Posts tagged ‘vegetarian’

August 1, 2011

latin monday

Can you believe it’s yet another Meatless Monday?!  This was the first real ‘weekend‘ after starting my new job so it was even more enjoyable – and even more depressing that it was Monday!  Although knowing there was a delicious dinner in store for tonight helped – except not when I found myself snack-less and hungry this afternoon!  We had a latin-inspired dish tonight that was taken from an idea in Appetite for Reduction, an awesome vegan cookbook.  Changes were made, per usual, and it was delectable.

Latin Lentils

  • 1 cup dried lentils
  • 2 small (or one large from the garden!) cut into 1/4″ cubes
  • 8 kalamata olives
  • chili powder & cumin, to taste
  • 1/2T lime juice
  • 1/4c salsa verde
  • salt, to taste
  • brown rice tortillas (or your favorite tortilla/wrap)

1. Cook lentils either on the stovetop or in a rice cooker.

2. Saute zucchini in a little olive oil (or on a nonstick pan) over medium-high heat.

3. Add the remaining ingredients and cook until heated through.

Serve on tortillas (like tacos) or serve with tortilla wedges for dipping!

You could add anything else you’d like on top as well – such as tomatoes, lettuce, more salsa… pretty much anything you’d put on a taco you can put on here.  So good.  I loved the bites with the olives ;).  Such a delicious dinner after a hectic Monday!

July 28, 2011

chickpea reci{peas}

I absolutely love chickpeas.  Or garbanzo beans.  Whatever you’d like to call them.  I have even started eating them straight out of the can – well, after draining at least.  Is that weird?  Even if it is, I don’t care.  If chickpeas are in something, you can guarantee I’m going to love it.  Chickpeas have often popped up here from time to time…

Whether it was a trio of {hummus recipes}…

In a beans grain green recipe {honey-mustard millet & Beans}…

Served on top of Injera at an {Ethiopian restaurant}…

Added to the delicious {Strawberry Pesto Pasta Salad} by Daily Garnish

Let’s not forget how good it is on {gluten-free vegan pizza} either…

And last but certainly not least how awesome chickpeas made Oh She Glow’s {Heat Wave Summer Salad}…

Obviously, we go through a lot of chickpeas, and this recipe makes them go quite fast as well.  It does slow you down from just eating them from the can however ;).

{Spicy* Baked Chickpeas}

  • 1 can chickpeas (sometimes referred to as garbanzo)
  • 1T grapeseed oil (or olive oil)
  • 1/2t paprika
  • 1t cumin
  • 1/8t cayenne pepper
  • 1/4t black pepper
  • 1/2t salt

*The recipe wasn’t actually that spicy, so adjust the spices accordingly.

1. Drain the chickpeas.  Place into a plastic bag.

2. Add the oil into the bag and toss to coat.

3. Sprinkle in the spices and roll around until all the little chickpeas are covered.

4. Bake in a 400* oven for 30-45 minutes, turning occasionally.  Make sure to not burn them.  Mine burnt due to a too high of oven (the temp is adjusted here), but they were still all eaten within a matter of days.

Feel free to play around with the spices to change the flavorings or spicy-ness.  You really can’t go wrong.

Oh my chickpeas.

July 25, 2011

easy vegan pizza toppings

What’s better than an easy to throw together pizza for dinner on my first day of work?  Nothing that I can think of anyways.  I think I’ll put together a post of my favorite things at work so far tomorrow, but I want to keep tonight’s post relatively nice + simple.  And oh hey, it’s Monday so it’s time for another Meatless Monday idea!  Remember my Veggie Fried Rice or my Meatless Monday on the Grill?  Well, it’s just gotten a whole lot simpler!

Without having gluten in my diet, pizza is one thing that I have missed, especially for busy days where all I feel like is ordering up a delivery pizza.  Luckily, I found Sami’s Bakery.  Their Millet & Flax goodies are absolutely delicious and there is a store nearby that carries a lot of their products, such as bread, bagels, wraps and PIZZA CRUST!  They come frozen so I can have them on hand at any time.  Now, it’s not exactly like regular pizza crust, but it’s not extremely thin either, which I think a lot of gluten free crusts end up being.  And I am not a thin-crust kind of girl, I much prefer the hand-tossed variety.  Well, no matter what crust you end up getting you can still make a delicious vegetarian (and even vegan!) pizza on a busy meatless Monday in your home!  (Or even as a late-night pizza snack if that’s what you’re up for.)

BBQ Chick’n Pizza

1. Prepare your crust accordingly.

2. Drain the chickpeas and toss in some bbq sauce.  Also spread some extra bbq sauce on the crust itself.

3. Top the pizza with the chickpeas + bbq sauce and the rest of your toppings.  Why the random toppings on this pizza?  Well our garden is just flourishing!

4. Feel free to top with any cheese or non-dairy cheese, or even just some nutritional yeast.  I ate it as-is and it was extremely delicious!

5. Bake according to your crust directions until done (pretty exact, I know ;) ).

Other topping options?

  • pizza sauce (Trader Joe’s)
  • peppers
  • onions
  • tomatoes
  • spinach
  • olives
  • mushrooms
  • tofu
  • tempeh
  • fried eggs (no, I am not kidding)

You can really have fun with this meal, especially if you have friends or kids around.  Just have a handful of toppings and sauces available for them to be able to choose their own combination!

No matter what topping you decide to go with, it will be delicious and such a nice option for any meatless weeknight meal!