Tag Archives: chickpeas

Happy Vegan New Year!

I hope all you vegans have a wonderful 2011, full of kabocha, tempeh, kale, quinoa, mashed cauliflower, and a hell of a lot of peanut butter. :)

Omnivores, vegetarians, and other non-vegans: I hope you go vegan this year! What could be a better new year’s resolution? Seriously.

We’re busy preparing for our “New Delhi New Year” party tonight, which is basically my attempt to spread the pyaar (“love”) for India that I gained on my adventure there in October.

My mom made Chana Samosas with peas; I plan on making Cranberry Cashew Biryani and 2nd Avenue Vegetable Korma (from Isa’s new Appetite for Reduction book). Oh, and there will be rum-spiked mango lassis.

I can’t wait to ring in the new year with bright colors, bindis, and Bollywood. How are you greeting 2011?

Bok Choy and Chickpeas with Cashews

Okay, we all know I have an insatiable vegan cookbook addiction. Well, you probably don’t know, but if you looked back through my posts, you’d find that everything I make is from a different cookbook. I just outgrew my second full shelf.

Accordingly, there are some cookbooks that I write off in my head–as in, “Oh, I have so many, and that one doesn’t seem especially…special.” For some godforsaken reason, Clean Food was one of those books. I think its dull title threw me off. I mean, Vegan Cookies Invade Your Cookie Jar? How exciting! Viva Vegan? ¡Olé! Peanut Butter Planet? Um, TAKE ME TO YOUR LEADER! But Clean Food? Oh, okay…yum?

Consider this post my apology to Terry Walters because this book rocks. I was lucky enough to have wise friends who knew what’s what better than I did–thank you, Newmans! I’ve already made the Maple Nut Granola, Banana Coconut Chocolate Chip Cookies, and Pineapple Tempeh Kebabs, and have yet to be disappointed. But as good as all of those recipes were, none of them compared to my Sunday breakfast of Bok Choy and Chickpeas with Cashews.

Obviously not your typical breakfast, but as Terry says, greens are energizing in the morning! I love this dish, not only because it’s to live for, but because it epitomizes what Clean Food is all about. I can almost count the ingredients in this recipe on one hand, and half of them are already in its title! Bok choy, chickpeas, cashews, ginger, liquid aminos, mirin, and olive oil. That’s what I call clean. Clean, simple, quick, wholesome, and full of wonderful textures and flavors.

I love me some pancakes and french toast, but sometimes you just need some fresh, whole-food fare first thing in the morning; and for those times, Clean Food is your best friend. As usual, the moral of the story is, “don’t just a book by its cover…or title!”

And here’s a riddle: what’s more vibrant than a leafy green-packed breakfast? My best friend, Joanna! She’s 22 today, and a little over two years ago, she inspired me to go vegan with her. I love you, Jo!

Finally, I was honored to be interviewed by the lovely Janna of Just Flourishing as part of her “vegan week.” Check out what I have to say about veganism and vegan health here!

Lemon Chickpea Lentil Soup

I’ve said it before, and I’ll say it again. Dreena Burton is the master–er, mistress–of vegan soups. You might not know it because she’s more commonly known for her hummus, which occupies an entire chapter of her newest book, Eat, Drink & Be Vegan; but believe me, she is. In fact, the three best soups I’ve ever had have come from that very book.

The first two–Puréed Spicy Sweet Potato & Peanut Stew with Chickpeas and White Bean Rosemary Soup–have made frequent appearances in my kitchen, especially during my cold winter abroad in Scotland! If you know anything about me, the first one really should not come as a surprise given that it’s basically my three favorite foods having a party.

My new Dreena favorite is a little humbler, but no less delicious: Lemon Chickpea Lentil Soup. It has a base of chickpeas, red lentils, zucchini, celery, and onions, all of which is puréed before additional chickpeas and fresh lemon juice are added. Garnished with additional lemon juice (I couldn’t get enough!) and parsley, you have yourself a little bowl of Mediterranean-inspired heaven.

