Veggie Stacks

A great way to use up veggies that are taking over your garden (I'm jealous!) or your farmer's market finds.

The tart gremolata provides a nice contrast to the sweetness of the produce that is brought out in the grilling process.

Switch up the veggies as desired to use up what you have on hand!

Serves 2 (2 stacks each)

Ingredients:
Gremolata
1/4 cup chopped fresh parsley
1/8 cup freshly squeezed lemon juice
3 cloves of garlic, minced
1 tbsp. olive oil
1 tbsp. grated lemon zest

Vegetables
Grill rub (see below)
1/2 of a medium-sized eggplant, cut lengthwise into 1/4-inch thick slices
2 portobello caps, stems removed
1 yellow squash, cut lengthwise into 1/4-inch thick slices
1 zucchini, cut lengthwise into 1/4-inch thick slices
1 tomato, cut into thick slices
Shaved Parmesan (optional). Obviously, it won't be vegan if you add this.

Grill Rub (this will make about 3/4 cup of rub. It will keep in the fridge if stored in an airtight container).
1/4 cup light brown sugar
1/8 cup paprika
3 tbsp. freshly ground black pepper
3 tbsp. sea salt or kosher salt
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground coriander
1/2 tsp. cayenne pepper

Method:
1. Prepare the gremolata. Pulse the parsley, lemon juice, garlic, olive oil, and zest in a food processor. Chill while preparing the veggies.

2. Heat grill to high heat (see tip below). Coat grate with vegetable oil.

3. Sprinkle the veggies with the grill rub (I only used the rub on one side of each piece). Place the eggplant and the portobello cap on the grill first and cook 2 minutes. Add the zucchini and squash and cook 2 minutes more. Turn veggies 45 degrees and cook 2 minutes more. Flip and cook another 2 minutes and then turn them 45 degrees and cook an additional 2 minutes. (If you're not bothered about fancy grill marks, cook 'em for 4 minutes on one side and 4 on the other).
Add the tomato during the last few minutes so it doesn't just complete disintegrate. :)

4. Layer them however you like. Here's how I stacked mine:
1 piece of eggplant on the bottom
Half of the portobello cap
Zucchini slices
Squash slices
Tomato
Eggplant on top
Drizzle the gremolata over the top of each stack and then add a couple pieces of shaved Parmesan if desired.

Tip:
Here's a handy guide for figuring out how hot the grill is!
Hold your hand 4 inches above the grill grate and count until your palm feels hot.
*2-3 seconds = high heat
*4-5 seconds = medium-high
*6-8 seconds = medium
*9-10 seconds = medium-low

Reference:
This is based on Summer Vegetable Stacks with Gremolata and Classic BBQ Rub from the July/August 2009 issue of Vegetarian Times magazine. I also found that grill temperature guide in this issue.

My changes:
Grill rub - I didn't have celery seed so I subbed coriander (same amount).
Veggie stacks - I used a portobello mushroom in place of tofu (original called for 1 16-oz. package of extra-firm tofu per 4 servings). I also added zucchini and tomato. The original recipe didn't use the grill rub, I just thought that would be good on the veggies.

The June Gloom Cure-All

Here in San Diego we often have overcast skies (caused by the marine layer) during the late spring/early summer. In May, we call it "May Gray." In June, it becomes "June Gloom." Yes, living in paradise is awful! How do we manage to live through this for 2 whole months? ;)
These muffins just might be the magic elixir that takes away all the dreary yuckiness that comes with living by the coast!
No matter the weather, these sunny muffins are sure to brighten anyone's day.

Note: I used cow's milk and dairy yogurt to make these but they are extremely easy to convert back to a vegan baking recipe since they are already egg-free. Just sub non-dairy yogurt and milk.

Makes 12 muffins

Ingredients:
1/2 cup plain or vanilla yogurt (they are vegan if you use non-dairy yogurt)
1/2 cup fat-free milk (again, vegan if you choose a plain or vanilla non-dairy milk)
1 tsp. pure vanilla extract (omit if you use vanilla yogurt)
1 tbsp. ground flaxseed (a coffee bean grinder is a great tool for grinding these)
1/4 cup canola oil
1/2 cup light brown sugar
1/2 cup crushed pineapple, squeeze out and reserve all the juice (do not use fresh pineapple, it will interfere with the leavening process)
1/3 cup pineapple juice
1/2 cup finely shredded carrot
1 generous tsp. grated orange zest (from 1 large orange)
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup shredded coconut
1 1/3 cups unbleached all-purpose flour
1 1/2 tsp. aluminium-free baking powder
1/2 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt

Method:
Preheat the oven to 350 degrees. Grease a 12-cup muffin tin or line with unbleached paper liners.

1. Whisk the yogurt, milk, vanilla if using, and ground flaxseed together in a large bowl.

2. Squeeze the pineapple really well to ensure that you've removed all the juice. Add the pineapple pieces to the bowl along with the reserved juice, carrot, orange zest, raisins, cranberries, and coconut. Whisk thoroughly.

3. Sift in the flour, baking powder, baking soda, ginger, cinnamon, and salt. Whisk just enough to moisten all the dry ingredients but do not over-mix.

4. Scoop the batter into the prepared muffin tin and then bake for 24-26 minutes or until a toothpick inserted in the muffins comes out clean. Cool for 5 minutes in the tin before transferring to a cooling rack to cool completely.

Reference:
Carrot-Pineapple Sunshine Muffins from Veganomicon.

My changes:
I subbed 1/4 cup raisins and 1/4 cup cranberries for the 1/2 cup raisins called for in the original recipe.
I added 1/4 cup shredded coconut.
I added 1 tsp. vanilla extract since I used plain yogurt.
Changes to try in the future: Use half whole-wheat flour, half all-purpose. Add in some cardamom/sub it for the cinnamon. Sub fresh grated ginger for ground ginger. Actually make them vegan with almond milk and non-dairy yogurt. Try them with golden raisins/try mixing it up with other dried fruits.

Note:
These do not rise much (in fact, they're pretty flat!)
Feel free to fill those muffin cups full of batter (the batter, by the way, tastes great!)

Carrot-Ginger Soup

I really wasn't sure what to expect from this and actually thought I might not like it. I was proven wrong and now I can't wait to make it again! I'd like to try it chilled next time.

