Today's "recipe" is kind of a non-recipe. And, of course, you can always use chickpeas cooked from scratch. Once hot, add a bit of olive oil and sautÃ© some chopped garlic (and red chili flakes, if desired) for 2 minutes, or until the garlic just begins to brown. First, I toast the cashews for the pesto. by Elaine Gordon, Eating by Elaine Rainbow Veggie Kebabs with Chimichurri Sauce have the best vegetables in every color! I use raw cashews (I usually buy cashew pieces instead of whole cashews since itâs cheaper) in three different ways. That way, you can roast the chickpeas on an other oven rack at the same time. These are three superstar condiments that will bring lots of flavor and pizzaz to our meals. Toss with 1 1/2 tspn olive oil & some shakes of : garlic powder, paprika, good coarse salt (like red Hawaiian salt= YUM!) Use a spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered. Allow a natural pressure release. Source: Crispy Chickpea Burgers. Weâll be using raw and cooked kale in this meal prep. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Ingredients for Crispy Chickpeas. Pasta is the base of one of the three meals, and you can use any pasta shape and variety you like. While those are baking up, make the cilantro sauce (takes 10 minutes or less, including prep time) and the raita (takes 5 to 10 minutes). Theyâre already cookedâ¦skip this step! Change the water every few days for maximum freshness. This cilantro sauce is made with just a few ingredients and takes 10 minutes or less to make, prep time included. Use these recipes to â¦ Itâs also weeknight friendly and takes, from start to finish, just 45 minutes to make. I recommend watching the corresponding Youtube video so you can some handy tips and a visual for what the prep and meals looks like, but the full recipes are written out below. Itâs also weeknight friendly and takes, from start to finish, just 45 minutes to make. In a medium bowl, stir together chickpeas with the olive oil, chili powder, black pepper, cumin, smoked paprika, and kosher salt. You can leave it exposed or loosely cover the basil with a plastic bag. Cover and cook for 5 minutes. Top the pesto with the smashed chickpeasâ¦ Stuff with the Tandoori Roasted Chickpeas, the scooped out sweet potato flesh, and any fresh veggies you’re using (tomatoes, onions, cucumber). These are my Buffalo Chickpea Quesadillas, popular with vegans and non-vegans alike, including picky children and alleged bean-haters. Let the beans cook â¦ Grate the cucumber using a box grater. I also like to top these Tandoori Chickpea Stuffed Sweet Potatoes with some fresh chopped veggies, such as chopped tomatoes, thinly sliced red onions, or sliced cucumbers. Fill a saucepan or large pot with 1-2 inches of water and place over medium-high heat. I use Tuscan/lacinato/dino kale. Crispy Chickpea Burgers. Breakfast Stuffed Sweet Potatoes - 5 different ways! Allow them to cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy. Method 1 (soaked chickpeas): Soak the chickpeas in cool water for 8 hours. Garlic adds flavor to everything, and I love it. Crispy roasted tofu and mushrooms and rice noodles tossed in a sweet and spicy sesame-almond sauce, served in lettuce wraps and topped with chives, cilantro, and sesame seeds. *Make sure you pulse, not blend, or youâll end up with cashew butter. If you get tired of kale, you can use half kale and half baby spinach. Bake your sweet potatoes. February 2019. Make the sauce ahead of time for meal prep or to simplify a weeknight meal. Place the chickpeas in a medium bowl and squeeze the lemon juice on top. For each color of the rainbow, I put 1.5 cups of chickpeas and about 5-8 squirts of liquid watercolors in a plastic bag. Top the pesto with the smashed chickpeas, sweet potato slices, and shredded kale. Large sweet potatoes (as many as you want). Nutritional yeast is one of my vegan essentials and I add it to so many different kinds of savory food to boost that umami factor. Cut a slit in the top of each baked and scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings. Stir together the ingredients for the Tandoori spice mix in a large bowl. Bake the sweet potatoes until tender, 45 to 60 minutes (depending on the size of your potatoes). Next, I leave them raw for the cashew âparmesan". Transfer the spiced oil mixture to a blender with lots of fresh