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.

 

 

 

 

 

Cooking today with William Sonoma ~ Gluten Free Holiday Treats ~ Sneak Peak

It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and   gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.

I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.  

Zucchini Bites

INGREDIENTS

2 cups zucchini, grated

1 egg

1/4 cup yellow onion, diced,finely 

1/2 cup cheese gruyere

1/2 cup parmesan 

1/2 cup gluten free  bread crumbs – I used Italian style

Salt and Pepper, to taste. 

DIRECTIONS:

Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.  In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.  

  • Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark

1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips 

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 

1/2 cup (1 stick) unsalted butter, cut into pieces

1 cup firmly packed light or dark brown sugar 

1 teaspoon pure vanilla extract

2 large eggs 1 egg yolk

3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder. 

1/4 teaspoon baking powder

3/8 teaspoon salt

DIRECTIONS
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35  minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these. 

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  • Campari Stuffed with Tuscan White Beans with a balsamic glaze

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Tuscan White Bean Salad with Lemon Basil Vinaigrette

Summer is around the corner, but honey if you live in Georgia, it is already here sitting on our backs like a monkey. LOL. In the Summer time my go to is salad. I love to use vegetables and fruits that are in season to make super flavorful and refreshing salads. This salad here is excellent anytime of the year. What makes it special to me is the champagne citrus vinaigrette, it gives the salad this wonderful burst of summer in your mouth. I am one to take my salad seriously. It’s not just putting raw vegetables and fruit in a bowl. Allow yourself  to get wild with salads this summer, roast, sauté, grill bake your ingredients and add them to arugula, wild kale, Napa cabbage, just get creative and add lots of color, EAT THE RAINBOW! Salad is a great way to do this. I hope you enjoy this recipe just as I have. Remember, to Set the Table with Love.

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Tuscan White Bean Salad with a Lemon Basil Vinaigrette

Tuscan White Bean Salad w/ Lemon Basil vinaigrette
2 cans white beans
1 1/2 tbsp Tuscan season blend
1/2 tsp sea salt
2 tbsp olive oil
1/4 cup onions, med, chopped
1 medium red bell pepper, med. chopped
1/4 cup chopped red onions
1 garlic clove
5 small artichoke heart , cut in fours
1/2 cup black olives,small
3 tbsp parmesan grated cheese
1 tbsp dried basil
1/2 tsp capers
4 shaved pieces of parmesan for garnish
1 boiled egg cut in quarters as garnish,
optional

Lemon Basil Vinaigrette
1/2 cup basil leaves, packed
1 clove garlic, smashed
1/2 tsp sea salt
dash of cracked black pepper
2 tbsp fresh lemon juice
1/8 tsp lemon zest
2 1/2 tbsp. organic honey
1 tbsp citrus champagne vinegar
1/4 cup extra-virgin olive oil

Instructions:

1. In large skillet add 1 1/2 tbsp of olive oil, saute the onions, peppers,
beans. Sprinkle everything with 1 tsp of Tuscan season blend and
1/2 tsp of sea salt , cook for about 3-4 minutes on medium heat.
2. Add garlic and cook for about 2 minutes until the garlic is soft. Set
everything aside in a larger salad bowl.
3. Add to the bowl the quartered artichoke hearts, black olives,
capers, red onions, 3 tbsp of grated parmesan cheese, dried basil and
the remainder of the Tuscan season blend. Set aside and make the
vinaigrette.

Vinaigrette
1. In a food processor, process the basil, garlic, salt, black pepper and
lemon juice vinegar and zest, until smooth. As the food processor is
running, slowly add the oil. Blend until combined.
2. Drizzle vinaigrette onto the white bean salad and gently toss until
all ingredients are combined. Do this to taste. I like to start off with a
small amount of dressing for the salad and add more, as needed. Or you
can leave the dressing out and serve it with the salad on the side.
3. Place the shaved pieces of parmesan on top and quartered boil eggs and add to the salad.

 

Mother’s Day Story ~ Breakfast in Bed Ideas

I love Mother’s Day. I have two boys, one 29 and my youngest is 15. I have two grandchildren, I adore and could get up with a biscuit and some gravy. They are truly yummy. My favorite thing growing up as child was to think about how I was going to make my mom feel special for Mother’s Day. Of course, I did the usually cards with macaroni glued to them and flowers, candy and little things I made with popsicles sticks. Okay, I need to confess soon as I wrote, macaroni, I thought about my mom’s cheesy, buttery, gooey macaroni and cheese, bubbling over in her special mac and cheese glass bowl. So where were we? Yes, Mother’s Day. One year I came up with the idea to make my mom, breakfast in bed.  Now granted I was about 9 years old and I never really cooked a meal all by myself, but I was determined to do this for her.

I went into the kitchen very quietly. I made sure not to make a sound. I remember opening up the fridge and getting out,  bacon, eggs, butter and the orange juice. Yes. I was going to make my mom, a good old southern, bacon and eggs breakfast. I put on a cup of coffee, aka, hot water and Folgers, put the cast iron skillet on the stove and added the bacon. It smelled so good, but it was making too much noise, so I closed the kitchen door.

I added the eggs to the skillet, with lots of butter, just the way my mom did.  Well, maybe too much, but hey I was 9. I cracked the eggs, very gently into a bowl and used a fork to gently whisk them. I was doing something. I felt like my mom, for just a moment. I remember my little sister and brother getting up. I pulled them in the kitchen and demanded they keep quiet. We made our brother sit at the table quietly and my sister made the toast and poured the juice.

All of a sudden I hear footsteps. I wanted to cry.  Oh no, it will not be a surprise anymore, I thought. But, it was my dad. He open the door very slowly. It seemed as if, it took forever for him to open that door and for me to see, it was Dad, not Mom.

He asked with a smile on his face, What are you guys doing? We replied, Making mom breakfast. He left out and said, Okay, carry on.

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My grandson Mikey
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My oldest son Bernard and granddaughter Naleyla
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My granddaughter Naleyla
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My husband, Joseph, my youngest son,  Tyler and my granddaughter Naleyla

It was almost done. I had my sister run into the dining room and get a pretty tray from our china cabinet. We got a rose from my Dad’s rose garden and put it in a nice vase. I was so proud of that breakfast. The toast was a little burnt and the the bacon on the crispier side, but my eggs were awesome. We carried the tray to her bed and the best thing about that day that I remember, is my mom’s face when she say we had made her breakfast in bed.

Just writing this makes me cry. She has been gone for 14 years now and I miss her as though it was yesterday, when she left this Earth. She kissed me, my sister and brother and said, Thank  you so much, this makes mama feel special. But I remember the special look in her eyes she gave me. She was so proud of me, she knew how much this meant to me.  I will never forget that look as long as I live. She ate that breakfast as though it came from a five star restaurant. This is properly where my love of cooking for those I love comes from.  The day I first Set the Table with Love for my Mama.

Thanks everyone for taking time out to read this post. I usually don’t write long. I just get to the recipes, but that will change. I believe setting the table with love, is much more than just good healthy food, it’s about expressing love and that love being experienced through food.

Happy Mother’s Day. 🙂

Check out these links for some yummy Mother’s Day breakfast and brunch idea.

Gluten Free Vegan Potato and Leek Waffles

Southern Style Biscuits No Lard Needed Sorry Mom

Caramelized Pears with Homemade Granola

Gigi’s Fluffy Pancakes with Nutella Almonds and Chocolate Chips

 

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!!