Chickpea Sandwich Spread

 I very much adore the twopeasandtheirpod.com site!  I have found so many recipes that fit my family's needs! If you haven't visited their site, please check them out!

For lunch on Monday I recreated their Smashed Chickpea and Avocado recipe! Its actually listed as one of their most popular posts :) After having it...I can see why!  It was so good!  It was so good in fact that I sent a text about it to my friend!  Yes, how silly is that, that I sent a text about how good much lunch was...but she understood :)  To see the recipe in original form, please visit here.

Here is how I made the recipe:

2 pieces of gluten free bread
handful of organic spinach
1 cup of fresh chickpeas or 1 can
1 ripe organic avocado
1 handful of cilantro
squirt of lemon juice
salt and pepper to season

1. Mash the chickpeas and avocado together.
2. Add in cilantro and lemon juice.
3.Then season with salt and pepper!
4. Serve on your favorite bread with your favorite toppings.

Two Peas in Their Pod, indicated that it tastes great as a dip with crackers...and it DID :)  YUM!  It also tasted just as good the next day, though discolored from the avocado.  I sure didn't mind!

Chocolate Muffins - gluten free

Even if you can eat gluten don't let this recipe scare you away!  Its yummy and easy!  I found it on Karina's site, please click here to see recipe in its original format!  Please take some time on her site, its wonderful!

Preheat the oven to 375 degrees F. Line a twelve muffin tin with paper liners.

Combine the dry ingredients in a mixing bowl:

1/2 cup Organic Quinoa Flour

1 cup sorghum flour

1/4 cup millet flour

1/4 cup potato starch (not potato flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon nutmeg

Add in and beat:

1 cup organic light brown sugar

1/4 cup light olive oil

3/4 cup to 1 cup rice milk- start with less

1 tablespoon Ener-G Foods Egg Replacer whisked with 1/4 cup warm water till frothy*

1/4 teaspoon lemon juice or light tasting rice vinegar

Mix until the batter is smooth- it will be slightly sticky. If it climbs the beaters use a figure eight motion to control the batter better.

If the batter is too thick, add in a little rice milk at a time until it becomes smooth- like a thick version of cake batter.

Stir in:

1/2 cup chopped pecans or walnuts (omit for nut-free)

Heaping 1/2 cup of vegan chocolate chips

Spoon the batter into twelve lined muffin cups. Swirl and smooth the tops with a wet finger if you need to. Top each muffin with a pecan, chopped walnuts, or a couple of chocolate chips, as you prefer.

Bake in the center of a hot oven until domed and firm. About 20 minutes. Remove the baked muffins from the pan as soon as possible and cool on a wire rack (this keeps the bottoms from steaming).

Fabulous, fabulous, fabulous warm from the oven, when the chocolate chips are melty. When cooled, I recommend wrapping each muffin in foil and freezing in a freezer bag for optimum freshness. Thaw to room temperature.

Cook time: 20 min

Read more: http://glutenfreegoddess.blogspot.com/2010/02/chocolate-muffins.html#ixzz1do6veAOQ

Creamy Black Bean Soup (Vegan)

I found this recipe in the "Quick and Easy Vegan Comfort Food" cookbook.  You can buy it on amazon by clicking  HERE.

1 small chopped tomato
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
2 - 15 oz cans of black beans, drained and rinsed or you can use fresh
2 cups veggie stock
1 t vegan Worestershire sauce
1/4 c loosely packed cilantro

Bring all ingredients (except cilantro) to a boil.  Once boiling reduce to simmer and let simmer for 15 minutes.  Cool for a few minutes then blend half or all the soup in a food processor or blender.  Garnish with cilantro!

Potato Chowder

This was another recipe I found at Whole Foods!

1/2 large yellow onion, chopped
1 1/2 celery stalks, chopped
1/2 green bell pepper, chopped
1 carrot, sliced
3 1/4 c water
2 large potatoes, cubed
1 t  Soy Sauce
1/2 t basil
1/4 t paprika
1/8 t pepper
1 can diced tomatoes

Saute onion, celery, green pepper and carrot.  When veggies are tender add potatoes, soy sauce (I use Braggs) basil, paprika, pepper and water.  Bring to a boil, reduce heat and cover for 30 minutes while simmering.  Add tomatoes, cover and cook for another 15 minutes.

This dish was very tasty!

Aloo Mattar

This dish was very yummy, we served it over white rice!  You can visit the originating recipe site by clicking HERE.

Ingredients

• 3 medium boiled potatoes
• 3/4 cup frozen green peas
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon ginger paste
• 1 minced green chili
• 2 tablespoons coriander (dhania)
• 1 teaspoon fennel seed powder
• 1/4 teaspoon turmeric
• 1 teaspoon paprika (dagi mirch)
• 1 teaspoon salt adjust to taste
• 1 teaspoon mango powder amchoor
• 1/2 teaspoon garam masala
• 2 medium tomatoes sliced
• About 2 tablespoons chopped cilantro (hara dhania)

Method

1. Peal the potatoes cut them in byte size pieces.
2. In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
5. Next add green peas and half a cup of water and let it cook until they are tender.
6. Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
7. Add about 2 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
8. Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
9. Aloo matter is ready to serve.

