I’ve been on a chickpeas kick lately and love tossing it with any greens I can get my hands on. Luckily, we’ve been getting lots of greens in our CSA. I found this recipe for Spicy Chickpeas and decided to dress it up a bit with some sauteed kale. I omitted the cilantro (because I didn’t have any) and it turned out wonderful. Even though the recipe is listed online as “spicy” it wasn’t too overbearing. There was a nice blend of spices and it was a very filling dish, even as a main entree. For my Celiac friends, it’s gluten-free to boot!
Tuxedo Cat Dinner, Gluten-free, Holiday Foods, Vegan MoFo bread, corn, CSA, delicata squash, dinner, Earth Balance, fall, fingerling potatoes, gluten-free, holiday, Horizons, Ithaca, Ithaca Farmers Market, juice, Mimicreme, NY, onions, Philadelphia, pumpkin pie, salad, soup, truffled, Unexpected Farm, veganic organic, veganmofo, Watkins Glen, white truffle oil 0 Comments
In keeping with the theme of local fall produce, I decided to make a hearty soup using the delicata squash in my CSA share for the week and veganic organic onions from Unexpected Farm. I love supporting this Watkins Glen farm when I find them at the Ithaca Farmers Market. Also, while I was at the farmers market over the weekend, I picked up a pint of fingerling potatoes and sweet corn.
Our entire meal consisted of delicata squash soup, truffled fingerling potatoes, sweet corn, garlic bread, a mixed green salad, and sparkling cranberry juice. Dessert was pumpkin pie with rice milk whipped cream (see my previous post). Pictures and recipes just included for the soup and potatoes!
I used this recipe for Delicata Creamy Squash soup from AllRecipes.com. I veganized it using Mimiccreme Cashew & Almond Cream and Earth Balance (instead of butter). The soup turned out creamy, sweet, and easy on the palate. It was accidentally gluten-free as well!
Feeling inspired by a fingerling potato dish we used to get at the now defunct Horizons restaurant in Philadelphia (one of the best vegan upscale restaurants I’ve ever been to), I decided to try to my hand at making my own roasted fingerling potatoes.
Truffled Fingerling Potatoes*
1 pint fingerling potatoes
2-3 TB white truffle oil
3 large garlic cloves (crushed)
1 tsp course Celtic sea salt
Preheat oven to 450 degrees. Scrub potatoes and rinse. Toss potatoes with truffle oil, crushed garlic cloves, and sea salt in a medium sized bowl. Place them on a cookie sheet and cook for 20 minutes. Using a fork or potato smasher, gently press down the potatoes until they split just a tad. (Not sure the benefit of this, but this is how I remember the Horizons fingerling potatoes being served). Ready to eat!
*Please note, if I include an original recipe, I don’t rate it myself (seems a little biased). Feel free to make it though yourself and tell me how it turned out!
Preparing colorful salads makes eating my veggies that much more pleasurable. In this salad, I combine ingredients that by themselves are delicious and healthy, but together, make a gastronomic masterpiece. (This also is my entry into Vegan Mofo’s Iron Chef Challenge #1 for chickpeas.) Enjoy!
Chickpea & Red Quinoa Salad
1 head chopped romaine lettuce
1-2 cups chickpeas
1-2 cups cooked red quinoa (follow instructions on the box/brand you buy)
1 chopped red onion
1 chopped red pepper
1 chopped yellow pepper
1 chopped orange pepper
1-2 carrots, sliced thinly
Toss in the dressing of your choice. A dressing that I’ve enjoyed lately is a simple lemon-olive oil mix.
Lemon-Olive Oil Dressing
juice of 1-2 lemons
1-2 TB olive oil
salt & pepper to taste
a pinch of cayenne or cajun seasoning
Tuxedo Cat Dinner, Gluten-free, Vegan MoFo Alton Brown, Anastasia St. John, beets, dinner, Forks Over Knives, gluten-free, green lentils, kale, lentils, pickled, Pillsbury Crescent Original Rolls, salad, veganmofo, vinegar 1 Comment
A new favorite of mine lately is a re-creation of a green lentil salad made by my friend Anastasia St. John, whose other recipes can be found in the New York Times Bestseller, Forks Over Knives.
Green Lentil Salad
2 cups of cooked green lentils
1 red onion, finely chopped
2 carrots, finely chopped
1 bunch of kale, finely chopped
balsamic vinegar, to taste (I prefer a lot)
salt & pepper, to taste
(written with permission)
Accompanying this tangy and mouth-watering salad, are pickled beets based on this Alton Brown recipe. I used white vinegar instead of the tarragon wine vinegar (as I didn’t have any of that on hand). I’ve also made this recipe again and again with success. Lastly, Pillsbury Crescent Original Rolls are a temptation of mine that are accidentally vegan and round this meal out quite well. If you leave out the crescent rolls, this meal is gluten-free to boot!
Being on this new lentils kick has really made me explore all the cool ways that these legumes can be used. I stumbled upon an awesome recipe by Isa Chandra Moskowitz from the Post Punk Kitchen for ancho lentil tacos. I made this recipe for my taco protein filling and then topped each one with scallions, tomatoes, lettuce, Daiya pepperjack cheese, Tofutti Better-Than-Sour-Cream, and salsa.