Vegan Greek Tacos 3

I love tacos, and I super love playing with taco flavors.  They don’t always have to have Mexican flavor, sometimes it is fun to mix it up.

And for the last few months I have been super obsessed with sun dried tomatoes.  I am still super obsessed with them, because the chew is super satisfying and they are rich in flavor and have a lovely salty sweet balance.  Pair them with some creamy hummus, salty olives and fresh parsley and cucumber and you have a meal fit for a king.

Vegan Greek Tacos 1

I was all about super quick meals this weekend, because I was focused on being really productive.  I think this is the first time ever that we took our Christmas decorations down before our neighbors. To be honest, I think it might be the first year we took them down before Valentine’s Day.  I was insanely proud of myself.  And now my living room looks super naked.  It’s going to take a while to get used to that whole clean, decluttered thing.  But it’s pretty wonderful.

Health highlight of cucumbers:  Despite being one of the most farmed veggie in the world (it’s #4) there haven’t been a lot of studies done on cucumbers for their nutritional and medicinal properties.  What we do know is that cucumbers have strong antioxidant and anti-inflammatory properties.  Which is awesome news since these are vitally important to long term health and wellness.  We also know that the combination of nutrients in cucumbers has been shown to prevent cancer.

Vegan Greek Tacos 2

 

Vegan Greek Tacos
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup Garlic Hummus (my hummus recipe is here)
  • ¼ cup Kalamata Olives (pit removed, chopped roughly, about 12 olives)
  • ¼ cup Sundried Tomatoes (about 8)
  • 1 Cucumber (cut into matchsticks)
  • ¼ cup Parsley
  • 4 Tortillas (I used small flour tortillas, you can use any kind you like)
Instructions
  1. Place all the ingredients on the table and do assemble your own
Or
  1. Mix the hummus with the olives
  2. Spread ¼ of the hummus mixture onto each tortilla
  3. Top each with 2 of the sun dried tomatoes
  4. Layer with ¼ of the cucumber, then parsley
  5. Fold and eat!!

 

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