Harissa Roasted Chickpea salad with acorn squash, mint and pumpkin seeds

This recipe is so delicious and full of exotic flavors, well at least I think so. LOL.

This salad will fill you up and give you tons of plant based vegan protein. You do not have to be a vegan to enjoy this salad. It’s important to incorporate more plant based foods in our diets, because it will help you look and feel better and it will give you tons of energy. I maybe help drop a few unwanted pounds. Who doesn’t want more energy and a few pounds out the way?  Me, me, me!!

I got something for you, in this simple to make salad. I hope you enjoy the flavors and how you feel later. Harissa maybe a new ingredient you are trying, so let me break it down for you.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation.

This Harissa I used in this recipe is a powder form that I got form my local William Sonoma.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

For Chickpeas

1 can organic chickpeas, rinsed and drained

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, harissa seasoning or cayenne pepper. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Set aside to cool.

For the Lentils

1 cup dry lentils

3 cups of  vegetable broth

salt and pepper to taste

Cook on a stovetop, using 3 cups of  vegetable broth to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Drain and set aside.

Vegetables

1 small acorn squash, chopped in to 1 inch slices

1 1/2 tbsp olive oil

1 small red bell pepper, cut in slices, save a couple of slices to chop up to top the salad

1/4 cup  poblano peppers, chopped

1 cup red cabbages, sliced thinly

1/4 cup red onions, diced

6-8  mint leaves, small to medium

1 cup micro greens, or baby arugula

1/2 cup pumpkin seeds

Directions:

After the legumes are cooked and cooled, turn the stove on medium high heat, place a large saucepan on the stove. Add your oil allow to heat up, then add the acorn squash, red bell peppers and poblano peppers to the  pan. Season with salt and black pepper.  Cook for 4-5 minutes or  until the squash is golden brown, but not mushy. Remove from the heat and set aside.

To assemble:

In a salad bowl add the roasted chickpeas and lentils, gently toast together. Add the cooked vegetables and the raw cabbages, mint, red onions and the chopped raw red bell pepper. Top with micro greens and pumpkins. Squeeze some lemon juice and drizzle olive oil over top the salad with a pinch of sea salt and gently toss, incorporating all the ingredients.

Enjoy. This makes a large salad for 4-6 or a great meal for lunch and dinner for 2.

 

 

 

 

 

Vegan Quinoa Protein Bowl with a little Thai flavor

 

 

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Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

I love peanut butter. I can eat it by the spoonfuls, but the best part about eating peanut butter for me is, the high plant based protein and antioxidants it has in it. Yay me. Good for my body and my skin. I actually came across an amazing peanut butter a few weeks ago, when I was being interviewed by Mara Davis, television and radio personality, also GURU of all that is too know about food and where to get it.  She is the host of Atlanta Eats radio and television show. I absolutely love this woman, she knows food and she makes me laugh until my ribs crack.

Well as we were having our interview at Krog Street Market, here in Atlanta, she took me to Nature’s Garden Express and turned me on to this amazing peanut butter, Georgia Grinders. The owner Michael at Nature’s Garden Express was generous enough to give me a jar to take home and try. I  have been hooked ever since. This recipe came about when I was just craving a spoonful of their peanut butter.  A quick note here: if you are allergic to peanut butter you can substitute another nut butter of your liking.  This recipe is super simple, loaded with vitamins, vegan based protein and lots of flavor.  You get protein everywhere in this dish, the chick peas, the quinoa , the peanut and a little here in the brussels sprouts.

Thai Peanut Sauce

INGREDIENTS

1 thumb piece of ginger, peeled

1 1/2 cup Georgia Grinders peanut butter

3 tablespoons reduced-sodium soy sauce

2 tablespoon fresh lime juice

2 teaspoon (packed) light brown sugar

1/2 teaspoons srirachi sauce

1 tablespoon coconut oil, melted

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Vegan Quinoa Protein Bowl with Roasted Thai Peanut Butter flavored Chickpeas, Brussels Sprouts, Tomatoes, Carrots and Peppers

 

DIRECTIONS:

Preheat 400

Add ginger into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, srirachi sauce, coconut oil, and blend. ADD  A LITTLE WARM WATER IF IT IS TOO THICK, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

Set a side some of the sauce for garnish. Add the remaining sauce over chick peas that have been drained and rinsed. Toss the chickpeas in the sauce until they are covered completely.  Place the chickpeas on a cookie sheet lined with parchment paper, spread them out, so each one can roast properly. Roast for about 30 minutes or until golden brown.

Once they are roasted remove from the oven and allow to cool. Once cooled use a fork to separate them from one another. Set a side.

Cook 1 cup of quinoa, brown rice or your favorite gluten free grain. Add the grain to the base of the bowl and top with your chickpeas and favorite vegetable toppings. Here I sautéed some brussels sprouts with garlic, lemon juice and a little sea salt in a non stick pan. I added tomatoes, carrots, red bell peppers and the sautéed brussels sprouts. I garnished with a little parsley, but cilantro would be the best option, but I am without a car since it is in the shop, so parsley made it on this dish today. Lol 😂.

The point here is being creative and eating as much as the rainbow as possible.

You can add other raw vegetables here for example, cauliflower, yellow squash, avocado would have been a good options as well. Eating healthy is about creativity and exploration.

