Posts Tagged With: garbanzos

2015, a Recipe Odyssey: April Edition

I had a disaster that sabotaged some of my meal plan for this month. It was a “somehow the upright freezer door was not closed for an undetermined period of time and everything in the freezer was warm” sort of disaster. So I quickly had to use up some things, so I made tater tot casserole again and a bunch of smoothies and things to use frozen fruit in. I was thankful not to lose as much as I might have; there were spices, flours, and jams in there and I know those are all fine. I did lose probably 8 or so packages of lima beans (boo!) and some seitan pepperoni and a number of quart bags of frozen cooked pinto and kidney beans. Some stuff that was still cold I popped in the other freezer.

So I skipped out on some of the meals I had planned to make because of this disaster, the ones that I hadn’t bought anything specially for the purpose of making.

In other news, I turned 32 (halfway to 64, wheee!) and I bought several cookbooks with my birthday money: Whole Grain Vegan Baking, Vegan Diner, Vegan Casseroles, and the new edition of Vegan With a Vengeance. So now my Isa collection is finally complete (well, once VWaV gets here! it’s not released yet!) and I have loads of new things to try!

Here’s what I made this month! Grouped by source.

From Vegan Cupcakes Take Over the World:Screen Shot 2015-04-05 at 1.36.52 PM

1. Cocoanut-Lime Cupcakes – I’ve been dreaming about making these for a while, and since we were all sick I held off. Until my birthday. These were delicious and I would totally make them again, especially the frosting because lime is SO GOOD.

2. Chai Latte Cupcakes – I didn’t have black tea, so I used Stash apple-cinnamon-chamomile tea instead. They were okay. I wasn’t really fond of the cocoa powder on top; it just seemed too bitter to me. I don’t think I’ll make them again, but if I do, I’ll just do them naked or with a little basic frosting.

From Everyday Vegan Eats:

3. Leek Potato Soup – I really liked this and it was very simple and yet very flavourful. Much more to my liking than the recipe I tried in January. Also, both GooGoo and Lou Who like it! Every time GooGoo says, “I DON’T WANT ONIONS” I tell her, “They’re not onions, they’re leeks.” She buys it and there is Peace at the Dinner Table.

Screen Shot 2015-04-10 at 7.54.02 AM

4. Báhn Mì Burgers – Must admit the whole idea of this “báhn mì” thing is alien to me. I keep hearing about it but had/have really no idea what it IS. That being said, I am SO IMPRESSED with these burgers! They actually held together and cooked properly in my skillet – something I have NEVER been able to achieve with any other burger recipes! So excited. The pickled veggies were very easy. I used radishes and carrots, and no sugar. (And they tasted amazing!)

Screen Shot 2015-04-19 at 4.38.59 PM

5. Minestrone – This was a big hit! Mr Pine Nut and I both loved it, and it’s already on next month’s meal plan again.

6. Hungarian Tomato Salad – I loved the flavour of this, but for the amount of tomato/cucumber called for, my veggies were absolutely drowning in the dressing! We had to fish the veggies out with a slotted spoon.

From the interwebs:

Screen Shot 2015-04-06 at 12.36.57 PM

7. Teriyaki Chickpeas Bao – I’ve been wanting to make these ever since I saw Vegan Richa post them to Facebook, and I was not disappointed. I used up some sort of homemade Asian sauce I’ve had in my freezer forever, and I had some cilantro so I threw in a bit of that minced up. Super yummy. There wasn’t quite enough filling for all my buns, though, so some of them I just steamed as buns with no filling. I also had some trouble getting my first batch extracted from my steamer, so they mostly didn’t look super gorgeous. Tastewise, they were great, and even GooGoo ate them!

8. Pita Bread – THIS WAS SO EXCITING! It puffed! It pocketed! It tasted awesome! I actually made this twice this month. The first time I did it as dictated in the recipe; the second time I used about a 50/50 ratio of white/whole wheat flour. I actually liked them better the second time, and they even seemed to puff better.

From Vegan Sandwiches Save the Day:

Screen Shot 2015-04-10 at 7.55.09 AM9. Cabana Cheese Sandwiches – You GUYS, this cottage cheese is the BOMB. It’s totally like real cottage cheese! I didn’t have tomatoes, but I served this on the green monster rolls I made and froze last month with the lettuce and topped it with dilly beans.

Screen Shot 2015-04-10 at 7.54.18 AM10. Pesto Pitzas – I had to sub dried basil for fresh. My only complaint was they were a bit salty, so I would skip adding salt to the pesto next time. The cheese has enough plus the flavour of the capers. It was kind of a lot of work for the results – just four pita pizzas, which was enough for Mr Pine Nut and me, but nobody else – so I don’t know that I’ll rush to make it again, BUT I was so excited about the cheese, because it actually does melt! It didn’t melt so much on ours, but on the plain pitas-with-cheese for the kids it melted more.

