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Chive Tacos. Vegan. Gorgeous. Insanely Delicious.

Dixie Schexnaildre

There are times when we do not make it to the garden as frequently as desired. Ahem…we’ve admittedly had a veggie or two go to flower (I happen to think broccoli is beautiful this way!), yet a creative use of unexpected plant parts may be just what it takes to get the kids (or company) excited about dinner!

I’ve hardly met a child that doesn’t show interest in edible flowers…nor an adult, for that matter.
Spice up dinner tonight with a little chive taco, a meal that looks like it was designed as a delicacy, but can satisfy even the heartiest appetite!
These tacos are simple to prepare and, as always, are adaptable to your preferences. Omit this or that, or swap ingredients as you please. Above all, have fun creating home-prepared meals, whenever possible!

As pictured, recipe is assembled with:

  • Flour (opt: corn) tortillas, cooked, warmed.
  • Cashew Cheese – I simply grind pre-roasted cashews with a touch of garlic, squirt of lemon, dash of salt and dehydrated green onion (option: find any number of plant cheese recipes online to fit your dietary preferences, or purchase pre-made).
  • Cooked, smashed garbanzo beans, seasoned with salt and pepper, as desired.
  • Cooked, smashed black beans.
  • Pico de gallo (diced white onion, jalapeño, cilantro, tomato in quantities to taste, sprinkle with salt-optional), chilled.
  • Fresh chives- flower included, when possible!
  • Optional: Hot sauce or salsa of your choice.

Layer items in order.

Buen provecho!