The mild carrots are really set off by the spicy ginger!

An immersion blender is a great tool for pureeing just a small amount of this soup if you divide the recipe.

Serves 6

Ingredients:
1 tbsp. canola oil
4 medium onions, sliced
1 3-inch piece of fresh ginger, peeled and roughly chopped
6 cups vegetable broth
8 large carrots, peeled and roughly cut into evenly sized pieces
Sea salt and freshly ground pepper, if desired

Method:
1. Heat the canola oil in a large saucepan over medium-low heat. Saute the onions until translucent. Add the chopped ginger and saute an additional 2 minutes.

2. Increase the heat to medium an add the broth and carrots. Simmer until the carrots are tender. Season to taste. Puree.

Reference:
From The Whole Foods Market Cookbook.

I didn't make any changes to this but there is a note at the bottom of the recipe saying "Reduce the vegetable broth by half and replace the remaining half with orange juice, apple juice, ginger ale, or sparkling cider." Definitely something to think about for next time!
I might also add some crushed pineapple to a chilled version.

Samosa Stuffed Jacket Potatoes

Proof that potatoes do not need to be slathered in loads of butter, cheese, and sour cream to taste good! (Not that I don't enjoy the occasional butter-, cheese-, and sour cream-slathered potato but I usually prefer less artery-clogging food).

These were lovely! I made them as twice-baked potatoes but the original recipe called for making them as potato skin-style appetizers (yes, now I'm thinking I need to plan a Bollywood movie night so I can make these yummy things as part of the menu!)
As I made them, they make a great meal on their own or with a salad (I should have planned better and bought stuff to make a chutney for them...) or make them as potato skins and have them as a starter for a curry dish.


Excuse the crappy photo... hubby left for Texas this morning and took my camera leaving me to take this with my phone. The finished potato was really pretty; this does not do it justice.

I bet you could make these the night before, wrap them up and keep them refrigerated, and then just heat up for lunch the next day.

Makes 2 twice-baked potatoes or 4 potato skin appetizers

Ingredients:
2 Russet potatoes, scrubbed, baked, and cooled
1/8 cup non-dairy milk, veggie broth, or water (I used broth)
A little non-dairy, non-hydrogenated margarine (1/2-1 tsp.)
1 1/2 tbsp. canola oil
1/2 cup carrots, cut into small dice or shredded
1/2 cup onion, cut into small dice
1 clove garlic, minced
1 tsp. fresh ginger, grated
1/2 tsp. ground mustard
1/2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. curry powder
1/4 tsp. turmeric
1/4 tsp. sea salt
1/4 cup frozen peas (leave them frozen)
Juice of 1/4 lemon
Extra canola oil for brushing the skins
Cilantro and/or green onions as a garnish (completely forgot I was going to add those until now)

Method:
1. If you are making twice-baked potatoes, slice off the top of the potato leaving three sides intact. Scoop out the potato flesh and place it in a bowl. Be careful not to break the skins. Set the skins aside.
If you are making potato skins, slice the potatoes in half and then scoop out the filling. Again, be careful not the break the skins. Set the skins aside.

2. Mash the potato filling with the milk, water, or veggie broth and margarine until it's the consistency of mashed potatoes.

3. Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the onion and carrots and saute until the onions are lightly browned and both veggies are soft (7-10 minutes).

4. Add the garlic and ginger and saute for another minute. Add the mustard, coriander, cumin, curry powder, turmeric, and salt along with a little splash of water. You can add more water if it looks too dry. Stir well.

5. Add the onion-carrot mixture to the mashed potato filling and mix well. At this point, I poured a little water into the skillet to pick up more of the spice mixture. I added the frozen peas to the skillet/water and gave them a quick stir. Drain the peas and then add them to the potato mixture. Add the lemon juice and stir to incorporate all the ingredients.

6. Brush the outside of the skins with a little extra canola oil and then scoop the potato mixture into each skin. Press gently so you have the entire potato shell filled.

7. Place on a baking sheet and bake for 20 minutes. Garnish with chopped fresh cilantro and sliced green onions if desired.

Note:
If you're going to eat the skins, try to find organic potatoes. Potatoes are on the "dirty dozen" list of items with high concentrations of pesticides.

Reference:
Based on Samosa Stuffed Potatoes from Veganomicon.
I made several changes:
*As mentioned above, I made mine as twice-baked potatoes.
*I added the margarine and curry powder.
*The original called for peanut oil. I just used canola.
*Original recipe called for yellow mustard seeds and coriander seeds and to add these to the skillet prior to adding the onion and carrot. I just used ground mustard and ground coriander and added them with the other spices.
*The original said to add the potato filling into the skillet and heat it through. I skipped this and just added the stuff from the skillet into the potato filling in a bowl. I also decided to throw a little water into the empty skillet and swish the peas around in that to try to get a little more of the spices.

Chocolate-Raspberry Cookies

So chewy! So chocolatey! So free of rubbish you shouldn't be eating! All this and vegan, too!

These are really fantastic cookies. I can't wait to make them again with different flavours of spreadable fruit (cherry, apricot, orange marmalade with Grand Marnier or Cointreau... whatever!)
I may even add some chocolate chips or chopped nuts next time but, really, they wouldn't need them.

I didn't take a photo since my camera just landed in Texas but these cookies look remarkably like these ones: Double-Chocolate Peppermint Cookies

Makes about 2 dozen cookies

Ingredients:
1/2 cup raspberry preserves
1 cup unrefined sugar
1/3 cup canola oil
1 tsp. pure vanilla extract
1 tsp. pure almond extract (or amaretto)
1/4-1/2 tsp. Chambord (optional)
1/2 cup plus 2 tbsp. unsweetened cocoa powder
1 1/2 cups unbleached all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt

Method:
Preheat oven to 350 degrees.

1. In a large mixing bowl, combine the raspberry preserves, sugar, canola oil, vanilla, almond extract or amaretto, and Chambord.

2. In a separate mixing bowl, sift the flour, cocoa, baking soda, and salt together. Add the dry ingredients to the wet in three batches, mixing well with each addition. You may need to use your hands to kneed the dough with the last addition.

3. Roll the dough into walnut-sized balls and then flatten them with your hands into discs. Place them on a prepared cookie sheet and bake for 10 minutes. They don't spread so don't worry about placing them far apart on the sheet.

