Broccoli & Chickpea Burritos

Broccoli & Chickpea Curry Burritos
(Serves 4-6) ~ Vegan

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Straightforward and uncomplicated… I opened the pantry and the fridge and in less than a minute I came up with this recipe then in less than ten minutes I was eating. Great for lunch or dinner and very simple.

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Broccoli & Chickpea Curried Burritos

  • Servings: 4-6 ~ Vegan
  • Difficulty: Easy
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Ingredients:
1 (15.5 oz can) Chickpeas (Garbanzo Beans)
16oz Frozen Broccoli, steamed
1 Tsp Curry Powder
¼ Tsp Chili Powder
1 Tbsp Coconut Oil
½ Tbsp Garlic, minced
Salt/Pepper to Taste
Flour Tortillas
Salsa
Non-Dairy Sour Cream

Directions:
-Heat coconut oil over medium heat, sauté garlic for about a minute. Add chickpeas and seasonings continue sautéing for another 3-5 minutes. Toss in broccoli to combine, continue to heat for another couple of minutes. -Warm tortillas then add filling along with a dollop of vegan sour cream and salsa. Enjoy!

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Hearty Vegetable Soup!

Hearty Vegetable Soup!! ~ (Serves 10-12)

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Hello everybody! It feels like it’s been awhile and it has been, sorry about that. It’s officially autumn and October, oh yes and my birthday is coming soon too, woot woot!
About this hearty soup…
Lovely fall and its cool and brisk mornings or chilly evenings. Not to mention all the rain we had last week which makes me want nothing more than a bowl of warm and filling soup. Without exaggeration this soup is as hearty as it gets, truly meal in itself. The veggies, beans and barley in this soup are very generous and easily serves 10-12 depending on portion/bowl size. This is the perfect make ahead, keeps well and we have leftovers for a few days 🙂 . I hope you enjoy – stay warm!

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Hearty Vegetable Soup!

  • Servings: 10-12
  • Difficulty: Easy
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Ingredients:
2-3 Tbsp Extra Virgin Olive Oil
1 large Sweet Onion, chopped
1 bunch of Leeks (4 total), white-light green parts only, sliced and rinsed well
5 cloves Garlic, minced
1 handful Fresh Parsley, chopped
4 Carrots, sliced
2 Red Potatoes, chopped
1 Tbsp Salt
1 Tbsp dried Oregano
½ Tbsp Pepper
4 Quarts Vegetable Broth/Stock
1 Cup Barley
1 (28 oz can) Diced Tomatoes
4 Large Leaves – Collard Greens, stems removed/chopped
2 heads of Fresh Broccoli, chopped/florets
1 Zucchini, chopped
6 White Button Mushroom, sliced
1 (10oz) Frozen Peas
1 (15.5 oz can) Red Kidney Beans
1 (15.5 oz can) Chickpeas/Garbanzo Beans
1 (15.5 oz can) Corn

Directions:
-In large stock pot, heat Olive Oil over medium heat. Add onions and sauté for 2-3 minutes.
-Stir in Leeks and Garlic then sauté for another 2 minutes.
-Add carrots, potatoes and parsley – sauté for another 3-5 minutes. Then add Salt/Pepper and Oregano.
-Add Vegetable Broth/Stock and bring to boil. Stir in Barley, Tomatoes and Collard Greens – cover then reduce heat to simmer for about 50 minutes.
-Add mushrooms, zucchini, broccoli, beans, corn and frozen peas – cover and continue a slow boil for another 10 minutes.
-Let stand for 10-20 minutes before serving. Enjoy!

A Ladle of Love & Health!
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Chopped Spring Mix Salad

Chopped Spring Mix Salad
Serves 4-6 ~ Vegan, Gluten-Free, Soy-Free, Raw
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Salads are delicious, healthy and easy. In several minutes lunch or dinner is ready 🙂 . Here’s a salad you can crave, so quick and simple. Enjoy!

