Easy Chickpea Kale Bowl

We take a break from our regularly scheduled Thanksgiving updates to give you this yummy bowl. 


Vegans seem to eat things in bowls- just lots of stuff piled together in a bowl and it makes a meal. When we were staying with my family for a couple of months, my mom commented that it was a bit weird, but I've been vegan for 3 years and I mostly eat at home, where other people aren't looking, so I hadn't really noticed. But it is a little weird. I'll have to remember to share my favorite bowl with you guys sometime. I keep forgetting and I don't have any pictures. This one's really good though, and super healthy.

I also want to start sharing more of what I actually eat every day. Sure, I make a few recipes a week and generally live off the leftovers of big batches of soup or whatever, but I also make other, super simple meals. I'm sure other bloggers can relate to me on this-- there are just some meals that don't seem photo- or recipe-ready, or you don't want to bother with clearing off the table just to take a picture of your super-simple-but-super-yummy oatmeal. But I'm beginning to think it's worth it, and I remember particularly that daily food sharing forums from Veggie Boards and What I Ate Wednesdays really helped give me some good ideas when I was starting out-- they still do! So here is one of those quick posts-- it's super simple, not really a recipe, but yummy and I remembered to take a picture! You could really change up the ingredients endlessly, but this is what I had for lunch (and dinner, rolled up in a tortilla) yesterday. It was delish.

Chickpea Kale Bowl

Also, you can go check out my Pinterest page for ideas-- I pin stuff from here but mostly a ton of other things including a massive Vegan Recipes the Inspire Me board full of ideas and recipes!

Here goes!

2 Servings
Ingredients:

• 1/2 tsp or small drizzle olive oil
• 5ish baby portabella or cremini mushrooms, sliced
• 1 celery rib, sliced or diced, your preference
• small bunch fresh parsley
• 2-3 big sage leaves or other fresh (or dried!) herbs
• 3ish cups of ready-to-go kale, or other green, or chop and wash your own
• 1 can of chickpeas (my favorite, but your could use any bean
• balsamic vinegar, olive oil, salt and pepper to taste

Directions:

•  Drizzle tiny amount of oil into a relatively large pan-- I used my stockpot but I think the big skillet would have worked.
• Drain your chickpeas in a colander and run water over them until they are fresh-looking and don't have that bubbly, gooey can juice on them anymore.
• Slice or dice your veg and add to the pot, turning it on medium.
• I love parsley and the amount I use is a small handful, about 1/4 cup once chopped. Take the tops off of your parsley by pinching or cutting. Slice your herbs thin. Then chop it all up together, alternating directions and re-scooping your pile until it's all finely chopped. Or you don't have to and just leave it chunky.
• Add to the pot, then immediately add your greens.
• Let them cook a couple of minutes, add some salt, pepper, and olive oil.
• Add your chickpeas and cook a couple or more minutes 'til they're warm.
• Finish off with a drizzle of balsamic--  taste as you go because it can get real crazy real quick-- and more salt and pepper, and voilà! Yum.

Note: If you use spinach as your green, add it last so it doesn't cook too long.

Also, I haven't been putting nutrition info on here because I wasn't counting calories for a while, and then I changed the program I used and the info format is different, but I know some of you liked that and I'm tallying again so here you go! 

cals (using 1.5 tsp oil) per 1/2 recipe: 286kcal | fat: 7.80g | carbs: 43.78g | prot: 15.26g

Chickpea Florentine Tart with GF Breadcrumb Topping

Here's another one out of Cooking for Isaiah. I've modified it quite a lot to replace the eggs, and what I've ended up with is a deliciously hummus-y florentine tart that both me and Sam can eat! Yay!

1 can great northern beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 T tahini
1 tsp egg replacer powder (optional, I think)
1/2 tsp garlic powder or onion powder
juice of one lemon
1/2 cup water
salt and pepper, to taste
1 package spinach, thawed
1 T olive oil, to grease the pan

2 small tomatoes, thinly sliced and lightly sprinkled with salt
1/2 cup rice cereal crumbs
1/2 tsp red pepper flakes
1 clove garlic, grated
more olive oil, for drizzling

Add everything from the first list except the spinach and oil to a blender. Blend for a couple of minutes, until thick and smooth. Preheat oven to 350 degrees Fahrenheit. Mix spinach with bean mix. Grease a cast iron skillet (a pie plate would probably work too) with the olive oil. Use the whole tablespoon, to create a nice crust.

Spoon the mixture into your skillet, top with the tomatoes, and place in the oven for about 50 minutes.

