Did you know it was World Vegan Day on Saturday, which kicked off World Vegan Month?  No?  Well, you missed it.  I knew, but I also don’t blog on Saturdays, so I decided not to say anything until now.  Some of you might be burned out from World Vegetarain Month, which was October, what with all your crazy parties celebrating tofu and the like, but, hey, might as well run these things back to back, no?

Now, I am not a vegan, but am envious of their magical elf powers that allow them to survive on nothing but seitan for months on end.  And so, to celebrate World Veganness, I will give you the vegan recipe for the tacos I ate for dinner last night.  The best part is, it’s all done at room temperature, so no cooking, and perfect for any weather.

You Will Need

2 avocados
1 can garbanzo beans (15oz)
1 small tomato, diced
2 cloves garlic, minced
1/2 fresh lime
Some cilantro (which I actually forgot to include last night)
Salt and pepper
Corn tortillas
Vegan sour cream (optional)
Vegan cheddar cheese (optional)
Some sort of lettuce (optional)
Hot sauce (optional)

You Will Make This By

Dice the avocado, and put it in a bowl.  Mash to the point where there are still chunks.  Add in the drained and strained can of garbanzo beans.  Mash the whole mixture again to desired consistency, still leaving some chunks.  Add in minced garlic, cilantro, and diced tomato.  Mix.  Then squeeze juice of 1/2 lime into mixture, and salt and pepper to taste.

Load into corn tortilla, adding optional fixings as desired.  And you’re done!  It’s delicious, and gets you vegans your proteins and fats and veggies and all that good stuff.  Anyhow, takepart and visit the Vegan Society for all your vegan needs, whatever those may be.