Ingredients and Directions:
2-3 Large Handfuls Spring Mix
1 Large Carrot, grated (or 2 small carrots)
½ Large English Cucumber, chopped
2 Radish, julienned
1 (15.5oz can) or 1 ½ Cup Chickpeas
½ Red Onion, chopped or sliced thin
1 Red Pepper, chopped
3 Tbsp Capers, optional

Combine and toss with some dressing. Enjoy!
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Up close and Beautiful ❤

Waldorf Salad with Kale & Chickpeas

Kale & Chickpea Waldorf Salad with Dressing
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free
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Want to know the secret to the best Waldorf Salad? Here it goes…toast the walnuts! Oh yes and organic is best this salad is all organic as is most of the dishes I create 🙂 . So about those Walnuts…this classic with Apples, Celery and Raisins is nothing without the Walnuts. Toasting them instead deepens the earthiness; it enhances the flavor and pairs well with the dressing for added creaminess. I used Raisins and Kale instead of the traditional grapes and lettuce. Tossed in a traditional “mayo” dressing with dill and celery seed which add an extra [hmm…] to the recipe. Fresh and crisp. Enjoy!

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
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-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
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-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
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-Dressing: Whisk together all ingredients.
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To Combine there are a few options:
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#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
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#2 You can toss the apple mixture with the dressing then top over the kale.
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  #2
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#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing and it won’t be dry either. Enjoy!
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Kale & Chickpea Waldorf Salad with Dressing

  • Servings: 4-6 ~ Vegan, Gluten-Free, Dairy-Free
  • Difficulty: easy
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Credit: https://veganrescue.com/

Waldorf Salad with Chickpeas/Kale
(Serves 4-6) – Vegan, Gluten-Free, Dairy-Free

Ingredients:
8 Stalks Kale, washed, stems removed/chopped
2 Red Apples (Gala or Pink Lady), cored/chopped
3 Celery ribs, chopped
½ Cup Raisins
1 (15.5oz can) Chickpeas (Garbanzo Beans)
¾ Cup Walnuts, chopped (toasted)

Dressing Ingredients:
¾ Cup Vegenaise (vegan mayo)
1 Tsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
Juice and Zest of ½ Lemon
1 Tbsp Blue Agave Nectar
¼ Tsp Dill Weed
¼ Tsp Celery Seed
¼ Tsp course Sea Salt

Directions:
-Remove Kale from stems, wash thoroughly I dry in my salad spinner before chopping then set aside.
-Quarter and core apples then chop into bite-size pieces. Then combine Apples, Celery, Raisins, Chickpeas in a bowl and set aside.
-Toast Walnuts in dry pan over medium heat for 1-2 minutes or until golden (you’ll be able to smell the nuttiness) keep shaking the pan so they toast up evenly and so they won’t burn.
-Dressing: Whisk together all ingredients.

To Combine there are a few options:
#1 You can top the kale with the Apple mixture then drizzle the dressing over top.
#2 You can toss the apple mixture with the dressing then top over the kale.
#3 You can toss everything together to combine, the dressing is just enough. The salad shouldn’t be swimming in the dressing or it won’t be dry.

Oven Roasted Chickpeas

Oven Roasted Spiced Chickpeas
(Makes about 3 Cups) – Vegan, Gluten-Free, Soy-Free
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There I was Sunday with the house all to myself, everybody was out all day. I seized the moment to blog a little, enjoy some good music and read a GOOD book. The book was the main task of the day, so no distractions. I’ve been reading Seth’s next book, I’m helping him make edits before he sends it off to be published. No spoiler alerts here…you’ll have to wait and see! I will say that it is intense, honest and explicit…this is a mad world we live in.
Reading and Editing…Reading and Editing…I worked up a mini appetite. I needed a snack and we were out of hummus. So I opened the pantry – well I had chickpeas and tahini, I could make more…. but no distractions I told myself! As simple as hummus is to make, I decided to go a simpler route and make roasted chickpeas. Just toss them in some seasonings and then toss them in the oven and back to work, what could be easier. You can make them spicier or mild, whichever you decide.

Ingredients:
2 (15 oz) Cans Chickpeas (Garbanzo beans)
2 Tbsp Extra Virgin Olive Oil
½ Tsp Wasabi Powder (Horseradish, Spirulina, Turmeric)
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp course Ground Black Pepper
(Note: Wasabi and Smoked Paprika can be adjusted from ¼ to 1 Tsp depending on preference).

