I want to start this post by mentioning something I did not make but wanted to: tempeh. Years ago, we saw a demonstration by someone who had created a complicated system for homemade tempeh; it involved fish tank equipment, among other things I didn’t want to buy, and at least two dozen PowerPoint slides of…
Tag: chickpeas
#VeganMoFo Day 22: Wheat Berries, It Turns Out, Are A Little Tricky
For today’s “unconventional” grains prompt, I wanted to make a freekeh salad from Vegan for Everybody, but freekeh was no longer available in my local Whole Foods’ bulk section. So I picked up some wheat berries instead. The last time I attempted to experiment with this grain, they turned out very dry and firm and…
#VeganMoFo Day 19: My Boyfriend Thought Five Ingredients, Max, Was A Really Tough Challenge, Pfffft
OK, it is though. I went through a few ideas before landing on this one: baked sweet potato with a sheetpan bake consisting of brussels sprouts, red onions, and chickpeas, plus balsamic added to the permissible oil-salt-pepper seasoning. Ooooh, what I wouldn’t have given for ONE MORE ingredient spot so I could use friggin’ garlic….
#VeganMoFo Day 7: No Fake Anything
For my money, no international cuisine embodies today’s theme of “original vegan” like Indian food. Sure, they’re more likely to cook with dairy, but vegetable oils are common and inexpensive and lentils, beans, rice, and other grains are critical components to dishes throughout the region. At the farmers’ market this week, I picked up a…
Roasted cauliflower coconut curry soup with chickpea-kale dry fry
This was pretty tasty, and I didn’t use any particular recipes. First, I tossed a bunch of cauliflower florets and rough-chopped onion with olive oil, pinch of salt, mustard seeds, and curry powder and roasted it at 400 F until everything looked browned and cooked well through (maybe 30 minutes?). Then I took out a…
Quick chickpea-spinach curry and roti
Confession: although I have at least five different Indian cookbooks, I made this Indian-inspired recipe from Bon Appetit magazine. Well, with a couple minor adjustments – I added hot sauce and lime juice at the end. It’s not very authentic (whatever that means, really), but it is quick and flavorful. The roti are a basic…
Anatomy of a vegan pizza
1 part whole wheat pizza dough 1 part roasted cauliflower pesto spread* 1 part pan-roasted chickpeas** 1 part chopped wilted spinach 4 asparagus spears, cut into 1″ pieces sprinkling of hemp seeds and nutritional yeast Bake for 15 minutes at 475 degrees F. * Roasted cauliflower pesto spread: Rough chop about two cups of cauliflower…
Vegans Need Sauce 