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Balsamic-Glazed Chickpeas & Mustard Greens

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I really like mustard greens, if you’ve never tried them this is a great starting point! This can be served as a side dish or a warm dinner salad. I like mine over quinoa for dinner! My toddler enjoyed this, she likes chasing the chickpeas around her plate. 🙂

Balsamic-Glazed Chickpeas & Mustard Greens

This recipe is from one of my favorite plant-based food blogs, Fat Free Vegan. She has such delicious recipes and lots of them! I changed the original recipe in an effort to reduce my sodium intake. 🙂

Ingredients

  • 10 ounces mustard greens – (I used one whole bunch)
  • 1/2 large red onion, thinly sliced
  • 4-6 tablespoons vegetable broth, divided – (I used water to saute to reduce sodium)
  • 4 cloves garlic, chopped
  • 1 pinch red pepper flakes
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon soy sauce – (I used light soy sauce)
  • 1/4 teaspoon agave nectar or sugar – (I used agave)
  • 1 cup cooked chickpeas, rinsed and drained – (I used cooked beans but you can used one can too)

Instructions

  1. Remove any large stems from the greens and discard. Tear the leaves into bite-sized pieces.
  2. In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth (or water saute) until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
  3. Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
  4. Serve warm, with additional balsamic vinegar at the table.
  5. YUMMY!!

Saute onions, add garlic and red pepper

Add greens, cook until wilted but still bright green. Remove from pan and place in serving dish.

Glaze the chickpeas and top

Delish!

Oil-Free Roasted Red Pepper Hummus (AND Plant-Based RD info for you!)

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Ever since we watched the movie Planeat, I’ve been on a quest for a good oil-free hummus! I’ve been making these Kale Sandwiches from that movie about every other day, they’re so good! (Terrible picture, sorry! I was too busy eating the hummus to take a good pic!)

Kale Sandwich with Oil-Free Hummus

If you haven’t already read, we are trying to eliminate all added oils from our diet in an effort to “kick it up a notch” in the health department. I’ve been working with a fabulous plant-based registered dietician, her name is Elisa Rodriguez, RD, LDN and she’s available for online consultations through her website EatUrVeggies.com. So if you’re looking to get your health on track I HIGHLY recommend her!

I used up about 6 cups of chickpeas trying to create a tasty oil-free hummus recipe, this one was a hit!

Oil-Free Roasted Red Pepper Hummus

* 2 cups dried chickpeas, soaked overnight and cooked in pressure cooker (You could use about 3 cans chickpeas, drained and rinsed)

* Juice of 3 lemons, zest of 1 (Hey, I like lemon!)

* 2 roasted red peppers – I used roasted red peppers from a jar (COSTCO) and they were HUGE so maybe use a few more if they are small

* 2 pinches of sumac – great touch but if you don’t have any don’t worry

* 1/2 – 1 tsp salt, to taste

* 1/3-1/2 cup bean cooking liquid (Save from pressure cooking beans) OR use canned bean liquid OR water

* Handful of parsley, to taste

Blend in food processor until smooth and enjoy on sandwiches, pita chips, veggies and whatever else you like!

Yummy!

Sweet Potato Coconut Nog Pancakes

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Pancakes are great for little kids for many reasons – they’re portable in a hurry (without syrup, of course), they’re great for practicing fork skills, they reheat well and they’re easy to make!

Sweet Potato Coconut Nog Pancakes

This recipe (original was Pumpkin Pancakes) is from a fellow blogger Cooking with Two Vegan Boys, she understands what it’s like to feed little kids!! I’m going to try her Starbucks Pumpkin Scones next!

This is a little more sweetness than I usually serve for breakfast but it was a really nice treat! My toddler loved them plain.

Sweet Potato Coconut Nog Pancakes

1 c soymilk

1 cup So Delicious Coconut Nog

1c sweet potato

2T margarine, melted – I used the new Earth Balance Coconut Spread

2t molasses

2T ground flax

3T sugar – I used turbinado

2c flour – I used whole wheat flour

2t baking powder

1t baking soda

1/4t salt

1t allspice

1t cinnamon

1/2t ginger powder

1/4t nutmeg

1 In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

2. Lightly grease a skillet or griddle, pour 1/3c of batter (or more for larger pancakes) onto the griddle. *NOTE: These pancakes were thick and cake-like! I suggest flipping them a few times, pressing down lightly to smooth them down each time.

3. Cook until golden on both sides.  Serve with warm maple syrup.

Mix dry ingredients

Add wet ingredients to dry ingredients

Gently stir to combine

They're thick so flip them a few times, lightly pat them flat each time

Yummy!

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Spicy Lemon Chard

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This is one of my favorite lunch recipes, this flavor mixture is addicting! I usually eat a whole bunch of chard for lunch using this recipe, sometimes with a side of whole wheat bread or rice. It’s quick and easy to make too, great for busy people! This is a unique spice blend that most people either love or hate… I LOVE IT and I hope you do too!

