Sauteed Asparagus & Chickpeas Over Herbed Brown Rice

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

This recipe came to me about two in the morning a few days ago and I haven’t been able to get it off my mind. And it’s a good thing. The flavors of the sage, thyme, and parsley meld so perfectly and I love the combo of the soft chickpeas and crispy asparagus. I don’t usually go for instant brown rice, but I also don’t always like waiting forty-five minutes for brown rice to cook, so the ease of instant rice made this delicious dish come together in breeze.

INGREDIENTS:
1 bunch asparagus, cut diagonally into 3-4 pieces
1 Tbs olive oil
2 C instant brown rice
1-3/4 C vegetable broth
1 Tbs fresh sage (about 10 leaves), minced
1 Tbs fresh thyme, minced
1/3 C fresh parsley, chopped
1 15-oz can chickpeas, drained and rinsed
Salt and pepper, to taste
2 Tbs lemon juice

DIRECTIONS:
In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean VeganMeanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you’re using regular brown rice, get it going right away and don’t start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)

Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes.

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Add the herbs to the cooked rice and combine well.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice
 
Author:
Ingredients
  • 1 bunch asparagus, cut diagonally into 3-4 pieces
  • 1 Tbs olive oil
  • 2 C instant brown rice
  • 1-3/4 C vegetable broth
  • 1 Tbs fresh sage (about 10 leaves), minced
  • 1 Tbs fresh thyme, minced
  • ⅓ C fresh parsley, chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 2 Tbs lemon juice
Directions
  1. In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
  2. Meanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you're using regular brown rice, get it going right away and don't start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)
  3. Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes. Add the herbs to the cooked rice and combine well.
  4. Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

 

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette -- Epicurean Vegan

I’m excited to bring you this light and delicious salad. I know this isn’t a complicated or complex recipe, but it’s so delicious and perfect for a light meal. I love salads, but sometimes they need to be livened up with flavor—it’s easy to fall into a salad rut. I obviously didn’t have anything, but for some color, I’d recommend some dried cranberries or maybe some radishes. Raspberries would also be a great addition. For the croutons, I had half a loaf of multi-grain sourdough with sunflower and sesame seeds from Trader Joe’s, that was probably going to go bad if I didn’t so something with it. The vinaigrette is simple and delicious, and perfect for a springtime salad. Everything comes together beautifully!
Trader Joe's Multi Grain Sour Dough

INGREDIENTS:
Croutons:
6-8 C cubed sourdough
Olive oil
Dried rosemary
Salt
Garlic powder
Dressing:
2 clove of garlic
1/2 a large shallot
1/2 C olive oil (I really used just less than half a cup, but slightly more than 1/4 C)
1 Tbs red wine vinegar
1 Tbs unsweetened almond milk
1 Tbs Dijon mustard
1/2 tsp agave
1 tsp salt
1/4 tsp black pepper
1 Tbs lemon juice
Salad:
8 C baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
2 C sliced mushrooms
1/2 cucumber, diced
1 avocado, peeled, pitted and cubed
1/3 C pepitas
Dried cranberries, radishes or raspberries (optional)

DIRECTIONS:
Preheat the oven to 400. Put the bread cubes in a large bowl and drizzle with olive oil—not a lot—you do not want to coat each bread cube with oil. Add the rosemary, salt, and garlic powder—to taste—and use a rubber spatula to combine everything well. Transfer to a large cookie sheet, preferably one with sides, and bake for 10-15 minutes, checking and stirring around about halfway through. When they start to brown around the edges, they’re done.
Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette -- Epicurean VeganFor the dressing, add the garlic clove and shallot to the food processor or blender and blend until minced. Add the rest of dressing ingredients and blend until smooth; transfer to a jar.
Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette -- Epicurean VeganCombine all of the salad ingredients, except the avocado (I like to keep avocado out of any leftover salad because it doesn’t always stay fresh; I had it on top of individual servings). I’d treat raspberries the same if you decide to add them. Add some croutons and drizzle with a bit of dressing. Enjoy!

