fried chickpeas

Fries on FRY-DAY is a must😋🍟🌿 who else is celebrating the end of another week with potato fries?💫
My lunch today back home for the weekend was this plate of nourishing goodness: #oilfree Japanese sweet potato fries, spicy chickpea veg chilli (the recipe is from my Ebook!) + salad, all drizzled in tahini post-photo. I think I could eat this every single day of my life👌🏼👌🏼

IG: @naturally_nina_

so, i don’t write things down when i serve at the beer bar. i’ve been at this a long time, & i’m very visual, so unless it’s like a party of nine people or more, i’ve got it.

sometimes it makes customers nervous. i get it. i just reassure them if i sense their trepidation, by repeating back the entire order before i leave. 

there was a table of three older gentlemen tonight that could not comprehend how i could possibly remember an appetizer & three entrees. when i got to the second guy, he was like ‘wait, you aren’t writing any of this down. you’re going to mess this up, aren’t ya?’  i took it in stride, because i think he didn’t mean for it to sound so harsh, but, like, damn, dude. 

so, i turned to the bar & said ‘you see that guy in the black shirt? his name is tom. last monday he got the fried chickpeas to start & then the steak medium rare. the lady in the turquoise shirt was in last sunday & she got the iceberg wedge with hickory smoked chicken but no nuts because she’s allergic. the guy in the red on the other end got a burger medium rare with bacon, hold the onion, with salad on the side, the sunday before memorial day weekend. that older guy with the white shirt & green tie, i haven’t served him since january, but when i did, it was a monday, & he got the banh mi with poutine fries on the side because he hadn’t eaten all day. i promise, i’ve got you. i take food too seriously to mess it up.’

he was like ‘ok, i trust you now.’

mic frickin drop.

4
FATTEH WITH CUMIN CHICKPEAS & TAHINI YOGURT: IMMIGRANT FOOD STORIES.

I first met Eyad Houssami at a time when we had the privilege of seamlessly interweaving life and art: In college. We threw hefty doses of youthful political angst in for good measure, and looked to radical forebears to show us the way to wholeness through artistic expression. After college, Eyad and I rarely spoke. But sometime in 2015, an incredibly kind email zinged into my inbox: Eyad had printed out three Kale & Caramel recipes to make, remarking that many of the flavors I used reminded him of his current home (Beirut, Lebanon). And thus began a pitter patter of emails back and forth about pomegranate molasses, dates, and yogurt. Eyad sent beautiful pictures of the roasted kabocha fennel soup, sprinkled with a dukkah more legit than I could ever dream of making.

And so, when my friend Kimberley Hasselbrink brought a group of food writers together to share immigrant food stories in response to the executive order that’s become commonly known as the “Muslim ban”, I immediately thought of Eyad, of pomegranate molasses, of those foods native to him that have become so much a part of my life. Lucky for us, Eyad agreed to an interview. I thought I’d let him speak for himself, and for the dish I’m sharing today: Fatteh, layers of toasted pita with cumin-fried chickpeas, garlicky tahini yogurt, and ghee-toasted pine nuts. Eyad wrote to me from airports in Berlin and Istanbul, traveling home from auditioning refugees for a theatrical production he’ll tell you more about below.

Read more and get the recipe here.

HAPPY FRIDAY👅🌿🍟 there’s no better way to celebrate the end of a tough week than with big bowls of nourishment, featuring all of my favourite things (a savoury edition this time😉)
Baked purple sweet potato, pumpkin + parsnip fries, stir-fried veggies, greens, chickpeas + a spicy chipotle tahini dipping sauce👌🏼👌🏼
What’s in your bowl tonight/today wherever you are in the world?

IG: @naturally_nina_

4
MEDITERRANEAN CHICKPEA & BABA GANOUSH WRAPS.

We wound our way through tiny, cobblestoned streets that smelled like smoke and coffee and the acrid scent of city in summer. We were looking for falafel. We were in Paris. I was thirteen. I can’t say for sure, but I’m relatively certain I had never had falafel before. There were no purveyors of the sublime little fried balls of spiced chickpeas and herbs on our tiny island in the middle of the Pacific. We’d been advised to find the best falafel in Paris right here, in these narrow byways of the quatrième arrondissement, the Marais.