Screen Shot 2015-04-15 at 3.04.10 PM11. Hot Brown Sandwiches – I wanted so much to like these, but the sauce was way too noochy and I just didn’t like the flavour combinations or the fact that they were sort of hard to eat. The smoky tofu bits, however, are a definite “will-make-again”. YUM.

12. Bulgur Hummus Wraps – I’ve wanted to make these ever since I won this book during MoFo 3 years ago, and I’m just now getting to it. But they were SO good! I served them in pitas instead of tortillas. This is a definite success in my opinion.

13. Beans Not on Toast – I’ve made the bean part of this before and eaten it on actual toast, but not the waffles, so that’s what qualifies this as a new recipe. 😉 The waffles were great! I was a bit worried they’d seem overly sesame-oily but I hardly noticed it at all in the finished product. I would definitely double the waffles next time though, because four waffles in this family of four was Not Enough.

14. Navajo Tacos – Oh man. These were astonishingly good. I’ve wanted to make these ever since having the book but the frying part seemed like So Much Work, so I didn’t ever get around to it. I doubled the recipe and we ate almost all of it.

From Vegan Brunch:

Screen Shot 2015-04-12 at 8.28.48 PM15. Raised Waffles – These were really good! They did not taste yeasty to me, which I was a bit worried about (I’ve tried yeast-raised muffins before and they just taste like flavoured bread, basically) and I will definitely make them again!

16. Tofu Omelette – I did a half batch of this because I had half a package of silken tofu in my fridge to use up. They were tasty. More noochy than eggy, in my opinion, but good. Half of one was plenty for me. I filled them with chopped red bell peppers that I sauteed in oil and liquid smoke with some fennel seeds.

Screen Shot 2015-04-13 at 6.09.13 PM17. Lemon Poppyseed Muffins – These were okay. I always hope I’ll find a poppyseed recipe I’m super excited about but it hasn’t happened yet! I forgot to add the salt, but they were pleasant with some Nucoa and raspberry jam. 🙂

From Whole Grain Vegan Baking:

18. Raisin Bran Muffins – Super good!

19. Onion Caraway Loaf – I don’t have beer around 🙂 and I didn’t have seltzer water either, which was the recommended sub, so I subbed some of the veggie stock I just made. I’m not sure if it affected it. The bread was nice, I wouldn’t say fantastic, but it was eaten.

20. Spelt Rye Crackers – I didn’t have any spelt flour handy so I used wheat. I liked these but maybe I just wasn’t in the mood for caraway seeds, because neither this nor the loaf above really wowed me. And I love rye bread and caraway seeds, so I dunno.

Screen Shot 2015-04-22 at 7.06.29 PM21. Blackberry Allspice Muffins – Muffins great; blackberries must have been bad because they tasted weird.

Screen Shot 2015-04-22 at 7.05.56 PM22. Apricot Cardamom Cake – I liked this. It was a bit too cardamom-y for my taste – I think I might replace part of it with cinnamon next time – but I would make it again. GooGoo ate a piece but didn’t want any more, and Lou Who didn’t ask for seconds either.

Vegan Cookies Invade Your Cookie Jar:

23. Macadamia Ginger Crunch Drops – Loved the dough, was not as crazy about the cookies. They were slightly too crunchy. Maybe I overbaked them. I think this would lend itself well to a bar cookie though and if I make them again I may do it that way.

Cookbooks [or other sources] represented in April: 7

Did I meet my goal? YES YAY.

See you next month, with May’s recipe report!

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Categories: birthdays, breakfast, brunch, challenges, dessert, lunch, salads, sandwich, soup, vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

Chickpea Potpie

Way back in the early days of my blog I posted this potpie recipe, which was good, but not great. I loved Marie Callender’s chicken potpies growing up and I really wanted to recreate that texture and flavour.

My father-in-law is allergic to nuts and soy (with the exception of soy oil, such as Crisco), so I wanted to not just make my potpie better, I wanted to make it better and be something he could eat.

Someone suggested an oat-milk-based bechamel sauce. So we’ll start this recipe with how I made the oat milk. Keep in mind the oats soak overnight, so this requires a little bit of planning ahead.

This makes a single 9″ potpie.

To make the oat milk:
Soak 1 c oats in 5 c water overnight.

Add 1/16 tsp salt in the morning.

Blend for a couple minutes and then strain.

