chickpea salad

My favorite easy and quick lunch. Serve with toasted bread, lettuce, and/or quick pickled red onion. adapted from Bon Appétit. ingredients 15-ounce can chickpeas, drained (or 1.5 cups cooked chickpeas) ½ cup plain, unsweetened vegan yogurt juice from ½ lemon (about 1 Tablespoon) 2 teaspoons chopped capers 1 stick celery, diced Kosher salt and freshly... Continue Reading →

penne with vodka sauce

ingredients 1 pound penne 2 Tablespoons olive oil 1 medium onion, chopped 4 garlic cloves, minced 1- 4.5-ounce tube double concentrated tomato paste ½ teaspoon crushed red pepper flakes 2 ounces vodka ¾ cup cashews, soaked for at least 2 hours 1 cup vegetable broth + ½ cup pasta cooking water 2 Tablespoons nutritional yeast optional, for... Continue Reading →

socca with spinach

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water) and are packed with protein. slightly adapted from Bon Appétit. ingredients ½ cup chickpea flour 4 Tablespoons extra-virgin olive oil, divided Kosher salt 3 garlic cloves, divided 1 15-ounce can chickpeas, drained 1 Tablespoon za’atar (or curry powder, chile powder, or... Continue Reading →

herbed chickpeas

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen. They're extremely versatile and make a great addition to pasta or a topper for grains, yogurt, or toast. I also really like mixing them with cooked greens and topping with a fried or poached egg! from Bon Appétit.... Continue Reading →

fava with sourdough pita

adapted from from Bon Appétit and Food.com FAVA ingredients 1 small onion, sliced 2 cloves garlic, peeled and left whole 1 cup yellow or red lentils 1 teaspoon ground cumin Kosher salt, freshly ground pepper 1 cup cilantro leaves with tender stems, plus more for serving ¼ cup olive oil, plus more for drizzling 2... Continue Reading →

egg korma with frizzled onions

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. Just as you would when searing meat, pat the eggs dry for better browning and to prevent spattering. Don’t rush cooking down the yogurt base for the sauce, which will ensure the spices toast and aromatics... Continue Reading →

buffalo chickpea taquitos

ingredients 1 Tablespoon vegetable oil 1 medium onion, chopped 1 bell pepper (any color), chopped 1 1/2 cups cooked chickpeas (15-ounce can), drained and rinsed 4 Tablespoons Frank's red hot or buffalo sauce, more to taste 10 corn tortillas optional, for serving: vegan sour cream, salsa, cashew queso, shredded lettuce, cilantro method Preheat oven to... Continue Reading →

spiced dal with yogurt & fluffy rice

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it. Stews and braises need acidity for balance. In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt. slightly adapted from Bon Appétit. ingredients... Continue Reading →

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