Oh...my.....goodness, that was one of the tastiest dinners I've had in a LONG time! But before I go into that, I'd like to make note of the breakfast and lunch we had today.
Our brekkie consisted of Rip's Big Bowl - a crazy awesome explosion of everything you could ever want in your cereal bowl! Raisins, oats, barley, millet, lentils, soybeans, spelt, flax seed, shredded wheat, walnuts and B vitamins. Top that with half a banana, and nom down! We also discovered that grapefruit drizzled with a little maple syrup is pretty kickass as well.
For lunch we had a delicious smoothie made with bananas, mango, blueberries, strawberries, soy milk, and chia seeds. I have to say a few things about chia seeds, because I think they're just so darn amazing. They have 100% more Omega 3 fatty acids than salmon, six times more calcium than milk, double the anti-oxidants found in blueberries, six times more iron than spinach, and 64% more potassium than a banana. Crazy, right? The only thing about these little guys is the texture can be a little funky if you're not expecting it. Think of a tomato seed with it's goopy little protective coating - having it in a drink is a little like liquid tapioca. If you're going to use chia seeds in your cooking, remember to soak them in water for a while first, otherwise they'll get all clumpy and sad. One tablespoon to about a cup of water will do it!
Ok, and now for our totally stellar dinner! I got the recipe from the Whole Foods website in the vegan section - Spiced Garbanzos and Greens!
I did a few things different, since I very rarely like to follow any recipe to the letter. Sauteed the onions first without liquid, deglazed with white wine, then added the veg broth, red chard and a dash of orange juice. Let that cook down for a bit, added some diced yellow pepper and the chickpeas (which I cooked from scratch instead of using canned - very easy, and worth the time). Used less garam masala than the recipe called for, ground ginger instead of fresh, chopped fresh romas instead of canned tomatoes and no jalapeno. And, of course, I added a dash or two of Bragg's and some fresh cracked black pepper for seasoning. We had some garbanzos left over, so Benna decided to make some hummus to dip our pita bread in. Ahhh I love cooking. :)
Making the hummus was so easy as well. I took a no oil approach and used:
ReplyDeletea can's worth of fresh garbanzo beans
half a lemon's juice
two tablespoons tahini
one teaspoon of Bragg's Liquid Aminos
three cloves of garlic
vegetable stock and water to thin into a sauce
Ran it through the food processor...YAY! Hummus!!!