Curried Chickpea Salad

Yet another salad creation made with tahini, chickpeas and carrots. The variations are endless. This one is another winner and it is super easy to make. Toss it together and serve on a bed of greens, add it to a sandwich, or serve it with cut up veggies as an appetizer. It is simple, versatile, and yummy. The base of the recipe comes from The Simple Veganista. As usual, I added, subtracted and mixed it all up.

11937193775_44ee28b021_z

(image taken from The Simple Veganista)

Curried Chickpea Salad

Serves 4

Sauce:

  • 2/3 cup fresh tahini
  • 3 tbs lemon juice (or juice of one lemon)
  • 1 tbs curry powder
  • 3/4 tsp garlic powder
  • 1/2 tsp sea salt (plus more to taste)
  • 1/2 – 3/4 cup water

Salad:

  • 2 cans chickpeas, rinsed and drained
  • 3 carrots, shredded
  • 1/2 cup raisins
  • 5 green onion/scallions, sliced
  • 1/2 cup chopped almonds or cashews
  • 1/2 cup cilantro
  • 1 1/2 avocado, sliced
  1. For the sauce: In a small bowl whisk together the tahini, lemon juice, curry powder, garlic powder and sea salt. The mixture will be thick. Slowly pour in the water (a few tbs at a time) and whisk until you reach a consistency that is slightly pourable but still thick. Set aside.
  2. Drain and rinse chickpeas (about three cups) and place them in a large mixing bowl. Using a large fork, mash about half of the chickpeas. Remove the excess skins that appear in the bowl.
  3. Add the shredded carrots, raisins, scallions, nuts and cilantro and mix together.
  4. Pour the dressing on top and mix until the veggies are lightly coated.
  5. Place the avocado slices on top of the salad with a bit of salt, pepper, and extra cilantro flakes. Serve, as suggested above, on a bed of greens or any way you like.
Advertisements

Chickpea sauté with Swiss Chard and Celery

A lovely friend of ours gave us two large bunches of swiss chard from her garden (THANK YOU Nataleigh-the amazing chef behind Gumbo Galley) and I jumped at the chance to create something yummy. The inspiration came from an Ottolenghi recipe “Chickpea Saute with Greek Yoghurt,” but of course I had a few other things I wanted to use up in the fridge and so this is what I came up with…

Unknown

Chickpea sauté with Swiss Chard and Celery

Serves 3-4 as a main course

  • 2 large bunches of swiss chard (about 300 grams or 8 cups)
  • 2 tbs olive oil plus extra to finish
  • 3-4 medium carrots
  • 1 tsp caraway seeds
  • 3 celery stalks
  • 1 small onion
  • 1 cup chickpeas (or one can, drained)
  • 1/2 tsp cumin
  • 1/2 tsp sumac
  • 1 tbs lemon juice
  • 1 garlic clove, minced
  • 1/4 cup chopped mint
  • 1/3 cup chopped cilantro
  • salt and pepper
  • Greek or coconut yoghurt to serve
  1. 1. Separate the chard stalks from the leaves and chop into 3/4″ pieces. Chop the leaves separately. Blanch the stalks in boiling water for 3 minutes, add the leaves and cook for another 2 minutes. Drain everything, refresh under cold water, and squeeze to dry.
  2. In a large frying pan, heat up 2 tbs olive oil on medium heat. Add the peeled and diced carrots and caraway seeds and sauté for 5 minutes.
  3. Add the diced celery stalks, chopped onion and chickpeas. Cook for about 4-5 more minutes.
  4. Add cumin, sumac, garlic, lemon juice, salt and pepper, and blanched chard stalks and leaves. Mix in and let sauté for another minute or two.
  5. Remove from heat, mix in a tablespoon or two more olive oil, add the mint and cilantro and let cool a bit. Taste and adjust seasoning as you prefer. Separate into serving dishes, add a dollop of yoghurt on top of each sauté (and maybe a bit more mint/cilantro) and serve.