Directions:
-Preheat oven 400 degrees.
-Drain and rinse chickpeas. Remove any skin that is visible from chickpeas. I put them in a bowl and feel through, removing that outer layer of skin as I go. Get as much as you can, it’s okay if there are some left.
-Combine all ingredients in a large bowl.
-Place chickpeas on baking sheet (be sure the baking sheet has a lip on it 1-2 inches, they like to roll).
-Bake for 40 minutes. – Shake pan during cooking to toss chickpeas for even cooking (about 3 times during cooking process, abt 13-15 mins or so). Enjoy!

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Curried Chickpeas with Potatoes & Carrots

Curried Chickpeas with Potatoes/Carrots (Serves 4-6)

Vegan/Gluten-Free

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This curry chickpea recipe is truly simple and fragrant; I served it over basmati rice. The addition of potatoes, sweet potatoes and carrots make this a hearty and flavorful dish. You can swap or add ingredients; this really is a versatile dish, throw in some kale or spinach for example. Monday was one of those days coming in from work I needed to make something quick; this is roughly a 30-minute meal. Enjoy and fill your kitchen with the aroma of curry.

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 Shallot, chopped
1 Sweet Potato, diced
1 Quart (32oz) Vegetable Broth, divided
2 (15.5 oz can) Chickpeas (Garbanzo Beans), drained/rinsed
5 small Gold Potatoes, chopped/quartered-smaller ones
2 Carrots, diced
½ Tbsp Curry powder
1 Tsp Garlic Powder
Salt/Pepper to taste (Abt 1 ½ Tsp Salt and ½ Tsp Pepper)

Directions:
-Heat olive oil over medium heat and sauté shallots for 2-3 minutes until softened.

-Add Sweet Potatoes and continue sautéing for another 2-3 minutes. Then add ½ of the vegetable broth. Bring broth to simmer – low boil, cook sweet potatoes for about 5 minutes.

-Add remaining ingredients: Chickpeas, Potatoes, Carrots, Seasonings and remaining broth. Heat to boil – then reduce heat and simmer for about 20 minutes – potatoes and carrots should be fork tender.

-Serve over Basmati Rice – click here for recipe. Enjoy!

Vegan Asian Lettuce Wraps

Vegan Asian Style Lettuce Wraps

(Makes 12 Wraps)

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These lettuce wraps are bursting with flavor. The Asian influenced ingredients will dance on your taste buds. These are incredibly addicting and it is impossible to eat just one! Hearty, healthy and just Delectable!

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Ingredients:

1 (15.5 oz can) Chickpeas (Garbanzo Beans)  

4 Whole White Mushrooms                               – [Meat Base]

1 ½ Cups Whole Walnuts                                  –

1 (8oz) Can Whole Water Chestnuts, drained & rinsed

3 Scallions (Green Onions), chopped, divided

½ Tsp Salt

½ Tsp Pepper, fresh ground

3-4 Tbsp Sesame Seeds

2 Tbsp Extra Virgin Olive Oil

1 head Boston Lettuce

2 Medium Carrots, shredded

Dressing: – Whisk all ingredients together.

¼ Cup Soy Sauce

1 Tbsp Rice Vinegar

½ Tsp Sriracha

2 Tbsp pure Sesame Oil

3 Garlic Cloves, grated

1 Tbsp Fresh Ginger (About 1 ½ – 2 inch piece), grated

1 Tbsp Blue Agave Nectar

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Directions:

-In food processor blend Chickpeas, Mushrooms, Walnuts, ½ of the chopped scallions, Water Chestnuts and Salt/Pepper. Pulse for about 30-45 seconds stop at least once to scrap down sides then set mixture aside.

-Toast sesame seeds in a dry pan for about 2 minutes or until lightly toasted. Remove sesame seeds from pan and set aside.

-Return pan to stove and heat olive oil over medium heat. Add ‘meat’ mixture and half of the dressing, sauté for about 2 minutes until warmed through and incorporated. Remove pan from heat and allow filling to cool.