4. Remove from the oven and let the cookies cool for 5 minutes on the sheet and then transfer them to a cooling rack to cool them completely.

Reference:
Chewy Chocolate-Raspberry Cookies from Veganomicon.
The only change I really made was to add Chambord and a little amaretto when I ran out of almond extract (!) :)
I can't wait to try different flavours of these cookies!

Iron, Lion, Zion

This is an amazing source of iron (hence the Bob Marley rip-off post title!)
It was Marley's birthday on February 6th so we can think of this as a belated memorial meal or something. lol

The iron sources in this meal include the spinach, the sun-dried tomatoes, and the walnuts. OK, so the walnuts aren't a great source but they do have some! Besides, they have many other benefits ;) Plus, the vitamin C in the spinach, tomatoes, and lime juice helps with the absorption of the iron.

The cookbook I got this from said something along the lines of "Kids love this dish!" Um, yeah, maybe little hippy kids who actually eat spinach... how many of those do you know? Well, if you read my blog, you may know more than I am giving you credit for. ;)
If you can't convince your kids that spinach really is tasty, you can substitute in broccoli. That is, if you can convince your kids that broccoli is tasty! :)
I'm sure they were talking about the cute little pasta stars... I'm sure ALL kids love those! Heck, I'm 31 and I love cute little pasta shapes!
Oh! While I'm on shaped pasta... I saw this boxed mac and cheese (Annie's) the other day and the pasta was in the shape of peace signs. Had me written all over it! :)
See, I even took a photo of the dry pasta stars... 31 going on 5...


Serves 2 (could serve 4 as a side dish)

Ingredients:
2/3 cup dry stellini pasta (that's the tiny stars; you can sub in the alphabet letters if you can't find stars)
1-2 tbsp. of olive oil
1/4 cup onion, diced
1-2 large cloves of garlic (I used one huge one but I love garlic more than is considered normal so I'll add two next time)
1 portobello mushroom cap, sliced
2 cups spinach, washed, dried, and chopped up
1/4 cup walnuts, chopped up
1/2 cup sun-dried tomatoes, chopped
1 tbsp. lime juice (or lemon juice)
1/2 tsp. lemon pepper seasoning (salt-free if you can find it)

Method:
1. Grill or broil the mushroom slices until tender. While the mushrooms are grilling, cook the pasta according to the package directions (about 8 minutes). Drain, toss with the lime juice and set aside. Let the mushrooms cool slightly and then dice them up.

2. Heat the oil in a large saute pan over low heat. Add the onion and then the garlic and let it cook very slowly so the garlic doesn't burn. Stir often! Once the garlic and onion are golden-brown, add the spinach and raise the heat to medium.

2. Cook until the spinach is wilted (1 minute or so). Stir in the pasta and mushroom pieces and cook until the mixture is warmed through. Toss in the lemon pepper seasoning, walnuts, and sun-dried tomatoes. Add additional lime juice as desired.

Serve immediately.

Reference:
This is based on the recipe Garlic Spinach Stellini Pasta from The Whole Foods Market Cookbook.
My changes:
I added in onion, the portobello mushroom, the walnuts, and the sun-dried tomatoes.

Thanks to the British Vegetarian Society for the information on iron.
Information Sheet - Iron
Information Sheet - Nuts and Seeds

Mushroom-Bean Stew with Garlic Crumb Topping

This smelled so wonderful while it was cooking (even M mentioned how good it smelled more than once) that I made a comment along the lines of "I hope this tastes half as amazing as it smells!" Oh, did it ever! :)

This is a great treat to use up half a can of beans and whatever veggies you have hanging around the kitchen. It started out as a rather plain recipe but I gave it the G treatment and it turned into something quite spectacular!
It's full of protein, iron, complex carbs, and fibre while still being very low in fat and cholesterol (zero cholesterol if you leave out the cheese).

It's vegan if you don't cheat like I did and add a smidgen of Parmesan to the crumbs...
I'd bet money that herbivores and omnivores alike would really enjoy this so it's a great one to serve for company (and it's just so pretty and colorful - who wouldn't love it?!)

I'm saving the best for last here - this goes together in less than 45 minutes (including chopping!) Yeay!
Great for a quickie weeknight dinner.

Serves 2 (easy to double or triple if needed)

Ingredients:
1-1/2 tsp. olive oil, divided
5-6 button mushrooms, quartered
Approx. 1 cup green onions, sliced
1/8 cup red onion, diced
1-1/2 tsp. Italian seasoning
1/2 can (15-ounce) black beans, drained and rinsed (or whatever beans you have)
1/4 cup reduced-sodium vegetable broth
1 tomato, chopped (I included the seeds)
1 large garlic clove, minced (for the stew)
1/2 tsp. dried tarragon
1/2 tsp. dried culinary lavender, crushed
1/4 tsp. dried fennel, crushed
1/8 tsp. sea salt
1/8 tsp. freshly-ground black pepper
Small amount of panko breadcrumbs (1/4-1/2 cup or so)
1 small garlic clove, minced (for the crumbly topping)
1/8 cup fresh parsley, chopped
Optional: 1-2 tbsp. freshly-grated Parmesan cheese

Method:
1. Heat 3/4 tsp. of the oil in a large non-stick saucepan over medium-high heat until hot. Stir in the mushrooms, green onions, red onion, and Italian seasoning and cook for 10 minutes or until softened.

2. Stir the beans, large garlic clove, tomato, broth, tarragon, lavender, and fennel. Cook until heated through and thickened. Stir in the salt and pepper.
Yum! There it is sans crumbs/before it got really thick:


3. While the stew cooks/thickens, prepare the crumb topping. Heat the remaining 3/4 tsp. oil in a small non-stick skillet over medium heat. Cook and stir the panko for 6-8 minutes or until it is crispy and golden. Add the small garlic clove during the last couple of minutes so you get the garlic flavour without getting a burned-garlic flavour.
They should look like this (mine really weren't that washed out.. I have the oh-so-lovely fluorescent lighting in my kitchen to thank for that!):


4. Add the fresh parsley to the bean mixture and then sprinkle the crumbs on top of the stew.
Optional: If you choose to add Parm to the crumbs, transfer the crumbs from the skillet to a small bowl and let them cool off for a couple of minutes. Grate the Parm into the bowl and mix to combine.