Quick and Easy Harrisa Chutney

Chutney is one of those overlooked magic-makers in the US. I particularly love the UK addition of chutney to grilled cheese. This one is incredibly fast and incredibly tasty. It will add a kick to any meal. Whip up a batch (makes about 1 1/2 cups) and keep it in your fridge in an airtight container for a week or two. Everyone will enjoy it.

unnamed

Quick and Easy Harrisa Chutney

(based on a recipe from My New Roots Blog)

  • 2 bunches of spring onion (equals roughly 3 cups chopped) — (you can also add in a regular or sweet onion if you don’t have enough spring onions)
  • 1 tbs coconut oil
  • pinch of sea salt
  • 1 Tbsp. harissa paste (add more or less depending on how spicy you like it)
  • 2 large dates, preferably Medjool, pitted
  • 3 Tbsp. cold-pressed olive oil
  • 3 Tbsp. lemon juice
  1. 1. Wash and chop the spring onions (including the green stems).
  2. Place a saucepan on medium heat and add 1 tbs coconut oil.
  3. Add onions (both kinds, if using) to saucepan and simmer for about 5 minutes, or until the onions start to look a bit see through.
  4. Place all ingredients into a blender and blend on high until the ingredients are smooth but still a bit chunky. Taste season as you like.

Carrot Salad with Tahini Dressing and Roasted Chickpeas

I really wanted to try this recipe in order to make the roasted chickpeas. I have heard they are a great protein snack. I made come extra in order to keep them on hand for the next few days. Let’s see if they disappear.

The basis for this dish comes from a Smitten Kitchen recipe. I added a few things to the dressing and the salad itself in order to finish up the veggies in our fridge. I have included the extra veggies as EXTRAS at the bottom of the ingredients list. Of course, you can add, subtract anything you like.

I have talked about tahini before, but I want to reiterate that fresh tahini paste is nothing like what most westerners think of as tahini. After trying tahini I brought back from Israel, Corey says that regular tahini now tastes rancid to him. I don’t think it is quite that bad and it is fine to use in recipes, but the flavor of real tahini paste is infinitely better. You can find it in Middle Eastern stores or order it online–it will be worth the effort (and if you get two containers they will last you for a month or two). If you are in the states, here is a link to a recommended brand. If you are in London, there is a great store called Green Valley near Marble Arch that sells a good brand of tahini paste. (While you are there pick up spices such as Za’atar and Sumac).

14111307229_3f9095a22c

Image taken from Smitten Kitchen

Carrot Salad with Tahini Dressing and Roasted Chickpeas

Serves 4 or 6 as a side

Dressing

  • 1 medium garlic clove, minced
  • 1/4 cup lemon juice
  • 1/4 cup well-stirred tahini (see above)
  • 2 tablespoons water, plus more if needed
  • 3 tablespoons olive oil
  • Salt and red pepper flakes to taste
  • 1 tsp honey or agave
  • If available: 1/2 tsp za’atar and sumac

Roasted Chickpeas

  • 1 3/4 cups cooked chickpeas, or 1 15-ounce can, drained / patted dry on towels
  • 1 tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground cumin

Salad

  • 1 pound carrots, peeled and coarsely grated
  • 1/4 cup coarsely chopped cilantro (or on hand fresh herb)
  • 1/4 cup shelled, salted pistachios, coarsely chopped (or on hand nut)

Salad Extras

  • 1 cup chopped cauliflower
  • 1 cup chopped beet
  • 1/3 cup chopped sundried tomato (in oil)
  • 2 cups pre made brown rice
  1. Turn the oven on to 425 F. Line a baking pan with tinfoil.
  2. Blend the ingredients of the dressing together. Taste and add spice as desired.
  3. Toss the chickpeas with olive oil, sea salt, cumin until covered. Spread out on the baking pan and roast until they are browned and crispy. This will take between 15 and 20 minutes. Keep an eye on them, tossing occasionally to make sure they cook evenly. Set aside.
  4. Grate carrots. Mix with cilantro, chopped pistachios, a large handful of roasted chickpeas and dressing. Stir until well mixed.
  5. IF USING: roast cauliflower and beet at 425 F for about 15 minutes (using same process as chickpeas). Add cauliflower, beet and sundered tomato to salad mixture.

NOTE: Salad will keep in the fridge for a few days but add chickpeas and pistachios just before eating so they stay nice and crunchy.