Process a bunch of rice cereal (Chex), into a breadcrumb texture. Reserve 1/2 cup, and save the rest in an airtight container-- trust me, you'll want some more later, the topping is the best part! Put the 1/2 cup back into the food processor, grate a garlic clove in there, and add 1/2 tsp red pepper flakes. Pulse. When your tart is finished, and looks golden around the edges, take it out, top it with the crumb mixture, and drizzle pretty liberally with olive oil. Broil for about 3 minutes. You can totally eat this hot from the oven, but it will slice and serve much better if it cools to at least room temp and can be served cold. Enjoy!

Hubby's Grownup Breakfast

So, I don't have a picture for this quick post because Sam took this smoothie with him to work this morning. Sam is trying to eat more fruits and vegetables -- I'm so proud of him! I'm hoping it goes well, since he has allergies to many fruits-- we're just kind of trying to ignore that for now and see if he can eat them. Maybe we'll get a better plan in the future, maybe digestive enzymes or go organic? I don't know if either of those would help. This morning I sent him off with a cup of coffee instead of an energy drink, and a smoothie instead of a breakfast sandwich. The smoothie was darn tasty, too, if you ask me. When I texted him to ask how his new breakfast was he responded that it tasted "grown up...in an ok but I'll have to get used to it way." I'm deciding to take that as a compliment!

Makes about 10 oz.

• 1/2 small gala (or other) apple
• 1/2-2/3 cup frozen strawberries
• 1 medium banana, peeled, broken in half, and frozen
• 1/2-2/3 cup orange juice
• 2 large spinach leaves

• If you have a high-powered blender, just put everything in and blend it up.
• If you don't, let the banana and strawberries sit out of the freezer in a bowl for a few minutes and add the orange juice, apple, and spinach to your blender. Blend until as smooth as it'll get and then add the frozen fruit. Blend until no longer chunky. Pour into a glass or blender bottle and enjoy!

This is a perfect beginner smoothie, it doesn't look green or taste funny. It's mostly just orangey-fruity tasting. Sam actually eats spinach really well but he's never had any sort of green drink so we're going slow on that end. Who knows, this time next year, he may be taking a green juice to work in the the morning!

Secret Ice Cream

 This ice cream has a secret. A secret ingredient. Can you guess what it is?...

Quick oats! Did you guess? Well believe me, oats will make your ice cream the thickest, creamiest, most scoop-able homemade vegan ice cream ever. I promise. It does take some preparing ahead to cook the ice cream base and chill it, but it's so worth it.

This is kind of a re-do of my first-ever post. It had a super duper dreadful picture, and as it is getting crazy hot here in Texas and our freezer is working again, I thought it would be the perfect time to update. I made it a bit healthier too!

 
Ingredients:

• 1.5 cups water
• 1/3 cups quick oats (you can use regular oats too, just blend a bit longer)
• 1 tablespoon cornstarch
• 2-3 tsp mint extract
• 1/2 tsp butter extract
• pinch of salt
• 1/3 cup sugar
• 1 can coconut milk (I use Imperial Dragon, it's 90 calories per serving and thickens up really well!)

Directions:

• Add water, oats, cornstarch, extracts, salt, and sugar to a blender and blend until oats are smooth (about 40 seconds, I'd guess).
• Pour into a pan and heat on medium, whisking until thickened (a couple of minutes).
• Scoop back to the blender and add coconut milk. Blend until combined, scraping sides down if necessary. You can add 2-3 leaves of spinach to make it a lovely pale green color if you want (it won't taste like spinach, I promise!), but I was out of spinach this time!
• Pour into a container and put in fridge overnight or for at least a few hours.
• Make sure that your ice cream maker tub is in the freezer!
• Get your lovely base out of the fridge -- it will be super thick, that's part of what makes it so creamy!
• Process according to the ice cream maker's directions -- I just pour it in while the motor is running and process for about 10-20 minutes, pushing the ice cream around with a rubber spatula if it stops churning before I think it's done.
• Scoop back into your container and freeze for at least 2 hours, to harden. If it's super solid when you go to eat it, thaw it on the counter for 5-10 minutes. The oats really help it scoop easier though!

Ohmygoodness, I can't get enough of this stuff right now, and for way less than $4.19 a pint (the price of my favorite vegan ice cream at the stores around here), it's kind of dangerous. But, it's only 105 calories per 1/2 cup, which is really, really not bad for ice cream, so indulge! I even added chopped semi-sweet chocolate to mine to make mint-chip -- my favorite!

cals per 1/2 cup: 105kcal | fat: 5.88g | carbs: 12.64g | prot: 1.05g

Paschal is wondering what I'm doing -- the sunniest room is kind of the cats' room, but I usually put them outside before taking photos. He's mighty curious about the ice cream though...