This soup is hearty while still being light, thanks to the vibrant lemon and hidden vegetables. However, in 112° Arizona, it’s still a little hot for soup, no matter how light it is. I solved that problem by enjoying my mug of soup with a little bit of unsweetened Wildwood Probiotic Soyogurt. The cool tangy bite of the yogurt tempered the warmth of the soup just enough to make it refreshing after a long day of photography errands.

If you don’t own any of Dreena’s books, what are you waiting for? Insane vegan soup is just a click or two away (on Amazon, that is!). Or, check out some of the recipes she’s posted on her blog.

Good ‘Ol Tempe(h)

So last week I was home in Tempe again for less than 24 hours. Why, you might ask? Well, I was lucky enough to get a cancellation appointment at the Mayo Clinic in Scottsdale to address my general malaise of the past seven months, and if you’re the Mayo Clinic, you know you don’t let three or four hundred miles prevent your attendance. In the world of doctor visits, that there is prime real estate, yo.

Of course, the whole thing was a hassle, but I certainly ate well during my short visit home. First of all, my dad is super adorable, and prepared an Indian feast–both of our favorites–for just the two of us. He made two dishes, along with brown rice.

Ginger chickpeas

And a potato/cauliflower/pea dish.

The chickpeas were phenomenal. We both agreed that the second dish was just mediocre, but my dad said the recipe was weird, and he had to doctor it up. Still, it was Indian food, so it can only be so bad, right?

P.S. The only thing cuter than my dad making this dinner for us was that, when I was about to take the above shot, he was like, “Wait, wait!” and made sure there was enough cilantro garnish. :) Oh, dad.

We scarfed down our meal in order to make our 10:30 showing of Avatar in IMAX 3-D. I loved the movie, and even though it was just my dad and I, I sort of felt like my sister Olivia was there because she looks exactly like Neytiri:

I’m sorry. I got carried away. She’s going to KILL me when she sees that.

Before I flew home the next day, I hit up my favorite (and Tempe’s only!) vegan restaurant, Green! My Mayo physician had just told me to eat a lot of gluten in the next month to make sure that my upcoming tests for gluten intolerance would be accurate, so I knew I was getting a sandwich. I chose one that I’ve always avoided because it seemed boring: The “Green” Burger. House ground and packed oats and barley veggie burger with fresh lettuce and tomato, vegan mayo, ketchup and pickles.

Lots of gluten! :) Oats and barley in the burger, and wheat in the bun.

To spice things up, I requested Cheddar Daiya and caramelized onions, and got it on an Ezekiel bun. Unfortunately, they forgot my onions, but I was able to forgive them since the Daiya rendered this sandwich one mean vegan cheeseburger.

Holy Yum Yum

It’s about time I give a shout out to one of my new favorite cookbooks, which I finally got a chance to cook from over winter break. The funny thing is, this book is so beautiful and its recipes so inventive, that it became one of my favorites from the moment I bought it, months before I could actually whip up any of its crave-worthy recipes. If it’s not obvious from the title, I’m talking about Vegan Yum Yum (I’m linking to it so you can buy it right now! It’s that good…) by Lauren Ulm, author of the beloved Vegan Yum Yum blog.

As I flipped through the book, I quickly realized that my usual post-it note system for marking “must make” recipes was not going to fly. My post-it notes were running low, and what’s the point of marking every single page anyways? With a beautiful color photo (taken by Lauren herself!) for every single recipe – recipes that are not only mouthwatering, but healthful and easy – can you blame me? Plus, sweet potatoes and chickpeas abound in Yum Yum’s recipes, which pretty much sealed the deal.

My first venture into the book was before I even had the book. Let me explain: the Super Quick Tomato Basil Cream Pasta has been on Lauren’s blog for more than a year, and one chilly frigid night in Scotland, I decided it was the only thing that could warm me up, heart and soul. Incredibly simple and “super quick” indeed, this recipe has become a staple for both lazy nights and dinner parties. It’s that darn good.
The first recipe we tried from the book once it was actually released were the Miniature Napoleons with Eggplant Cream, a.k.a the cutest appetizers in the world, which my mom assembled for a good friend’s birthday party. If you don’t have the book, the recipe’s here.