Spinach Salad with Homemade Rosemary Croutons and Creamy Vinaigrette
 
Prep time
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Author:
Serves: 6
Ingredients
  • Croutons:
  • 6-8 C cubed sourdough
  • Olive oil
  • Dried rosemary
  • Salt
  • Garlic powder
  • Dressing:
  • 2 clove of garlic
  • ½ a large shallot
  • ½ C olive oil (I really used just less than half a cup, but slightly more than ¼ C)
  • 1 Tbs red wine vinegar
  • 1 Tbs unsweetened almond milk
  • 1 Tbs Dijon mustard
  • ½ tsp agave
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 Tbs lemon juice
  • Salad:
  • 8 C baby spinach
  • 1 can garbanzo beans (chickpeas), drained and rinsed
  • 2 C sliced mushrooms
  • ½ cucumber, diced
  • 1 avocado, peeled, pitted and cubed
  • ⅓ C pepitas
  • Dried cranberries
Directions
  1. Preheat the oven to 400. Put the bread cubes in a large bowl and drizzle with olive oil---not a lot---you do not want to coat each bread cube with oil. Add the rosemary, salt, and garlic powder---to taste---and use a rubber spatula to combine everything well. Transfer to a large cookie sheet, preferably one with sides, and bake for 10-15 minutes, checking and stirring around about halfway through. When they start to brown around the edges, they're done.
  2. For the dressing, add the garlic clove and shallot to the food processor or blender and blend until minced. Add the rest of dressing ingredients and blend until smooth; transfer to a jar.
  3. Combine all of the salad ingredients, except the avocado (I like to keep avocado out of any leftover salad because it doesn't always stay fresh; I had it on top of individual servings). Add some croutons and drizzle with a bit of dressing. Enjoy!

 

Chopped Greek Salad with Tofu Feta

Chopped Greek Salad with Tofu Feta -- Epicurean VeganI wish I could say I eat healthy all year round, but there are definitely times (especially during the holidays) when I don’t eat as many fruits and veggies like I should. So what better time than the new year to recommit to fresh, non-packaged meals? This Greek salad is the epitome of fresh. The great thing is, you can serve it over a bed of greens, wrap some up in a tortilla, or fill up a pita with it. Aside from some chopping, there’s not much to prepare, so it comes together rather nicely. We are beginning a kitchen remodel, so I’m not sure how much longer I’ll have a full kitchen again, but my goal is to NOT live off take-out and Boca burgers during the renovations. I’ll do my best to not only eat healthy, delicious meals during the chaos, but share them with you as well. I also have a cookbook review coming soon, so stay tuned!

INGREDIENTS:
2 medium cucumbers, chopped
1 small red onion, chopped
3 Roma tomatoes, chopped
1 bell pepper, chopped
1 15-oz can garbanzo beans, drained
Dressing
1/4 C red wine vinegar
2 Tbs olive oil
1 tsp oregano
1 tsp Dijon mustard
1/2 tsp salt
Tofu Feta
1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
1 tsp lemon juice
1 tsp red miso
1/8 C olive oil
1/8 C water
1/3 C red wine vinegar
1 tsp salt
1 Tbs dried basil
1/2 tsp black pepper

DIRECTIONS:
Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganCombine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganOnce the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
Chopped Greek Salad with Tofu Feta -- Epicurean VeganServe with some crumbled tofu feta on top and enjoy!

Chopped Greek Salad with Tofu Feta -- Epicurean VeganThe next day, I enjoyed the chopped salad over mixed greens with hummus. So delicious!!

Chopped Greek Salad with Tofu Feta -- Epicurean Vegan

 

Chopped Greek Salad with Tofu Feta
 
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Author:
Serves: 8-10
Ingredients
  • 2 medium cucumbers, chopped
  • 1 small red onion, chopped
  • 3 Roma tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 15-oz can garbanzo beans, drained
  • .
  • Dressing
  • .
  • ¼ C red wine vinegar
  • 2 Tbs olive oil
  • 1 tsp oregano
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • .
  • Tofu Feta
  • .
  • 1 14-oz tub of extra firm tofu, drained, pressed, and crumbled
  • 1 tsp lemon juice
  • 1 tsp red miso
  • ⅛ C olive oil
  • ⅛ C water
  • ⅓ C red wine vinegar
  • 1 tsp salt
  • 1 Tbs dried basil
  • ½ tsp black pepper
Directions
  1. Start with the feta. In a small bowl, whisk together all of the feta ingredients, except the tofu. Fold in the tofu and set aside; although, stir it a few times as it sits.
  2. Combine the cucumber, onion, tomatoes, bell pepper, and garbanzo beans in a large bowl. Whisk together all of the dressing ingredients in a small bowl and then drizzle over the veggies. Using a rubber spatula, fold the dressing thoroughly.
  3. Once the feta has stewed a bit, drain out any excess marinade and transfer to a bowl with a tight-fitting lid.
  4. Serve with some crumbled tofu feta on top and enjoy!

