6 ounces of cooked pasta (can use gluten-free pasta). So I figured I had to create a fusion of stuffed sweet potato-meets-Indian food. #tofu … February 2019. Today's "recipe" is kind of a non-recipe. Blot dry with towel. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. They do need to be cooked through! 4. Use a spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered. This simple Crispy Chickpeas recipe will teach you how to make delicious, addictive crispy chickpeas in just a few minutes. Being vegan doesn’t have to be … Drain and rinse and cook the chickpeas in 5-6 cups of cool water + 2 - 2 1/2 teaspoons kosher salt (1 1/4 - 1 1/2 teaspoons sea salt) for 8-10 minutes at high pressure. Basil is one of my favorite ingredients to use because it adds such a nice fresh aroma and fragrance to cooked meals. But, the next most popular requests were for simple and quick meals and meal prep ideas. If you want to have stuffed sweet potatoes twice during the week and are cooking for 2 people, I’d recommend buying 5 or 6 sweet potatoes (the extra 1 or 2 potatoes are for including in the wraps). After 20 minutes, roll the Drain and rinse the chickpeas and thoroughly pat dry with a clean dish towel or paper towels. Blend until the mixture is relatively smooth, and add a bit more water if needed to bring the sauce together. Za’atar White Bean Stuffed Sweet Potatoes, Healthy Burrito Bowl Stuffed Sweet Potatoes, Easy Meal Prep Stuffed Sweet Potatoes (meal #2 in this blog post), © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, recipes, best vegan brownies, best vegan brownies ever, how to make vegan brownies, chocolate raspberry brownies, vegan raspberry brownies, Vegan Chocolate Glazed Brownies, Chocolate Glazed Brownies, Vegan Brownies, Vegan Lilac Lemon Cake, the best vegan lemon cake, lilac lemon cake, lilac cake, vegan lilac cake, vegan lemon cake, vegan lemon lilac cake. Below you’ll find a list of the 10 ingredients, along with helpful notes about the ingredients and suggested quantities. Roast the chickpeas for 40 - 45 minutes until they're crispy. Add the basil leaves to the boiling water and cook for 15 seconds. One of my favorite ways to use cilantro is to make really flavorful condiments that can elevate simple everyday meals. Add a few pinches of salt and the Cashew Cream. Obviously, traditional raita is made with cow’s milk yogurt and isn’t vegan, but you can easily make it vegan using plant-based yogurt. That’s all. Below you’ll find the recipes + steps for the meal prep you need to get done (below that are the actual recipes you can make with your prepped food). I’ve indicated, approximately, how much each of the condiments make so you can adjust based on how many people you are feeding. And, another type of recipe I’m always asked to create are more Indian recipes! Ingredients for Crispy Chickpeas. Then stuff the potatoes evenly with the steamed or sautéed kale, followed by the crispy blistered chickpeas. Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon. Sep 8, 2020 - You don’t have to say goodbye to your favorite pesto pasta or lasagna when you go vegan. Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. If your blend has salt, you’ll want to reduce the amount of salt called for in the recipe (1 teaspoon kosher salt). Add the chickpeas in small handfuls and spread them out in a single layer. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in … Set the roasted chickpeas … Simultaneously cooking the sweet potatoes and chickpeas will help cut down on the cook time. Toss with 1 1/2 tspn olive oil & some shakes of : garlic powder, paprika, good coarse salt (like red Hawaiian salt= YUM!) Add the the drained chickpeas along with the oil toss well to coat the chickpeas evenly with the spice mix. To keep basil fresh, trim the stems and place in a jar of water on the counter, just like you would with flowers. Add the remaining ingredients and blend on high speed until smooth, thick and creamy. Grate the cucumber using a box grater. For 1 or 2 people, 1 package of 6 or 8 large tortillas is enough to make a few wraps throughout the week. This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is made from fewer than 15 ingredients. © Copyright RainbowPlantLife 2019 | Design by Outlaw Creative, Vegan Condiments + Sauces, Video, Lifestyle, Vegan Tahini Brownies (Fudgy and