I am drinking a shake this morning with a protein powder I won’t mention. It tastes horrible…..I will finish this shake, but I am not buying “good for you” shakes anymore. Every brand I have tried tastes like ASS. How do people drink this stuff…….
Here’s my sandwich!
Only changes I made are no tomatoes (nightshade free) on the sandwich and DILL PICKLES not bread and butter. Oh yea and chopped black olives and dill pickles with a dash of pickle juice to the chickpeas……so I guess I changed it quite a bit
Thanks to The Vegan Chickpea for the awesome idea and great lunch!
Recipe can be found here http://www.theveganchickpea.com/2012/05/chickpea-salad-sandwich.html
I’m very late in my posting for September……It’s almost November and I am still trying to catch up…….What can I say, other than it’s been a very busy month!
I made cheese with my partners in crime back in September! That night we tried our hands at chévre, had a cheese tasting and made bikini rolls.
For dinner at our cheese making night we made Bikini Rolls from this blog. http://toostinkincute.blogspot.ca/2012/08/bikini-rolls.html They were very tasty and very healthy, helping to balance out our heavy on the cheese consuming night!
I really enjoyed the chévre! I liked how it picked up the flavors and scent of the seasoning/herbs. My favorite by far was the peppercorn one. One of my partners in cheese crime @seelprojects decided to jar her chévre in fresh herbs and olive oil. You can find her blog HERE! This is something I would like to try in the coming future. I think with my remaining vacation this year, I am going to need to take a staycation and make cheese! I’m thinking in December when the world is frozen over and I have no desire to leave my house. My other cheese partner in crime @hcgardiner made a very fancy chocolate orange chévre and her blog can be found HERE!
I am enjoying the cheese making thus far and am on a time crunch for this month as I have chosen to do Feta and haven’t started yet! So my blog post of my cheese making might be a tad late for October as well. It will be the first cheese I am making without my cheese partners in crime, so wish me luck!
- Appearance: creamy – like cream cheese
- Nose (aroma): It doesn’t really have an aroma
- Overall Taste: Pleasant
- Sweet to Salty: In the middle.
- Mild (mellow) to Robust to Pungent (stinky): Medium.
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): creamy and smooth.
Here is the end result of the mayhem from the night! At our cheese tasting I tried two new cheeses that I had never had before coconut cheese and herbed halloumi. The coconut cheese was a little piece of heaven!
I have to send a huge thanks out to Sweet Tooth Cakery for my amazing wedding cake!
It was vegan and gluten free and it looked amazing! The penguins were a suprise special touch made by my bro in law from Holland!
- 1 garlic bulb
- 1 tablespoon olive oil
- 2 15 ounce cans chickpeas, drained (reserve ¼ cup liquid)
- 1 tablespoon tahini
- 1 lemon, juice only
- chopped parsley or cilantro to garnish
- Preheat oven to 350 F.
- Cut the top off of garlic bulb. Drizzle with olive oil and place on a baking tray. Roast for about 1 – 1 ½ hours or until tender. Allow to cool and squeeze out garlic.
- In a blender or food processor puree chickpeas with roasted garlic, tahini, lemon juice and reserved chickpea liquid. Season to taste with salt. Place in a bowl and refrigerate until ready to use. Garnish with chopped parsley or cilantro. Drizzle with a little more olive oil and serve with warm pita bread.
Decided to post another Chickpea recipe this Monday! It’s another Food Network Recipe!!! Recipe Courtesy of Jennifer Houston.
- 1 1/2 to 2 cups cooked rice
- 2 tablespoons chopped red onion
- 1/2 an avocado, sliced or chopped
- 1/2 cucumber, chopped
- 1/2 cup sunflower sprouts
- 1/2 cup pea sprouts
- 2 tablespoons almond slices
- 1/4 cup chick peas
- 1 tablespoon tamari
- 2 tablespoons olive oil
- 1 teaspoon dry herbs ( I used, )
- 2 wedges lemon
- Put rice into large bowl.
- Pour half of olive oil and tamari on the rice.
- Sprinkle with half the herbs.
- Put chick peas on the rice and top with chopped vegetables.
- Put sprouts on, trying to form into a nice high pile.
- Scatter almonds over top, and then add remaining olive oil, tamari and herbs.
- Serve with lemon wedges.
***Adjusted slightly to be nightshade free***
One of my favorite foods is chickpeas! They are extremely versatile and can go in pretty much anything!
Below is a recipe for on the Food Network courtesy of Christine Cushing.
CC’s Greek Chickpea Soup
- 1 cup dried chickpeas (250 ml)
- 2 tablespoons olive oil (30 ml)
- 1 carrot, diced
- 1 small onion, diced
- 1 rib celery, diced
- 1 to 2 cloves garlic, chopped
- 5 cups vegetable stock (1.25 litres)
- 1 teaspoon dried Greek oregano (5 ml)
- 1/2 teaspoon ground cumin (2 ml)
- 2 bay leaves
- Grated zest of 1 lemon
- Coarse salt and freshly cracked black pepper
- 1/2 cup chopped fresh parsley (125 ml)
- Squeeze of fresh lemon juice, to finish soup, optional
- Splash of olive oil, to finish soup, optional
- Grilled pita bread, for serving
- Soak chickpeas in water. Cover and Refrigerate for 6 to 8 hours or overnight. Drain and rinse with cold water. Drain.
- Sauté onions in olive oil on medium heat until golden, about 2 to 3 minutes. Add the carrot and celery, sauté until vegetables soften, about 2 to 3 minutes more. Add garlic and cumin and Greek oregano and continue to cook 1 to 2 minutes more or until garlic is golden. Add vegetable stock, chickpeas, lemon zest and bay leaves. Bring to a boil. Cover and reduce heat to low. Simmer for about 40 to 45 minutes or until chickpeas are tender. Season the soup with salt and pepper. Add chopped fresh parsley, lemon juice and olive oil. Serve soup hot with grilled pita bread. Makes 7 cups.
Dried chickpeas will double in volume when soaked. If you prefer, used 2 cups canned chickpeas. Serve this soup with grilled pita bread.
***Recipe slightly adjusted to make it vegan**