 

 

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganYou may be surprised how easy falafel is to make at home. Plus, you can play with the spices and ingredients to suit your fancy. One thing I noticed, is that they are typically sauteed in a skillet with lots of oil, which is something I try to avoid doing too often. They’re also not typically gluten-free, so I decided to go all out and create gluten-free, baked falafel. Oh, and make them tasty. I think I accomplished all of that. The yogurt-tahini sauce couldn’t be easier to make, using only a few ingredients and a food processor. Usually, falafel sandwiches will have tabbouleh, but I opted for a quick and easy meal with lettuce, tomato and red onion instead. The falafel are also delicious on their own as a protein-packed snack dipped in sauce. Either way, I think you’ll enjoy this Greek classic.

INGREDIENTS:
1 small carrot, cut into 3-4 pieces
3-4 garlic cloves
1 small white onion, chopped
1 can garbanzo beans, drained and rinsed
3/4 C fresh cilantro
3/4 C fresh parsley
1-1/2 tsp cumin
1 tsp salt
1/4 tsp black pepper
3/4 C rice flour
1 tsp baking powder
Yogurt-Tahini Sauce
12-oz plain nondairy yogurt
1/3 C tahini
2 Tbs lemon juice
1/4 tsp salt
The rest
Lettuce
Tomato
Red onion
Cucumber slices would be great, too.

DIRECTIONS:
Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.

Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganNext, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don’t want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour.
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganCover and refrigerate for about 20-30 minutes. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganTo make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a 1/4 cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15:
Vegan and Gluten-Free Falafel with Yogurt-Tahini Sauce -- Epicurean VeganBake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

Vegan & Gluten-Free Falafel with Yogurt-Tahini Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 small carrot, cut into 3-4 pieces
  • 3-4 garlic cloves
  • 1 small white onion, chopped
  • 1 can garbanzo beans, drained and rinsed
  • ¾ C fresh cilantro
  • ¾ C fresh parsley
  • 1-1/2 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¾ C rice flour
  • 1 tsp baking powder
  • .
  • Yogurt-Tahini Sauce
  • .
  • 12-oz plain nondairy yogurt
  • ⅓ C tahini
  • 2 Tbs lemon juice
  • ¼ tsp salt
  • .
  • The rest
  • .
  • Lettuce
  • Tomato
  • Red onion
  • Cucumber slices would be great, too.
Directions
  1. Toss the carrot pieces into the food processor and pulse just a couple of times until coarsely chopped. Add the garlic cloves and onion and pulse 2-3 more times.
  2. Next, add the garbanzo beans, cilantro, parsley, cumin, salt, and pepper. Blend 10-20 seconds until smooth-ish . . . you just don't want a major chunks. Transfer to a medium bowl and stir in the baking powder and rice flour. Cover and refrigerate for about 20-30 minutes.
  3. In the meantime, preheat oven to 350 and then make the sauce. In your newly cleaned-out food processor bowl, combine all of the sauce ingredients and blend until smooth. Transfer to a bowl and set aside, along with your prepared veggies.
  4. To make the falafel, line a large baking sheet with foil and spray it with a little cooking spray. Using your hands, scoop out about a ¼ cup of the batter and create a mini patty; place onto the baking sheet. I ended up with 15.
  5. Bake for 15-20 minutes, then turn them over and cook another 15-20 minutes. Fill a pita with some lettuce, sauce, tomato slices, red onion slices, 2-3 falafel and top them off with a bit more sauce. Enjoy!