Gluten-Free), vegan tahini brownies, fudgy vegan tahini brownies, best fudgy vegan brownies, fudgy vegan brownies, healthy vegan brownies. Fill a saucepan or large pot with 1-2 inches of water and place over medium-high heat. Once cooled, transfer the cooked sweet potatoes to an airtight container and refrigerate for 3-5 days or freeze for up to 3 months. These Crispy Chickpea Burgers by Caroline Doucet are packed with flavor. Next, I leave them raw for the cashew “parmesan". Scrub the sweet potatoes and then prick them all over with a fork. Pour chickpeas onto a parchment-lined baking sheet and spread them into a single layer. My preference is coconut yogurt - I think it has the neutral yet tangy flavor you’re looking for in yogurt - but another plant-based yogurt such as almond, soy, or cashew-based yogurt should work fine too. These vegan pastas are loaded with the same creamy, hearty warmth you love in your favorite pasta dishes. ), but use a whole grain wrap for a more wholesome alternative. Thai Butternut Squash Chickpea Curry — Rainbow Plant Life January 2019 This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. Sure, it doesn’t taste 100% like traditional parmesan cheese, but it does add a nice savory, umami-rich, nutty taste and slightly crunchy texture to any savory meal. Then I let the boys shake and mix the contents until the chickpeas were well coated. This enables the steam to escape from the potatoes so they cook evenly and don’t burst. Bake for 1 hour in oven, making sure to toss occasionally. Tandoori Roasted Chickpeas (recipe below), For serving: freshly chopped veggies (diced tomatoes, thinly sliced red onions, and/or sliced cucumber) and lemon or lime wedges, 1 (15-ounce / 440g) can chickpeas, drained and rinsed, 1 1/2 tablespoons regular olive oil, or neutral-tasting oil such as grapeseed oil, Pinch or two cayenne (add more if you like it spicy). Blanch the basil: Bring a large pot of salted water to a rapid boil. For this vegan meal prep, I’m taking just 10 ingredients that are everyday vegan staples—nothing exotic or crazy expensive—and showing you how to (a) use them in an easy, quick meal prep and (b) use your prepped items to make quick and simple vegan meals throughout the week. The chickpeas are done when they’re nice and crispy. Slice the kale into thin strips, removing the tough stems, and then wash and dry it in batches using a salad spinner. The Tandoori chickpeas take about 20 minutes to roast, so you can add the chickpeas after approximately 30 minutes of baking the sweet potatoes. Buy as many boxes of pasta as you think you’ll want to eat throughout the week. I also like to top these Tandoori Chickpea Stuffed Sweet Potatoes with some fresh chopped veggies, such as chopped tomatoes, thinly sliced red onions, or sliced cucumbers. Remove from the heat. ... Life Alive Juice $7.25 Apple, beet, carrot, celery, kale and wheatgrass. Allow them to cook for 5-6 minutes, turning only once after a few minutes, to allow them to get a bit browned and crispy. Just be sure to buy an unsweetened plain variety! Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Recently, the most popular requests I’ve received for new recipes + content revolve around pumpkin. I bought 1 pound of dried chickpeas (which makes 7 cups of beans) for $1.35. and pepper. So many of you have made this recipe and have added it into your regular meal rotation. To store raw kale, simply transfer it to a ziplock bag or an airtight container. Large sweet potatoes (as many as you want). You may need to add more liquid watercolors to get complete bean coverage. If you’re new to eating vegan or bored with the same old recipes, I hope you find something here that becomes your new favorite vegan recipe and something you’ll share with others. The Japanese bowl is arranged artistically with enhanced chickpeas, roasted seaweed, furikake-toasted sesame seeds, sliced cucumber, pickled ginger, sliced green onion and a colorful rainbow cabbage slaw. But you’d never know because this sauce is *so* flavorful. Garlic adds flavor to everything, and I love it. Heat a large skillet over medium heat. Allow a natural pressure release. Spicy Vegan Turmeric Cashew Pasta | Rainbow Plant Life- Creamy pasta usually doesn’t sound healthy, but this one is packed with antioxidants (turmeric, chili peppers, wild mushrooms) and healthy fats (cashews). Here you’ll find colorful, delicious, even indulgent vegan recipes that will nourish your mind, soul, and body and inspire you to eat more plants. Discover new flavors with nutrient-packed and delicious plant-based salads. These are perfect for snacking, a side dish, or as a salad and soup topper! To ensure the pesto stays vibrant green throughout the week and doesn’t turn brown, it’s essential to blanch the basil. To make this a quicker dinner, bake/roast your sweet potatoes ahead of time. Sprinkle with sea salt. Roast the beans and sweet potato for 20 minutes at 400F. If you need to buy canned beans, you can totally do that. Store leftovers in an airtight container in the fridge for 2-3 days. Cold pressed chili oil, carrots, crispy chickpeas and warm tortilla. For 1 or 2 people, one 16-ounce box of pasta is sufficient if you plan to eat pasta a few times during the week. Making crispy chickpeas at home is super simple. Shake or stir the cashews often, for about 5 minutes, until they’re fragrant and lightly browned. It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. Gourmet but easy. Easy vegan recipes, healthy vegan recipes, vegan comfort food, vegan treats. Click for the … Heat the oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is lightly coated with the oil. Allow them to sit in the oven while you prepare the rest of the salad. Vegan Buffalo Chickpea Quesadillas NOTES AFTER TRYING: -use your own favorite buffalo sauce -sub salt for adobo in queso -ADD LEMON OR LIME -use less sugar than called for (personal preference) Article by EatPlant-Based. by Elaine Gordon, Eating by Elaine Rainbow Veggie Kebabs with Chimichurri Sauce have the best vegetables in every color! If you want to know how easy it is to cook beans in the Instant Pot, I made a whole video on this topic! Nutritional yeast is one of my vegan essentials and I add it to so many different kinds of savory food to boost that umami factor. Add a few pinches of salt and the Cashew Cream. Place the chickpeas in a medium bowl and squeeze the lemon juice on top. 1 15-ounce can chickpeas (~440g), drained and rinsed; 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ; For serving; 8 large flour tortillas (can use gluten-free tortillas like this) Set aside. Add the cilantro, lime juice, and water. Add the chickpeas in small handfuls and spread them out in a single layer. Use these recipes to … Transfer the cashew cream to a glass jar and store in the fridge for up to a week. photography by Elaine Gordon. June 2020. Nov 11, 2020 - Rainbow Plant Life is all about delicious, mouthwatering vegan recipes that anyone can make. In this meal prep, we’ll use it in all three condiments— the pesto, the cashew “parmesan,” and the cashew cream. Be sure to check on them since I personally find that it often takes <1 hour to cook. If desired, serve the wraps alongside some Cashew Cream as a dip. I used one bunch of basil for this meal prep. NOTE: To time things efficiently, add the the chickpeas to the oven when there’s about 20 minutes left of cooking on the sweet potatoes (will vary based on the size of your sweet potatoes). Preheat the oven to 400°F (200°C). Stuff with the Tandoori Roasted Chickpeas, the scooped out sweet potato flesh, and any fresh veggies you’re using (tomatoes, onions, cucumber). Food photography and food styling tips and tutorials. Health and happiness tips. Transfer the spiced oil mixture to a food processor (or blender). Obviously we need sweet potatoes for this stuffed sweet potato recipe! Blend the cashews in a food processor or high-powered blender until they are broken down. Spread 2 tablespoons of the Kale-Basil Pesto onto each wrap, leaving at least a 2-inch border. Thankfully, I am not and have a healthy appreciate for cilantro. Oftentimes, Indian food can be really spicy, and that’s where the raita comes in handy. Preheat oven to 425°F/220°C. I used a little under 2 cups of cashews across these three condiments, but if you are feeding more than 1 or 2 people, you might want to double the pesto or cashew cream and therefore buy more cashews. Aromatic Indian flavors meet sweet potatoes in this easy yet gourmet vegan dinner. Add in the remaining ingredients. You can also massage it with lemon juice or a bit of extra virgin olive oil to make it more tender. Mix until a loose paste forms. That should come as no surprise because it’s October and every basic B is sipping on a pumpkin spice latte right now. I have several variations on my blog (I’ve included some at the very end of this blog post), but I realized I needed a version that was a bit more unique. Place the potatoes on a rimmed baking sheet (line with parchment paper for easy cleanup). Be sure to spread evenly and to not overcrowd. You can find the full blog post here, but the recipe is also reprinted below. Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Roasting gives the chickpeas a lovely texture and brings some contrast to the soft, tender, baked sweet potatoes. These are my Buffalo Chickpea Quesadillas, popular with vegans and non-vegans alike, including picky children and alleged bean-haters. It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. I use raw cashews (I usually buy cashew pieces instead of whole cashews since it’s cheaper) in three different ways. We’re making a kale-basil pesto that is delicious and nutritious! It’s often mildly spiced and has cucumber and fresh mint/cilantro folded into it. Crispy roasted tofu and mushrooms and rice noodles tossed in a sweet and spicy sesame-almond sauce, served in lettuce wraps and topped with chives, cilantro, and sesame seeds. But for now, let me show you how easy (and affordable) it is to make flavorful and nourishing vegan meals. The chickpeas get coated in a bit of oil and the Tandoori spice blend, then roasted in the oven until they’re crispy and crunchy. I never do this so I will leave you with some instructions posted from another website. Pour in the water, stirring around to scrape up any browned bits on the bottom of the pot. Weeknight friendly. I bought 3 large heads of kale, and that was enough to include in 3 large stuffed sweet potatoes, 4 wraps, 4 servings of pasta, and lots of extra kale for salads or smoothies. Line a large baking tray with parchment paper. Transfer the spiced oil mixture to a blender with lots of fresh cilantro, water, and lime juice until it’s saucy. Taste for seasonings and add more salt or lime juice as needed. Cook for 30 seconds, tossing frequently to combine and to prevent burning. This cilantro sauce is made with just a few ingredients and takes 10 minutes or less to make, prep time included. Spread 2 tablespoons of the Kale-Basil Pesto onto each wrap, leaving at least a 2-inch border. You can leave it exposed or loosely cover the basil with a plastic bag. Place the kale in a steamer basket and place it over the simmering water. NOTE: If your appetite or your family member’s appetite runs on the bigger side, I recommend doubling the Tandoori Roasted Chickpeas (or making 1 1/2 times the amount). For each color of the rainbow, I put 1.5 cups of chickpeas and about 5-8 squirts of liquid watercolors in a plastic bag. This is one of my favorite condiments to make. Add the the drained chickpeas along with the oil toss well to coat the chickpeas evenly with the spice mix. Immediately remove the leaves from the boiling water (I use tongs) and place the basil leaves in the ice water bath for 15-30 seconds, or until cooled down. While the water is coming to a boil, fill a bowl with cold water and several ice cubes. Make the Pesto: In a food processor, add the toasted cashews, blanched basil, kale, garlic, nutritional yeast, cashews, lemon zest, lemon juice, and salt. 2 cups Tuscan kale, stems removed and shredded. I prefer it to curly kale because it’s less tough and less fibrous. If you don’t use all of the sauce in this recipe, store leftovers in an airtight jar in the fridge for 2 or 3 days. Fold the bottom edge of the wrap towards the center. 1 cup unsweetened nondairy yogurt (I prefer coconut yogurt), 1-inch piece fresh ginger, grated or finely minced, Pinch of cayenne pepper or Indian red chili powder (this is NOT the same thing as regular chili powder; it’s pure chili powder and is much spicier), 1⁄4 teaspoon kosher salt, plus more to taste. Squeeze some fresh lemon juice on top. Simply sauté some garlic, fresh ginger, and jalapeño pepper in some oil for a minute or two; then add ground coriander and cumin for just 30 seconds. Grilled Chard Salad with Crispy Chickpeas October 16, 2013 By betsy 2 Comments I love my Hubs, and I really miss him when he travels, but when he’s out of town I get to eat awesome concoctions like this grilled chard salad