My wait in line outside the tiny, street-facing window of L'As du Fallafel was my very first foray into cult-food-lining. 5am cronut lines were just a twinkle in our current food-obsessed culture’s eye, and yet there we were, salivating as we anticipated placing a frenzied order in the awkward Franglish we possessed. But order we did, and I watched in delight as they piled eggplant, hummus, yogurt, pickled peppers, bright magenta cabbage, tahini, and, of course, falafel, into a pliant, warm pita.

Read more and make these chickpea and baba ganoush wraps at home: Recipe here.

i just made myself the best dinner and im still in awe of myself/crying bc i’ve finished it all…

Had a really long day at work but I have been eating so much crap lately and decided it’s time to make a change. I also have a very form fitting dress to wear for my graduation in two weeks so need to start eating healthier. The great thing about flatbreads is you can really top them with anything. Here are a couple of ideas to get you going. Sainsbury’s sell a pack of four for under a pound, they freeze and you can just pop them in the toaster! I made enough to have some leftover for work tomorrow as well so a win win all round…

Flatbread topped with a fried egg, baked paprika chickpeas and sweet potato and a warm courgette and spinach salad. 

Baked Chickpeas: 

(Serves 2 - large portions)

1. Preheat the oven to 180*. Drain one tin of chickpeas and pop in a tea towel to dry off (this step is important as it helps the peas become extra crisp). 

2. Chop ½ a large sweet potato in to small chunks and add to a small baking dish - add the chickpeas then cover in olive oil (this is really up to you and how healthy you are, but the more you add the crispier they will be!) sprinkle over some salt and bake for 25 minutes. 

3. Add paprika and cumin and stir. Serve as a snack or to top a flatbread or salad.  

Warm Courgette & Spinach salad

(Serves 2 - large portions)

1. Finely chop ½ a red onion, one clove of garlic and julienne 2/3 a courgette (this is a fancy word for chopping in to sticks). Put a large wok on a medium heat and add a splash of olive oil and 1tsp of oregano

2. Allow the oil to heat then add your onion and garlic. Let this soften, then add your courgette. Keep stirring then wash your spinach. Wilt the spinach in, add ½ a chopped avocado and 1tbsp of torn fresh basil

3. Easy as that!

I quite like what I made for lunch today.  I smushed and dry-fried a can of chickpeas in a hot pan, then took them out, sauteed some red pepper, onion, garlic, and celery.  Once they were soft, I added in the chickpeas, some hotsauce, cajun seasoning, and a few big handfuls of baby spinach and kale.

The kale/spinach added plenty of water to the pan as it wilted down, and mushing the chickpeas a bit more made a nice happy goopy sauce for my red rice.  Not super low cal?  Probably about 200-250 cal of chickpeas and 200 cal of rice, so it’s definitely a full meal.  I find the more hotsauce I add, the slower I eat, so the easier I get full, which is always handy.

I used to be incapable of eating ANY spice, but slowly easing myself in has done so much for my tolerance.  And honestly, it’s the second best way I’ve found of cutting down my portion sizes.  I have some severe issues with knowing what a proper portion size is for me, being that I think everyone (but my best friend) I’ve ever cooked for on the regular has been almost a foot, or a full foot taller than me.

A bad song parody about Guy Fieri and Gal Gadot

He was a Guy, she was a Gal
Can I make it any more rational?
He liked to cook, she saved the day
What more can I say?
He wanted her, she’d never tell
Secretly she was Diana Prince as well
But all of her friends were all rather cross
They had a problem with his secret sauce

He was a flavour boy, she said “see you later, boy”
He was too spicy to be with her
Her home was utopian, and she’s Amazonian
She was saving all people of the earth

Five years from now, she sits in Louvre
Looking at pictures of some dead dudes
She turns on TV, guess who she sees
Flavour boy cooking on Triple D
She calls up her friends, they already know
And they all love his New York bistro.
She tags along, eats fried chickpeas
And looks up at the man with the sweet goatee

He was a flavour boy, she said “see you later, boy”
He was too spicy to be with her
Now he’s a Food network star, opening new snack bars
Does your pretty face see what he’s worth?