 

 

A Spectacular Superfood Salad

A Spectacular Superfood Salad -- Epicurean Vegan

So what’s a superfood, you might ask? Well, according to the online dictionary, it’s “a nutrient-rich food considered to be especially beneficial for health and well-being.” That sounds about right. Chances are, your fridge and pantry are stocked with these very ingredients and a salad is a great way to make the most of them—all in one bite. You won’t find meat and dairy labeled as superfoods. Ever. (Okay, some people consider salmon a superfood, but it’s really the omegas they’re after, which are readily found in plant foods). I made a very light dressing to coat the salad, also packed with immune-boosting deliciousness, so dig in and feel super energized, super healthy, and super happy with this spectacular superfood salad!

The super benefits:

Kale: high in fiber, iron, Vitamin K, C, and A; an anti-inflammatory food, supports cardiovascular health and is full of antioxidants.
Spinach: high in Vitamin A, K, D and E; good source of omega-3 fatty acids, loaded with antioxidants (fights cancer & inflammation), rich in calcium and magnesium, as well as carotenoids for eye health.
Pepitas (pumpkin seeds): high in magnesium, zinc, omega-3 fatty acids, antioxidants, fiber and anti-inflammatory properties. They’re also high in tryptophan—you know, the “sleep hormone” found in turkey? Sprinkle some pepitas on your next Thanksgiving dish and enjoy the same post-meal nap without the dead bird.
Walnuts: cancer-fighting properties, heart health benefits, extremely high in antioxidants, as well as Vitamin E, folate, melatonin and omega-3 fatty acids.
Red onion: high in quercetin, a bioflavonoid with antioxidants, anti-inflammatory, cancer-fighting, anti-fungal and anti-bacterial properties.
Blueberries: said to help with memory decline, reduce heart attack risk, and are full of antioxidants. Also high in Vitamin K, manganese and fiber.
Chia seeds: high in protein, fiber, phosphorus, manganese, calcium and potassium. They also contain healthy antioxidants and are a good source of omega-3 fatty acids.
Garbanzo beans (chickpeas): high in fiber, protein, manganese, and iron. They can also stabilize blood sugar and help lower one’s cholesterol.

A Spectacular Superfood Salad
 
Prep time
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Author:
Recipe type: Salad
Serves: 8-10
Ingredients
  • 2 heads of kale, stems removed and discarded, leaves chopped small
  • 3 C spinach, chopped small
  • 2 C fresh or dried blueberries
  • 1 C red onion, diced small
  • 1 15-oz can garbanzo beans, drained and rinsed
  • ½ C pepitas
  • 1 C walnuts, chopped
  • .
  • Dressing
  • .
  • 1 clove garlic, minced
  • 1 Tbs yellow miso
  • 1 Tbs tahini
  • 1 Tbs nutritional yeast
  • 1 T lemon juice
  • ½ tsp chia seeds
  • ¼ C water
Directions
  1. Toss all of the salad ingredients together in a large bowl.
  2. In a small bowl, whisk together the dressing ingredients. Let the dressing sit about 10 minutes to allow the chia seeds to thicken the dressing just a bit.
  3. Add the dressing to the salad and toss to coat thoroughly. Enjoy!

 

Garbanzo-White Bean Truffle Spread

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!

INGREDIENTS:
1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

DIRECTIONS:
Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

Garbanzo-White Bean Truffle Spread
 
Author:
Ingredients
  • 1 15-oz can garbanzo beans (chickpeas), drained and rinsed
  • 1 15-oz can Great Northern beans, drained and rinsed
  • 1 large (or two medium) clove of garlic, halved or quartered
  • 1 tsp salt
  • 5-6 large green onions (white and green parts) sliced
  • 4 Tbs lemon juice
  • 2 Tbs truffle oil
Directions
  1. Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
  2. Add the beans, lemon juice, salt, and green onions; puree until smooth.
  3. While the machine is running, add the truffle oil; blend well.
  4. If you have time, let it chill for an hour or two before serving.
  5. Enjoy on crackers, toasted baguette slices, or veggies.

