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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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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
The fall weather is upon us here in Chicago, and the first thing I always crave is a warm bowl of chili! This vegetarian chili is filled with healthy veggies and two varieties of beans and it's sure to warm you on a cool fall day.
The BEST Vegetarian Chili 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:
Recipe adapted from http://www.thecurvycarrot.com/ |
