Food Recipe Collections & Favorites Healthy Meals Vegan Jane Goodall's Cauliflower Pumpkin Seed Tacos Be the first to rate & review! This vibrant—and completely plant-based—recipe packs protein, fiber, and tons of delicious flavor. By Dr. Jane Goodall, DBE Dr. Jane Goodall, DBE Dr. Jane Goodall is a world-renowned ethologist and conservationist. Known for her work with chimpanzees, she is a UN Messenger of Peace and advocates for ecological preservation. Through the work of her Jane Goodall Institute and programs like Roots & Shoots, Jane promotes environmental research and conservation. Her work, writing, and speaking engagements also empower people around the globe to effect change. Highlights: * Recipient of Medal of Tanzania * Recipient of the National Geographic Society's Hubbard Medal * Recipient of Japan's Kyoto Prize * Recipient of the Prince of Asturias Award for Technical and Scientific Research * Recipient of the Benjamin Franklin Medal in Life Science * Recipient of the UNESCO 60th Anniversary Medal * Recipient of the Gandhi/King Award for Nonviolence * United Nations Messenger of Peace, April 2002 * Dame of the British Empire, 2004 * France's Legion of Honor, 2006 * Honorary Doctorates from: University of St Andrews; Goldsmiths, University of London; Utrecht University, Holland; Ludwig-Maximilians University, Germany; Stirling University, Scotland; Providence University, Taiwan; University of Guelph and Ryerson University, Canada; Buffalo University; Tufts University; and others throughout the U.S.A. * 2017 National Geographic documentary JANE * 2002 film, Jane Goodall's Wild Chimpanzees * Author of numerous books, about her work, autobiographies, children's books, and a recipe book titled #EATMEATLESS: Good for Animals, the Earth & All Real Simple's Editorial Guidelines Published on April 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: Erin Scott Servings: 4 "Cauliflower is queen of the vegetable world," says Jane Goodall in her new cookbook, #EatMeatLess: Good for Animals, the Earth, and All. "It has enough texture to stand in for meat, and its mellow flavor pairs well with spices and seasonings. Pepitas come from a squash grown for its large hull-less seeds, and are very different from the seeds you scrape out of a Halloween pumpkin. They require less water to grow than most nuts, and contain protein, heart-healthy fats, and plenty of vitamins and minerals." Ingredients 1 cup raw pumpkin seeds (pepitas) 2 cups cauliflower florets 2 roma tomatoes, chopped 1 large jalapeño chile, seeded 3 cloves garlic, chopped 1 tablespoon olive oil ½ teaspoon dried sage ½ teaspoon chipotle powder 1 tablespoon tamari sea salt, to taste 8 corn tortillas 1 ripe avocado, pitted, peeled, and cubed juice of 1/2 a lime hot sauce, for serving (optional) Directions In a food processor, process the pumpkin seeds until finely ground; scrape into a small bowl and set aside. Place the cauliflower, half of the tomatoes, the jalapeño, and garlic in the processor and pulse until minced. In a large sauté pan, warm the oil over medium-high heat. Add the pumpkin seeds and and cook, stirring, until lightly toasted, about 3 minutes. Scrape the cauliflower mixture into the pan with the pumpkin seeds and cook, stirring often, until the mixture is soft and browned, about 8 minutes. Add the sage, chipotle powder, tamari, and 1⁄2 teaspoon salt and stir until the pan is dry, 1–2 minutes. Transfer to a bowl. In another bowl, toss together the remaining tomatoes, avocado, lime juice, and a pinch of salt. To warm the tortillas, wrap in a paper towel and microwave for 2 minutes, or warm each tortilla individually by placing in a cast-iron pan over medium heat, flipping every few seconds until hot, about 1 minute. Divide the filling evenly among the tortillas and top with the avocado salsa and a drizzle of hot sauce, if using. Serve right away. Rate it Print