Name: Buffalo Chickpea Tacos
Yield: 4 servings
Ingredients: 1/3 cup (80ml) hot sauce; 3 tablespoons (45ml) sriracha sauce; 2 tablespoons (30ml) extra-virgin olive oil or melted nondairy butter; 1 teaspoon distilled white vinegar, optional; 2 to 2 1/2 cups (330 to 415g) room-temperature cooked chickpeas, drained and rinsed; 1 recipe Celery Ranch Sauce, (recipe follows, divided); 1 1/2 cups (200g) finely chopped celery or cucumber; 1 teaspoon organic safflower or other neutral oil; 1 medium green bell pepper, thinly sliced; 1 medium red bell pepper, thinly sliced; 1/2 teaspoon salt, divided; 8 to 10 tortillas or taco shells; 2 cups 60g baby spinach

You’ll want to make everyday Taco Tuesday after you sample a taste of these Buffalo Chickpea Tacos from Vegan Richa’s Everyday Kitchen. Loaded with spicy chickpeas and drenched with a dairy-free ranch, these tacos come together quickly, and they’re unbelievably delicious.

If you’re a fan of Vegan Richa’s Indian Kitchen, you’re definitely going to want to get your hands on Richa’s new cookbook Vegan Richa’s Everyday Kitchen. In this book, Richa applies her culinary skins to international comfort food, and the recipes are absolutely incredible.

The secret to these mouthwatering recipes lies in Richa’s “awesome sauces.” These sauces can be made ahead of time and stored in the fridge until you’re ready to make dinner. You’ll find recipes for spicy sauces, such as Buffalo and firecracker, to Asian-inspired sauces, like hoisin and Manchurian. Rather than group recipes by type, the chapters in Vegan Richa’s Everyday Kitchen are devoted to flavors, so you’ll find peanut butter and coconut in one chapter, and sweet and sour in another.

The chapters in Vegan Richa’s Everyday Kitchen include:

Peanut Butter & Coconut
Sweet & Sour
Masala & Saag
Burgers & More
Bowls & Hands
Deep-Dishing
Breakfast for Lunch
On a Sweet Note
Everyday Basics
My Everyday Kitchen

Each recipe in Vegan Richa’s Everyday Kitchen looks better than the last, and they range from stir-fries and curries to burgers and pizzas. You’ll find such scrumptious dishes as Mushroom-Jalapeno White Pizza, Crispy Kung Pao Cauliflower, and Tiramisu Fudge Bars. The ingredient lists can be long, so on first glance it may seem that the recipes might take a while to make, but most of the ingredients are actually easy-to-find spices, and the dishes do come together pretty quickly. This is the perfect cookbook for everyday weeknight cooking. The recipes are easily customizable to suite your tastes, and Richa gives options for those who follow a gluten-free, soy-free, or oil-free diet.

There are so many amazing recipes in this book that I wasn’t sure what to start with. I pretty much always gravitate to the mac and cheese recipes in a new cookbook, so I decided to go with the Black Pepper Cheesy Mac and Broccoli. The base of the “cheese” is potatoes and carrots, but you would never know it. The sauce cooks up rich and creamy, and I love the addition of the broccoli to this dish.

If you’ve been reading this blog for a while, you’ll know that I’m a total sucker for spicy peanut sauce, so I made the Firecracker Chickpea Salad with Peanut Dressing next. I loved the combination of creamy peanut sauce with the spicy firecracker chickpeas. I cold eat this dish every day! The recipe says it serves 4, but Dennis and I devoured it all in one sitting.

Because of my love of tacos, I choose to make the Buffalo Chickpea Tacos next. In this recipe, spicy chickpeas are complimented with a cool and creamy ranch sauce. The tacos are also stuffed with spinach and peppers to make them a complete meal.

I have many more recipes bookmarked, such as the Buffalo Chickpea Pizza with White Garlic Sauce, One-Pot Peanut Butter Noodles, and Cauliflower Shawarma Wraps. I’m going to be cooking from Vegan Richa’s Everyday Kitchen for a long time to come!

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