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.

 

 

 

 

 

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.

 

 

 

 

 

 

 

Greens with Garlic Herb Sauteed Chick peas, Green Apples, and Vegan Cheese ( homemade)

This weekend was amazing! I renewed my vows to the love of my life, 20 years and counting. The house was bursting with cheer, family and friends all weekend. It was a blast! Honestly, we both felt this wedding was more exciting and very powerful than our first one. I guess that has to do with 20 years, of experiences, struggles, victories and so much wonderful growth in us both. Well, everyone is gone home. The cajun food, themed reception we had, with Mardi gras mask and all, are all put away and everything is eaten, accept a little jambalaya my husband and son has devoured.  Now back to my food and sharing Set the Table with Love recipes with you guys.  I love this salad, I made today,  because it is made with one of my favorite food brands, Go RAW foods. I used their watermelon seeds, that are loaded with 11 grams of vegan protein, to make my vegan cheese. I added some garlic herb seasonings to it and you have vegan cheese. The watermelon seeds made the cheese very buttery and nutty. It’s a winner, plus loaded with protein and only 4 grams of carbohydrates. YES!!!!

This recipe has 22 carbs and 20 grams vegan protein.  I ate the whole big bowl. Off to my walk.

Well here’s the recipes.

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Ingredients:

SALAD

2 cups chopped kale

1 cup romain, bibb, or any other leafy green, you prefer. I used Bibb lettuce.

Few leaves of your favorite herbs. I used cilantro, from the garden

1 large green apple, chopped

1/2 cup chick peas, rinsed and drained

1 tsp McCormick No Salt Garlic Herb Seasoning

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.

Directions: 

Wash, gently pat dry and mix the greens, apples and herbs in a large bowl. Set aside. In a sauté pan on medium heat, add enough olive oil to cover the pan, add in the chick peas and the seasoning. Stir. Cook for about 2-3 minutes until the seasonings have browned just a little. Remove from heat. Allow the chick peas to cool, so they do not wilt the greens.

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.

Assemble.  Add the cool chick peas ( with the sautéed spices) and vegan cheese mixture into the salad and gently toss.

Drizzle with a little lemon juice and extra virgin olive oil.

Enjoy!