Category Archives: Vegan

Roasted Eggplant & Chickpeas with Fresh Herbs & Crispy Quinoa

Beans, Gluten Free, Grains, Salads, Vegan August 31, 2017 Comments: 7
Roasted chickpeas, eggplant, etc

salad of roasted eggplant, chickpeas, tomatoes, fresh herbs and crunchy quinoa

I found some beautiful eggplants at the market this week and thought of this salad, a staple we ate all last summer long.  Summers already nearly over, which is hard to believe, how fast the time goes and goes, but this salad feels like summer on a plate that we can enjoy all the way through the fall.  Roasted eggplant and chickpeas, lots of fresh herbs – parsley, mint & oregano – tomatoes, currants, a squeeze of lemon and some toasted quinoa or millet added in for a little crunch.  Think of it as a wildly embellished taboulli – yum. 

Lemon and olive oil swirled together
Parsley, mint and lemon
fresh herbs, scallions, tomatoes and currants

Last summer I would stir in some soft goat cheese, which adds a nice creaminess, but this time around I left it out since I’m eating dairy free at the moment. Every bit as delicious without the cheese, but you could also stir in some dairy free chevre style nut cheese if you like (I’ve been enjoying Heidi Ho ne chevre lately), for a little something extra if you’re vegan or dairy free.  Your choice, stir in some goat cheese, a little feta, dairy free nut cheese or leave it out, we’re happy to eat it either way. 

For us this makes a meal in itself served atop a bed of quinoa and some arugula or other salad greens lightly dressed, Romaine works great too.  I also like wrapping it up in a large chard leaf, again Romaine or collard greens would also be very suitable with a little bit of hummus or a spread of roasted eggplant & tahini helps keep it all stuck together in the green wrap.  Or make this part of a middle eastern style assorted salad plate with some stuffed grape leaves, hummus, muhammara (find my gluten free version here), a few olives and a side of lavash or gluten free crackers.

Roasted eggplant, chickpea salad

Roasted eggplant, chickpeas, tomatoes, fresh herbs topped with feta

 Last night after dinner, Skyler announced this tasty salad to be in my top ten of savory recipes, and even though she’s definitely my biggest food fan and dining ally, I think that’s a pretty nice endorsement. This roasted eggplant, chickpea and fresh herb salad is delicious and keeps well for several days, easy to make ahead and bring to a party or keep leftovers parked in the fridge to snack on or add to lunches throughout the week.  Enjoy!  

Roasted chickpeas, eggplant, etc

salad of roasted eggplant, chickpeas, tomatoes, fresh herbs and crunchy quinoa

Roasted Eggplant & Chickpeas with Fresh Herbs & Crispy Quinoa

Author: Jen Jones of SweetGreenKitchen.com

vegan optional, gluten free

Ingredients:

1 large eggplant or 2-3 small or a few Japanese eggplants – cut into bite sized cubes

1 15 ounce can of chickpeas – drained and rinsed

1 bunch or 2 big handfuls of parsley – chopped

1 small handful of mint – chopped

1 Tablespoon fresh oregano or thyme – chopped * optional

1 lemon – zest and juice

1-2 Tablespoons olive oil

Sea salt & black pepper

¼ cup dried currants

3-4 scallion greens – thinly sliced (note I use just the green tops for low fodmap)

1 cup cooked quinoa * optional

¼ cup dry quinoa or millet * optional, but adds a nice crunch

1 pint red or orange cherry tomatoes – halved or quartered if large – or 1-2 large tomatoes – chopped

3-4 ounces fresh goat cheese * optional

Plus Avocado oil or other high heat oil for roasting

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Big Batch Granola with Almonds, Pecans & Pepitas

Breakfast, Gluten Free, Recipes, Vegan January 14, 2017 Comments: 8
a big batch of granola, jarred up and ready for gifting!

a big batch of granola, jarred up and ready for gifting!

Oh granola, how I love thee, let me count the ways…I have loved granola for as long as I can remember.  For years, my go to breakfast was a bowl of plain yogurt with fresh berries and a spoonful or two of my favorite granola. Nowadays, I don’t eat much yogurt, but I haven’t given up on granola and have found so many other delicious ways to enjoy it.  I’ve replaced the yogurt in my granola bowl to fresh berries or sliced banana topped with granola and my homemade coconut milk or almond milk, delicious!  Granola can be mixed into pancake batter for some extra flavor and texture, top off a chia cup or even a bowl of ice cream, or just eat it straight out of the jar as a healthy snack. 

 

delicious baked granola straight out of the pan

delicious baked granola straight out of the pan

About 10-12 years ago, I found a recipe for granola and started making my own.  My family loved it.  As I continued making batch after batch of granola over the years, of course I started tweaking the recipe and have created a few different versions that I really like (for a nice twist try my pumpkin pecan granola).  This one is close to my original, but with a few really great updates.  For one, I’ve figured out some great tips on how to get granola into nice size clusters, all the better for snacking on straight out of the jar. 

Tips for making granola clusters:

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Coconut Almond Blueberry Scones – vegan & gluten free

Breakfast, Gluten Free, Muffins, Scones & Quick Breads, Recipes, Vegan November 17, 2016 Comments: 3
gluten free and vegan! scones bursting with juicy blueberries and dusted with coconut and almonds, yum!

gluten free and vegan! scones bursting with juicy blueberries and dusted with coconut and almonds, yum!