I use a really classy nylon strainer. (Don't worry, it's a clean nylon. I think.)

I’m fresh out of cheesecloth, so I used a really classy nylon strainer. (Don’t worry, it’s a clean nylon. I think.)

In a saucepan stir together: 
6 T oil (I used half olive, half canola)
2 small carrots, chopped
1 stalk celery, thinly sliced
1/2 c onion, minced
2 cloves garlic, crushed or chopped

Sauté carrots, celery, onion, and garlic in the oil about 2 minutes.

Add:
6T unbleached flour
1 T mock chicken seasoning
1 tsp salt
1/2 tsp thyme

Sauté 2 more minutes and remove from heat.

Add 3 c oat milk very gradually, stirring thoroughly to prevent lumpage. Stir constantly over medium heat until thick and bubbly. Remove from heat again. Add in:

3 c cooked garbanzo beans, thoroughly drained
3/4 c frozen peas
3/4 c frozen corn

Allow to sit while preparing the pie crust. Preheat oven to 425.

***

Pie Crust
(note: minus the thyme, this pastry can be used for fruit pies)
(note 2: you can really use any pastry recipe, just add the thyme! If you can’t have soy of any stripe, I highly recommend Isa’s olive oil crust from Vegan Pie in the Sky.)

2/3 cup + 2T shortening
1 1/2 c white flour
1/2 c whole wheat flour
1 tsp salt
1 tsp thyme
4-5 T cold water

Cut shortening into flour mixture until it resembles little peas. Add 1T water at a time, tossing with a fork, just until flour is moistened. Divide pastry evenly in two, shape each lump into a round and roll out on lightly floured board until circle is 2″ larger than pie pan. Press lower crust into pan. Add filling to pie and repeat rolling process with second lump of pastry to cover the pie. Or you can cut out shapes.

 I made wedges out of my top crust.

I made wedges out of my top crust.

Cover with foil. Bake for 20 minutes, then remove foil and bake another 20 minutes. It should be golden and bubbling.

This potpie was amazing. Today we had it with mashed potatoes, but it would also be amazing with rice (which is how I grew up eating potpie). And it was so good. I finally nailed the taste and texture I wanted. I definitely want to make this more often now.

Part of today's Thanksgiving repast. We also had cranberry sauce, roasted vegetable stuffing, and  two kinds of apple pie.

Part of today’s Thanksgiving repast. We also had cranberry sauce, roasted vegetable stuffing, gravy, and two kinds of apple pie.

Happy Thanksgiving, everyone! Stay tuned, because in the next week or so I have a holiday giveaway coming up.

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Categories: entrees, holiday, nut-free, recipes, soy-free, vegan | Tags: , , , , , , , , , , , , , , | 9 Comments

Well, hello, Fall.

It’s been pretty cold around here lately. 26 in the morning. Still, I’ve always preferred cold. I’d prefer to cuddle up in blankets and turn up the heater any day over melting in rivers of sweat when it’s summertime.

I’m planning to make a potpie as my contribution to Thanksgiving dinner, so since I needed to cook up garbanzos for that anyway, I was thinking of making Isa’s cabbage soup. But I don’t have any cabbage. Then I saw a thing of red beans sitting out and thought, I WILL MAKE UP A SOUP RECIPE TODAY. I had a bunch of soup-appropriate odds and ends in my fridge, so I pulled all of them out.

Then I cast them into a pot, and there came out this soup.

soup

Start by sauteing the following in a little oil for a few minutes:
2c chopped onion
1 3/4 c chopped celery
4 cloves garlic
1T ginger, grated

Turn off heat and stir in:
3 carrots, cut however you want – I did coins
1.5 c cooked brown rice
2 c red beans
4 c garbanzo beans
8-10 c water (I did 10 but would do 8 next time, because I’m not a huge fan of broth)
2T mock chicken seasoning of choice

Bring to a boil and simmer until carrots reach desired tenderness (or lack thereof, if you’re a cooked carrot-phobe.)

Before serving, add:
1c chopped cilantro
Salt as needed

And then dig in.

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Categories: gluten-free, lunch, nut-free, recipes, soup, soy-free, vegan, vegetables | Tags: , , , , , , , , , | 2 Comments

Vegan Month of Food, Day 19: Potato-Rosemary Lasagna

Seriously, people? Pasta, potatoes, and white sauce? INSTANT COMFORT FOOD.

But it’s also got some good nutrition for you, with the beans, onions, and kale.

lasagna

First, prep your mashed potatoes.
9 c diced potatoes, cooked until tender and drained
2 T vegan margarine or oil of choice
1 sprig rosemary, finely chopped
2 cloves garlic
1/2 c unsweetened soy milk
1 tsp salt

Use a masher or handmixer to blend together.

