Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, September 6, 2009

Deliciously Simple (& Vegan!)

Music: Ben Lee, Breathing Tornadoes
















Italian Chickpea Spread sandwich on toasted multigrain Breadsmith bread with pickle.
This recipe was a new one from Short-Cut Vegan:

1 3/4 C cooked chickpeas (or 1 15-oz. can, drained & rinsed)
2-4 tbsp water
1 tbsp roasted garlic olive oil OR 1 tbsp olive oil plus 1 small clove garlic, minced
1 tsp Italian Herb Blend*
1/2 tsp sea salt, or to taste
1-3 tsp balsamic vinegar or freshly squeezed lemon juice (optional)

Combine all in a food processor & process until smooth. I think next time I will pulse the chickpeas separately because I like a little more texture than this gives.

*To make the Italian Herb Blend:
1 tbsp dried oregano
1 tbsp dried basil
2 tsp dried thyme
2 tsp dried rosemary
1 1/2 tsp fennel seeds
1 tsp crushed red pepper flakes

Combine all in a jar & shake well. Store in a cool, dark place for up to 3 months.


Quick Bean Guacamole with lettuce & tomatoes on corn tortillas with side salad of more tomatoes & cucumber. Again, from Short-Cut Vegan:

1 3/4 cooked navy beans (or 1 15-oz. can, drained & rinsed)
1 ripe organic Hass avocado, halved, pitted, & flesh scooped out in chunks
3/4 C salsa (I made my own but use your favorite chunky-style)
1-3 tbsp freshly squeezed lime juice
Hot red pepper sauce, such as Tabasco, to taste
Sea salt to taste
Chopped fresh cilantro for garnish

Pulse all except cilantro in a food processor. Done. Enjoy as a dip for corn chips, in burritos, or on sandwich.
















This is the leftover Sunflower Lentil Pie chopped up, warmed in the toaster oven, then tossed into a big salad of lettuce, sprouts, tomatoes, carrots, avocado, & cucumber with Sesame Mustard Tahini dressing from Vive Le Vegan!

1/2 C water
1/2 C tahini
1/3 C apple cider vinegar
1 small clove garlic, chopped
1 1/2 tsp agave nectar (or other honey alternative)
3 tbsp tamari
2 tsp Dijon mustard
2 1/2- 3 tsp toasted sesame oil
1/4-1/2 tsp sea salt, to taste

I used a handblender but you can also use a blender. Combine all & thin if desired with additional 1-2 tbsp water). Store leftover in refrigerator. It thickens in the refrigerator, so just thin with 1-2 tsp water as needed. This dressing is delicious on salads, over cooked grains or veggie patties, or even mashed into leftover tofu for a sandwich filling. Wow!





This is leftover Italian Chickpea Spread on toasted Trader Joe's sprouted bread, with lettuce, tomatoes & a side salad of roasted beets, cucumbers, & tomatoes.

No need to eat at a restaurant when I've got good food like this around!

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