Orange spiced chickpeas, saffron cauliflower

On a recent trip to visit a friend in the mountains, we made a dish inspired by this Michael Natkin’s recipe for Cauliflower and Chickpea Tapas with Parsley-Fennel Mayonnaise. On the fly, I recreated the basic elements of the dish, subbing bottled oj for the mandarin oranges, changing up the spices a bit, and veganizing the mayo dressing. I served it over a bed of arugula with a little rice.

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Red lentil and yellow split pea soup

This soup was inspired by a dip we made, inspired by a recipe in Food and Wine magazine for Green Lentil Hummus. We topped it with some white rice and very lemony tahina, mixed with paprika and cayenne for an extra bite of acidity and heat.

Red lentil and yellow split pea soup

1 cup red lentils
1 cup yellow split peas
2 faux chicken bouillion cubes
1 bay leaf
1 carrot
1 stalk celery
1 onion
6 garlic cloves
6 cups water

1/4 cup tahini
1/4 cup lemon juice
1/2 cup cilantro
2-3 chard leaves
1/4 tsp cumin
1/2 tsp cayenne

Bring the water to boil with the bullion cubes, bay leaf, lentils and split peas. Cook 10-15 minutes, until lentils begin to soften. Add diced onions, celery, carrots, and garlic. Cook 20-30 minutes, covered on medium or medium low. Stir every 10 minutes or so to help break up the lentils and peas. Stir in remaining ingredients and cook another 10-15 minutes uncovered, stirring frequently.

Chickpea soup and apple, celery, radish salad

What do you eat when you feel a cold coming on? In the past, we’ve made Sick Girl Soup, variations on miso soup, and potato soup (which sadly, we didn’t blog about). There was also the Great Soup Tragedy of ’09, when someone made a soup that actually made the sick person sicker due to horrible indigestion…Beware, dear readers, if you have a stomach ailment, do not fill your soup with onions and garlic.

Anyway, lesson learned, which brings  us to Chickpea Soup! This meal was so good, we made and ate it two days in a row, and S ate the leftovers today for lunch. YUM.

Now to the recipe.

Chickpea soup

2 16 oz. cans chickpeas

1 carrot, sliced

1 celery, sliced

3 small Yukon potatoes, chopped into 1/2 inch pieces

3 garlic cloves, minced

1 not-chickn bouillon cube

3 TBL fresh parsley

1/2 c. green onions, diced

1/2 tsp red pepper flakes

salt and pepper to taste

2-3 c. cold water

1 TBL lemon juice

In a dutch oven, heat a small amount of olive oil and saute garlic until brown over medium heat. Meanwhile, blend 1 can of chickpeas with liquid and 2 cups of water until smooth. (We used the immersion blender in a 4-cup measuring cup). Set aside. When the garlic is toasted, but not burnt, add in celery, carrots, and potatoes. Saute for 2-3 minutes, until the potatoes start to change color. Add in a little salt, pepper, and the chili flakes and cook for another minute. Drain and rinse the other can of chickpeas. Add in the pulsed chickpeas, whole chickpeas, and bouillon cube. Add extra water if you need it. Bring to a boil, then cover and simmer about 20 minutes. Add parsley and green onions, cook for another 10, or until the vegetables are to your liking. Add salt and pepper to taste.

We love radishes, and we’re obsessed with this very loose vegan interpretation of a Waldorf Salad.

Crunchy salad for 2

1-2  swiss chard leaves

4 radishes, with leaves

1/2 pink lady apple

1 celery stalk

1-1.5 TBL tahini

2 TBL lemon juice

1 TBL water (or more, depending on the consistency you’re going for)

Dash of salt and pepper

Slice the vegetables into thin, bite sized pieces. Combine the radish leaves with the swiss chard and toss the other ingredients together.

Mix together the tahini and lemon juice until it is well blend. Add water until the dressing is  as thin or thick as you like. Add salt and pepper. Mix in with the salad.

Hummus lasagna

This is basically the same recipe as the pasta bake, but with better photos. I made two lasagnas, one for us to eat NOW and one for Thanksgiving.

For 2 9 x 13 lasagnas

1 box lasagna noodles (18)

2.5 jars pasta sauce (this time I cheated and used Wholefood’s Mushroom Marinara and Tomato Basil sauces)

4 cans chickpeas,  rinsed and drained

3/4 cup lemon juice

6-8 garlic cloves, minced

1/4 cup tahini

2 TBL olive oil

1/4 cup water

1 12 oz. package arugula

4 TBL nutritional yeast

1/4 cup water

salt and pepper to taste

Preheat oven to 400.

First, make the arugula pesto. Blend arugula, nutritional yeast, 2-3 garlic cloves, and 1/4 cup water until smooth. Set aside.

Next, make the hummus. Blend garlic, lemon juice, tahini, olive oil, salt and pepper. Add chickpeas and water. Blend until smooth. Add more water or lemon juice until hummus is your desired texture.

In a 9 x 13 pan, layer the ingredients in this order:

1. Sauce, noodles, hummus, pesto

2. Sauce, noodles, hummus, pesto

3. Sauce, noodles, sauce

Bake for one hour and 15 minutes, covered with foil (with slits). Or if you are planning to freeze one or more of these babies, bake only 1 hour, then allow to cool, cover in plastic wrap and foil and freeze.

Mediterranean Tomato Chickpea and White Bean Soup

1 28 oz can whole peeled tomatoes, chopped
1 can chickpeas
1 can white beans
2 carrots
2 celery stalks
2 small potatoes
4 jalapenos and juice
4 garlic cloves
2 tsp. parsley
1 tbl. cumin
1 tbl. Hungarian paprika
1 tbl. oregano
1 tbl. cayenne
1 tbl. red curry powder
1 bay leaf
1 tbl. tahini
1 tbl. tamari
dash of sherry
olive oil
pepper
water

In a large stock pot, saute onions and garlic in olive oil. Add in spices, along with chopped potatoes, carrots and celery. Add sherry (to taste) and jalapenos. Cook for 5 minutes on medium heat. Add in canned tomatoes and beans. Stir well to prevent stickage. You may want to add between 1/2 cup and 1 cup of water to cover all the ingredients (and depending on how soupy you enjoy your soup.)

Bring to a boil, then cover loosely and reduce heat to simmer for at least 30 minutes.

We served this with a scoop of rice and grated Mustard Seed Cheese.