Recently I have read a few Chickpea Salad recipes. They were mostly mock tuna salad recipes. To be honest tuna salad was never my favorite, but chicken salad that is a whole different story. I have to admit I was a little intrigued. How can you get the same flavor and mouth feel with chickpeas??? I was on a quest…
I have to admit I am doing a happy dance right now because I did it. I am really amazed at how this Chickpea Salad turned out, and on the first try. This will be a weekly staple in my house from now on. It actually took less time (10 minutes max.) to make then when I made chicken salad. I love WFPB eating.
- 1 can of chick peas/garbanzo beans, drained (reserve liquid – aquafaba), rinsed
- 2/3 c vegan mayo, divided, more for creamier texture
- 1/2 c dried cranberries, divided
- 1 tsp all-purpose seasoning
- 1 tbsp onion, dried, minced
- 1 tsp spicy brown mustard
- 1/8 tsp turmeric
- 1/4 c celery, diced
- 1 head of iceberg lettuce, broken into little nests
In a food processor combine: half the chick peas, half the vegan mayo, half the dried cranberries, all-purpose seasoning, dried onion, mustard and turmeric. Pulse about 5 times to combine the ingredients, yet it is still chunky.
Add remaining chickpeas and pulse about 3 times. Check for desired consistency. Transfer mixture to a sealable container. Mix in remaining ingredients and stir well. Taste for seasoning. Chill for at least 30 minutes.
Serve. Eat. Enjoy.
Note: Why save the aquafaba? It is great for baking. I made some blueberry muffins with this and it is amazing. It adds an incredible lightness, height and doming to your muffins. Check out the recipe on my blog. I promise you will not be disappointed.
Note 2: I used turmeric in this recipe, it gives you that hint of a curry flavor. To be honest I usually make my chicken salad, now, chick pea salad without. Both are delicious.
I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.
For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.
I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.
You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.
Preheat oven to 400 degrees.
Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.
Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.
Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.
Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.
The truth is I made this up for a meal for myself. It wasn’t this pretty, yet it is just as tasty. This is a little bit more elevated to the original Warm Spinach-Artichoke Dip just by switching out the base ingredient. These would be great for small parties : Baby showers, Dinner parties, and even a Girl’s Night In. There are so many possibilities.
I have a secret for you, but you can tell anyone you want. I used leftover roasted baby potatoes for these little delectable bites. The combination is … it is so hard to put the right words for these little bites. They are that good and they look pretty.
I promise people will think you worked really hard. I made these a day ago. All I had to do was warm the spinach dip and baby potatoes in the microwave and assemble. However, they are just as good cold.
- Spinach-Artichoke Dip
- Roasted Baby Potatoes
- Fresh Parsley
Slice as many Roasted Baby Potatoes as you think you will need. I would use about 4 halves per person. Warm in microwave (if using leftover, cold potatoes). Otherwise, slice potatoes in half when you are able to handle them.
Warm Spinach-Artichoke Dip in microwave until heated through. Length of time depends on your microwave.
Assembling is extremely simple. I like to give the potatoes a light smash, just enough to give them a slightly flat base. This helps the potatoes stay upright. Put a dollop of dip on top of the potato. I used a teaspoon, however you could use a snipped ziplock bag and pipe it onto the potato. That would probably be easier. Garnish with a fresh parsley leaf.
Share. Eat. Enjoy.
I had some Forbidden Rice at a restaurant sometime ago. I cannot remember the restaurant or when it was, but I do remember how good it tasted. I had purchased a bag of this delicious rice with intentions to make this delectable rice myself. I bought the Forbidden Rice and then put it into the pantry to be forgotten. The rice was found when I decided to clean out and organize my pantry.
To my surprise and delight I found this treasure and decided to bring it to you. Forbidden Rice is also called Black Rice due to its color, yet when it is cooked it turns into a purplish hue.
I hope this will inspire you to try something new this week. It is still as good as I remember.
- 2 c vegetable broth
- 1 c Forbidden Rice (black rice)
- 2 c carrots, sliced
- 1 c parsnips, sliced
- 1 bag broccoli (12.6 oz) frozen
- avocado oil
- All-purpose seasoning
- Fresh Herbs, garnish
In a medium size saucepan add vegetable broth and rice. Bring to a boil; reduce to a simmer and cover with lid. Simmer about 30 minutes, or until liquid is completely absorbed. Fluff rice with fork.
Preheat oven to 400 degrees. Scatter carrots, parsnips and broccoli onto a sheet pan.
Drizzle avocado oil onto veggies. Sprinkle all-purpose seasoning onto veggies and stir.
Roast veggies for 25 minutes. Stir veggies midway through roasting time.
Layer your base – Forbidden Rice
Top with veggies and fresh herbs.
Serve. Eat. Enjoy.
Instant Pots (Electric Pressure Cookers) have been rising in popularity. I have an old fashioned pressure cooker, but to be honest I did not use it too much. Frankly, it kind of scared me. I had heard some horrific stories, plus I had a hard time calculating length of cooking time.
Now it is a breeze with the new and improved electric version. I like that mine has a slow cooker capability. I am enthralled. I made ribs on Memorial Day last year using the pressure cooker setting and the ribs only took 30 minutes to cook. They came out tender and perfect. I was overjoyed.
So today I thought I would make some shredded beef sandwiches for lunch. Something warm and comforting for this cold wave that has hit Florida. Can you believe it, possibly snow ( well, not where I live).
There are very few ingredients needed to make the shredded beef.
- 1 1/2 lbs beef coulette (sirloin roast), chunks
- all-purpose seasoning
- 1 tsp garlic, minced
- 1 1/2 c beef bone broth
Generously season meat. Add garlic and bone broth.
Put lid on and set according to your manufacturers directions. My manufacturer directions say 25 minutes, and it is done. Which is a good thing because I am hungry.
When your beef is done shred with two forks.
Serve on your favorite bread, hoagie buns or rolls. I used my GF sandwich bread.
Note: I melted some cheese on the shredded meat. It helps keep the shreds in place and it tastes good.