Not exact matches
I played
with so many different flavours and decided that this batch was my favourite — I love the subtle blend of spicy cumin, tangy lemon, sweet
basil leaves and creamy tahini blended
with chickpeas, olive oil and water until perfectly smooth.
This month, we've introduced four new dishes to our salad bar: roasted pumpkin
with chickpeas and chilli; winter cabbage
with pomegranates; a tomato, aubergine and
basil salad and our favourite pea, avocado and
chickpea humus.
You can swap out the
chickpeas with cooked beets for a vibrant beet hummus, or skip the tahini and add
basil for a pesto inspired
basil hummus.
Top
with crunchy, spiced
chickpeas, fresh radishes, beets, cucumbers, pistachios and a creamy
basil mint avocado dressing.
I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot
with 1/2 cup uncooked quinoa, 1/2 cup cooked
chickpeas, 1 cup vegetable stock and some spices (
basil, anise seed, cayenne pepper, S&P).
Since I purchased a food processor I have become obsessed
with making vegan spinach
basil pesto — not just for this avocado
chickpea salad but also for my avocado pesto egg stuffed tomatoes (which makes for the best gluten free dairy free appetizer).
Filed Under: Comfort Food, Dinner, Lunch, Recipes, Soups Tagged
With:
basil, bell pepper,
chickpea, coriander, garbanzo, kale, mushroom, pepita, portobello, pumpkin, sweet pepper, sweet potato
Meanwhile quinoa is cooking cut mango, sun - dried tomatoes, scallions,
basil and spinach into smaller pieces and add to a big bowl
with drained
chickpeas.
A quick, healthy, and flavorful kale salad
with protein - packed
chickpeas, fresh
basil, and crunchy almonds.
-- Fish tacos
with cabbage, mayo spiked
with chipotle and lime — Chicken cutlets from your book, just arugula on top — Eggplant — either the
chickpea and tahini yogurt version from your book, or topped
with marinara,
basil and mozz — Ottolenghi's baked eggs
with greens, garlic yogurt, and chili butter drizzle — A million versions of a szechuan stir fry
with peanuts, meat, chilis — Beans and greens!
Pasta
with homemade
basil and pecorino pesto (made
with either pine nuts or cashews), this curry (http://www.tastemag.co.za/Recipe-1177/
Chickpea-and-cashew-curry.aspx) that I've made so many times that I no longer need a recipe, potato and red pepper frittata, roasted tomato and red pepper soup
with smoked paprika, veggie burgers
with homemade
chickpea chips, lots of meal - sized salads (vegetarian), stirfried veg (sometimes
with tofu puffs) and peanut sauce on mung bean noodles, dahl and basmati, haloumi salad wraps, veg green / red curry.......
Drain the
chickpeas and add to the farro along
with the tomatoes, onions, parsley, and
basil.
It is simply cherry tomatoes, cucumber, chopped
basil, and
chickpeas tossed
with the couscous, olive oil and freshly squeezed lemon and lime juice.
But quality - hunter Sanjoo Malhotra said the many people who had suggested Meat Free Monday were instrumental in the change,
with ideas for a range of dishes that will include
chickpea and tomato salad
with basil and grilled vegetarian pizza.
Filed Under: Salads Tagged
With: avocado,
basil, bell pepper, black beans, cabbage, carrot, celery,
chickpeas, cilantro, cucumber, garlic powder, lime, mustard, oil - free, onion, oregano, parsley, salad, salt - free, vegan
Top it
with roasted blue potatoes, mushrooms,
chickpeas, sweetcorn,
basil, parsley, red cabbage, sesame seeds, pumpkin seeds...