Reference:
I based this on the recipe "Golden Crumb-Topped Mushroom-Bean Stew" from the February/March 2009 issue of Cooking Pleasures magazine.

How I made it my own:
*I used black beans instead of Great Northern beans (had half a can of black beans open on top of having a bad case of Monday Brain and forgetting to soak my dried Navy beans that I was originally going to use in place of the GN beans... Despite all that, I thought the black beans were wonderful in it!)
*I used green onions in place of leeks. I just can't do leeks... I'm sure I've told this story but my mom used to make this potato-leek soup every year on Ash Wednesday. Nasty... tasted like ash! Sad that I claim to be this open-minded liberal yet I just refuse to give leeks a second chance! lol ;) And like green onions are really any different! Please..!
*I added onion (much as I hate leeks, I just can't have enough of all their other allium cousins!)
*I used panko in place of a slice of bread
*I added garlic to the panko
*Added the tomato
*I also added lavender, fennel, and tarragon
*Almost forgot... I'm still out of wine and veggie broth! I did find some "Reduced-Sodium (organic!) Vegetable Bouillon" so I cut a chunk off a cube of that and dissolved it to make "veggie broth"

Pasta e Fagioli (e tons of other stuff..!)

This started out as a recipe that sounded like it was lacking a few things so I threw in a bunch of other things I found in the fridge/pantry and made it my own :) I think I remembered to write down everything I added!

I cheated and added some freshly-grated Parmesan to the end product making mine non-vegan. If you are actually serving vegan friends or just want to be adventurous (you only live once, right?) you can add some finely ground almonds to this dish. Sounds a bit odd but the almonds actually add a nice creaminess and work as a natural cheese substitute for vegan meals. A coffee grinder makes easy work of grinding up the nuts.

2-3 servings

Ingredients:
1/4 cup navy beans (I used dried beans that had been soaked/cooked. That measurement is after soaking/cooking the beans)
1/4 cup kidney beans (also dried. Use canned if you like).
1/2-3/4 cup (dry) small pasta shells
1 tbsp. olive oil
3 cloves of garlic, crushed
1 can tomatoes, drained and diced
1/4 cup mushrooms (any kind you like - button, cremini, or baby bellas work well), chopped
1/4 cup chopped onion (red or white)
1/2 cup chopped spinach
1/8 cup white wine (if you don't use alcohol, you can sub veggie broth for the wine)
1/2 tbsp. fresh thyme (remove the leaves from the stem)
1/2 tbsp. fresh parsley, chopped
1/2 tbsp. fresh rosemary, stems removed and needles/leaves chopped up a bit
1/4 tsp. dried oregano (or ~1/4 tbsp. fresh, leaves removed from stems)
1/4 tsp. dried basil (or ~1/4 tbsp. fresh, chopped)
Freshly ground black pepper
Sea salt
Additional fresh parsley to garnish

Method:
1. If you are using dried beans, remember you'll need to start hours in advance so they have time to soak. You can also quick-soak them by bringing them to a boil in enough water to cover them by 3-4 inches. Once they are boiling, immediately remove them from the heat and let them sit, covered, for 1 hour. Drain, rinse, and cook as usual.

2. Cook the pasta according to the package directions. Drain and keep warm once it is done. While the pasta is cooking, saute the mushrooms, onion, and garlic in the olive oil until lightly browned.

3. Pour the tomatoes, spinach, wine or broth, black pepper, sea salt, and herbs into a medium-sized pot. Add in the mushroom and onion mixture. Bring this to a boil and then let it simmer until the sauce is thickened.

4. When the sauce is reduced, add the beans and pasta and carefully mix it all together. Let the beans and pasta get heated through then serve immediately. Sprinkle a little fresh parsley over the top as a garnish if desired.

Reference:
Based on the Pasta e Fagioli recipe from Veganomicon.
I added the mushrooms, onion, spinach, basil, parsley, and rosemary. I also used dried beans instead of canned (and used two kinds instead of just one as suggested in the original recipe). Additionally, I subbed in canned tomatoes for fresh and used fresh thyme in place of the dry.

Black Bean Chili

My new favourite chili recipe! This is very similar to black bean soup, just a little chunkier.
It's pretty quick to put together so it makes a good option for a weeknight meal. Great with some cornbread.
The Moosewood book I got this from recommends using leftover chili to make chilaquiles (one of my favourite breakfast items!) so I will definitely have to try that soon :)

Serves 2-3

Ingredients:
1 cup chopped onion
1 garlic clove, minced
1/4 cup water
1/2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/2 cup prepared fresh salsa
1 red or green bell pepper (or 1/2 of each pepper), chopped
1 (15-ounce) can of black beans or 1 1/2 cups cooked black beans (if using dried)
1 (14.5 ounce) can tomatoes, diced with juice
1 cup fresh or frozen corn kernels
Salt to taste
Hot pepper sauce
1/8 cup chopped fresh cilantro
Grated cheese, chopped raw onion, sour cream to garnish (of course, dairy cheese and sour cream would de-veganize this recipe but you can get nondairy versions of both if required)

Method:
1. Place the water, onions, and garlic in a soup pot or Dutch oven over medium-high heat. Cook and stir for about 5 minutes. Add the cumin and coriander and stir on medium-high for another minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for 5 minutes, stirring occasionally.

2. Add the black beans and tomatoes, simmer for 10 minutes. Add the corn and continue to cook for 10 minutes or until everything is heated through. Add salt and hot sauce to taste. Remove from the heat and stir in the cilantro. Garnish as desired.

Reference:
Festive Black Bean Chili from Moosewood Restaurant Low-Fat Favorites.
It really is very festive-looking! I'll have to get a photo next time.

Tomato Couscous

A yummy (and quite pretty) side dish that goes together in a flash!

Serves 2

Ingredients:
1 (14.5 oz) can of tomatoes, diced (you will need the juice)
3/4 cup uncooked couscous (plain)
1 tbsp. olive oil
1/4 tsp. salt
1/2 tsp. oregano
1/8 tsp. ground cloves
Good pinch of cayenne pepper
1 tbsp. small capers, drained
Vegetable broth or water

Method:
1. Strain the juice from the diced tomatoes until you have about 1 cup of juice. You can squeeze the juice from the tomato pieces if needed. If you don't have enough juice, you can add water or vegetable broth to make it up to 1 cup. Set the tomatoes aside.

