Indian Spiced Chickpeas with Spinach

 A simple and easy to prepare dish of chickpeas incorporating some Indian flavors. Not only super flavorful but also packed with nutrients!  In fact, 1 cup of cooked chickpeas contains 12 grams of fiber, 26% of the daily recommended iron for women and a whopping 14.5 grams of protein!  Pair with rice and you've got yourself one filling meal!

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Serves 2

Ingredients

1 Tbsp vegetable oil
1/3 cup diced onion
2 cloves garlic, finely chopped
1/2 tsp turmeric
1/4 tsp cumin
1/4 tsp coriander
1 15oz. can chickpeas, drained and rinsed
1 1/2 cup vegetable broth
1 Tbsp lemon juice
1 bay leaf
1/2 frozen chopped spinach
1 Tbsp tomato paste (optional)
Salt and pepper to taste

Method

Heat oil in a large skillet over medium heat.  Add onions with a pinch of salt.  Cook 3-5 minutes, then add garlic, turmeric, cumin and coriander.  Cook 2 minutes.

Stir in remaining ingredients, reduce heat and simmer on low for 8-10 minutes or until it has thickened.  Remove from heat and serve over rice.

Ribollita - A Tuscan Vegetable and Bread Soup

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Ingredients

1 Tbsp olive oil
1/2 large onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced or finely chopped
2 tsp dried Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
32 ounces vegetable broth
1 (28-ounce) can whole plum tomatoes
2 cups chopped kale
1 (15-ounce) can canellini beans, drained and rinsed
1 cup fresh basil leaves, torn into pieces
2 cups cubed sourdough bread (preferably day old)

Method

Heat the oil in a large pot over medium-high heat.  Add the onion, carrots, celery, garlic, Italian seasoning, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add tomatoes with juice and mash slightly with potato masher or back of a spoon.  Add broth and bring to a boil.  Reduce to a simmer and cook for 30 minutes. 

Stir in kale, beans, basil, and bread, cook additional 10 minutes and remove from heat.  Recommended to let it sit for a few hours before serving as this allow the soup to become even more flavorful.

Tip: If you're planning on freezing, leave the bread out and just add it in when you plan to serve.  You can also leave the bread out all together and it's still a delicious soup!

Warm Me Up Tortilla Soup

 

 

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Serves 4-6 

 



Ingredients

 

1 Tbsp canola oil

1/2 medium onion, diced

Pinch of salt

2 garlic cloves, finely chopped (about 1 Tbsp)

1 Tbsp finely chopped jalapeno (optional)

1 Tbsp cumin

2 tsp chili powder

4 cups vegetable broth

1 (14.5oz) can diced tomatoes w/ green chilies

1 cup frozen corn

2 Tbsp cornmeal mixed w/ 2 Tbsp water

1 cup canned black beans, drained and rinsed

Salt and pepper to taste

 

 

Method

 

Add oil to a large saucepan and heat for a minute over medium heat.  Add onion, pinch of salt and saute 3-4 minutes.  Add garlic, jalapeno (if using), cumin and chili powder.  Let cook for a few minutes.

 

Add broth, tomatoes, corn and bring to a boil.  Then turn down heat to low, stir in cornmeal mixture and let simmer uncovered for 25-30 minutes. 

 

Remove from heat and let sit 10 minutes to cool.  Transfer half the soup to a blender and puree.  Add back into the pot along with black beans and stir.  Serve topped with avocado and tortilla chips.

 



 

Chocoholic Chip Cookies

I would have to say that the cookie is my favorite form of dessert.  It's handheld, you get all the flavors in one bite, and bonus, they're easy to make.  These cookies really bring the chocolate.  If you're a fan of crispy-edged corner brownies, then you'll like these.  They're very brownie-like but slightly crisp all around the outside so you get that in every bite!

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Ingredients

Dry
1 cup all purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt

Wet
1/4 cup almond milk
1 Tbsp distilled white vinegar or apple cider vinegar
1 stick Earth Balance vegan butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 Tbsp vanilla extract

1 cup chocolate chips

Method

Sift dry ingredients into a mixing bowl, set aside.

Add the almond milk and vinegar to a small bowl, set aside for a few minutes.

In a separate bowl, add vegan butter and both sugars.  Stir to mix well.  Add vanilla and almond milk/vinegar mixture. Stir until everything is thoroughly combined.

Working in 2 or 3 batches, fold the dry ingredients into the wet ingredients. Once everything is incorporated, fold in the chocolate chips.

Place the bowl of batter into the fridge for an hour.  Batter can also be refrigerated overnight - just removed it from the bowl and wrap in plastic wrap.

Pre-heat oven to 350 degrees.

Scoop tablespoons of batter and drop onto a parchment lined baking sheet.  (tip: keep a glass of water to dip spoon into in between every couple scoops and this will help prevent batter from sticking to your spoon).

Bake for 12-15 minutes.

Roasted Brussels Sprouts

Why do brussels sprouts get such a bad rap?  Roast them and they're quite delicious. 

Ingredients

2 cups brussels sprouts, quartered
1 shallot, thinly sliced
Olive oil
Salt and peper

Method

Pre-heat oven to 400 degrees.

In a bowl toss brussels sprouts and shallots with olive oil, salt and pepper.  Transfer to a baking dish and bake for 30-35 minutes.