cilantro, water, and lime juice until it’s saucy. Simultaneously cooking the sweet potatoes and chickpeas will help cut down on the cook time. Add the basil leaves to the boiling water and cook for 15 seconds. The Tandoori chickpeas take about 20 minutes to roast, so you can add the chickpeas after approximately 30 minutes of baking the sweet potatoes. I am a huge fan of cilantro, and having Indian roots, it’d be a shame if I was one of the 10-20% of people who are genetically wired to think cilantro tastes like soap. Roasting gives the chickpeas a lovely texture and brings some contrast to the soft, tender, baked sweet potatoes. Bake for 45-65 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance. The main ingredients in this recipe are sweet potatoes, chickpeas, cilantro, and spices, i.e., ingredients that you can find virtually at any grocery store and that you might already have in your pantry/fridge. Blend the cashews in a food processor or high-powered blender until they are broken down. Making crispy chickpeas at home is super simple. Blot dry with towel. As you can see in the video, mine are behemoth in size, which means they make for more filling meals! This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. Assemble the sweet potatoes. That should come as no surprise because itâs October and every basic B is sipping on a pumpkin spice latte right now. Heat the olive oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is entirely coated with the oil. If youâre new to eating vegan or bored with the same old recipes, I hope you find something here that becomes your new favorite vegan recipe and something youâll share with others. Toast the cashew (optional): Heat up a skillet over medium heat, and spread out the cashews in an even layer. Just try this creamy pumpkin alfredo or quick avocado pasta for a vegan pasta dinner youâll love. Heat the oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is lightly coated with the oil. photography by Elaine Gordon. Shake or stir the cashews often, for about 5 minutes, until theyâre fragrant and lightly browned. Combine all of the ingredients in a food processor and pulse repeatedly, until the mixture has a fine, crumbly texture, similar to grated parmesan. Don’t worry if you don’t have every single ingredient - it’ll still be a nice cooling condiment and addition to this recipe. Heat a large skillet over medium heat. Add the chickpeas in small handfuls and spread them out in a single layer. Toss together hot cooked pasta with the Cashew Cream and toss to combine, making sure to coat all of the noodles. In a small skillet, heat the extra virgin olive oil over medium heat. The Japanese bowl is arranged artistically with enhanced chickpeas, roasted seaweed, furikake-toasted sesame seeds, sliced cucumber, pickled ginger, sliced green onion and a colorful rainbow cabbage slaw. Be sure to check on them since I personally find that it often takes <1 hour to cook. Thai Butternut Squash Chickpea Curry â Rainbow Plant Life This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. Add a few pinches of salt and the Cashew Cream. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Immediately remove the leaves from the boiling water (I use tongs) and place the basil leaves in the ice water bath for 15-30 seconds, or until cooled down. This enables the steam to escape from the potatoes so they cook evenly and donât burst. 1 cup unsweetened nondairy yogurt (I prefer coconut yogurt), 1-inch piece fresh ginger, grated or finely minced, Pinch of cayenne pepper or Indian red chili powder (this is NOT the same thing as regular chili powder; it’s pure chili powder and is much spicier), 1⁄4 teaspoon kosher salt, plus more to taste. Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Add in the cooked chickpeas, slivered basil, Cashew Parmesan, and any optional ingredients and toss to combine. Drain and rinse and cook the chickpeas in 5-6 cups of cool water + 2 - 2 1/2 teaspoons kosher salt (1 1/4 - 1 1/2 teaspoons sea salt) for 8-10 minutes at high pressure. This is one of my favorite condiments to make. Grilled Chard Salad with Crispy Chickpeas October 16, 2013 By betsy 2 Comments I love my Hubs, and I really miss him when he travels, but when heâs out of town I get to eat awesome concoctions like this grilled chard salad with crispy chickpeas. Again, pasta has a really long shelf life, so you can really just buy as many boxes as you want (provided you donât have #nyckitchen problems like I do)! 