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Sunday, May 9, 2021

Get Your First Taste of the Freshest Trend in Mexican Food

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Vegan tacos have been getting attention lately. But the first vegan taco you might order isn’t its namesake. Instead, it’s the vegetable-based chickpea taco.

Maybe it’s the memory of a mother’s love. Maybe it’s the ease with which one can start cooking with very few words. Or maybe it’s simply that quinoa — a grain that, like corn, uses the process of ferment to produce flavor — has many incredible uses.

In fact, you can serve quinoa tacos for lunch, dinner, breakfast or dessert. They’re soothing, filling and not a bit messy — the least you can do is make them easy.

Another way to use quinoa is in small, easy, easily poached or poached-broth-free vegan fritters, like these from Simply Baked Recipes.

Or in dehydrated quinoa and zucchini chips.

If you happen to find yourself craving eggs on a chilly, damp night, just slap on a whole quinoa flatbread. Or put quinoa noodles in a coconut milk broth, like in Dashi-Nutritious Vietnamese Egg Noodles.

Which brings us to this most sublime of delicious guacamole-derived trifecta: the veggie- and bean-based vegan guacamole. Once paired with slow-cooking crispy tempeh, or sweetened with creamy pomegranate molasses, this classic dish not only tastes good, it grows on you.

It’s a little bit crazy in a great way.

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