Then prep your veggies:
1 3/4 c red onion
3 cloves garlic
1 sprig rosemary, roughly chopped
1/2 tsp salt
1 1/4 c bell peppers
2 T oil
2 c finely chopped kale or other leafy greens, packed

Sauté all but the greens until tender; add greens and stir until wilted, then remove from heat.

And finally, combine:
6 c garbanzo, lima, or white beans of choice, not thoroughly drained (I used limas the first try, garbanzos the second. I liked garbanzos better.)
1/2 tsp salt
1 1/4 c white sauce

You also need:
12 lasagna noodles, uncooked

Now layer it! Thusly:

3 lasagna noodles

Roughly 1/3 of the beans and liquid

Roughly 1/3 the veggies

A few blops of potatoes, scattered

Repeat twice, then completely cover top with a hefty layer of potatoes.

Bake at 350 for 45 minutes.

To be perfectly honest, this was a LOT of work. It was good, but I’m not sure it was good enough to spend a couple hours to prepare. Granted, I was running to and from the garden to pick stuff for it, and I was baking bread at the same time I was trying to make it, but it just still seemed labour-intensive.

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Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , | 2 Comments

Vegan Month of Food, Day 9: Cabbage Soup and Dumplings Casserole

So, I really, really, REALLY like Isa’s Chickpea Rice Soup with Cabbage. It’s one of my favourite soups. It’s warm, comforting, simple, and delicious.

I also really like the recipe for Savoury Seitan Pie that I did for last year’s MoFo.

So, this recipe is what happens when you combine the best of both Isa’s soup and my savoury pie. It’s like a potpie on steroids. So filling. So homey.

cabbagepie2

Spray a 13×9 pan and heat oven to 450.

In a soup pot, mix together:
1 c chopped red onion
3 cloves minced garlic
1/2 tsp dry thyme powder
1 tsp salt
1 c cooked rice
1 1/2 c sliced carrots
1/2 lb shredded cabbage (roughly)
3 c garbanzo beans, cooked or from a can
2 T fresh dill
1 1/4 c white sauce
1 T nutritional yeast

Leave on low heat, covered, to heat through while you prepare the biscuits.

This is the filling waiting for the biscuits to go on. Mmmm.

This is the filling waiting for the biscuits to go on. Mmmm.

Biscuit topping:
2/3 c vegan margarine
2 c whole wheat flour
1 1/2 c white flour
2 T baking powder
1 tsp salt
1 tsp dried dill
1/2 tsp dried thyme
2 c non-dairy milk, preferably unsweetened

Combine flours, baking powder, salt, and herbs. Cut in margarine until mixture resembles fine crumbs. Stir in milk just until soft dough forms. It will be sticky.

Pour warmed cabbage soup mixture into 13×9 pan, and then drop biscuit dough in blobs over the top, spreading to cover. It’s okay if it doesn’t completely cover the cabbage mixture.

Bake at 450 for 15-20 minutes.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

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Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , | Leave a comment

Vegan Month of Food, Day 8: Layered Middle Eastern Dip

You know those things on Facebook where it’s a square with a bunch of squares and it says something like, “How many squares can you find? XYZ said they found 50, but I think they’re lying! Like this if you find more!” So there’s a square, but there are actually 53 squares, or something.

That’s kind of how this recipe is. You’re getting one recipe, but you’re actually getting more than one, and we can argue, er, discuss all you like how many you’re actually getting.

I wanted to do a savoury layered dip, but not a Mexican-flavoured one, because everyone’s already done that. So I decided to go for a Middle Eastern flavoured one.

This is something you’ll want to plan ahead for. All the components should sit in the fridge overnight to let the flavours meld, and then you can assemble it right before you actually need it to keep everything from running together. Feel free to experiment with it. I felt the results were a little bland, but Mr Pine Nut really, really liked it. So, take it and run.

middip1

You’ll layer this in a 13×9 pan, or cut the recipe in half for a 9×9. Here are the layers, from bottom to top:

Hummus
4c garbanzo beans, cooked or canned, drained
4 cloves garlic
2 T tahini
2 tsp cumin
4T lemon juice
4T olive or other oil
1/2 tsp salt

Toss everything in a food processor and process until smooth. You can add a little water if needed.

Lentils
1 c dry lentils
4 c water
8 oz tomato paste
1 T dried parsley
1 tsp salt
1 tsp onion powder

Combine all in a saucepan and bring to a boil, then allow to simmer until lentils are very soft, about 2 hours.

