In addition to not (almost) blogging, you know what else I have not been doing?
Exercise. Going to the gym.
It has been over 2 months since I have stepped into my gym. For years, I was a morning gym-goer, opting to wake up early and work out before heading to work. After I moved back from Texas, I switched it up to go after work. I knew it was a recipe for disaster, but it worked out well during the winter. In due time, I think I will meander back to the gym but enjoying this relaxed phase to the max.
I have slowly ramped up my digestive system back up to its mostly normal high-fiber self, and spent this weekend making (and eating) all the chickpeas. One of the easiest ways to eat chickpeas (after hummus, of course), is to roast them. I really liked these salt and vinegar roasted chickpeas, and this batch was a tangy balsamic version with a touch of maple. They roasted up, shrinking in size, but gained a savoury outer crust. Snack on them as they are, or add them to your next salad.
The recipe is from Dreena Burton’s latest cookbook. No stranger to her lovely recipes (Black Bean and Sweet Potato Stew, Lemon Mediterranean Lentil Salad, Moroccan Vegetable Phyllo Rolls, and Orange Red Lentil Soup with Coriander and Star Anise), her latest cookbook is focused on family-friendly recipes, catering to the (oftentimes) picky requests of children. She said these chickpeas were often requested by her children, and I could see why.
This is undoubtedly her prettiest cookbook yet with all photographs by Nicole Axworthy (you can see her favourite recipes form the cookbook here and her photo of the chickpea nibbles at the bottom of the post). Indeed, the recipes span the entire day with breakfast recipes like Almond Zen Granola, Savory Chickpea Omelets and Pumpkin Snackles. Lunch options include salads with tofu feta, “magical” applesauce vinaigrette, mild cheesy dip and the simplest marinated baked tofu I still want to make myself. Dinner themed recipes include soups/stews like Pumpkin Lentil Soup and Apple Lentil Dal, pizzas/pasta including Polenta Pizza Crust and Hummus Tortilla Pizzas, and Burgers/etc such as Sneaky Chickpea Burgers. Like her previous books, dessert is not forgotten with puddings, creams, sauces, cookies, bars, energy bites, frozen treats, cakes and fruit-based desserts all represented.
All of her recipes use plant-based whole foods as ingredients. She has tried to make them more nut-free, a common problem when feeding children going to school. As someone who owns a few of Dreena’s cookbooks, I feel like it is only fair to mention that this is an oil-free cookbook (not necessarily low-fat) and you may recognize some recipes from her previous cookbooks. Some are the same (ie, the umami burgers and blondies from Plant-Powered 15) and other recipes seem similar but have been modified to accommodate nut-free options (ie, her Nicer Krispie Squares) or oil-free options (ie, her Sniffle Lentil Soup). There are definitely new recipes, too, which are true to her signature kid-friendly style.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me which vegan food your family loves to eat the most. The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Plant-Powered Families spotted elsewhere:
PPS. There is still time to enter this giveaway for Crave Eat Heal here.
Dreena’s Roasted Balsamic Chickpeas (aka Chickpea Nibbles)
Reprinted, with permission, from Plant-Powered Families
Dreena’s note: After creating my Tamari Roasted Chickpeas in Eat, Drink & Be Vegan, I began experimenting with faster, larger batches. I regularly make double or triple batches every week—often twice a week. That original roasted chickpeas recipe became a go-to for many readers, and I think you’ll love these simple, tasty versions too!
2 cans (14 oz) chickpeas
2 tablespoons balsamic vinegar
1 1/2 tablespoons tamari or coconut aminos
1–1 1/2 teaspoons pure maple syrup
2 cans (14 oz) chickpeas
1 tablespoon balsamic vinegar
1 tablespoon tamari or coconut aminos
2–2 1/2 tablespoons natural ketchup
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. On the baking sheet, add all ingredients for either the basic or the ketchup-y marinade. Toss through to combine.
3. Bake for 20–25 minutes, tossing chickpeas once or twice during baking, until the marinade is almost absorbed. Remove chickpeas from the oven while still a little moist. (These are meant to still be tender, not crunchy.) Serve warm for appetizers or at room temperature for snacks.
Serving Suggestions: These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini food processor with lemon juice, garlic, and tahini for a chunkier hummus!
Idea: Try adding 1 teaspoon finely chopped fresh thyme, oregano, or rosemary.
Makes about 3½ cups.