Hallallujah!  The birds in my head are singing and I’m doing a happy dance around my kitchen for I have finally discovered the magic of baking a GOOD gluten free scone. Coconut Almond Blueberry Scones to be exact and not only are they gluten free, but vegan too!!! 

Just baked and oozing blueberries...

Just baked and oozing blueberries…

This simple dough is made from coconut flour (or leftover coconut pulp!) and oats, studded with blueberries and almonds and rolled in a few extra oats, flaked coconut, raw sugar and almonds just for fun and a little extra yum. 

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Golden Sesame Ginger Tofu

Entrees, Gluten Free, Recipes, Tofu, Vegan September 26, 2016 Comments: 4

Golden Sesame Ginger Tofu, yum

Whenever I find myself at Whole Foods I can’t leave without picking up a container or two of their golden sesame tofu.  I love this stuff.  The tofu has a perfectly dense and chewy texture and the saucy coating is just sweet enough with a little bit of spice. The whole thing is finished with fresh scallions for the right amount of crunchy freshness, yum!  

Golden Sesame Ginger Tofu

Golden Sesame Ginger Tofu

For years, I’ve been buying Whole Food’s Golden Sesame Tofu and trying to recreate it myself at home.  I’ve looked for recipes online and have tried just going off the ingredients list on the package, but I’ve never been quite happy enough with my results, that is to say, until now….  

I’ll admit, and if you’ve had the Whole Foods version before, you’ll know this recipe is not exactly the same, but for me I think it’s even better and the family agrees, even my meat eating husband loves my Golden Sesame Ginger Tofu!   Whether, it’s the golden sesame tofu you’ve had from Whole Foods or not, my Golden Sesame Ginger Tofu is delicious, give it a try and see for yourself.  yummy golden sesame ginger tofu

I start by pan frying the tofu with a light cornstarch coating, dotted with toasted sesame seeds, just until the tofu is golden and crisp but still tender and a little chewy on the inside.  

Tofu cubes with a light and crispy toasted sesame seed coating

Tofu cubes with a light and crispy toasted sesame seed coating

My sauce is a little sweet, a little tangy, a little spicy.  Golden Sesame Ginger Sauce

sweet and spicy sesame ginger sauce

sweet and spicy sesame ginger sauce

The recipe comes together fairly quickly and makes a perfect meal topping Forbidden Rice, soba noodles, crispy and fresh cabbage slaw, or anything else you can imagine.  

Sweet & Spicy Sesame & Ginger Tofu

Sweet & Spicy Sesame & Ginger Tofu

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Peanut Butter & Berry Chia Cups

Breakfast, Gluten Free, Recipes, Vegan July 9, 2016 Comments: 7
Peanut butter, berries & chia breakfast cups, oh my!

Peanut butter, berries & chia breakfast cups, oh my!

Yum, peanut butter & berries, is there anything better? Well, yeah, maybe, but this combo is still one of my classic favorites.  This recipe is an easy make ahead breakfast or snack, with a little pre-planning, you can have a delicious and satisfying light meal ready to grab and go for those mornings or afternoons when you just have no time to prep. 

 

PB & Berry Chia Cup topped with Berry Jam

PB & Berry Chia Cup topped with Berry Jam

I have been a fan of the mighty chia seed for some time now and enjoy them almost daily.  I love chia seeds stirred into my yogurt, mixed into a bowl of berries and in quick breads and muffins like my Lemon Chia Tea Cake. What I have not been a fan of, not even willing or interested in trying…is one of the many recipes for chia puddings flooding the blogosphere and pinterest.  Why?  I don’t know, just the thought of gelatinized goo just never appealed, even though I know one of chia seeds greatest features is that they DO gel up, but for some reason, I really, really like the little crunchy bite of chia seeds before they get all wet and gooey.  That was, until a few months ago when Dana at the Minimilast Baker posted her Peanut Butter & Blueberry Chia Puddings and oh my, they looked so delicious I just wanted to dive into my computer screen and eat one immediately! 

Chia Cups topped with berries, peanut butter and berry compote

Chia Cups topped with berries, peanut butter and berry compote

So by the next day, I dove right into my kitchen and made up my own version and then I made them 3 more times in the next couple of weeks and then made some more, because they were that good!  Now, of course I did change up Dana’s recipe just a bit to suit my own tastes.  I used both homemade almond and coconut milks, since I’ve been making those for several months now with great delight (see tips for making your own at the end of the recipe!).  I also prefer raspberries and blackberries with peanut butter to Dana’s blueberries and…since I was new to the whole gelling chia world I decided to use a tad less chia seeds in my cups then the original just to get my feet wet, but I think my combo here is just perfect and I hope you agree! 

peanut butter and berry chia cup topped with a blackberry

peanut butter and berry chia cup topped with a blackberry

And one more note of encouragement to any of you out there who have not yet discovered all the wonders of chia seeds…even my daughter Skyler, who has had for a long time a strange “fear” of chia seeds, LOVES these chia cups!  So go ahead, give it a try, they are nutritious and delicious…

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