-While mixture is cooling, prepare your lettuce leaves – rinse/pat dry and shred carrots.

-For the dressing: whisk all ingredients together. *I only grate the garlic in this recipe since I’m already using my microplane for the ginger, feel free to mince the ginger if you prefer.

-Makes 12 wraps. Add about ¼ cup of filling per wrap. Top with about a Tsp of remaining dressing/sauce on each and divvy up the carrots and remaining scallions between each. Enjoy!

Spaghetti and “Meat” Sauce – Vegan!

Spaghetti and “Meat” Sauce – Vegan!

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I was inspired to make spaghetti today (01/19/15); I don’t really need much inspiration since Spaghetti is high up on my list of comfort foods. I was however inspired this day because I cut my hair, chopped it all off! The spaghetti was a warm reminder of my long locks. Speaking of locks…I donated to Locks of Love, this time 21 inches (braided) and 28 inches from 2013 [see pics below]! Now back to my spaghetti recipe. The great thing about this recipe, other than the yummy cruelty-free ingredients, is that it is unbelievably easy to make your own pasta ‘meat’ sauce. The ‘meat’ in this recipe is simply: chickpeas (garbanzo beans), mushrooms and whole walnuts. These three ingredients make a great ‘meat’ base; I’ve used this base in recipes from lettuce wraps to burgers or sloppy ‘joes’ among others. It is so versatile the possibilities are endless.

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Ingredients:

Meat Base:

1 (15.5 oz can) Chickpeas (Garbanzo Beans)

4 Whole White Mushrooms

1 ½ Cups Whole Walnuts

Directions: Process all three ingredients in food processor, pulse for 30-45 seconds.

 

Pasta Sauce:

3 Tbsp Extra Virgin Olive Oil

½ large Sweet Onion or 1 Med. Yellow, chopped

¼ Tsp Crushed Red Pepper Flakes

4-5 Garlic Cloves, minced

10 fresh Basil leaves, chiffonade

2 (28 oz) cans Crushed Tomatoes

1 (16 oz) can Tomato Paste

½ Tsp Garlic Powder

2 Tbsp Sugar

½ Tsp Fresh Ground Black Pepper

1 Tsp Salt, divided

½ Tsp Italian Seasoning

Directions:

-Heat olive oil in a large pot; add onions and crushed red pepper flakes sauté over medium-low heat for 2 minutes. Add garlic and sauté for another 1-2 mins. Turn off heat. -To Food Processor/Chopper: Add walnuts, chickpeas and mushrooms, pulse for 10-15 seconds. Add in fresh basil and ½ tsp Salt then pulse for another 5 seconds to incorporate. -Add ‘meaty’ mixture to onion mixture. Turn heat back on to medium. Add tomatoes and remaining seasonings (garlic powder, sugar, pepper, salt, italian seasoning), heat to a low slow simmer and continue to simmer for an hour stirring occasionally so the bottom doesn’t stick/burn. – Remember low and slow that is the key.

-Prepare pasta according to package until al dente about 9 minutes. Sauce the hot pasta just before serving. My preference is to add a touch of olive oil or earth balance butter to the pasta then ladle in sauce and toss to incorporate. Top with extra fresh basil. Enjoy!

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Notes:

-This meat sauce recipe makes enough sauce for (2) boxes of pasta or make spaghetti one day and ‘sloppy joes’ the next. If I use the meat sauce for spaghetti both days, I’ll make a fresh box of spaghetti the next day.

-I do suggest organic as much as possible – mushrooms are on the list of always for me. It is suggested to wipe mushrooms clean with a damp cloth instead of submerging in water, why? Because they are like a sponge and will absorb the water and they just won’t cook up the same. This concept (sponge) pertains to their growing environment also – so shoot for organic.

-This recipe suggests canned tomatoes but can be easily made with fresh tomatoes. On about 10-12 plum tomatoes cut a shallow ‘X’ on the bottom and top. Place them in a pot of boiling water for 1 minute. Remove from boiling water and place in ice-cold water. Once cooled to the touch remove skin. – Scoop out seeds and reserve liquid – you can add this liquid back in just before serving when you toss the pasta to coat.