DINNER: acorn squash and black bean quesidillas baked
basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables
with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad
with roasted mushrooms and parmesan fried rice
with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp
with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza
with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad
with feta and
chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti
with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts
with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie
with whipped coconut cream chocolate caramel orange tart
with seasalt chocolate covered bananas
with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes
with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets
with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches
with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups
with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes
with vanilla frosting raw chocolate
with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
Filed Under: dairy free, dinner, gluten free, popular, recipes, etc., summer, vegan Tagged
With:
basil, bread,
chickpea, cumin, dinner, eggplant, flatbread, millet, paprika, smokey, socca, squash, tomato, yellow squash, zucchinni
Lemon Quinoa Salad
with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups) grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2 cup fresh basil leaves or cilantro, coarsely chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground bla
Chickpeas 1 cup uncooked quinoa 1 can (15 ounces)
chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups) grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2 cup fresh basil leaves or cilantro, coarsely chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground bla
chickpeas (garbanzo beans), rinsed and drained 1 pint (2 cups) grape or cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped 1/2 cup fresh
basil leaves or cilantro, coarsely chopped 1/4 cup fresh lemon juice 1/4 cup extra virgin olive oil Coarse salt Freshly ground black pepper
Chickpeas and tahini give this Roasted Red Pepper Hummus that traditional hummus flavor, while the paprika and
basil, combined
with the lemon juice and garlic, give it a little kick that goes so well
with the roasted red peppers.
for the fritters: 2 cups of cooked quinoa 2 cups of cooked peas 1 cup of loosely packed
basil, roughly chopped 2 tablespoons of extra virgin olive oil + a couple of tablespoons for frying 2 tablespoons of
chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded
with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
Top the lemon za'atar noodles
with crispy
chickpeas, hemp seeds, and Thai
basil.
Top
with the spicy tomato and
chickpea sauce, and scatter
with olives,
basil leaves and goats cheese.
Heirloom lettuce salad
with chickpeas, celery, local cherry tomatoes and white balsamic dressing, fresh New Jersey summer tomato sauce
with yellow and red tomatoes, garlic, chili pepper, olive oil, and
basil with Ezekiel Sprouted Grain Pasta, toasted sourdough
with earth balance spread, diced garlic and
basil.
Add a spoonful of the cheesy cashew
chickpea spread to the center, top
with a few carrot ribbons, a pinch of pickled cabbage, a few sprouts, and a single fresh
basil leaf.
Take the
chickpea: young, green
chickpeas are blitzed
with Thai
basil to make a bright and refreshing hummus (pictured at top), while the the
chickpea water is whipped into the base for the silkiest chocolate mousse.»
Made
with garden fresh tomatoes and
basil, mozzarella cheese and a bonus protein boost from
chickpeas, it is quick, simple, delicious — and perfect for a weekday supper!
Filed Under: Salads, Vegan, Vegetarian Recipes Tagged
With: #HealthyNewYear,
basil, Beans,
chickpea, citrus, clean eating, dressing, garbanzo, gluten - free, healthy, Healthy New Year, herb, lemon, mint, orange
I prepared a lot of vegan food — traditional +
basil hummus, whole wheat focaccia, baked carrots and
chickpeas with chermoula, black kale
with white beans, walnuts and balsamic reduction and an asparagus frittata — but the favorite was the dessert, so it's time to share its recipe.
1 medium red onion, very thinly sliced — preferably
with a mandoline 2/3 cup red wine vinegar (or more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can
chickpeas, drained and rinsed 2/3 cup chopped sun - dried tomatoes (oil - packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2 cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons chopped fresh
basil 1/4 teaspoon salt, or more to taste Freshly ground black pepper 1 lb.
It's one of @minimalistbaker's recipes
with chickpeas, sun dried tomatoes,
basil, garlic, bread crumbs and olive oil.
Heirloom lettuce salad
with chickpeas, celery, local cherry tomatoes and white balsamic dressing, fresh New Jersey summer tomato sauce
with yellow and red tomatoes, garlic, chili pepper, olive oil, and
basil with Ezekiel Sprouted Grain Pasta, toasted sourdough
with earth balance spread, diced garlic and
basil.
This easy
chickpea salad, filled
with flavorful tomatoes and aromatic
basil, makes a good lunch on its own
with whole grain bread and fresh fruit.
I made the button mushroom salad that I wrote about yesterday, a radish salad, a vegan potato salad, a green salad, a
chickpea salad, grilled asparagus and cheese biscuits, along
with three vegetarian appetizers of Parmesan thyme cookies, tomato
basil pinwheels (which I will share tomorrow) and fresh pea crostini
with ricotta.