With preparing the eggplant, cutting all the veggies-to-be-roasted into uniform circles, and stacking everything up, these are superrr labor intensive (hehe, good thing it wasn’t me doing the labor!), but totally worth it. We had to tweak the eggplant cream a little (I think we added extra cashews, lemon juice, and salt), but once it was tweaked, it was damn good. :) These were a huge hit at the party, so make ‘em if you’re looking to impress and have some free time.

This is the Golden Chickpea and Artichoke Salad atop some romaine lettuce. This salad was bursting with fresh, simple flavors, and the crushed toasted almonds gave it a nice crunch. I think it’d be better on its own though, but it was my decision to serve it on romaine, so can’t fault the book there. And, yes, that is an artichoke bowl.

Another recipe that really caught my eye was the Delicata Squash Stuffed with Cherry Apple Almond Couscous. Obviously, a beautiful presentation…

I used this roasted brown rice couscous from Whole Foods, and I really liked its earthiness paired with the sweetness of the apples, cherries, and squash. A drizzle of agave-mustard sauce brings it all together. Since I prepared this meal with my good friends Allison and Vince, it was all the more special!

Okay, so the next two meals may not be quite as beautiful as the former (though they’re still pretty nice looking), but they were hands down two of the best meals I’ve ever made. So just prepare yourself.

I’m serious. Are you preparing?


Italian Rice and Beans. A modest name for a scandalously good dish. This is why having a photo for every recipe in a cookbook is valuable–if I hadn’t seen the wonderful burst of color and texture in Lauren’s photo, I may have skipped this recipe!

It’s just brown rice, spinach, Great Northern beans, pine nuts, sun-dried tomatoes, and lemon zest with a few seasonings, but, holy yum, is this good. Let’s just say I fully attribute my half marathon performance the next morning to this carbo-loaded dish’s excellence. I know everyone hates this expression (and I do too!), but this was a party in your mouth.

Aren’t the colors gorgeous? Nature is an artist.

Another colorful and unbelievably delicious recipe in Vegan Yum Yum is the Creamy Sweet Potato Bake.

Sweet potatoes, kale, and pasta (I used TJ’s brown rice fusilli), drenched in a tangy, cashew-based alfredo sauce, topped with bread crumbs (I used brown rice ones–noticing a trend here?), and baked until crispy on the outside. Comfort food at its finest.

I would make this dish again, and again, and again. And maybe again.

Sick Days

As it often happens, my rainy day was followed by a sick day, or two (maybe three–we’ll see how I feel tomorrow). Come to think of it, I’m pretty sure that my current bout of sickness has a lot more to do with my sick–yet wonderful!–suitemate and extreme levels of stress than it does the rain, but I like having a natural sequence to my posts. :)

I have a super sore throat, and last night I was running a bit of a fever, as far as I could tell. I hate, hate, hate taking conventional medicine unless it’s absolutely necessary, so I’ve been doing what any antibiotic-weary, holistically-minded vegan would do: loading up on vitamins and stuffing my face with ridiculously healthy food.

When I first woke up yesterday morning, I knew I’d need a fresh veggie juice. I basically asked for everything except for fruit, and ended up with kale/spinach/dandelion/parsley/garlic/ginger/lemon/bell pepper/cucumber/carrot juice! Whoa! Lotsa great cold/virus-fighting ingredients in there–especially the garlic, ginger, and lemon!

I followed that up with a Raw Greens Salad, to go.

It’s almost like my juice, deconstructed! Dandelion, kale, collard greens, cucumber, green onion, carrot, lemon, olive oil, garlic, and sea salt. Fresh and invigorating.

I really miss not having my leafy greens in the dining halls, so every once in a while, it’s nice to splurge on an overpriced salad like this.

I also picked up some Amy’s Split Pea Soup, because who wants anything but liquefied food when it feels like your throat is being shredded from the inside out? Even my raw salad was a bit hard to get down.

Anddd, more garlic and ginger. I’ve been taking garlic in the form of minced raw cloves for its antifungal, antiviral, and antibacterial properties, and making lots of fresh ginger tea for its anti-inflammatory properties. Wow, can you tell I worked for Dr. Weil much? I’ve also been drinking more than my fair share of coconut water (vitamins, minerals, and electrolytes!) and hot water with lemon.