Sweet Glazed Carrots

This recipe was also out of the Vegan Comfort Foods cookbook.  Take around 6 carrots and peel and cut length wise.  Toss with 1/4 cup agave, 1/8 t cinnamon, 1/4 cup OJ and 1 t oil.  Bake covered for 15 minutes at 350.  Then bake uncovered for additional 15 minutes.  These were SO good!

Bean Lettuce Bundles

This was an easy recipe I got from a "healthy meals for 4 under $15" pamphlet I found at Whole Foods!  I enjoyed the lettuce part of it, however my husband preferred the bean mixture in a tortilla!

2 cans of black beans
1/2 avocado, mashed
1/2 green bell pepper, chopped
3 scallions, chopped
1/3 c chopped cilantro
2 T lime juice
1 t cumin
1/3 c salsa
8 large romaine lettuce leaves

Heat beans over med heat until warm.  Mash beans and avocado.  Mix all remaining ingredients, except lettuce.  Place approx 1/4 cup in each lettuce leaf and roll like a tortilla.

I liked this dish hot or cold :)

Hummus Cakes

These were yummy, however I did not care for them reheated!  Another great recipe from veg times magazine.  Click here to see orginal recipes.

Serves 6

• 2 15-oz. cans chickpeas, drained and rinsed, divided
• 4 green onions, white and green parts, chopped (about 1/2 cup)
• 1/4 cup tahini (or unsweetened peanut butter)
• 2 Tbs. lemon juice
• 1 Tbs. olive oil
• 2 cloves garlic, minced (about 2 tsp.)
• 1 tsp. lemon zest
• 1 tsp. salt

Directions

1. Preheat oven to 350F. Process 2 1/4 cups chickpeas, green onions, tahini, lemon juice, olive oil, garlic, lemon zest and salt in food processor until coarsely chopped and combined. Transfer to bowl, and stir in remaining chickpeas.
2. Coat baking sheet with cooking spray. Shape chickpea mixture into 12 patties. Spray tops of patties with cooking spray. Bake 30 minutes.
3. Serve warm or at room temperature.

Greek Tofu

This is a fun, colorful and easy to make dish!
You will need:

1 package of tofu
1/2 of red onion
1/2 of red bell pepper
1/2 of green bell pepper
Greek Salad dressing

Dice tofu and place into shallow bowl.  Pour greek salad dressing on top of tofu.  It takes about 1 cup to cover the tofu.  Let marinate while you slice and dice the onion and peppers.  When finished with veggies toss those in the bowl to soak up some of the goodness as well!  Let marinate as long as you like.  Saute all ingredients when ready and drizzle a little more dressing on before serving :)  YUM!

Hummus Dillas

This is a fun dish that can be used as main dish for lunch or a side dish for dinner.  I used the red pepper hummus recipe I posted a while back.  I spread the hummus on the tortilla then decorated it with fresh spinach and a freshly cut tomato.  It was so yummy!  Very easy to do and healthy.  Just add your favorite veggies and warm in a pan.  Even Toddler Veg loved it!

Aloo Gobi

Another awesome vegan recipe from Manjula's Kitchen! This dish involves potatoes and cauliflower and can be complimented by rice or soft flatbread.  Click here to see an instructional video on how to prepare the dish along with a full length recipe!

Chana Masala

This is by far one of my FAVORITE recipes!  My husband found a great website; it has lots of great Indian recipes on it!  This recipe easily fed my husband and myself with little leftovers.  It is declicious, please click the link HERE to see the recipe on its owners website!  YUM YUM

Gaucamole!

So I asked Veg Papa to take a picture before he dove into this treat and this is what I got.  LOL

Recipes from allrecipes.com, click here!

Ingredients


3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

Directions

1.In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Black Bean Soup

Ingredients


1 tablespoon olive oil

1 large onion, chopped

1 stalk celery, chopped

2 carrots, chopped

4 cloves garlic, chopped

2 tablespoons chili powder

1 tablespoon ground cumin

1 pinch black pepper

4 cups vegetable broth

4 (15 ounce) cans black beans

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can crushed tomatoes

Directions

1.Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

2.Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Hoisin-glazed tempeh and green beans

Click HERE to see recipe from original website.

Serves 4


4 tsp. hoisin sauce

2 1/2 tsp. rice vinegar, divided

1 Tbs. low-sodium soy sauce or tamari

1 tsp. cornstarch

1 Tbs. vegetable oil

1 1/2 Tbs. minced fresh ginger

4 cloves garlic, minced (4 tsp.)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1 12-oz. pkg. frozen whole baby green beans

1/3 cup roasted, unsalted cashews

Directions

1. Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.

2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.

3. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.

4. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve topped with cashews.