Tomato-Cucumber Salsa
2 c chopped tomatoes
2 c chopped cucumber
1 clove garlic, crushed
1/2 c minced red onion
1 1/2 T fresh minced parsley
3 T lemon juice
1/2 tsp cumin
1 packed tsp fresh minced dill
1/2 tsp California chilli powder
1/4 tsp salt

Combine lemon juice, cumin, salt, and herbs. Stir in remaining ingredients. Allow to sit for several hours or overnight for flavours to blend, stirring occasionally. When assembling the dip, use a slotted spoon to get rid of some of the liquid or you’ll have very soggy dip.

Over the top, I drizzled tahini dressing (I used the recipe out of Vegan Sandwiches Save the Day) and sprinkled sesame seeds.

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Categories: challenges, gluten-free, recipes, side dish, snacks, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , , , , | Leave a comment

Vegan Month of Food #8: Chick…pea à la King

Today I’m having a bit of an off day and I’m not in the frame of mind to be witty or wordy. Let’s just say that I’m emotionally unbalanced and stressed and Lou Who decided that 2.30 am was a great time to be Very Alert Baby(tm). She’s always been a wonderful night sleeper, so that was unusual and unwelcome since I have a hard enough time getting back to sleep anyway. So I’m here, and I’m posting, but my brain is still in bed.

My mom’s chicken à la King recipe of choice was not the one in the Betty Crocker cookbook, but in my experience they all end up being about the same. This one was excellent: thick, saucy, colourful, and packed with flavour despite my cutting the margarine in half (an entire stick of butter, seriously, is what the original called for. I think not.)

chickpea a la king

But this fiesta of colourful peppery confetti IS very appealing to me despite my blahs.

This recipe was originally found on page 89 of the 1978 Betty Crocker cookbook.

1 small green pepper, chopped (about 1/2 c)
1/4 c vegan margarine
1/2 c all-purpose flour
1 tsp salt
1 1/2 tsp chickenlike seasoning
1 c water blended with 1/2 c cashews OR 1 1/2 c unsweetened nondairy milk
1 1/4 c hot water
2 c garbanzo beans
1 jar pimentoes (4 oz), 1/4 c chopped red bell pepper, or rehydrated bell pepper granules

Cook and stir green pepper in margarine over medium heat until tender. Remove from heat and add flour and salt. Stir in chickenlike seasoning, milk, water (if using blended cashews, rinse blender with the hot water before adding to pan). Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in garbanzos and pimento. Heat through. Serve over toast, brown rice, hot mashed potatoes, waffles, or whole-wheat pasta.

Chick...pea à la King

Lovely.

Colourful pepper confetti makes any dish visually acceptable. Adding fresh chopped tomatoes made it even prettier.

Chick...pea à la King

Categories: challenges, entrees, lunch, recipes, vegan, vegan mofo, vegan mofo 2012 | Tags: , , | 5 Comments

Garlicky Garbanzo Enchiladas

So, I didn’t really grow up eating enchiladas much, but since I’ve been married I’ve made them a few times, and I really like them. I found this recipe some time back, made some adaptations, and it’s my favourite one that I’ve tried. So I’m going to share with you what I’ve changed about it so you can enjoy it too!

Start with:
1 16-oz jar of green salsa (I like Herdez brand because it has no vinegar, since vinegar is a real irritant for me!)

Spread half of the salsa (1 cup) into the bottom of a 13×9″ pan.

Green salsa

How is it that something so tasty looks so much like pond slime?

Saute in a little oil:
1/2 c chopped onion
4-8 large crushed garlic cloves (depending on how much you love it! I prefer 5-6 cloves myself)

Onions and garlic

Turn off heat and stir in:
2 cups smushed garbanzos
1/3 c vegetable broth of your choice – I usually just throw a little Vegeta in water for mine.
1 tsp salt
2 Tbsp mock chicken seasoning

Garbanzo filling

Optionally add in:

extra salsa
onion powder
garlic powder

Roll filling into:
10-12 tortillas (the package I used in this batch had 11 tortillas)

Roll about 3tbsp of the filling into each tortilla. This appeared like not much to me as I was doing it this last time, but it seemed like plenty once the stuff was actually baked. You could totally double the filling recipe if you want to have more.

Place your rolled-up tortillas into the pan. Cover with remaining salsa. Bake 35 minutes or so at 350.

More green salsa

You can add cheese to the top (real if you’re not vegan, cashew or soy substitute if you are). I poured a (rather liquidy) bean-based cheese sauce on top of this batch.

And then when it came out of the oven, I ate it.

Yum.

Categories: entrees, nut-free, recipes, vegan | Tags: , , , , | 1 Comment

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