Based on my review of vegan nutrition books, you can tell why I always try to eat a lot of beans. So much so, that when I travel and people want to know what I eat, I tell them that something as simple as vegetables and a can of chickpeas would suffice. My family is actually really good about making sure there is food for me, but I still have fun cooking in the kitchen while travelling.
During our trip back home during the holidays, not only did I make a delicious dark chocolate peanut butter pie (delicious, definitely check it out), but I made this dish a few times. Basically, it is a simple dish of mustard/lemon-glazed root vegetables and chickpeas but I experimented each time I made it. While I could count on everyone having mustard available, every time was a bit different depending on what was in the kitchen. I learned that this is definitely better with garlic, tamari/soy sauce is preferred and while this is nice with carrots, the addition of parsnip is a fun twist. This is a great comforting dish for anyone looking to warm their kitchen with your oven. 😉
What did you think of the nutritional recommendations from the review? Do you feel like you eat enough of the different areas?
This is my submission to this month’s Bookmarked Recipes.
Lemon-Mustard Glazed Carrots and Chickpeas (aka Yassa Chickpeas)
Inspired by Julia’s Vegan Kitchen
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1 tbsp tamari or soy sauce
2 tbsp pressed/minced garlic
1.5-2 cups cooked chickpeas, rinsed and drained if canned
4 onions, sliced
2 large carrots, peeled and chopped
1 large parsnip, peeled and chopped
1. Preheat oven to 400F.
2. In a large oven-proof dish, place mustard, lemon juice, tamari and garlic. Mix together until smooth. Place chickpeas, chopped onions, carrots and parsnip. Mix in the sauce. Drizzle with a touch of oil if desired and season with salt and pepper, too, if needed. (I would not fault you if you decide you need more sauce, but I liked it well enough with this amount). Cover with aluminum foil and bake for 20 minutes at 400F. Remove foil and bake for an additional 20-40 minutes, until the vegetables are tender.