Broccoli & Cashew Quinoa Burrito

I was surprised at how much I enjoyed this recipe. This version is based on a recipe I discovered in my new favorite cookbook: The Oh She Glows Cookbook by Angela Liddon. (You can find it on amazon.com or at Barnes and Noble.) I pretty much followed the recipe as it is written but added in a bit of my own flair. Corey and I took this dish to a dinner party without trying it first. I was a bit nervous about the cashew sauce aspect but it met with a resounding “Yummmm.” The recipe list might look overwhelming but the recipe itself is super easy.

In the recipe book the sauce is called cashew-cheese sauce but we both decided it is better to label things as they are instead of pretending that they are something that you miss or no longer enjoy. The sauce has a great flavor in its own right but calling it a cheese substitute does both the sauce and cheese a disservice. So on my blog, I am just going to call it cashew sauce. Enjoy.

Unknown

(image taken from The Oh She Glows Cookbook)

Broccoli & Cashew Quinoa Burrito (adapted from The Oh She Glows Cookbook)

Serves 4-5

  • 1 pkg of tortillas (or large lettuce leaves)

Cashew Sauce

  • 1 cup raw cashews (soaked overnight-or for a few hours)
  • 1 clove garlic
  • 1/2 cup almond milk (or any non-dairy alternative)
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp Dijon mustard
  • 1 tsp white wine vinegar or lemon juice
  • 1/4 small onion (or 1/4 tsp onion powder
  • 1 tsp flaked sea salt (or 1/2 tsp regular salt)
  • 1/2 tsp ground pepper

Burrito

  • 1 cup uncooked quinoa (or quinoa/rice mixture or whatever grain you like)
  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups onion, chopped (about 2 small onions)
  • 3/4 cup finely sliced celery (about 2-3 stalks)
  • 2 cups diced broccoli florets (chopped into small pieces)
  • 4-5 oil soaked sun-dried tomatoes, chopped (about 4-5 tbs)
  • 1 roasted red pepper, chopped (make your own for use from a jar)
  • 1/3 cup chopped fresh basil
  • fresh greens (I like baby spinach but you can use what you like)
  • Salt and pepper to taste

Note: You can add in any veggies you like so feel free to switch up the ingredients depending on what you have in your fridge.

  1. Make the Cashew Sauce: In a food processor or blender, combine all the Cashew Sauce ingredients and blend until smooth. The sauce will be quite thick and can keep in an air-tight jar in the fridge for 4-5 days.
  2. Place the dry quinoa in a sauce pan with 2 1/4 cups of water and a pinch of salt (or a bouillon cube for more flavor). Cover, bring to a boil, reduce heat and let simmer until water is all gone (about 15 minutes).
  3. In a large pan heat the oil over medium-low heat. Add the onion and garlic and let sauté until the onions are translucent, stirring occasionally. Add in some salt and pepper to season.
  4. Stir in the celery, broccoli, and sun-dried tomatoes. Cook until broccoli is bright green but still a bit crisp.
  5. Add chopped roasted peppers, quinoa, and Cashew Sauce and mix.
  6. Cook until heated through. Stir the basil into the mixture.
  7. Turn oven to 350 F or 140 C and heat up the burrito wraps until they are warm (keep an eye on them and don’t let them crisp). This should only take a few minutes.
  8. Spoon mixture onto tortillas, add some fresh greens and whatever other condiments you like (salsa, etc). Fold the burrito and serve. You can also grill or press the burrito if you like.

Eva’s Lentil Salad

Hello. I am back in London after a month hiatus to perform and visit family. My first recipe this round is based off one a friend made for me just before I left. It is basically a lentil salad with carrot, beet and seasoning but it will make a fabulous addition to any picnic or a great cold meal on a summer night. Corey and I ate the left overs for lunch yesterday with a bag of corn chips so it can pass as a thick dip as well. After trying it, he told me: “I don’t usually like cold salads but this one is great.” He is a brown lentil fan, but still…  taste test passed. Anyway, I hope you enjoy this recipe as much as we did/do. Thanks Eva!

french-lentil-salad1

Eva’s Lentil Salad

Serves 3-4

  • 2 cups dried brown lentils (soaked in water for a few hours)
  • 2 cloves garlic
  • 1 large onion
  • 4 carrots
  • 2 beets
  • 1 bunch cilantro or basil (about one cup)
  • 1/2 block of feta cheese (if using)
  • 1/2 cup nuts, chopped (I used almonds and cashews but walnuts or a seed mixture will work too)
  • 2 tbs sumac spice (middle eastern spice)
  • 4 tbs good olive oil (plus more to taste and more to cook)
  • salt/pepper

Extras: You can serve this on a bed of greens or over quinoa or plain. I also mixed in our left over quinoa from yesterday and it was a great addition.