2. Combine the juice, olive oil, and oregano in a medium saucepan. Cover and heat to medium high to bring the mixture to a boil. Stir continuously as you add the couscous. Quickly stir in the salt, cayenne, and cloves. Stir to combine and then remove from the heat and cover. Allow the pan to sit for 5 minutes. Fold in the reserved tomatoes and capers. Allow the dish to sit for 2-3 minutes or until the tomatoes are warmed.

Reference:
Tomato Couscous with Capers from Veganomicon.

Rustic White Beans with Mushrooms

Another Veganomicon success! I have yet to find something from this book that I haven't been crazy about...

I made this earlier in the week with tomato couscous (also from Veganomicon) - I'll post the couscous recipe after this one.

Note: you will need dry beans for this recipe. Canned beans will not work so don't try to take the easy way out! It's worth the extra time (and it's not like soaking beans is anything labour-intensive!) :)

Serves 2

Ingredients:
2/3 cup dried white beans (Navy or Great Northern will work well)
1/3 small onion, peeled and sliced into a few pieces (big chunks are OK - don't worry, you will not be eating this)
1 stalk celery, cut into two pieces
1 small carrot, sliced in half lengthwise
1/2 tsp. dried thyme
1 tsp. dried tarragon
Olive oil
1 clove garlic, peeled and minced
1/8 cup onion, finely chopped (original recipe called for a leek)
1/4 lb. mushrooms (any you like really - baby bellas, cremini [I used these], shiitake, white mushrooms [hey, they have the same nutritional value as any of their fancier cousins], or a combination), rinsed and thinly sliced
1/2 tsp. salt
Freshly ground black pepper

Method:
*Before you begin, soak the beans for at least 8 hours. Put them in a bowl with 3-4 inches of water covering them in the morning and they'll be ready to cook when you get home from work.

1. Drain and rinse the beans and transfer them into a large pot. Add 1 cup of cold water, cover, and bring the water to a boil. Boil the water and beans for 3 minutes. Lower the heat to medium; add the onion, celery, carrot, thyme, and tarragon. Cover the pot and simmer for about 45 minutes or until the beans are tender (mine always seem to take longer - I think I let mine simmer for an additional half-hour).

2. Remove the carrot, celery, and onion (you can re-use them if you're planning on making a stock). Lower the heat to low and continue to simmer while you prepare the remaining veggies.

3. About 10 minutes before the beans are done, place the garlic and a little olive oil in a cold skillet. Heat over medium until the garlic sizzles. Add the chopped onion or leek and saute 1-2 minutes. Drain the beans and then transfer this mixture to the beans. Add a little more oil to the skillet and allow it to warm through. Add the mushrooms to the oil. Sprinkle the mushrooms with some salt and saute until most of the liquid has evaporated. Add to the beans.

4. Turn off the heat and season the beans with a little more salt and ground pepper. Allow the beans to stand for a few minutes before serving.

Great with Tomato Couscous.

Reference:
Rustic White Beans and Mushrooms from Veganomicon.

Chickpea Tagine

I love Moroccan food. I actually had a good friend in high school who was from North Africa - she used to make the most fantastic food! :)
Last night, I made a chickpea tagine that I found in the October issue of Vegetarian Times (they have a whole feature on Moroccan goodies!) - yum! Really tasty.. and I'm pleased to announce that I am no longer a Greek yogurt virgin! ;) Oh, Fage, why have I been holding out so long?! Great stuff - I highly recommend it if you've never tried it!

The actual tagine is gluten-free. I served mine with couscous which is a wheat product/not GF. You could use a gluten-free accompaniment like lentils, quinoa, or rice if needed.
You can also make this meal vegan by using agave nectar in place of the honey and skipping the Greek yogurt (you're missing out on that Greek yogurt, though!)

Great things about this meal:
*It goes together in no time! Unlike traditional tagines that include chicken or lamb that has to simmer for a long time, this one is ready in about 45 minutes (including chopping time!)
*It's also a great source of vegetarian protein and iron!
*It's very super-market/pantry friendly - a great ethnic dish with no strange exotic items that you have to hunt high and low for! :)

Serves 2 (mmm... guess what I get to enjoy for lunch today?!)


Ingredients:
1 tbsp. olive oil
1/2 small onion, thinly sliced
1-2 cloves garlic, minced
1 (14.5 oz) can chickpeas, drained and rinsed
2 medium carrots, peeled and sliced into thin rounds
1/8 cup raisins
1/2 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1 tsp. honey or agave nectar
1 cup water
1/4 cup plain fat-free Greek yogurt
1 tbsp. finely chopped parsley (optional)

Method:
1. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2-3 minutes until the onion is soft. Stir in the chickpeas, carrots, raisins, spices, honey, and 1 cup water. Cover and simmer for 25 minutes, stirring occasionally.

2. Season with salt and pepper to taste and add a scoop of yogurt to each serving. Sprinkle with parsley if desired.

Reference:
Chickpea Tagine with Cinnamon, Cumin, and Carrots from the October 2008 issue of Vegetarian Times.

Amazing Lentil Curry

Yeay for curry!
I used to make these really brilliant chicken and fruit curries - so tasty, you have no idea - and I have to admit, I miss them. This, though, has changed my mind! The lentils really make up for the lack of chicken and they do a wonderful job of absorbing all the great flavours. The only thing I'd add next time is some apple (and maybe some coconut...)
This does have a nice kick to it, even with mild curry powder, so if you're not a fan of spicy foods you may want to leave out the jalapeno.
I should also warn you that it takes a small lifetime for this to cook! It is so worth it, though. :)
Almost forgot, this is a good source of vegetarian protein and iron. Not much to look at but it tasted wonderful!



Enough for 2 large servings (or 2 dinners and 2 lunches the next day - hurray!)