Finally, I couldn’t resist buying a kabocha squash at the health food store. Besides soup, roasted squash has to be the perfect sick day food. Comforting, warm, and filling, but still light and easy to digest.

I sliced it up, slathered it in coconut oil, sprinkled it with sea salt, and popped it into a 400 F oven for exactly 40 minutes. It came out perfectly.

And yeah, the only thing better than roasted vegetables is roasted vegetables with hummus! (Well, peanut butter is better than everything, but that’s besides the point).

I just puréed some chickpeas, garlic, olive oil, lemon, cumin, sea salt, and a splash of water in my Magic Bullet, and voilà! Fresh hummus! (I stopped eating the hummus in the dining hall when I found out from my friend who did a “Real Food” assessment of our school for her thesis that its ingredients include a ton of weird additives and modified food starches–blech!)

If you haven’t tried roasted vegetables (especially squash, sweet potatoes, and potatoes) with hummus, you’re seriously missing out. It’s one of those food combinations that I wouldn’t mind living off of. I just love the contrast of the warm, chewy veggies and the cool, creamy hummus. Broccoli and cauliflower also rock with hummus because the florets soak it all up!

The last delicious bite.

Second Thanksgiving, 2009

Well, it took me long enough, but I’ve finally gotten around to my actual Thanksgiving post! So here it is–Thanksgiving, Part II.

I drove back to Phoenix from LA with some friends on Wednesday, and stayed until Sunday night, so not only was it a lovely holiday, but a nice mental vacation from school as well (Yeah, I worked on thesis at home, but it just didn’t feel as painful…)

I didn’t get a chance to plan my menu until Wednesday night, which kind of stressed me out (not the least because I’m still trying to avoid gluten and sugar for digestive problems), but I eventually got a good group of recipes together!

First, my sister and I made Dreena’s Festive Chickpea Tart. Well, Liv made the filling, and I attempted my first gluten-free pie crust to go with it. I used the Cornmeal Pine Nut Crust from Flying Apron’s Gluten-Free and Vegan Baking Book, which I acquired recently. I used coconut oil instead of palm oil, but besides that stuck to the recipe. It was delicious, with a delicate, crunchy texture, and, surprisingly, the corn/coconut/pine nut flavor combo really complemented the chickpea/spinach/cranberry/walnut mixture. Sadly, we burned the outside of the crust and had to scrape it off, but it still looks pretty, I think. Kind of? Maybe?

I also made the Roasted Brussels Sprouts with Toasted Garlic from Vegan with a Vengeance. Prior to these babies, my mom actually had the nerve to think she didn’t like Brussels sprouts. and Liv hadn’t even had them before! I was glad to be able to remedy both of these unfortunate situations.

I loved the crispy, just-burnt enough-to-be-amazing stray leaves–kind of like mini kale chips, no? Liv ended up liking them, I guess. :)

I also made two tester recipes for Celine & Joni’s new book, Vegan Substitutions. Pumpkin Sage Bread “Rolls” and Green Beans with Toasted Pecan Gravy.

I wasn’t able to taste these “rolls,” but they were very well received! The pecan gravy for the green beans was delicious though. You can see the green beans next to the mashed potatoes a few pictures down.

An entire wall of our living room is a sliding glass door, which connects it to our backyard and pool area, so, given the lovely mild weather we had in Arizona that evening, we had a slightly alternative table set-up. Half in, half out!

Here’s the spread! (Oh, did I mention that we had 9 people over besides the 4 in my family? That explains the giant table above and the buffet style arrangement below). Our entire Thanksgiving was vegan except for the turkey and gravy (oh, and my mom’s pumpkin pies) that our friends brought for the omnis. Of course, it sucked to have a turkey there, but I count it as a win that every single side dish was vegan–and that there were THREE vegan gravies! (two that I made and the Tofurkey one).

Here’s my poorly lit plate! In front: Garlic Mashed Potatoes from the Real Food Daily Cookbook (my mom made ‘em) with Rich Brown Gravy (that I made) from Vegan Vittles.

