Meatless Monday: The TALT

There is something magical about a good sandwich. For me, it’s a little bit crunchy, a little bit creamy, and a whole lot of delicious. I’m a huge fan of club sandwiches, paninis, tortas, subs (also known as “hoagies”), and any other sandwich-like food. I grew up eating a sandwich pretty much every day for lunch, and I couldn’t complain – my dad makes a mean turkey and cheese with lettuce!

I had been craving a BLT for quite some time, but decided to make it meatless. Enter the TALT – tempeh, avocado, lettuce, and tomato. So simple, and so delicious. I used LightLife’s “Fakin’ Bacon” which has a smoky almost bacon-like taste when quickly fried in a little oil. For the rest of the sandwich, I just toasted some grain bread and topped the “bacon” with lettuce, tomato, and half an avocado. Perfect for a Monday night.

With the realization that sandwiches are perfectly acceptable dinners, I’m looking to incorporate them more in our weekly meals. If you happen to have any good sandwich “recipes” (I put this in quotes because sometimes, like above, sandwich making is a no-brainer), please feel free to pass them along!

I just recently ordered and received the Peas and Thank You cookbook, and also Appetite for Reduction. I’ve already bookmarked a bunch of recipes I can’t wait to try, and have been inspired to try and create my own concoctions from them. Hopefully this month will be full of cooking (and baking!), now that I’m finally a married woman with slightly more time.

Chana Masala Tacos

Through Twitter, I stumbled upon Peas and Thank You and her absoultely delicious recipes. I had seen quite a few comments in regards to her chickpea tacos, so I figured I had to check them out for myself. When thinking about it, I wasn’t really sure how chickpeas stuffed inside a taco shell would taste. But then I had remembered making those West Indian Chana Masala Wraps, and was quickly persuaded.

When I remembered making those, I got to thinking. Of course, I was planning on going with a Southwestern/Mexican styled seasoning, as what the Peas and Thank You recipe calls for. However, I decided to do something different, and instead made a Channa Masala Taco of sorts with curry, cumin, chili powder, and garam masala. I used your typical hard corn taco shells, and they actually worked well with the flavors. I wasn’t totally confident in my decision to make “Indian tacos” but my fiancé reassured me I was making a good choice. Thankfully, after trying them, I agreed.

Chana Masala Tacos
– Makes 4 tacos –

4 hard corn taco shells
1 can chickpeas, drained
1 medium baking potato, cubed
1/2 zucchini, diced
1 small onion, diced
2 tsp olive oil
2 tsp curry powder
2 tsp garam masala
1 tsp cumin
1 tsp chili powder
plain yogurt
shredded lettuce

1. Preheat oven to 450 degrees.
2. In a medium bowl, combine cubed potatoes with 1 tsp curry powder, 1 tsp garam masala, 1/2 tsp cumin, 1/2 tsp of chili powder, and 1 tsp of olive oil. Using a spoon, make sure the spices coat the potatoes.
3. Spread the potatoes onto a well greased baking sheet, and bake for 10 minutes.
4. Meanwhile, combine chickpeas, zucchini, and onion with the remaining spices (1 tsp curry powder, 1 tsp garam masala, 1/2 tsp cumin, 1/2 tsp chili powder, 1 tsp olive oil), and again mix to coat and combine.
5. Once the potatoes have cooked for 10 minutes, you can either add the chickpea mixture to that baking sheet, or place it on another well greased baking sheet. Have both the potatoes and the chickpea mixture bake for 10 minutes (so the potatoes will have cooked for a total of 20 minutes).
6. Fill each taco shell with some shredded lettuce, the chickpea and potato mixture, and a dollop of yogurt.