Ingredients:
1 tbsp. olive oil
1/2 of a red onion, chopped
1/2 jalapeno pepper
1/4-inch piece of fresh ginger, peeled and grated
1/2 large parsnip, peeled and chopped
1 tsp. curry powder (any *strength* you like)
1/4 tsp. turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground coriander
3/4 cup lentils, sorted and rinsed
2 cups vegetable broth (or water)
3/4-1 lb. cauliflower, chopped into small florets
1 tbsp. chopped fresh cilantro
1 tbsp. freshly squeezed lime juice
3/4 tsp. sea salt

Method:
1. Make sure you have all the stuff chopped and ready to go (well, not the lime or cilantro - that's not added until the last minute) - it goes pretty quickly, like a stir-fry.

2. Heat the oil in a stock-pot or Dutch oven. Add the onion and saute for 5-7 minutes until translucent. Add the ginger and jalapeno and saute another minute. Add the spices and then give them a good stir for 30 seconds.

3. Slowly pour in the vegetable broth, then stir in the lentils. Cover the pot and raise the heat to high. Allow the mixture to boil for 1 minute, stir, and then reduce the heat back to medium-low. Simmer for 12 minutes.

4. Add the cauliflower, stirring so they are coated with lentils. Partially cover and let it simmer away for 25 minutes, until the cauliflower is tender and the broth has all been soaked up. Remove from the heat and stir in the cilantro, lime juice, and salt.

5. Allow the curry to sit (covered) for 15 minutes or so. This is a good time to make some rice to go with it. ;)

Reference:
Based on the Red Lentil-Cauliflower Curry recipe from Veganomicon.
My changes - used regular old lentils in place of red lentils; used red onion in place of regular old onion; skipped the shallots; used olive oil in place of peanut or grapeseed oil.

Southwestern Falafel

So these need a little tweaking - the overall product is really quite lovely. The little bean patties and the avocado spread work wonderfully together but, without that avocado spread the little bean patties are, well, lacking. I'm sure it's an easy fix - some chili powder or cayenne (or both.. why not?) should do the trick!

LadyChicago on the Nest shared this recipe (and her tips) with me some time back but I just go to these this week. The original recipe is from Cooking Light.

Serves 2 (4 small falafel patties + 1 pita bread)

Ingredients:
~Falafel patties~
1/2 15-ounce can of pinto beans, rinsed and drained
1/4 cup Monterey Jack cheese, shredded
1/8 cup panko (original called for crushed tortilla chips - this was a tip from LadyC!)
1 tbsp. finely chopped green onions
1/2 tbsp. finely chopped cilantro
1/16 tsp. ground cumin
Egg white (hard to measure, but use about half the white from one egg)
1 tsp. vegetable oil

~Avocado spread~
I love avocado anything so I am leaving the spread amounts so you make enough for 4 servings (oink). Well, if you don't use it all on the falafel things, you can use it on chips :)
1/4 cup mashed avocado
2 tbsp. finely chopped tomato
1 tbsp. finely chopped red onion
2 tbsp. fat-free sour cream
1 tsp. freshly-squeezed lime juice
1/8 tsp. sea salt

2 pitas, each cut in half

Method:
1. To prepare the patties, mash the pinto beans with a fork then add the cheese and the next five ingredients (through the egg white). Stir well until combined. Form the mixture into 8 small patties and dredge in more panko. (another tip from LadyChicago - thanks!)

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook 3-5 minutes on each side until they are nice and golden brown/heated through.

3. While the patties cook, make the spread by combining the avocado, tomato, red onion, sour cream, lime juice, and salt. Spread the avocado mixture on the inside of each pita and then place 2 patties in each half. You may want extra spread on the top of the patties.

Enjoy!

Reference:
Original recipe was from the August 2005 issue of Cooking Light magazine.

Pita + Pesto + Portobello = Perfection

No more wondering what the hell you're going to make for vegetarian friends next time you have a cookout! :) These were fantastic!
I think next time, though, I'll add some more veggies - maybe some grilled eggplant and tomato... Yum.
Just be sure to make extra - the meat-eaters may get jealous ;)

I found these recipes in the most recent (August 2008) issue of Cooking Light magazine and just made a few changes. The original recipe for the pita things called for "commercial pesto." First of all, it's one of the easiest things to make so I'd never go buy it. Second, I had two different types of pesto in the freezer. :) One was a vegan version - parsley and lemon pesto which I decided to use since I figured it would work well with the lemon rice. It did. :)
For the rice, I didn't have mustard seeds and thought that may be a bit weird anyway... I did, however, have saffron which worked wonderfully! Saffron may be the world's most expensive spice but it's worth every penny. I highly recommend keeping a jar in the pantry!
Saffron also imparts this great yellow colour which I think makes it look like totally fake FD&C coloured lemon yellow rice... lol :) It's absolutely not fake but it makes for a good conversation starter ;)

Speaking of vegan... this isn't a hard meal to convert to vegan. The only non-vegan components as it is right now are the sour cream or mayonnaise and the feta. Easy fix! You can get "Vegannaise" (seriously, that's the brand name.. I may be spelling it incorrectly but you get the idea) which you can use in place of the regular mayo or sour cream. Or, you can just spread hummus on the pitas and then throw the veggies in.
I'm also wondering what a hummus and lemon-parsley pesto combination would be like.. that could work, too! :)
Obviously, you would just leave the cheese off. While the cheese was a nice addition, I didn't think it was 100% necessary (yes, I had one sans cheese just to see). This would also make the dish lower in fat which is nice for everyone.

Here are the recipes!
Lemon-Parsley Pesto (Vegan)
This will make a bloody boat-load of pesto but it freezes rather well so make the whole thing! :)
It thaws in no time and is great on pasta, white beans, sandwiches, as a dip...

Ingredients:
4 cups loosely packed parsley leaves
1/4 cup olive oil
2 small garlic cloves
1/4 cup coarsely chopped walnuts
3 tbsp. freshly-squeezed lemon juice
2 tsp. grated lemon peel
2 tsp. balsamic vinegar
Pinch of sea salt

Method:
1. Place all ingredients in the bowl of a food processor. Process until smooth, scraping down the sides of the bowl as needed. The volume will reduce to about 1/2 cup.
You can change the amounts to taste (salt, vinegar, lemon juice) but the predominant tastes should be the lemon and parsley.

Grilled Vegetable Pitas with Feta Cheese and Creamy Pesto
4 servings

Another photo, this time with the cheese.

