Preparation only takes two minutes, but it needs some time in the oven. Nevertheless, a great snack idea!
1 can of chickpeas, drained, rinced, dried in a towel
1 tbsp of olive oil
Seasoning of your choice. I used: salt, garlic powder, paprika powder
Put the chickpeas in an oven dish, mix the oil and seasonings through the chickpeas. Set in a pre-heated oven (190°C – 375°F – Gas mark 5) for 45 minutes. Test after 45 minutes, eat one (yaay), it should be completely crispy, even in the center. If it isn’t, put it back in the oven, with 5 minutes extra at a time.
A recipe I really love, because it is just tasty food, that doesn’t require too much work.
1 medium onion
2 small cloves of garlic, or 1 big one
2 medium sized tomatoes
3 medium sized zucchinis
250g of (white) mushrooms
1 bag of rice
Oil (or a little veggie broth)
Wash all vegetables. Cut them into bite-size pieces. I don’t like pieces that are way too small. Keep 1 zucchini, and cut it in long slices. Cut the onion in small pieces, crush the garlic, and cut it also.
Saute the onions and garlic, any way you like. Most people will use oil or vegan butter/margarine. I use a little water with vegan broth powder. No fat, no oil.
After a few minutes, when the onions are softened, add the cut mushrooms. Let them cook for about 4-5 minutes
Add the zucchini and tomatoes.
Add seasoning of your choice (salt, pepper, dried paprika powder, thyme, bay leaf, …)
Simmer away during 20 minutes on low heat.
Cook your rice and grill the zucchini slices. The grilled slices are optional, but I just love them!
Serve and enjoy!
Tip if you do not like cooking rice all the time, especially brown rice, as it takes 20 minutes: cook a whole batch at once, and freeze them when they are cold and drained. Brown rice in 60-90 seconds in the microwave!
You can sign up for their Vegan starter kit here: http://ift.tt/1mb7yLG/. Note: it did not ship to my address in Belgium, so might only work in North America. If they do not ship to your place, you can view the online versions of the kit.
This week’s easy recipe involves actual “cooking”. I am making a nice delicious vegetable soup.
2 onions, chopped
3 cloves of garlic, chopped
1 tbsp olive oil
250g julienne vegetables (carrots, leeks, celery)
1kg ripe tomatoes
Saute the onions and garlic in the hot oil, for a minute or two. Then add the julienne vegetables (you can buy this prepared, sometimes under the name “soup vegetables”). Stir it around for about five minutes, then add the tomatoes. The tomatoes will need also about five minutes, make sure you stir it around so it does not burn. Add water (already boiling is faster), cover it, let it on a low heat for 30-60 minutes. Add salt and pepper to taste.
No food pictures today. Went to a BBQ today. Yearly “Family day” with work colleagues. Wasn’t vegan, but there were lots of veggies, and potatoes, so no problems keeping it vegetarian. Pictures will be back tomorrow, as usual. :-)