Sorry, Gal, you’re too fatigued
You’ll still be great in Justice League
He’s moved on you’re in denial
He found a lover more his style
Too bad that you couldn’t see
See the Guy that boy could be
There is more than meets the eye
I see the Flavour that is inside

He’s just a Guy and I’m just a boy
Can I make it anymore obvious?
We get the game on, then go down south
Yes I’m the lead singer for Smash Mouth

I’m with the flavour Guy, I said “someBODY once told me, Guy”
You and I make quite the pair
I’ll be at a studio, singing the song we wrote
About a Gal, surname Gadot

I’m with the flavour Guy, I said “someBODY once told me, Guy”
You and I make quite the pair
I’ll be at a studio, singing the song we wrote
About a Gal, surname Gadot

anonymous asked:

I'm afraid that if I turn vegan I won't be able to vary my meals?

you can DEFINITELY vary your meals!! here’s some examples:

breakfast
pancakes, smoothies, nice cream (which a huge range of flavours - strawberry, mango, chocolate, peanut butter, sticky date, orange, lemon and lime, coconut, summer fruits, persimmon, fig, cashew nut butter, grape.. anything you can think of!), oatmeal (again, with a trillion toppings), granola with almond milk and berries, toast with PB&J, tofu scramble with toast, veggies and beans, green juices, (or any juices!), vegan muffins, bagels, fruit platters, cereal with soy milk, chia pudding, overnight oats

snacks
all kinds of fruit, nuts, seeds, raw desserts, vegan pastries (donuts, caramel slice, shortbread, muffins, fairy cakes, cookies) granola bars, ‘rawnola’, dates, dried fruit, whole food bars, toast, smoothies, (soy/almond/rice/coconut) milkshakes, protein shakes (soy protein), carrots with hummus, ice cream (vegan obvs), coyo coconut yoghurts, raw juices, vegan chocolate

lunch
toastie with avocado, hummus, grated carrot and BBQ sauce, jacket potato with beans, nutritional yeast and a big salad, a big salad with rice, hummus, fruits, all the veggies you want!, PB&J sandwiches, jam and banana sandwiches, vegemite on toast, tomato and nutritional yeast grilled sandwich/panini/bagel/english muffin, teacakes (might just be a British thing idk), pasta salad, smoothie bowls, nana nice cream, big (massive hehe) smoothies, more fruit platters, tortilla wraps with beans, rice, guac and nachos!

dinner
sweet potato fries with guac, chickpeas and a salad, stir fry with all the veggies and rice noodles, veggie lasagne, spaghetti with tomato sauce and veggies, coconut curry, potato curry, dhal, lentil curry, chilli con beans, rice and veggies, rice and veggies with sauce, potato wedges with beans and veggies, bean burgers, veggie burgers, chickpea curry, soup and chunky bread, hot pot with loads of heart warming veggies like potato and carrots and broccoli, etc., chinese noodles (not egg noodles obvs) with veggies and sauce, burritos/fajitas, massive salads with potato and rice and all your favourite veggies!

you can vary your meals on a vegan diet just as much as any other diet! it just requires swapping meat for something healthier and (imo) yummier!! xxx

2

Falafel are fried chickpea balls, usually served with hummus and pita! Because they contain no meat, they’re also 100% kosher and perfect to eat with dairy products, too. It’s my favorite, and my national food.


(Thanks for your question, Anon, but something similar has already been answered before, so I’m not going too much into detail with this one! :) please avoid questions like these, scroll through the blog or check the archive, instead!

Did you know?

There is a so-called Arab-Israeli Falafel War, and although it might sound funny, it’s quite a complex topic. Whereas most countries [especially the USA] borrow food from other countries, such as hamburgers from the Germans, and pizza form the Italians, in the Middle East it doesn’t seem to be this simple. Falafel has always been a staple of the Arab diet, eaten by Mizrahi [the Middle Eastern Jews] for centuries, as well. In the 1960s, Israel’s population consisted of predominantly Mizrahim, and so Falafel quickly became a symbol of Israeli culture and the official dish.

Now, because of Israel’s large European-descended Jewish population, it’s neighbours deemed it appropriation of what’s theirs. The debate has even spilled over into international courts, with Lebanese claiming copyright infringement over  Falafel recipes—sounds familiar, doesn’t it? Remember the Great Hummus War…

On a side note: that’s my favorite Middle Eastern food, too!)