We had a wonderful time–as usual, we went around the table to say what we were thankful for, and then we dug in! Here’s my dad enjoying the company:

Even though I couldn’t have dessert, I still had to make some vegan ones for everyone else! I chose the Pecan Pie from Real Food Daily and the Gingerbread Apple Pie from VWAV.

Pre-baked:

Not as pretty baked, but still:

What’s the BEST part of Thanksgiving though? Um, leftovers! Brunch next morning:

In the front you see the Caramelized Onion-Butternut Roast with Chestnuts from Veganomicon, which was definitely my favorite thing I made (I didn’t mention it earlier because there were no good pictures of it on my actual T-day plate). I followed the recipe, using gluten-free brown rice bread crumbs for the topping! This dish was kind of heaven on earth. Just pure comfort food. I think I ate like 1/3 of it myself. I’ve never had chestnuts either–it was really quite fun to roast my own! One of them actually exploded in my mom’s hair, and she made a gross joke about it. ;)

Mmmmmmmmmmmmmm, squash.

Anddd, obligatory sister shot. My dress = thrifted. Score.

More Fresh, Whole Foods + First Giveaway!

Okay, so on the stomach front (It’s hard not to talk about when it’s all I’m thinking about, all the time – sorry!), I got a CT scan this morning. I don’t know if any of you have ever gotten one, but you have to drink this disgusting barium sulfate stuff. I’ve heard it described as a chalk-flavored milkshake, but I would describe it more as cough-syrup/the-worst-berry-bubblegum-toothpaste-you-can-ever-remember-having-as-a-child-at-the-dentist flavored laundry detergent. Either way, not a fun thing to wake up to at 7 in the morning, especially in the quantity of 900 mL. Also, just thought of this – wouldn’t it have been funny if I’d food porned it? Haha.
Anyways, I felt really sick afterward and actually had to leave work early (thanks, Susan!) But, I’m seeing a specialist on Friday, and I’m still eating detoxifying whole foods and avoiding salt – except for the occasional spoonful of [salted] creamy TJ’s peanut butter (I may feel awful, but I still have my reputation and self-identity, which is inextricably linked to PB, to think about too, ya know…).So, I’m still eating extra simply and healthfully…

Antioxidant-Rich Acaí-Cocoa-Banana-Cherry Smoothie:

Blended with almond milk and topped with fresh blueberries and cinnamon.
Sliced Apples with Rosemary from Ani’s Raw Desserts:

I know you don’t really need a “recipe” for something like that, but without Ani’s suggestion, I might not have thought to combine apples, rosemary, and fresh lemon juice, and I’m so glad I did! It was so refreshing and exotic (AND it reminded me of these oat bars that I loved).

Detox Bowl # ? (I lost track…)Wild rice with lemon, nooch, and some random spices, topped with more chickpeas, steamed sweet potatoes, and pineapple-soy yogurt sauce, all on a bed of romaine lettuce:

And now for my first ever giveaway! I wish I could say that some cool health food company had offered me and a lucky reader free products, but alas, I’m not that popular. Instead, I’m offering up a box of Weil by Nature’s Path Fruit & Nut Bars (scroll all the way to the right) that I happen to have, being an intern at Weil Lifestyle! The winner will get their choice between Goji-Moji, Banana Manna, and Pistachi-Oh! In addition to being vegan, these bars contain nothing artificial, and are certified as being non-GMO. Their ingredient lists might not be quite as short as those of our Larabars, but I promise Weil bars won’t disappoint!

To enter, just leave a comment telling me what your ultimate bar flavor would be (and who knows? Maybe if your idea is appealing enough to me, I’ll actually make it, blog it, and dedicate it to you, á la Norabars!) If you want to be entered twice, just blog about this giveaway. Also, for those of you who are particulary ambitious, I’ll enter you THREE times if you join Dr. Weil’s Facebook Fan Page: Andrew Weil, M.D. (plus, I think you’ll appreciate the info you get there anyways, and would recommend staying on as a fan afterwards). If you blog about the giveaway or join the page, leave me a comment letting me know! Also, very sorry to do this, but this giveaway is only open to U.S. readers–I’m not going to overseas ship 16 nutrition bars–we need to maintain some semblance of a sustainable lifestyle here, guys! I’ll leave entries open until 12:00 am, August 1st.


