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Archive for the ‘chickpeas’ Category

Random MoFo Stuff and Pitiful Dinner

Posted by trktos on 3-October-2009

veganmofo2009

A few thoughts, semi-food related and dinner.

Finally picked up a library copy of Stamet’s Growing Gourmet and Medicinal Mushrooms today. Ever since I was a little kid, I’ve had a thing for mushrooms. Our recent camping trip, seeing all the wild mushrooms was really neat. And now, we’re thinking about trying to grow some. Oysters seem the easiest (too bad I don’t particularly like the way they taste). We were especially happy to see okara listed as a fruiting substrate – could it be, finally, something to do with okara?! One can, or should, only eat so many okara brownies. We successfully made a sporeprint from a young button mushroom and oysters are easily available, so we could try to grow from storebought oysters. We have a pressure cooker for sterilizing stuff. If we get around to making soymilk, tofu and yogurt on a more-regular basis, we’ll have plenty of okara. Anyway, something to think about.

Speaking of making soymilk, the plan was to make soymilk and yogurt today. I opened the refrigerator this morning to a small pyrex, nearly bursting its lid off – Evin had tried to soak 3 ‘milk batches’ worth of beans in a container with less than 1/2″ space at the top. Needless to say, the beans didn’t all soak well – some of them didn’t even get wet, I don’t think – so soymilk and yogurt is on the menu for tomorrow.

Which left me wondering what, exactly, to make for dinner. I considered this vegan quiche but didn’t have enough spinach, nor enough time, after a bit of mushroom reading.

So, I decided on spinach hummus and pasta instead. We may be a little strange, but we like hummus and pasta although I don’t typically see people talking about this combination. But, really, pasta’s a carb, just like bread, so it’s not that strange.

Anyway, nothing terribly special. Just a typical hummus recipe with some spinach thrown in.

Typical hummus + spinach:

  • 2 cans garbanzo beans, rinsed and drained
  • 3-4 cloves garlic
  • 1 tsp soy sauce
  • 4 tsp lemon juice
  • 2 tbsp tahini
  • 4 tbsp oil (in a futile attempt to achieve smoothness from my crappy FP)
  • pinch cumin
  • salt to taste
  • about 2-3 cups fresh spinach, wilted

Anyway, fairly quick and nice when a spread can serve as protein and vegetable!

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We had this with orzo, onions, sun-dried tomatoes and asparagus.

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And now our cupboard is almost bare. Must go get groceries. Soon.  Oh, and on a happy note – my left thumb is starting to regenerate! No more bandaids. Evin suggests I shop for a thimble.

Growing Gourmet and Medicinal Mushrooms
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Posted in 0: Recipes, beans, chickpeas, garbanzo, hummus, spinach, VeganMoFo, vegetables | Comments Off on Random MoFo Stuff and Pitiful Dinner

Vegan Chick’n Salad

Posted by trktos on 28-January-2009

Nothing really in this recipe is set in stone, either ingredients or amounts. It’s so easy and tasty – make it often and adjust as you see fit.

Ingredient (suggestions):

  • Chick’n: any combination of chickpeas, tempeh or reconstituted TVP. The amounts in this recipe assume about a “14oz-can-of-chickpeas-worth” of chick’n
  • 1 1/2 tbsp vegan mayo
  • dash each red pepper, black pepper, chili powder and/or cumin, dry mustard, paprika
  • liberal sprinkle each kelp granules, celery seeds (or chopped celery, if you like raw celery)
  • hemp seeds and/or pumpkin seeds and/or vegan bacon bits
  • onion and garlic powder, to taste (if using TVP, I reconstitute onion flakes with it; if you like raw onions, they’d be good)
  • 5-6 drops spicy mustard
  • hemp and/or flax seed oil (a good squirt – this salad has a lot of flavor, so it’s a good place to ‘hide’ a little oil!)
  • 1/2 tsp lemon juice (or some pickle relish?)
  • 1 – 2 tbsp nutritional yeast
  • 1 tbsp toasted wheat germ (optional … I actually don’t know if I’ve ever used wheat germ but it would certainly be tasty and nutritious)
  • sprinkle of Indian black salt, if you have it (and haven’t used too much soy sauce) … in addition to tasting like eggs, Indian black salt (which, incidentally, is pink)  is *really* salty.
  • salt, to taste, if you didn’t use soy sauce or black salt

Instructions:

  1. If using chickpeas, mash them with a fork. If using tempeh, crumble and brown in a little oil and soy sauce. If using TVP, reconstitute with boiling water and your favorite boulion.
  2. Add rest of ingredients and mix together.
  3. Taste and adjust seasoning accordingly. Add more mayo, if needed, so salad holds together.
  4. Chill, if desired. Serve with crackers or bread. Nice with spinach.

Posted in 0: Recipes, beans, chickpeas, garbanzo, meat subs, tempeh, tvp | Comments Off on Vegan Chick’n Salad