food this week

i've been wearin out the latest issue of vegetarian times....
lets see.......... stuffed portabella mushrooms...stuffed with wild rice and mushrooms,celery and parsley and lots of garlic,goatcheese and cherry tomatoes plus a sprinkle of fine bread crumbs....ridiculously good.
#2.the other thing this week has been cabbage wraps that we had at creation (restaurant),which has gotten me back on a lettuce wrap kick!!!
#3.chickpeas and guacamole,fresh cornwith tomatoes or salsa and some sour cream if you want...wrap in lettuce or a mild cabbage like napa or just use a damn taco who cares.
#4.fried rice with more emphasis on the veggies rather than the rice....ie...less rice more veg.
i snack on snap peas,apples,carrots,raisins.


Chickpea Tacos

Vegetarian Times Issue: March 1, 2008 p.36
Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.
Ingredient List

Serves 4

* 1 avocado, peeled, pitted, and diced
* 1 15-oz. can chickpeas, rinsed and drained
* 3 Tbs. chopped cilantro
* 4 tsp. fresh lime juice
* 1 clove garlic, minced (1 tsp.)
* 8 corn taco shells
* 2 cups baby salad greens
* 1 cup prepared salsa (medium or hot)
* 1/2 cup nondairy sour cream

Directions

1. Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
2. Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
3. To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.