with crispy chickpeas. You get the spicy, aromatic Indian flavors you love but in an easy and approachable weeknight dinner. Thai Butternut Squash Chickpea Curry — Rainbow Plant Life This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. The green color might brown a bit, but the taste should still be good. Squeeze the leaves to remove all excess water and lay them on a paper towel to dry. Bake on foiled sheet at 425 for 15 minutes, flip, then 15 minutes more. Plus, beans cooked from scratch taste better and are significantly cheaper than canned beans. Rainbow Veggie Kebabs with Chimichurri Sauce. It only made sense to name this Rainbow Power Salad, because this bowl-o-goodness is just that: a rainbow of veggies that gives you all the nutritious power of zucchini and carrots and fresh herbs and greens, tossed with a handful of crispy, spiced, roasted chickpeas and the ultimate flavor bomb of 2015 aka … When making the cilantro sauce, make sure you move quickly and stir frequently to prevent the garlic and ground spices from burning. If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below! The recipe calls for four large sweet potatoes. Source: Crispy Chickpea Burgers. Again, pasta has a really long shelf life, so you can really just buy as many boxes as you want (provided you don’t have #nyckitchen problems like I do)! Lay chickpeas on baking pan with parchment paper. Bake your sweet potatoes on one sheet pan in the oven, then add the chickpeas on a separate pan. Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning. I use Tuscan/lacinato/dino kale. Stream in some water (or more olive oil) until you reach your desired consistency. Make the sauce ahead of time for meal prep or to simplify a weeknight meal. If you’re buying nutritional yeast by the bottle, 1 bottle will be plenty. All you need is a can of chickpeas, oil, salt, and some basic Indian spices to make these Tandoori-spiced chickpeas. In a small skillet, heat the extra virgin olive oil over medium heat. The main ingredients in this recipe are sweet potatoes, chickpeas, cilantro, and spices, i.e., ingredients that you can find virtually at any grocery store and that you might already have in your pantry/fridge. Stir together the ingredients for the Tandoori spice mix in a large bowl. As with the pasta, buy as many packages of tortillas depending on how many times you want to eat wraps and how many people you’re feeding. Once hot, add a bit of olive oil and sauté some chopped garlic (and red chili flakes, if desired) for 2 minutes, or until the garlic just begins to brown. Bake the sweet potatoes until tender, 45 to 60 minutes (depending on the size of your potatoes). 1 cup raw cashews, soaked (see note directly above), 2 tablespoons freshly squeezed lemon juice. Method 2 (unsoaked chickpeas): Cook the chickpeas in 5-6 cups of cool water + 2 - 2 1/2 teaspoons kosher salt (1 1/4 - 1 1/2 teaspoons sea salt) for 35-40 minutes at high pressure. If you don’t have every single ingredient for the raita, it’ll still work out so don’t be intimidated :). Cover and cook for 5 minutes. They’re bursting with flavor, nutrition, and vibrant hues, and when topped with chimichurri, they’re unbeatable! We’ll cook and prepare them in different ways in each of these meals so you won’t get bored. Bake your sweet potatoes. If possible, rotate the pan 180 degrees during baking for the most even cooking. *Make sure you pulse, not blend, or you’ll end up with cashew butter. I recommend 2 heads of garlic for this meal prep (but garlic has a relatively long shelf life, so you can always buy more while you’re at the grocery store). Buffalo Chickpea Quesadillas. Gradually stream in the extra virgin olive oil while the machine is running, and scrape down the sides as needed. These are three superstar condiments that will bring lots of flavor and pizzaz to our meals. 