Ingredients
1/4 cup reduced-fat mayonnaise, Vegannaise, or sour cream (I always use sour cream in place of mayo)
1 tbsp. lemon-parsley pesto
4 whole-wheat pitas, halved
Lettuce leaves
4 portobello mushroom caps, sliced
2 medium bell peppers, thickly sliced
1 medium red onion, thickly sliced
Cooking spray
Pinch of sea salt
Good sprinkle of freshly ground black pepper
1 tbsp. balsamic vinegar
1/2 cup crumbled feta cheese

Method:
1. Combine the mayo/vegannnaise or sour cream with the pesto. Place in the refrigerator until ready to use.

2. Preheat grill to medium-high heat. Arrange the mushrooms, bell peppers, and onions on a baking sheet. Coat the veggies with cooking spray and then sprinkle with sea salt and black pepper. Drizzle the vinegar over the vegetables and place the baking sheet on the grill rack. Grill 5 minutes on each side or until tender.

3. Spread the pesto mixture onto each pita half and then stuff with lettuce and grilled veggies. Sprinkle crumbled feta into each pita half.

Lemon-Saffron Rice (Vegan)
4 servings

Ingredients:
Rice (long-grain or basmati)
Sea salt
2 tbsp. chopped fresh cilantro
1 1/2 tsp. grated lemon rind
1 1/2 tsp. freshly squeezed lemon juice
Couple pinches of saffron

1. Cook the rice according to package directions, adding saffron when you add the rice (crumble it a bit between your fingers as you add it).

2. Once the rice is cooked, stir in the lemon juice, lemon rind, and cilantro.

References:
The lemon-parsley pesto recipe is from JoyGotDots on the Nest. The grilled veggie pitas and the lemon rice are based on the "Grilled Vegetable Pitas with Goat Cheese and Pesto Mayo" and "Fresh Lemon Rice" recipes from the August 2008 issue of Cooking Light magazine.

Vegetarian Gumbo

I've actually never had a *real* gumbo so I don't have anything to compare this to but I think it was really rather fantastic! I'm not even sure I can really call it a gumbo since it doesn't have okra in it... isn't that a key ingredient (or is that just a stereotype?) :)

This is a great "clean out the fridge" or "use up your CSA basket" recipe. It's full of wonderful veggies and is an easy one for you to substitute whatever you have.

I served mine over a bed of quinoa (told you I qualify for that Level 7 Vegan even though I'm not even vegan... lol) but I'm having the leftovers over rice tomorrow for lunch! Yum! :)

I highly recommend letting this sit and simmer for an hour (original recipe said 40 minutes). This will allow the carrots to become tender and will really let the great cumin-paprika-cayenne flavours to really meld together even more! It takes a while, but once you have everything chopped up and in the pan it's not a lot of work.

Serves 4


Ingredients:
1/4 cup vegetable oil
1/6 cup flour
1/2 cup yellow onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1 (14-ounce) can tomatoes, juice included, diced
1 cup green beans (fresh or frozen)
1 cup carrots, sliced
1/2 cup parsnip, diced
1/2 cup broccoli florets
1 zucchini, sliced
1/2 tbsp. ground cumin
1/2 tbsp. paprika
1/2 tbsp. dried oregano
1/8 tsp. cayenne pepper
2 cups vegetable broth (or water)

Method:
1. Stir together the oil and flour in a Dutch oven until smooth. Cook over high heat until the roux becomes a dark caramel colour (think a nice chocolate brown), stirring constantly.

2. Add the onion, bell pepper, and celery, and cook 5 minutes or until the vegetables are softened. Stir in all the remaining ingredients and the veggie broth (or water). Reduce the heat to medium-low, cover, and cook for 45 minutes-1 hour, or until the carrots are tender.

Reference:
Based on the Vegetarian Gumbo recipe from the May 2008 issue of Vegetarian Times magazine. The only changes I made were to use broccoli and zucchini in place of the okra. I also used vegetable broth in place of the water.

Black Bean-Quinoa Pilaf

This was so basic and easy (not to mention fast!) but so tasty!

The original recipe that I worked from actually called for chickpeas to go with the quinoa but I decided black beans would be great. Besides, I had half a can of black beans that needed to be used. ;) I also added a little cilantro which was fantastic.

Here's another funny quote from Veganomicon:
"Don't forget that cooking with quinoa at least once a week will elevate you to Level 7 Vegan in no time!" Heh... I'm not even vegan but I think I qualify for that. ;) In my opinion, quinoa is quite possibly the world's most perfect food. Well, after avocado, of course!

This could be used as a side dish alongside just about whatever (and not just vegetarian stuff). I just had mine with a side of broccoli, sweet corn, and some chopped bell peppers that I just steamed together.

Serves 2

Ingredients:
1 tbsp. olive oil
1/2 cup yellow onion, chopped finely
1 clove garlic, minced
1/4 tsp. ground cumin
1/2 tbsp. ground coriander seeds
Several pinches freshly ground black pepper
A little sea salt
1/2 tbsp. tomato paste
1/2 cup quinoa, rinsed and drained
1 cup (1/2 of a 15-ounce can) of black beans, drained and rinsed
1 cup vegetable broth
2-4 tbsp. fresh cilantro, chopped

Method:
1. Saute the onion in olive oil over medium heat in a small stockpot until softened. Add the garlic and saute about 2 more minutes.

2. Add the tomato paste, coriander, cumin, black pepper, and salt. Saute about 1 more minute.

3. Add the quinoa and saute for 2 minutes.

4. Add the beans and broth. Cover and bring to a boil. Once boiling, lower the heat to very low. Add the cilantro, cover, and cook for about 15 minutes until the quinoa has absorbed all the liquid. Stir occasionally during this phase.

Reference:
Based on the Chickpea-Quinoa Pilaf recipe from the book Veganomicon.

Going Green!

Heaven-on-a-plate... seriously!
(Unfortunately my blurry photo does not do it justice... still trying to figure out a new camera!)

Meatless pasta dishes like this were a gateway drug for me transitioning from sort of omnivore (chicken and fish) to pretty much full-time vegetarian! heh...
Once I get back from England, I'm giving up fish, too. I just have to have my last decent plate of fish and chips and then I can completely cross over to the dark side. ;)
Hubby actually predicted today that I'll be vegan in the next couple years. I doubt it - I just love cheese way too much! And I just don't know what I'd do if I was denied my Cherry Garcia! ;) I do love vegan cooking and baking (in case that isn't obvious) but I'm not sure I could go full-time vegan.