Lentil Mushroom Burgers and Bunny Fries

Oh, blogland, I have so many things I want to talk to you about! I've had some fantastic BLT's lately (more on that later, but really you just need vegan bacon and mayo and I'm sure you can figure it out). I've made some crazy-good cookies, probably the best cookies I've ever made. I promise I'll share soon, but a girl can (should) only eat so many cookies and I've been recipe-testing. I've also made some fantastic protein shakes which I'll get around to posting in a bit too. Hubby and I have been going on lots of walks and playing catch in the backyard (back-strip-of-dirt?), which has been pretty awesome. It's kinda hot today though. Anyway, I've got to get ready for church, so I'll get down to it. My dinner was pretty awesome, so I'm sharing!

No, these fries aren't made of bunnies - they're carrots (obviously?). I really love carrot fries, probably more than sweet potato fries, I really wanted some for dinner, and since Easter is coming up, I thought the name fit. And I made a new (onion/garlicless) veggie burger. So yummy! I really love homemade veggie burgers and often, though I've gotten out of the habit lately, make a batch to eat throughout the week. This recipe is a bit on the moister side, so if you want you can add some breadcrumbs, more flax, or less tomato paste. They taste really great though and can also be made into a veggie loaf super easily. Without further ado, the recipes:

Lentil Mushroom Burgers/Loaf:
Makes 8 patties or 8 slices lentil loaf

Ingredients:

• 1 cup dry lentils, simmered in 2 cups of water until water evaporates
• 8 oz. button mushrooms, chopped
• 1 small can tomato paste
• salt, pepper
• 1.5 tablespoons sunflower seeds (maybe more next time?)
• 2 cups fresh spinach, chopped
• 1/4 cup milled flaxseed

Directions:

• Cook your lentils. Cook your chopped mushrooms in a large pot or skillet with a little salt and pepper on low heat until they release their moisture and turn a little darker in color.
• Add the rest of your ingredients and mix really well.
• Form into patties (about 1/2 cup each) or scoop into a loaf pan.
• Spray a skillet (the same one you just used works) or swirl a little oil in the bottom. Cook your patties on medium heat, being careful not to break them. You can just smoosh them back together if they fall apart though. It might be a good idea to add a little extra flax, some breadcrumbs, or use less tomato paste if you're making patties. They were a little too wet to work with. Come to think of it, if you coated each patty in panko breadcrumbs before cooking, that would be amazing.
• If you're making a loaf, smoosh down the top of your mixture so it's smooth, and pop into a 350 degree (Fahrenheit) oven for, I don't know, about 40 minutes. You want the top to be a little dry and browned.
• Go make your bunny fries and enjoy!

Bunny Fries:
Serves 1 but you can multiply to make as much as you want!

Ingredients:

• 3 medium carrots, cut into fry shapes
• 1 teaspoon olive or canola oil (may not need more oil, even if you use more carrots, not sure)

Directions:

• Toss your carrot fries in the oil and sprinkle with salt and pepper.
• Bake at 450 degrees for about 30 minutes, or until browned in places, turning once.
• It's important that these get browned! That's what makes them sweet and delicious, more like a fry and less like a carrot!
• You'll probably want more, just so you know.

 

Brendan Brazier's 6 Stress Busting Tips for the Holidays

Monday night was great, then really great, then kinda horrible. A few days ago I signed up for a class/ q and a session with Brendan Frazier on LearnItLive. It was free, and I thought the idea of a live q and a with one of the top vegan fitness/ nutrition guys sounded pretty awesome. I didn't take good enough notes to remember what specifically his 6 stress busting tips were but I think you can listen to a recording of the session here.

What I really liked was his talking about whole foods, fewer grains (and more psuedo-grains like quinoa and amaranth), and alkaline boosting foods-- which I've been meaning to look into, and how to get your nutrient-rich foods on the cheap. So that was the great part. Then the great part-- he answered my question in the q and a section! And it was the last question answered, so it might not have happened at all. I asked about muscle soreness after working out. See, I get sore. Really, really sore. If I do like, one 15 minute workout I can't move very well for the next 4 days kind of sore. I try to make sure I eat enough protein (and when I was counting calories I would track protein specifically), eat before and after workouts, get enough iron, eat healthily, and drink enough water. First off, he said some muscle soreness is really good, especially when you're switching up your routine. I'm cool with that. He said if you are super sore day after day, even when you are doing the same types of workouts consistently that that is a problem. That's the boat I'm in.

So what was his answer? Three parts, non of which was "take a certain supplement", which I thought was pretty cool. Part one: alkaline foods. Still need to look into that, about to go do that right now. Part two: higher-quality protein, like pea and hemp. My protein powder has these but next time I order, I'll get something with a higher percentage of each. Part three: greens! This was kind of an "aha!" moment for me. I eat greens, I like them, but I wouldn't say they're a huge part of my life. I get a bag of spinach, some broccoli, and maybe something else a week. Sometimes it's spinach or broccoli. I also love kale but I haven't been feelin' it. That's gonna have to change. He said a green smoothie every day for breakfast is great and that plus other greens have chlorophyll, which is apparently great for muscles! Good to know. I'll bulk up my greens and let you guys know how my workouts go. Does anyone else have this muscle soreness issue? Did you find anything that helps?