Nutritional Information

Per 3/4-cup serving: Calories: 259, Protein: 14g, Total fat: 15g, Saturated fat: 3g, Carbs: 19g, Cholesterol: mg, Sodium: 227mg, Fiber: 3g, Sugars: 4g

Grilled Corn and Tomato Salad

Recipe adapted from... HERE

Ingredients

•6 ears fresh corn, husked with silks removed

•2 tablespoons canola oil

•Salt and pepper

•2 cups halved cherry tomatoes

•1 small red bell pepper, finely chopped

•4 scallions, finely chopped

•2 cups packed arugula

Lemon Dressing:

•1 lemon, juiced

•4 tablespoons olive oil

•Salt and freshly ground black pepper

•Neelys Barbeque Seasoning, recipe follows

Directions

Preheat grill or broiler to medium heat.
Rub corn with 2 tablespoons of canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels form the cob and place in a large mixing bowl along with the cherry tomatoes, red pepper, scallions, and arugula.
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys Barbeque Seasoning, to taste.
Toss the salad with the dressing and serve at room temperature.
Neelys BBQ Seasoning:

•1 1/2 cups paprika

•3/4 cup sugar

•3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Brussel Sprouts with Walnuts and Dried Cranberries

Printer Friendly Verison

I love Brussel Sprouts! This recipe is adapted from the March 2009 issue of Vegetarian Times. The magazine describes the trio as rich in omega-3's and antioxidant flavonoids!


Ingredients:

• 1/2 cup coarsely chopped walnuts


• 2 t evoo


• 1 1/2 brussel sprouts trimmed and halves


• 2 medium shallots, halved and sliced


• 1/4 cup coarsely chopped dried cranberries


• 1 T agave syrup


• 1 t walnut oil

Directions:

1. Heat large skillet over medium-high heat. Add walnuts and toast 3-4 minutes and transfer to plate.


2. Wipe out skillet, and return to heat. Saute Brussels for about 5 minutes, add shallots and cook 1 minute longer.


3. Stir in cranberries, agave and 1 cup water. Partially, cover pot, reduce heat to medium and simmer 5-7 minutes or until most of liquid is evaporated.


4. Brussels should be tender but not soft. Transfer to serving bowl, stir in walnut oil and toasted walnuts.

1/2 cup serving

172 calories, 5 g protein, 11 g total fat, 19 g carbs, 0 mg cholesterol, 124 mg sodium, 5 g fiber, 9 g sugar

**I prefer to steam (10 minutes)the Brussels instead of fry them. It seems to cook them more thoroughly.

Black Bean and Avocado Salad

This was very yummy! Sorry having camera problems!

Recipe from Vegetariantimes.com


Ingredient List
Serves 4

2 Tbs. lemon juice
1 Tbs. whole-grain mustard
2 Tbs. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)


Directions
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.


Nutritional Information
Per SERVING: Calories: 238, Protein: 7g, Total fat: 14.5g, Saturated fat: 2g, Carbs: 24g, Cholesterol: mg, Sodium: 488mg, Fiber: 9g, Sugars: 3g

Mixed Veg Masala

Mixed Veg Masala

Serves 4

Adapted from vegetariantimes.com



Printer Friendly Recipe


Ingredients:
1 1-inch piece of fresh ginger, sliced
1 15oz can diced tomatoes
2 T canola oil
1 med onion, chopped
1 small yellow bell pepper
2 med boiling potatoes, cubed
2 med carrots, sliced
1 1/2 t garam masala
1/2 tsp chili powder
2 cups cauliflower
1/2 c light coconut milk

Directions:
1. Pulse ginger and garlic in food processor until finely chopped. Add tomatoes with juice and cayenne pepper, and pulse until combined. Set aside.2. Heat oil in saucepan over medium heat. Add onion and bell pepper, and sauté 10 minutes, or until softened. Stir in potatoes, carrots, garam masala, and chili powder. Cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. 3. Add cauliflower, tomato mixture, and 1/2 cup water. Simmer 20 minutes. Remove from heat, and stir in coconut milk. Season with pepper.

Nutritional Information
Per : Calories: 200, Protein: 4g, Total fat: 10g, Saturated fat: 2g, Carbs: 26g, Cholesterol: mg, Sodium: 465mg, Fiber: 6g, Sugars: 10g

Lentil Rice Pilaf

Printer Friendly Recipe

1 cup brown lentils
2 T canola oil
1 onion, chopped
2 large carrots
1 cup brown rice
1 T fresh ginger minced
1 1/2 t garam masala
1 14.5 oz can fire roasted diced tomatoes
1 cup veggie broth

1. Bring lentils and 4 cups of water to boil in large pot. Reduce heat to low and simmer 15 minutes or until lentils are tender.
2. Wipe out pot; heat oil over medium heat. Saute onion in oil 4 minutes or until just golden. Add carrots and rice and cook 3 minutes. Add ginger and garam masala and cooked 1 minute more.
3. Stir in tomatoes, broth and 3/4 c water and lentils, bring to a boil. cover, reduce heat to low and cook 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, cover and stand 5 minutes. Fluff with fork, garnish with cilantro and serve.

per serving: 302 cal, 13 g prot, 4.5 g fat, 54 g carb, 11 mg chol, 626 mg sod, 7 g fiber, 7g sugar