This has a really wonderful *kick* to it from all the garlic and the little sprinkle of red pepper flakes. I am a huge garlic fan but if you're not, you can always cut back a little! I highly recommend leaving all the cloves in, though...
The wine and lime flavours also shine through - don't worry, the garlic is not so much that it over-powers them. I used spinach in place of arugula (trying to use up what we have) but any green leafies will be good in this dish.

My favourite thing about this dish, though, is how healthy it is even though it seems so sinfully delicious! :)
Let's see... we've got calcium in the spinach (not to mention iron, beta-carotene, and fibre!); all the wonderful omega fatty acids in the avocado; the antioxidants and cholesterol-lowering powers of the garlic; and the calcium, vitamin A, and cancer-fighting properties of broccoli.
Dang! Give this dish a cape and some tights - it's a super-hero! :)

Here's the recipe so you can experience it for yourself!

Pasta Della California
(yes, I was singing "California Dreaming" the entire time I was making this... and then for whatever reason, as I was eating it morphed into "Hotel California"... shut up!)
I just have to share this great quote about this recipe from the book Veganomicon. It's too wonderful not to...
"If we said in the title that this was pasta with avocado no one would take us seriously, so instead we call it Pasta Della California. Anything with avocado in it can be called 'California,' right?"
Since I live in California, pasta with avocado is absolutely not unheard of but the whole "oh, it has avocado! Let's call it California!" bit killed me... it's so true...

Serves 2

Ingredients:
1/4 pound spaghetti, linguine, or angel-hair pasta
1 1/2 cups broccoli florets
1 tbsp. olive oil
4 cloves garlic
A bit of grated lime zest (use an organic lime so you don't end up with *poison pasta*!) - I used the zest of about half a lime
1/4 tsp. red pepper flakes (adjust to taste)
1/8 cup white wine
1/2 cup vegetable broth
1 tbsp. lime juice
1/4 tsp. sea salt
A good bit of freshly-ground black pepper
2 cups chopped, loosely-packed spinach (or arugula)
1 avocado, sliced and cut into chunks

Method:
1. Bring a large pot of water to a boil and prep all your other ingredients while the water boils (this cooks so quickly!) Once the water boils, add the pasta and cook according to the package directions. When there is about 3 minutes left on the pasta, add the broccoli and cook with the pasta.

2. Meanwhile, heat a large non-stick skillet over medium heat. Add the olive oil, garlic, lime zest, and red pepper flakes. Gently heat, stirring often, for about 2 minutes (watch it - be careful the garlic does not burn!)

3. Pour in the wine and bring to a boil so the wine reduces (2 minutes or so). Add the broth, lime juice, salt, and pepper, and bring back to a boil. Once the sauce is boiling, lower the heat to a simmer. Add the arugula or spinach.

4. Remember to add that broccoli to the pasta! :)
Once the pasta and broccoli are done, drain them both in a colander.

5. When the arugula/spinach is wilted, add the broccoli and pasta to the skillet. Use a pasta spoon to toss it around and make sure everything gets covered in the garlicy goodness! Cook about 3 minutes longer, stirring often. Add the avocado and turn off the heat. Gently toss the avocado in with the pasta and veggies, being careful not to squash it.

6. Serve with a couple good grinds of black pepper. Spoon the leftover garlic sauce over the bowls of pasta.

Reference:
Pasta Della California from the book Veganomicon.

Curried Couscous with Vegetables & Chickpeas

I love all things curry so this was right up my alley! This could be a main dish or a side with some chicken/shrimp or even a veggie soup. I just had it by itself. Very flavourful and the peas added a nice crispiness to it :)
I just remembered I had some yummy mango chutney in the fridge that would have been wonderful with this... oh well, next time!
Hubby, who will not try my vegetarian delights, kept saying how yummy this smelled. Bet he wishes he wasn't so stubborn - I would have shared :) My kitchen does have a great "Indian restaurant smell" I just hope that goes away before tomorrow... lol

I only changed a few things from the original recipe. Here they are:
*Ground ginger in place of fresh (my grocery store never seems to have fresh when I need it!)
*Onion in place of shallots
*Sugar snap peas in place of snow peas (again, couldn't find them. The sugar snaps added a nice sweetness which contrasted well with the curry)

Serves 2-3 as a main dish

Ingredients:
Olive oil
1/2 tbsp. curry powder
1 1/4 cups vegetable stock
1/2 cup couscous
1/4 cup sliced onion
1/4 cup sliced carrots
1/8 tsp. ground ginger (um, I knew I should have written this down! I can't remember if I used 1/8 or 1/4 tsp... either way, I couldn't really taste it over the curry powder)
1/2 cup sliced button mushrooms
1/2 cup sugar snap peas
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/4 cup canned chickpeas (garbanzo beans) drained and rinsed

Method:
1. In a wok or small skillet, heat 1/2-1 tsp. olive oil over low heat. Remove from the heat and stir in the curry powder. Set aside.

2. Bring 1 cup of vegetable broth to a boil in a saucepan. Add the curried olive oil mixture and stir. Add the couscous, stir, and cover immediately. Remove from heat and let sit 5 minutes.

3. While the couscous sits, place a wok or skillet over high heat for 1 minute. Add 1 tsp. olive oil and the onion. Reduce heat to medium and stir-fry until the onion softens. I did this in the same skillet I used to heat the oil and curry powder in step 1. It gave the veggies a great curry flavour (which may explain why I couldn't taste the ginger! lol)

4. Add the carrot and ginger; stir-fry 1-2 minutes. Add the mushrooms; stir-fry 1 minute. Add the peas and stir-fry 1 more minute.

5. Heat the remaining 1/4 cup veggie broth, salt, and pepper in a saucepan. Add the chickpeas and simmer for 2-3 minutes until warmed through.

6. Combine the couscous, vegetables, and chickpeas with the seasoned broth. Serve hot.

Mmmm... wish I'd had some of that Indian flat bread to go with it (again, next time!) ;)


Reference:
This is based on the Curried Couscous with Vegetables and Chickpeas recipe from the book The Occasional Vegetarian by Karen Lee.