So enjoy being a food artist in your kitchen.

Do not forget to Set the Table with Love!! 💕💕💕

What’s Trending in Food? Savory Yogurt and Turmeric/Curry Chickpeas and Greek Yogurt

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Roasted Red Curry Chickpeas, Yellow Chickpea Spread over Greek Yogurt

Fashion!! We are always looking for what’s hot on the runways. So, I will indulge that side of us, for just a moment; Retro is the thing this season, designers are getting their inspiration, once again from the 60’s and 70’s, but just an essence of the era, from high waist and wide- legged pans, to wide brim hats and Boho frocks. If you ask me, Boho frocks will always be in, I am just saying.

Okay, back to food. The big thing now, that’s trending in food, is savory yogurts and turmeric. We have seen yogurt topped with granola, coconut, chocolate chips, honey, etc., etc. But we are also, seeing this trend of topping and mixing yogurt with savory ingredients. Now in Ayurvedic medicine ( an ancient medical system of India, which take a holistic approach to healing)has been mixing yogurt with savory ingredients as a common practice to healing, especially using turmeric. It is known to provide many health benefits, one in particular is to help with anemia. Turmeric is also the main ingredient in yellow curry, hence the curry recipes I am sharing with you today.

So, I decided to take on this trend and make a healthy dish using yogurt and turmeric. This recipe is high in protein, to be exact, it packs a whopping 27 grams of protein. It is also great for digestion, because of it’s high content of probiotics. As well as, being high in potassium and b12, which provides lots of energy and good nerve health.

This recipe is super easy, high is vegetarian based protein and full of flavor. Enjoy.  Remember to eat on purpose as you Set the Table with Love.

Side note: In this dish you are making the chickpeas two ways, roasted and also as a spread over the yogurt.

Ingredients:

1 can organic chickpeas, rinsed and drained, you will use this one can, for the spread and for the roasted chickpeas, so divide the chick peas in half. Set the other half aside and prepare the roasted chickpeas first.

7 0z. greek yogurt

2 tbsp of chopped red bell pepper

mint and lemon zest as garnish

For the Red Curry Roasted Chickpeas

Half of the chickpeas

1 tbsp of olive oil

1/2 tbsp of red curry powder, more or less based on your preference

1 tbsp of  no salt garlic herbal seasonings

sea salt and cayenne pepper to taste

Direction:

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season with red curry powder, no garlic seasoning and sea salt and cayenne pepper, to taste.  Spread on a baking sheet with parchment paper and bake for 30 to 40 minutes, until browned and crunchy.

Ingredients :

For the Yellow Curry Chickpea Spread

The remaining chickpeas

1/4 cup olive oil

1 tsp lemon juice

1/2 tbsp yellow curry powder, less or more based on your preference

sea salt to taste

Directions:

Add everything to a food processor and process until smooth, you may need more oil, if you like your spread thinner.

How to plate:

Add greek your to the bottom of your plate. Top with Yellow Curry spread first, then roasted chickpeas, than add garnishes and drizzle extra virgin olive oil over top the entire dish.

 

 

 

 

 

 

 

Gluten Free Chickpea Mediterranean Pizza with Grated Vegan Cheese

I had some leftover chickpeas from my lunch yesterday. So,  I decided to make a pizza with the rest of the chick peas.

I have made this pizza many times, but the difference is the Grated Vegan Cheese I topped it with. I used one of my favorite vegan and raw brands to make the cheese, Go Raw Foods Sprouted Watermelons seeds, the seeds give them that nutty, buttery taste you find in parmesan cheese. This cheese provides you with 11 grams of protein per 2 tbsp.

The vegan cheese can be used over pizza, salad and soups. You can add crushed red peppers to make it spicy.

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Gluten Free Chickpea Mediterranean Pizza with Grated Vegan Cheese

The Spread

1/2 chickpeas, drained and rinsed

1/2 cups, plus 1 tbsp olive oil, for sauté the chickpeas,

1/2 tsp No Salt McCormick Garlic herb seasoning

1 tsp cayenne pepper

Directions: Add the chickpeas, in a sauté pan with enough olive oil to cover the pan, on medium heat. Stir the chickpeas and add the seasonings. Allow them to cook for 3-4 minutes. Remove from heat and add to the food processors the remaining  olive oil and process and until you get a nice smooth spread.

Grated Vegan Cheese

VEGAN CHEESE:

2 tbsp Go Raw watermelon seeds

1 tbsp McCormick No Salt Garlic Herb Seasoning

1 tsp cayenne pepper

pinch of sea salt

TIP: I added a few of my sautéed chick peas to the food processor to give it more flavor and depth. That will also increase the protein factor.

Add the watermelon seeds into a food processor. Process, until you get a small, fine crumbles. Add in the seasons, and gently pulse again, until the seasonings are incorporate into the seeds, you have texture like fine grated parmesan cheese.

The topping 

1/4 cup red bell peppers, diced

4 marinated artichoke hearts

1 tbsp capers

fresh basil, as garnish

Assembly:

Bake your gluten free pizza crust in the oven, according to the instructions. Once bake , remove with oven mittens and place on a plate. Add a drizzle of olive oil, the chickpea spread, artichoke hearts, chopped red bell peppers, capers, kalamata olives and garnish with basil, top with the grated vegan cheese and Enjoy!!