249. Add the cilantro, lime juice, and water. Store leftovers in an airtight container in the fridge for 2-3 days. I prefer it to curly kale because itâs less tough and less fibrous. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in some spots. Food photography and food styling tips and tutorials. Health and happiness tips. Three large heads sounds like a lot, but itâs the main vegetable in this meal prep. Just be sure to buy an unsweetened plain variety! Vegan Buffalo Chickpea Quesadillas NOTES AFTER TRYING: -use your own favorite buffalo sauce -sub salt for adobo in queso -ADD LEMON OR LIME -use less sugar than called for (personal preference) Article by EatPlant-Based. Serve alongside crispy chickpeas or your favorite protein source for a full, balanced meal! 6 ounces of cooked pasta (can use gluten-free pasta). Once hot, add the garlic, ginger, and jalapeño pepper and cook for 60-90 seconds, stirring frequently, until garlic starts to turn golden. Add the chickpeas in small handfuls and spread them out in a single layer. 1 15-ounce can chickpeas (~440g), drained and rinsed; 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ; For serving; 8 large flour tortillas (can use gluten-free tortillas like this) This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is made from fewer than 15 ingredients. If you have your own Tandoori spice blend such as this, feel free to use that instead! If I were to buy canned beans, Iâd need 4 cans and that would cost me a minimum of $4 here in NYC, but depending on the store or brand, could cost me upwards of $8. If you don’t use all of the sauce in this recipe, store leftovers in an airtight jar in the fridge for 2 or 3 days. Discover new flavors with nutrient-packed and delicious plant-based salads. * If your appetite or your family member’s appetite runs on the bigger side, I recommend either doubling the Tandoori Roasted Chickpeas or making 1 1/2 times the amount. If you can, give the pan a shake and a toss halfway through cooking. Basil is one of my favorite ingredients to use because it adds such a nice fresh aroma and fragrance to cooked meals. One of the types of recipes that y’all seem to love are stuffed sweet potatoes. To store raw kale, simply transfer it to a ziplock bag or an airtight container. Za’atar White Bean Stuffed Sweet Potatoes, Healthy Burrito Bowl Stuffed Sweet Potatoes, Easy Meal Prep Stuffed Sweet Potatoes (meal #2 in this blog post), © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, recipes, best vegan brownies, best vegan brownies ever, how to make vegan brownies, chocolate raspberry brownies, vegan raspberry brownies, Vegan Chocolate Glazed Brownies, Chocolate Glazed Brownies, Vegan Brownies, Vegan Lilac Lemon Cake, the best vegan lemon cake, lilac lemon cake, lilac cake, vegan lilac cake, vegan lemon cake, vegan lemon lilac cake. Preheat the oven to 400°F (200°C). NOTE: you can also roast/bake the sweet potatoes up to a few days in advance. My preference is coconut yogurt - I think it has the neutral yet tangy flavor you’re looking for in yogurt - but another plant-based yogurt such as almond, soy, or cashew-based yogurt should work fine too. Allow them to sit in the oven while you prepare the rest of the salad. Make a long cut along the top of each sweet potato, but donât slice them entirely in half. Taste for seasonings and add more salt or lime juice as needed. Delicious, vegan, and gluten-free! If you want to read a little bit more about raita, you can check out the full blog post here. I recommend 2 heads of garlic for this meal prep (but garlic has a relatively long shelf life, so you can always buy more while youâre at the grocery store). Thai Butternut Squash Chickpea Curry â Rainbow Plant Life January 2019 This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. If desired, serve the wraps alongside some Cashew Cream as a dip. Transfer the cashew cream to a glass jar and store in the fridge for up to a week. 3 extra large sweet potatoes, baked according to the directions above. If youâre on #TeamPumpkin, not to worryâ¦ I have more of those recipes coming your way (and lots of older pumpkin recipes on the blog for you to enjoy). One of my favorite ways to use cilantro is to make really flavorful