Detox for Me, Pancakes for Family

I’m not complaining though–I’ve actually been really enjoying my detox bowls! Moving on from my attempted raw food week (BAD IDEA for the way I was feeling), my friend who’s had similar stomach issues recommended this 10-day detox cleanse. I know it’s Martha Stewart, so shoot me. Dr. Weil used to be featured in Body + Soul, so I think that gives it some credibility. :)

The detox basically consists of waking up to a cup of hot lemon water, exercise (for me, my 1/2 marathon training), a fruit smoothie or oatmeal and fruit for breakfast, a legume/whole grain/veggie bowl for lunch, a veggie/whole grain bowl for dinner, and another cup of lemon water before an early 10 pm bedtime. Ginger tea is also recommended after lunch and dinner, and snacks are options too: apples/pears + almonds (I’d use almond butter) and carrots/celery with hummus. Yes, it’s kind of restrictive (the hard part is cutting salt), but it has been making me feel better and hopefully it will hold me over until I can see a doctor!

After my 4-mile run and jump in the pool this morning, I had a raspberry-cinnamon almond milk smoothie. For lunch I had a brown basmati rice bowl with made-from-scratch chickpeas (I’ve never done that before, with the soaking and everything! except for lentils, that is…), steamed kale, and a cucumber soy yogurt sauce I concocted.

I didn’t miss the salt. I loaded my rice with turmeric, garam masala, dill, cumin, ginger, black pepper, and lemon juice. It had an incredible freshness that salty food often doesn’t have. The yogurt sauce was soy yogurt, cucumbers, cilantro, silken tofu, coriander, paprika, cumin, and lime juice. Again, it was nice and light without the salt, and all together, it was a very satisfying lunch bowl.

For dinner, I used the same rice and sauce, but had steamed white sweet potatoes and beet greens instead of the kale and chickpeas (the cleanse calls for no protein at dinner for some reason). I’ve never steamed sweet potatoes before–I was surprised how quickly they cooked!

Sure, The Love Bowl, with its salty sauce and baked tofu, was “tastier,” but I’m still thoroughly enjoying these more grounded, macrobiotic bowls, especially because I know they’re what my body needs right now!

My family however, is not on detox. Not that the Banana Cream Pancakes from Eat, Drink & Be Vegan are unhealthy–on the contrary, there’s no added sugar or fat besides the sweetness of ripe banana and the richness of coconut milk. But still, they have three things I don’t wanna eat right now: salt, sugar (the maple syrup), and gluten. However, I have made these before and can attest to the fact that they’re delicious! They fluff up beautifully and don’t leave you feeling heavy afterwards, like some carby breakfasts do.

Maple syrup waterfall. Pancake love.

Falafels, Cumin-Roasted Vegetable Salad and Pumpkin Tofu Scramble

We needed lunch for our hike yesterday, so I made “Lightened-Up” Falafels from The Everyday Vegan. I’ve made these before, and I love them! They’re fat-free besides the tiny amount of oil you “fry” them in, and they’re chock-full of fresh herbs–parsley and coriander to be exact. I made the Tahini-Tamari Sauce to go with them, as Dreena suggests, and we had them in Trader Joe’s whole wheat pita with spinach and tomatoes while we lounged creekside!

I also made the Cumin-Roasted Vegetable Salad from The Angelica Home Kitchen cookbook, subbing eggplant for the fennel (EW FENNEL EW). It was such a simple recipe, but it really was delicious. Toasting your own cumin seeds makes all the difference.

My dad’s exact words were, “hiking lunches are a completely different experience with Nora…” :)

For dinner tonight, I was craving something exotic. I know this is random, but I wanted Celine’s Pumpkin Tofu Scramble!

Oh, I adore this dish so much. I added a pinch of cinnamon, some soy milk (for extra creaminess and to deglaze the pan), and a lot of vegetables–zucchini, bell pepper, and green bean–and served it over Trader Joe’s Sprouted Wheat Berry Toast with a tiny drizzle of maple syrup. It totally hit the spot! Seriously, guys, make this scramble if you want a nice change from your typical noochy one (although there is some nooch in here!)