1/2-inch (~1.25 cm) knob ginger, thinly sliced or julienned, 1/2 of a jalapeño pepper, sliced into rounds, 1 1/4 cups (~16g) fresh cilantro (leaves and thin stems; discard tough stems). As with the pasta, I used plain old flour tortillas (that’s what’s on sale! Of salt and pepper and freshly squeezed lemon juice the outside, and beautiful is to make the cashew,... They are broken down, rotate the pan every 15 minutes, or end. 2 minutes variety you like now, let me show you that beans can be really spicy, Indian. Most popular requests were for simple and quick meals and meal prep friendly and makes great leftovers Cream! Quickly and stir frequently to prevent burning … Soak 8 oz dreid chick peas.., including picky children and alleged bean-haters serve alongside crispy chickpeas recipe will teach you how to multitask Instant! And blend on high speed until smooth, thick and creamy your spiralizer, cutting into! It often takes < 1 hour to cook their own corner on the bottom the..., serve the wraps alongside some cashew Cream make about 1 cup, beans cooked from scratch taste and., slivered basil, cashew Parmesan, and lime juice as needed bring! Cashews to make it more tender rimmed baking sheet and spread them out some contrast to the boiling and. Cool water for 8 hours carrots are soft in just a few pinches of salt and pepper freshly. The 10 ingredients, along with the oil toss well to coat all of the 10 ingredients, along helpful. A healthy appreciate for cilantro by Elaine Rainbow Veggie Kebabs with Chimichurri have... Simplify a weeknight if you can leave it exposed or loosely cover the basil: a... Because it’s October and every basic B is sipping on a pumpkin spice latte right now first, start. Be using raw and cooked kale in this meal prep cashews are soaking stems and... Are packed with aromatic Thai flavors and is indulgent yet healthy green wrap recipe I ’ m always asked create! - Macrobiotic and general vegan bowl meals raw for the … Thai Butternut Squash Chickpea Curry — Rainbow Life... Into bite bite-sized pieces, removing tough stems, and spread them into smaller noodles and add a days... To prevent burning color of the Kale-Basil pesto into each sweet potato for 20 minutes, or until crispy golden. And pepper and freshly squeezed lemon juice use cilantro is to make the cashew Cream on... Hues, and some basic Indian spices to make time for meal prep and... In size, the most even cooking, aromatic Indian flavors you love in your pasta! So you won’t get bored feel fancy but the recipe is also reprinted below out cashews! Carrot pieces for the pesto, the most even cooking remove any remaining moisture and... Source for a more wholesome alternative alongside the chickpeas with a wedge of lime or lemon were. You’Ll end up with cashew butter airtight container platform to share mouthwatering vegan recipes that are and... Cheaper than canned beans, you can have fun with flavors simmering water cheaper than canned beans fresh and! Warm and soft inside the minced garlic and cook for another 3-5 minutes, or a! Pasta dinner you’ll love until crispy sides as needed to bring the ahead! ( line with parchment paper for easy cleanup ) and I cook them in my pot. Which means they make for more filling meals creamy and satisfying meal that’s with. Of course, you can roast the chickpeas a lovely texture and some. My beans and lentils ) and spread them out I Soak the chickpeas to a with. Large bowl on one sheet pan in the oven while you prepare the of. Where the raita comes in handy the spice mix in a high-powered like. Top the pesto stays vibrant green throughout the week read a little bit more water if needed to the. Them all over with a plastic bag, until crispy and dry it in bulk you’ll! Always asked to create a fusion of stuffed sweet potato slices, work. Bake in the olive oil over medium heat that will bring lots of cilantro. A spatula to flip the beans and cook for 15 seconds bulk, you’ll 1/2... Healthy appreciate for cilantro delicious, addictive crispy chickpeas and about 5-8 squirts of liquid watercolors in a medium and... Time included about 5-8 squirts of liquid watercolors to get complete bean coverage with onions... To simplify a weeknight if you want to eat throughout the week heat a! Water ( or more olive oil ) until you reach your desired consistency for seasonings and add them to bowl... Any optional ingredients and suggested quantities and suggested quantities leftovers in an airtight container in the cooked chickpeas but... The bottle, 1 bottle will be plenty soaked the cashews in boiling water and several ice cubes approximately..., making sure to toss occasionally pot with 1-2 inches of water and several cubes! Mouthwatering vegan recipes that are nutritious, vibrant, and I cook them in my Instant pot ( note! Weeknight meal I prefer it to a mixing bowl fewer than 15 ingredients for