Oh yeah, the horrible part. It got better this morning so don't worry. Remember my post about our kitties? One of them got out of the window Monday night and we couldn't find him. And he'd never been outside before (well he was born outside, but pretty quickly came in and has been a snuggle-bug-not-so-outdoorsy type since then). Anyway, We found him Tuesday morning, on the roof, just chillaxin' like nothing happened. If he wants to go outside, more power to him, but I thought he'd be scared so I was all worried. He napped all day long Tuesday, so I guess he had quite the adventure, and since he's obviously not upset, I'm fine now too.

This is him. His name is Little Prince. I call him Little or Little Kitten most of the time.

He doesn't love pictures. This is him looking all grumpy and also huge-- he only weighs about 9.5 pounds and he's usually not grumpy, so just ignore the giant grumpy cat-man in front of you, but look at his big, bold stripes on his arms and the spots on his tummy-- isn't that awesome? I think he's pretty. Or handsome. But he's a cat, so he can be pretty, right?

Chickpea and Leek Soup

This yummy soup comes from Jamie Oliver. I've simplified it, veganized it, and made it several times-- that's quite a testament, because there are many things that I only make once or twice. I love the combo of butter (margarine) and olive oil and it's all just very tasty. And so quick and easy that it's perfect for these days when we're never sure if it'll be chilly or not. Without further ado... the recipe:

Makes about 8 cups
Ingredients:

• 1 tablespoon margarine
• 1 teaspoon olive oil
•  1 clove garlic (optional)
• about 4 cups sliced leek (about 2 leeks)
• 2 cans chickpeas, drained and rinsed
• 2 cups water
• 2 cups vegetable broth (I use Swanson Flavor Boost packets mixed with water bc they're cheaper and take up less room)
• 1 tablespoon nutritional yeast (optional)

Directions:

• Prep your leeks: remove tough green parts, rinse the outsides, and slice into thin rings. Rinse very well in a colander or salad spinner. Lay on a towel to somewhat dry if using a colander, spin the thingy if using a salad spinner. This can be done a couple of days in advance if you want. Also, whatever I don't use in the soup, I freeze in baggies and it's so easy to just scoop a 1/2 cup or so out for stirfrys, pasta, or whatever you're making later.
• Add leeks, margarine, oil, and minced garlic to a pot. Cook over medium heat until leeks are fragrant.
• Add chickpeas and cook until slightly toasty.
• Add veggie broth and water and bring to a boil.
• Add nutritional yeast if you want (I think it enhances the taste).
• Eat a bowlful, curled up on the couch-- or at a table if that's your thing.
• Enjoy!

Per cup: cals: 155kcal | fat: 3.85g | carbs: 27.98g | prot: 7.57g

Kale, Chorizo, and Beans

This recipe is pretty easy, pretty yummy, and pretty well... pretty-- look at those hearty fall colors!

It makes 3 big bowls of comforting, cozy yum. I use vegetable flakes in this, but you could totally substitute a cup of veggie stock if you can't find them.

Ingredients:

•  1 package soy chorizo (the kind I use is by Cacique and it's only $1.08 at Walmart for 5 servings-- woohoo!)
• 5 tightly packed cups of kale (I use the kind that comes in a big bag and just go through it to pick out the stem-y parts and wash it)
• 1 tablespoon vegetable flakes, re-hydrated in 1 cup warm water
• 1 can great northern beans, drained and rinsed

Directions:

• Brown the chorizo according to the package directions in a non-stick skillet or wok.
• Add the kale and beans and the veggie flake water.
• Cover and simmer a few minutes, stirring occasionally, until kale is bright green and everything is warmed through.
• Enjoy with a piece of crusty bread-- so yum!

For 1/3 recipe: cals: 306kcal | fat: 7.81g | carbs: 39.86g | prot: 22.29g

Taco Seasoning

It's difficult to find dairy-free taco seasoning at the store, so I've had to resort to making my own. It's not that hard and it's way cheaper than those little packages. This is the recipe I use-- just put all of the ingredients into a mason jar, put the lid on, and shake it up. Then just measure out whatever you need-- it measures like store-bought and a serving is 2 teaspoons.

Ingredients

• 6 T chili powder
• 4 T onion powder 
• 2 T cumin
• 2 T garlic powder
• 2 T paprika
• 2 T leaves oregano
• 2 T sugar
• 2 tsp cornstarch
• 1 1/2 tsp cayenne
• 1 tsp ground pepper
• 1 tsp salt

Nutrition Facts: 20 calories for 2 tsps.