condiments that can elevate simple everyday meals. Dollop a spoon or two of the Kale-Basil Pesto into each sweet potato. Obviously, traditional raita is made with cow’s milk yogurt and isn’t vegan, but you can easily make it vegan using plant-based yogurt. NOTE: To time things efficiently, add the the chickpeas to the oven when there’s about 20 minutes left of cooking on the sweet potatoes (will vary based on the size of your sweet potatoes). Stir well to combine. Here youâll find colorful, delicious, even indulgent vegan recipes that will nourish your mind, soul, and body and inspire you to eat more plants. I bought 1 pound of dried chickpeas (which makes 7 cups of beans) for $1.35. Â© Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Vegan Condiments + Sauces, Video, Lifestyle, Vegan Tahini Brownies (Fudgy and Gluten-Free), vegan tahini brownies, fudgy vegan tahini brownies, best fudgy vegan brownies, fudgy vegan brownies, healthy vegan brownies. Allow a natural pressure release. Squeeze the leaves to remove all excess water and lay them on a paper towel to dry. Add a pinch or two of sea salt and squeeze the lemon juice over the chickpeas, stir to combine, and then remove from the heat. Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. Add the kale and toss to coat in the olive oil. Plus, itâs meal prep friendly and makes great leftovers! 1/2-inch (~1.25 cm) knob ginger, thinly sliced or julienned, 1/2 of a jalapeño pepper, sliced into rounds, 1 1/4 cups (~16g) fresh cilantro (leaves and thin stems; discard tough stems). The cashews need to be soaked for either (a) 8 hours in cool water or (b) 1 hour in boiling water. Itâs also weeknight friendly and takes, from start to finish, just 45 minutes to make. Make the Pesto: In a food processor, add the toasted cashews, blanched basil, kale, garlic, nutritional yeast, cashews, lemon zest, lemon juice, and salt. Season with salt and pepper and freshly squeezed lemon juice. Below youâll find a list of the 10 ingredients, along with helpful notes about the ingredients and suggested quantities. Then I let the boys shake and mix the contents until the chickpeas were well coated. ** Can substitute a store-bought tandoori spice blend such as this or this. Using a fork, mash up the chickpeas, but leave a few chickpeas whole. Iâve indicated, approximately, how much each of the condiments make so you can adjust based on how many people you are feeding. Turn off oven. Simply sauté some garlic, fresh ginger, and jalapeño pepper in some oil for a minute or two; then add ground coriander and cumin for just 30 seconds. I bought 4 large sweet potatoes, which enabled me to make 3 stuffed sweet potatoes, and I sliced up the fourth potato to include in my wraps. Rainbow Veggie Kebabs with Chimichurri Sauce. The chickpeas get coated in a bit of oil and the Tandoori spice blend, then roasted in the oven until they’re crispy and crunchy. Thai Butternut Squash Chickpea Curry â Rainbow Plant Life This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. Nothing â¦ When making the cilantro sauce, make sure you move quickly and stir frequently to prevent the garlic and ground spices from burning. It’s an Indian yogurt dip and it provides a welcoming cooling contrast to all the spices. After 20 minutes, roll the Aromatic Indian flavors meet sweet potatoes in this easy yet gourmet vegan dinner. Blend until the mixture is relatively smooth, and add a bit more water if needed to bring the sauce together. Cold pressed chili oil, carrots, crispy chickpeas and warm tortilla. Add a few pinches of salt and the Cashew Cream. Bake your sweet potatoes on one sheet pan in the oven, then add the chickpeas on a separate pan. Roast the beans and sweet potato for 20 minutes at 400F. I have several variations on my blog (I’ve included some at the very end of this blog post), but I realized I needed a version that was a bit more unique. Both the pesto and cashew cream make about 1 cup. You can also massage it with lemon juice or a bit of extra virgin olive oil to make it more tender. Both include ethereal tofu croutons that are puffy and crispy on the outside, and warm and soft inside. You get the spicy, aromatic Indian flavors you love but in an easy and approachable weeknight dinner. Add the grated cucumber to a bowl with the nondairy yogurt. 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