  1. Drizzle a small amount of oil in a saucepan on medium/low heat. Add chopped garlic and onion. Cook, stirring occasionally, until onion is transparent.
  2. Add in drained lentils and cover with water about 1/2 inch above the lentils.  Bring to a boil and then let simmer about 20 minutes or until the water is almost gone (you can add more water while simmering if necessary).
  3. Turn on oven to 360 degrees (about 150 C). Peel and chop beets in small squares. Place on a baking sheet. Drizzle with olive oil, salt and pepper. Bake until slightly brown and beet squares have shrunk in size (about 20-25 minutes).
  4. Peel and chop carrots and place in large serving bowl.
  5. Chop cilantro and add to the carrots.
  6. Add the cooked lentils and beets to the mixture and stir.
  7. Pour 4 tbs of olive oil, sumac, 1-2 tbs salt and 1/2 tbs pepper on the mixture and stir. Add more to taste. Add feta, if using.

Root Veggies and Lentils in a Cilantro Miso Sauce

Miso dressings seem to be a hit in our household these days. Corey keeps asking for more. Miso helps to add enough saltiness and flavor to pretty much any combination of veggies, tofu, grains, etc. I forgot to take a photo of this creation so there is a comparable image below–except I served the mixture over a bed of arugula greens. The green color of the Cilantro Miso sauce coupled with the green arugula makes for a beautiful, funky dish. It was a hit for Corey and our dinner guests so that is enough proof of its fabulousness for me.

I am off to Venice for work for a week and then to the states to visit my family so my posts may be intermittent at best… but this will give you time to catch up on any recipes you may have missed. I am posting from London’s City Airport. I highly recommend flying in and out of this small, business port. It is so civilized: free internet, no lines, comfy seating and only 40 minutes from our apartment. Perfect.

Image

(image and basic recipe idea from Cookie and Kate blog)

Root Veggies and Lentils in a Cilantro Miso Sauce 

Serves 4

Roasted Root Veggies: (this is what I used but you can use whatever you have available)

  • 3 carrots (chopped)
  • 5 finger potatoes (washed and cut into small pieces)
  • 2 beets (skinned and chopped into small squares)
  • olive oil, salt, pepper to cover
  • 2 spring onions (diced) — add to mixture after veggies are roasted

Lentils:

  • 2 cups dried brown lentils (soak lentils in water for a few hours before cooking to make more easily digestible)
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp oregano or herb de provence
  • 1 tsp olive oil

Cilantro Miso Sauce:

  • 3-4 tbs miso
  • 1 1/2 tbs tahini
  • 1 1/2 cup chopped fresh cilantro
  • 2 garlic cloves
  • Zest and juice of one lemon
  • Zest and juice of one lime
  • 4 tbs olive oil
  • 1/4 tsp ground pepper
  • 1/2 cup water

EXTRAS: Serve over a bunch of arugula greens or with some steamed broccoli with sesame oil and salt.

1. Turn often on to 170 C or around 350 F. Chop veggies and combine in a small bowl (leave out the spring onions). Lightly cover veggies in olive oil, salt and pepper — mix to cover. Place on a baking pan covered in parchment paper or tinfoil. Cook for about 1/2 an hour, mixing veggies every now and then so they brown evenly.

2. Place a dollop of oil in a medium sauce pan. Lightly fry the sliced onion and chopped garlic for the lentils over medium heat (about 4-5 minutes). Add lentils and cover with water. Bring mixture to a boil and then lower heat and allow lentils to simmer until ready (adding water if necessary), about 20-30 minutes. Add the oregano or herb de provence after about 15 minutes.

3. Blend the Cilantro Miso sauce ingredients into an even, pourable texture. Taste and add ingredients if desired.

4. Mix cooked lentils with roasted root veggies and stir in the chopped spring onions.

5. Serve over a bed of arugula greens (if using). In each bowl place greens on the bottom, the lentil mixture on the greens and pour a large dollop of the green sauce on the top.