Mock Tuna Salad

Mock Tuna Salad -- Epicurean Vegan

I never like to spend a lot of time preparing lunch, which can make it difficult to come up with something. Not only is this easy to throw together, but it makes plenty for a few lunches. The recipe is adapted from 1000 Vegan Recipes. If you’re not a fan of garbanzo beans, I suggest trying white beans instead. I also added chopped cashews, but sunflower seeds, chopped almonds, or pepitas would also be great. Cucumber can be subbed in for the celery as well and a tablespoon of nutritional yeast wouldn’t hurt either. Miss the omegas? Toss in some flax seeds! The recipe calls for 1 tsp of kelp powder and of course, the only amount I could buy was a pound. A pound of kelp powder?! Sure! I put that on . . . and . . .What do you use kelp powder for? (besides mock tuna salads)? Well first of all, it helps to know that kelp powder is loaded with health benefits. According to Livestrong.com it helps lower LDL cholesterol, lowers breast cancer risk, lowers blood sugar, and is a great source of iodine. After some research, I found it’s great to throw it in  your smoothie, sprinkle it on your veggie sushi rice, add it to bread dough, and even use it as a seasoning—in place of salt. What do you use kelp powder for? 

Organic Kelp Powder -- Epicurean Vegan

INGREDIENTS:
2 cans garbanzo or white beans
2 stalks celery or 1/2 C cucumber, chopped small
1/4 C minced onion
1/2 C cashews, almonds, sunflower seeds, or pepitas, chopped
1 Tbs nutritional yeast
1 tsp capers, drained and chopped
1/2 C Vegenaise (or other vegan mayo)
2 tsp lemon juice
1 tsp Dijon mustard
1 tsp kelp powder
Salt and pepper, to taste
Lettuce leaves
Tomato slices
8 slices of bread

DIRECTIONS:
In a medium bowl, coarsely mash the beans, or chopped them up on a cutting board. Add the celery (or cucumber), onions, nuts, capers, mayo, lemon juice, mustard, nutritional yeast, and kelp powder. Season with salt and pepper if you’d like. Combine thoroughly. Cover and refrigerate for 30 minutes. Serve on bread with the lettuce and tomato and enjoy!

Mock Tuna Salad
 
Author:
Serves: 4
Ingredients
  • 2 cans garbanzo or white beans
  • 2 stalks celery or ½ C cucumber, chopped small
  • ¼ C minced onion
  • ½ C cashews, almonds, sunflower seeds, or pepitas, chopped
  • 1 Tbs nutritional yeast
  • 1 tsp capers, drained and chopped
  • ½ C Vegenaise (or other vegan mayo)
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp kelp powder
  • Salt and pepper, to taste
  • Lettuce leaves
  • Tomato slices
  • 8 slices of bread
Directions
  1. In a medium bowl, coarsely mash the beans, or chopped them up on a cutting board.
  2. Add the celery (or cucumber), onions, nuts, capers, mayo, lemon juice, mustard, nutritional yeast, and kelp powder. Season with salt and pepper if you'd like. Combine thoroughly.
  3. Cover and refrigerate for 30 minutes.
  4. Serve on bread with the lettuce and tomato and enjoy!

 

Black Rice Salad

Black Rice Salad -- Epicurean Vegan

I was thumbing through Party Vegan for Halloween foods and I was thrilled to find this salad that was not only delicious, but gluten-free as well. It was perfect for our Halloween party. I recommend making the rice ahead of time since it needs to cool in the fridge. It also would hurt to chop up the veggies and cook the sweet potatoes ahead of time, too, so you save yourself a headache of trying to get all done right away. I doubled the recipe, but I’ll list the original recipe amounts below. Also, the original recipe suggests serving the salad on a bed of shredded lettuce, but I opted to serve it in a bowl, sans lettuce.

INGREDIENTS:
1 large sweet potato, peeled and cut into 1/2″ dice
1/4 C + 1 Tbs olive oil
Salt and pepper
2 medium carrots, shredded
1 medium orange bell pepper, finely chopped
1/4 C minced onion
2 Tbs fresh parsley
15-oz can garbanzo beans, drained and rinsed
3 C cold cooked black rice
3 Tbs lemon juice
1 tsp garlic, minced
1/2 tsp dry mustard

Black Rice Salad -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 425. Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they’ll get too browned on one side.

Black Rice Salad -- Epicurean Vegan

In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.

Black Rice Salad -- Epicurean Vegan

In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, 1/2 tsp salt, and 1/4 tsp black pepper.

Black Rice Salad -- Epicurean Vegan

The recipe only says to combine the cooled sweet potatoes and rice together, but doesn’t indicate when to mix them in with the rest. But I think I’m a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!

