wholewheat pita…) and hiking as much as possible. We did have some good meals along the way – some great locally fished river trout comes to mind, as does the INCREDIBLE birthday dinner we had at Wazuzu in Vegas. Still, I’d be lying if I said I wasn’t looking forward to some good healthy home cooking by the end of the two weeks.
I knew exactly what I wanted to make for our first meal back: chickpea tacos! I found a recipe by The Happy Herbivore‘s Lindsay Nixon for Blue Corn Chickpea Tacos in The China Study All-Star Collection Cookbook and tried it out the week before we left. My friends, it was a slam dunk. I’ve altered the original recipe to suit my fancy and came up with a rice and bean dish to accompany the tacos (we found that just doing the tacos was a little “light” especially for the Man).