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Vegan chickpea salad sandwiches

10/27/2019

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My favorite sandwich growing up was always tuna salad.  I recall the days when my mom would pack it for me in my lunch with crackers so I could make mini tuna cracker sandwiches! When I became a vegetarian nearly eight years ago, I was definitely missing the flavors of this classic sandwich, so I decided to recreate it with chickpeas.   It’s great on whole grain buns, or on bread toasted in the oven with melted cheese, or simply as I had it as a child, with crackers. Make a double batch for a week’s worth of make-ahead lunches!


Vegan Chickpea Salad Sandwiches

1 can of chickpeas drained, and rinsed 
1 Dill pickle diced fine 
2 small celery stalks diced fine
1 green onion diced fine
1 ½ - 2 Tablespoons of vegan mayo
1 teaspoon of yellow mustard
Dash of salt, pepper and paprika (to taste) 

Instructions 

1. Mash the chickpeas with a potato masher until mostly mashed and only small pieces remain.
2. Mix in all the remaining ingredients and stir to combine. 
3. Enjoy on whole wheat buns, or as open-faced sandwiches toasted in the oven with sharp cheddar cheese or as a snack with crackers!
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Pumpkin Spice Granola

10/12/2019

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I had the privilege of visiting with my sister yesterday at her lovely home. She made us some homemade granola with a drizzle of yogurt and frozen blueberries. It was exactly what I needed to start the day and it got me thinking about creating a fall inspired granola recipe.  I also happened to read an article about natural sugars last night and learned that all of the heart-healthy antioxidant and antibacterial properties of honey are destroyed by too much heat when it is used in baking goods. I decided to adjust my go-to honey granola and used maple syrup instead. This is a perfect make-ahead recipe that lasts 3 weeks! So make a batch or two and sprinkle it over yogurt, or eat it as an afternoon snack! I hope you enjoy this as much as we did this fine and crisp fall morning. 

Pumpkin Spice Granola 

Ingredients 
3 cups of old-fashioned rolled oats
1 ½ cups of chopped pecans 
¼ cup of pepitas (optional)
3 tablespoons of unsalted butter 
⅓ cup of Maple Syrup
⅓ cup of pumpkin puree
½-1 teaspoon of Pumpkin Pie spice

Directions
  1. Preheat oven to 325 degrees
  2. Combine all of the dry ingredients in a large bowl.
  3. Add the butter, Maple syrup and pumpkin puree to a small sauce pan and melt.
  4. Combine the wet ingredients with the dry and mix well. 
  5. Transfer to a large baking sheet and spread in an even layer
  6. Bake until golden and fragrant for about 30 minutes, making sure to stir halfway through, or not if you like your granola to be chunky. 
  7. Let cool completely on the baking sheet and store in an airtight container for up to 3 weeks. 
  8. Enjoy with a drizzle of plain yogurt, or Trader Joes Pumpkin yogurt and berries!
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THe bEST Vegetarian Chili

10/5/2019

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Picture
This vegetarian chili is filled with healthy veggies and two varieties of beans and it's sure to warm you on a cool day. 

Ingredients
2 Tablespoons Avocado Oil
1 onion chopped fine
1 red pepper chopped fine
7 cloves of garlic minced
3 tablespoons of Chili Powder
1 tablespoon of Cumin
¼ teaspoon cayenne pepper
1 ½ cups of water
½ cup of light beer
2 - 16oz cans of diced tomatoes
1 teaspoon of oregano
1 tablespoon of brown sugar
1 can of Kidney beans (rinsed and drained)
1 can of chickpeas or black beans (rinsed and drained)
1 cup of frozen corn
1 ½ teaspoons of salt
½ cup of cilantro
Juice from one lime

Directions:
  1. Heat 2 tablespoons of oil In a large soup pot over medium heat
  2. Add the onion and cook for 2 minutes
  3. Add the red pepper and cook until both are soft
  4. Add the garlic and cook for 1 minute 
  5. Add the 3T of Chili powder, 1T of Cumin and ¼ t of cayenne pepper and stir together until fragrant.
  6. Add 1 ½  cups of water along with the ½ cup of beer and bring to a simmer. Simmer for 5 minutes to thicken
  7. Add 2 cans of diced tomatoes, 1 t of oregano and 1T of brown sugar to the pot and simmer for about 20 minutes. 
  8. Add the beans & chickpeas, corn, salt, cilantro, and lime juice.  Adjust seasonings as needed. I sometimes add a bit more beer. 
  9. Cook until the corn is heated through. Serve with sharp cheddar cheese, whole wheat noodles and diced green onion! 


Recipe adapted from http://www.thecurvycarrot.com/

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    Author

    I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!  ​

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