Black Rice Salad
 
Author:
Ingredients
  • 1 large sweet potato, peeled and cut into ½" dice
  • ¼ C + 1 Tbs olive oil
  • Salt and pepper
  • 2 medium carrots, shredded
  • 1 medium orange bell pepper, finely chopped
  • ¼ C minced onion
  • 2 Tbs fresh parsley
  • 15-oz can garbanzo beans, drained and rinsed
  • 3 C cold cooked black rice
  • 3 Tbs lemon juice
  • 1 tsp garlic, minced
  • ½ tsp dry mustard
Directions
  1. Preheat oven to 425.
  2. Spread the sweet potatoes on a lightly greased baking sheet; drizzle with 1 Tbs of olive oil. Season with salt and pepper and roast for 15 minutes. I recommend turning them once halfway through, otherwise, they'll get too browned on one side.
  3. In a large bowl, combine the carrots, bell pepper, onion, parsley, and garbanzo beans.
  4. In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
  5. In a small bowl, whisk together the remaining olive oil, lemon juice, garlic, mustard, ½ tsp salt, and ¼ tsp black pepper.
  6. The recipe only says to combine the cooled sweet potatoes and rice together, but doesn't indicate when to mix them in with the rest. But I think I'm a pretty smart cookie and combined everything and tossed it all with the dressing. Enjoy!

Quick and Easy Lunch: Chunky Chickpeas and Rice

Quick and Easy Lunch: Chunky Chickpeas and Rice -- Epicurean VeganNot eating wheat, it can be tough not being able to make a quick sandwich. Scouring the pantry, I found Chunky Chickpeas from Tasty Bite.

Quick and Easy Lunch: Chunky Chickpeas and Rice -- Epicurean Vegan

We’ve taken these camping because they’re so easy—just pour into a pan and heat. At home, you can heat the packet in the microwave for 90 seconds. In this case, I decided to combine the chickpeas with some cooked rice and diced mushrooms. So easy! During the last few minutes of cooking the rice, throw in some mushrooms. Then heat the chickpeas in the microwave (according to the package instructions) and stir into the rice. Voila. Lunch is served.

The ingredients in the packet are simple: water, chickpeas, onions, sunflower oil, garlic, ginger, coriander, salt, cumin, and spices. There’s even 9 grams of protein per 1/2 a packet. I don’t remember how much the packets are, but I know they’re just over $3. (The Bombay Potatoes variety is awesome)!

Chickpea Salad

Chickpea Salad -- Epicurean VeganI got this recipe from Luminous Vegans who called it “Chick-Peace Salad.” Great name—I didn’t want to steal it, so mine’s just plain old Chickpea Salad. Regardless of the name, it’s a delicious vegan version of tuna salad. LV added crumbled up nori to the mix to give it that tuna taste, but I didn’t have any. I still think it had amazing flavor without it. I did add some carrots and parsley. Just because. I also used Earth Balance’s vegan, gluten-free, and soy-free mayo that my good friend, Angela of The Veracious Vegan turned me on to. It’s fabulous!

I also served the salad on Food For Life’s brown rice tortillas.

Chickpea Salad -- Epicurean Vegan

I have to say, they’re ok. Heated up, they’re better, but you have to eat it fast before it gets crispy and falls apart. I’m wondering if steaming them would be better, or make it worse. The taste is chewy, but crunchy at the same time. Is that possible? Apparently so. Anyway, they’re not horrible, but they made eating this sandwich a bit tough because they tend to crack and split.

INGREDIENTS:
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
2 stalks celery, chopped
2 green onions, chopped
1-2 Tbs fresh dill, chopped
2 Tbs fresh parsley, chopped
1 carrot, shredded
2 Tbs vegan mayo
1 tsp Dijon mustard
1-1/2 tsp lemon juice
Salt and pepper, to taste
Veggies, crackers, tortilla, etc

DIRECTIONS:
Mash the chickpeas. I used a pastry blender. You can also pulse them in the food processor.

Chickpea Salad -- Epicurean Vegan

Stir in all of the other ingredients and combine well. I layered the salad on some lettuce inside one of the tortillas and added some sliced cucumber and tomato.

Chickpea Salad -- Epicurean Vegan

This salad would also be great on crackers, or sliced veggies. Enjoy!

Chickpea Salad -- Epicurean Vegan