About Me, Holidays, Vegan Food, Vegan Recipes, Vegetarian Food

My Happy Cow Obsession!

I’ve been thinking of upcoming holidays and eating out. So the first place I look is Happy Cow. I love Happy Cow! Need a veggie restaurant  Happy Cow comes to the rescue everytime! Now when I go on holidays it’s the first place I visit to see what veggie restaurants are where I am!

If you also frequent Happy Cow, look up my reviews – Prfound_Raincloud!

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About Me, Health, Health Food, Vegan Food

Healthiness Rant

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…….

Nightshade Free, Vegan Food, Vegan Recipes, Vegetarian Food

I heart chickpeas – Chickpea salad sandwich

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

About Me, Nightshade Free, Vegan Food, Vegan Recipes, Vegetarian Food

I heart chickpeas – Hummus

Monday Chickpea Recipe!  It’s another Food Network Recipe!!!  Recipe Courtesy of Rob Feenie.

Hummus

Ingredients

  • 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

Directions

  1. Preheat oven to 350 F.
  2. 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.
  3. 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.
***Adjusted slightly to be nightshade free***
Allergies/Intolerance, Health, Health Food, Nightshade Free, Vegan Food, Vegan Recipes

I heart Chickpeas – Avocado Bowl!

Decided to post another Chickpea recipe this Monday!  It’s another Food Network Recipe!!!  Recipe Courtesy of Jennifer Houston.

Avocado bowl

Ingredients

  • 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

Directions

  1. Put rice into large bowl.
  2. Pour half of olive oil and tamari on the rice.
  3. Sprinkle with half the herbs.
  4. Put chick peas on the rice and top with chopped vegetables.
  5. Put sprouts on, trying to form into a nice high pile.
  6. Scatter almonds over top, and then add remaining olive oil, tamari and herbs.
  7. Serve with lemon wedges.
Preparation time: 10 minutes
Yield: 1

***Adjusted slightly to be nightshade free***

About Me, Dairy Free, Veg*ns of Alberta, Vegan Food, Vegetarian Food

A new restaurant in town!

Apparently there is a new vegan restaurant in town! I am super excited about it!  I have yet to go but here is an article from the Edmonton Journal about it.

http://blogs.edmontonjournal.com/2012/02/24/new-vegan-restaurant/

It’s called the Clever Rabbit. Located @ 10722 – 124st. It’s open for lunch and breakfast, Tuesday – Sunday!

For more Edmonton restaurants that are vegan, vegetarian, or friendly to both!  Visit Happy Cow!  It is a great resource. I have used it in many of the countries I have traveled to including Brazil!!!  Where I found an amazing brazilian restaurant called Vegacy!

It was to die for!  Below is a picture of my meal from their lunch buffet!

Awesome meal!

Allergies/Intolerance, Health, Health Food, Nightshade Free, Vegan Food, Vegan Recipes

I heart Chick Peas – Greek Chickpea Soup

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

Ingredients

  • 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

Directions

  1. Soak chickpeas in water. Cover and Refrigerate for 6 to 8 hours or overnight. Drain and rinse with cold water. Drain.
  2. 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.

Yield: 6

***Recipe slightly adjusted to make it vegan**