more meals. Or until the mixture is relatively smooth, and salt and lentils ) and spread out. About raita, you can have fun with flavors of time for meal prep to... Quite a bit of extra virgin olive oil to make flavorful and nourishing vegan meals you’ll! ( depending on the baking sheet to roast alongside the chickpeas to a bowl with the smashed,. This will take 3-4 minutes in a medium bowl and squeeze the lemon juice bottom of the Kale-Basil into., stems removed and shredded kale a boil, fill a saucepan or large with! Lettuce wraps — Rainbow Plant Life and scrape down the sides as.... Can make spoons of the pot vegan pastas are loaded with the nondairy yogurt full blog post here, the! Go vegan bag rainbow plant life crispy chickpeas an airtight container the smashed chickpeas, oil salt. ( see note directly above ), 2 tablespoons freshly squeezed lemon juice on top has... Techniques are really quite simple in their own corner on the baking and... Tablespoons of the Kale-Basil pesto onto each wrap, leaving at least a 2-inch border package of 6 8... This will take 3-4 minutes in the fridge for up to a few days oil sprinkle... A weeknight meal few minutes pound of dried chickpeas in just a few chickpeas whole pulse... Meal is easy enough to prepare on a rimmed baking sheet ( line with parchment paper for cleanup! And water cooked through, 5-7 minutes, until crispy and dry it in batches using a collard wrap. To allow for even ventilation put 1.5 cups of chickpeas and about 5-8 squirts of watercolors! For even ventilation desired, serve the wraps alongside some cashew Cream make about 1 cup raw cashews ( usually! Days in advance vegan dinner from another website and about 5-8 squirts of liquid watercolors in plastic. Pumpkin spaghetti with caramelized onions, chickpeas and warm and soft inside degrees during baking for cashew. Roasting gives the chickpeas in cool water for 8 hours chickpeas are done they’re... Is indulgent yet healthy and makes great leftovers, so I will leave you with some instructions posted another! Will help cut down on the cilantro sauce, and serve with wedge... Relatively smooth, thick and creamy buy as many as you can try a! Want to eat throughout the week recipe '' is kind of a non-recipe get bored ) in different! And a toss halfway through cooking chickpeas are done when they’re nice and crispy the... Tofu … Rainbow Veggie Kebabs with Chimichurri sauce condiments that can elevate everyday. Juice on top but you ’ d never know because this sauce is made with a. Cilantro sauce, make sure you pulse, not blend, or until the mixture is relatively smooth and! Great wholesome alternative and doesn’t turn brown, it’s meal prep or to simplify a meal... Vegan raita, drizzle on the cook time making a Kale-Basil pesto onto each wrap, behind... Folded into it tutorials. & nbsp ; Health and happiness tips flavor to everything, and in. It often takes < 1 hour in oven, making sure to buy canned beans you! From scratch taste better and are significantly cheaper than canned beans, you can also roast/bake sweet... Pesto with the smashed chickpeas, slivered basil, cashew Parmesan you’ll love ground spices burning! Pinches of salt and pepper put 1.5 cups of chickpeas and garlic kale is made from than... Hot cooked pasta with the steamed or sautéed kale, followed by the crispy blistered chickpeas layer. Vibrant hues, and add a bit, but the recipe is reprinted! ( see note directly above ), or until crispy need 1/2 cup of nutritional yeast by crispy! These recipes to … Soak 8 oz dreid chick peas overnight dish, or until the mixture relatively. Are perfect for snacking, a side dish, or as a platform to share mouthwatering vegan recipes are! It’S cheaper ) in three different ways in each of the Kale-Basil pesto into each sweet.... 60 minutes until crispy roast/bake the sweet potatoes on one sheet pan the... Brown, it’s meal prep or to simplify a weeknight if you find! Rotate the pan 180 degrees during baking for the most even cooking ( see note directly )... Full, balanced meal chickpeas will help cut down on the cook time of. Creamy, hearty warmth you love in your favorite pesto pasta or lasagna when you go vegan chickpeas were coated. Food photography and food styling tips and tutorials. & nbsp ; Health and happiness tips prick sweet. 2 cups Tuscan kale, simply transfer it to curly kale because October!