Roasted curried sweet potatoes, cauliflower, and chickpeas

We copied the CopyCat Cook‘s recipe for Roasted Curried Cauliflower, and added two (local) sweet potatoes, 1 can of chickpeas, and increased the spices.

1 TBL olive oil
1.5 TBL black mustard seeds
1.5 TBL cumin seeds
1.5 TBL sambar powder (or whatever curry mix you have on hand)
¾ tsp salt
1 large head cauliflower cut into large florets
2 large sweet potatoes, peeled and chopped into 1-1.5 inch pieces
1 can chickpeas with liquid

Preheat oven to 375. Heat oil in a large dutch oven and saute the sweet potatoes for a few minutes. Mix the spices together in a small bowl. Add chickpeas with liquid and cauliflower and stir in the spices so that the vegetables are well coated.

Bake uncovered about 45 minutes, stir every 15 or so.

Serve with fresh little salad.

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Sweet potato chickpea patties

Though my patties don’t look as good as Gina’s from Choosing Raw, these babies sure are tasty. Her recipe is simple; check it out for yourself.

I had three sweet potatoes, and was able to make a batch of 8 patties. Serve with sesame coleslaw!

Note: each patty is about 1/3 cup in volume.

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.

Vegan gluten-free pasta with chickpeas

This recipe is an adaptation of a library school friend’s family recipe. It’s simple, cheap, and deliciously veganized. We used brown rice noodles to make it gluten-free, as well. L.B., if you’re out there, thanks!

1 onion, diced

2 garlic cloves, minced

1 28 oz. can diced tomatoes

1 15 oz. can chickpeas drained

4 TBL parsley

1 tsp oregano

1 tsp basil

1 tsp salt

1/2 tsp black pepper

4 TBL nutritional yeast

1 cup (dry) gluten-freen brown rice macaroni noodles (cooked as indicated on the package)

Saute onions until translucent, then add garlic and cook about 30 seconds. Be careful not to burn the garlic. Add tomatoes, spices, and nutritional yeast. Add chickpeas, then bring to a boil. Immediately, cover and reduce heat to low. Cook covered about 10 minutes. Cook pasta and drain. Add pasta to the chickpeas and cook covered an additonal 10-15 minutes.

We had this with what I’ll call “Caeser slaw”: cabbage, carrots, radishes, celery, and green onions, with a for the dressing (we’ve posted this before):

Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast.

Mix together with the vegetables in a big bowl and chill for 20 minutes.

Curried rice with chickpeas

The title is sadly lacking in imagination, but the dish is full of flavor. It’s also a great quick meal to make when you are hungry.

Rice

1 3/4 cups dry rice, 1.5 TBL curry powder, 1/4 tsp salt,  1.5 TBL pine nuts, 2 cups water. Cook in a rice cooker, or on the stove. Allow to sit at least 10 minutes before fluffing.

Chickpeas

1 onion, finely chopped

4-5 garlic cloves, minced

2 TBL lemon juice

1 can chickpeas, drained

1 faux chicken bullion cube

3 large leaves swiss chard (stems included), chopped

1.5 TBL parsley

1 cup water

4 green onions, diced

For the garnish

1 medium tomato, chopped

1/2 orange, chopped

Saute onion and garlic for about 5 minutes on medium heat. Add other ingredients, except green onions. Cook covered about 10 minutes. Stir in green onions and simmer uncovered 5 minutes. Serve over curry rice and garnish with chopped tomatoes and oranges.  (We also had marinated olives on the side!)