From The Kitchn

Makes 8 tacos

For the chimichurri (makes about 1 cup):
3 cloves garlic, peeled
1 medium shallot, peeled 
1 cup firmly packed flat-leaf parsley, large stems removed
2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried)
1/4 cup + 2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon kosher salt 
Freshly ground black pepper to taste
Crushed red pepper to taste (I like using Aleppo pepper)

For the tacos:
8 cups kale, stems removed and chopped
2 tablespoons water
1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups cooked)
8 corn tortillas
2 avocados, chopped just before serving
Pumpkin seeds for garnish

Using a food processor, roughly chop the garlic and shallot. Add the parsley and oregano, and pulse until finely chopped but not puréed. (Alternatively, you can finely chop the ingredients by hand.) Transfer the mixture to a bowl and stir in the olive oil, vinegar, lemon juice, salt, black pepper, and red pepper to taste. Let stand at room temperature for at least 20 minutes, or cover and refrigerate up to 3 days.

Skim 2 tablespoons of oil off the top of the chimichurri and heat it in a large skillet over medium-high heat. Add the kale and water, and toss to combine. Cover and cook for 1 minute. Uncover, add the drained beans, and cook for another minute or so until the kale is tender but still bright and the beans are heated through. Stir in 1/3 cup of chimichurri.

To assemble the tacos, warm the tortillas, fill them with kale and black beans, and top with avocado. Garnish with pumpkin seeds and additional chimichurri, if desired.


From Certified Nutritionist, Jocelyn Kasper, PhD, MPH

This recipe is vegan, delicious, simple, comes out great every time, and yields enough for several meals (6 servings).

  • 3 tbsp. olive oil
  • 2 onions, chopped
  • 1/4 teaspoon salt, or to taste
  • 2 tsp Thai red curry paste, or to taste
  • 1 tsp each: ground cumin and ground coriander
  • 2 lbs peeled seeded pumpkin or butternut squash, cut into small chunks
  • 2 15-oz. cans coconut milk and 1 cup vegetable broth
  • 3 tbsp. soy sauce 
  • 3 15-oz. cans chickpeas, drained
  • black pepper and salt, to taste
  • optional: garnish with chopped cilantro


  1. Heat oil in a large wide pan (medium heat). When hot, add onion & salt, and saute until softened but not browned. Add curry paste, and saute for 1 minute. Add cumin and coriander. 
  2. Raise heat to medium high, and add pumpkin or squash. Stir for 1 minute. Stir in coconut milk, broth, and soy sauce. Partly cover with lid and bring heat to low. Simmer gently until pumpkin is almost tender (~20 min). 
  3. Add chickpeas, partly cover, and simmer for 10 more minutes. Stir gently, and adjust salt and pepper to taste. If more spice is desired add more curry paste. Ladle into bowls, sprinkle with cilantro, and serve. Can also be served over whole grains, such as brown rice.