Spicy Lemon Chard

  • 1 -2 bunches of chard (leaves AND stems) ,washed and chopped – I use red, green or rainbow… ALL GOOD! I use 1 bunch but you may want to use 2 the first time, or half the spices (to make sure you like it first!)
  • 2 tablespoons vegetable oil – you can use water or veggie broth if you’re trying to cut out oil. I use broth and it works perfectly
  • 1-3 tablespoon minced fresh garlic
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 tablespoons fresh lemon juice

Directions:

  1. Heat the oil (water or broth) in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
  2. Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.

I usually choose red chard but any will do

Use the stalks too for added fiber and crunch!

Wash and dry chard and tear leaves from stems - chop

Easy ingredients!

Saute garlic first... I use jarred garlic when I'm in a hurry

Add in stems for a minute or two, then add in chopped leaves

Add spices/lemon and saute for a few minutes

Serve cold'ish

 

Easy 3-Ingredient Burgers

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You’ve recently learned how to make burgers out of leftover soup, but how about burgers with only 3 ingredients!?! These are so easy to make and hold together really well, ready for whatever toppings you enjoy most. We like sautéed or raw spinach/collard greens, avocado, red onion, pickle relish and Southwestern Chipotle Sauce or Habanero Sauce (our latest favorite!) served with a side of Sweet Potato Fries.

This recipe calls for HOT beans – I usually cook a pound of beans in my electric pressure cooker and once they are done I assemble these burgers (and save the leftover beans for other things). You can also cook beans in a crock pot, make sure to soak them overnight before you cook them. Make sure to save the water you cooked the beans in when you drain them, helps the burgers stick together better!

3-Ingredient Burgers with Sweet Potato Fries

This is another awesome Melomeals recipe – A.K.A. “The Food Genius” 🙂 I make about 9-10 average sized burgers from this one recipe, enough for leftovers for a few days!

3-Ingredient Burgers

Ingredients:

  • 3 C HOT Beans (HOT means TEMPERATURE) 
  • 2 C old fashioned oats (rolled oats, uncooked) – I’ve used quick oats or rolled oats
  • 1 envelope onion soup mix – I use Lipton or the Sprouts brand packet
  • Hot bean liquid if needed to bring the mixture together – I use about 1/3 cup of bean liquid for a batch of burgers

Method:

  1. Mix everything together
  2. Let mixture cool
  3. form into patties and cook over medium heat in a cast iron skillet for 5 minutes a side

3 Ingredients!

Mix HOT beans with oatmeal and onion soup mix - form patties

5 minutes on each side - use a cast iron skillet if you have one

This one is topped with Habanero Sauce... Yum!

This one topped with Follow Your Heart Nacho Cheese and Habanero Sauce

Chickpea Burger on top of kale and mushrooms

Lick-The-Bowl Cheezy Cabbage Potato Soup

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This is the ultimate comfort soup! It’s SO GOOD you’ll want to lick the bowl when you’re done! The cabbage and mushrooms are such nice additions too.

Cheezy Cabbage Potato Soup

This recipe is from Melomeals: Vegan For $3.33 A Day (FAV!) I added sliced baby portobello mushrooms because I had them and they were a nice addition! The ingredient list is long but this is actually a really easy soup to make so don’t be intimidated!!

Cooking spray (optional, you can water saute if you’re oil-free)

1 onion (around 1 cup, diced)

1 tsp dried thyme

1 tsp dried dill

1 tsp paprika

1/2 tsp caraway seeds

5 cloves garlic

pinch salt

6 cups shredded green cabbage (around 1/2 a medium head) – (I used the fresh organic cabbage from my CSA box, YUMMY!!!)

1 (8oz) pack of sliced baby portobello mushrooms (white mushrooms would be okay too)

2 cups diced potatoes (around 2 medium) – (Used the organic potatoes from my CSA, so good!)

1-2 canned chipotle pepper in adobo (use 1 if you don’t like heat in your soup) – I use 2

6 cups water

1.5 bouillon cubes – I use no salt added veggie broth cubes

black pepper to taste

Method:
1. In a large, heavy bottomed soup pan over medium heat spray with cooking spray add the onions, garlic and spices. Cook for several minutes, or until the onion is translucent.

2. Now, add the cabbage, mushrooms, potatoes and chipotle pepper(s) and coat with the spice/onion mixture for several more minutes. This part is tricky because the veggies haven’t cooked down yet so use two spoons to mix.

3. Add the water and bouillon and bring to a boil, uncovered. Simmer for several minutes, then turn the heat down to low and cover and allow the potatoes and cabbage to cook.

4. Meanwhile, prepare the ‘cheese/cream mixture’

Cheesy Cream:

1/2 block lite tofu – I used half a box of Organic Mori -Nu Firm Silken Tofu

1/4 cup nutritional yeast

1.5 Tbsp tahini

2 tsp dijon mustard

2 small cloves garlic – I used about 1 Tbsp minced garlic

1 tsp yellow mustard (prepared)

2 Tbsp umeboshi vinegar (or 1 T soy sauce and 1 T lemon juice)

1 Tbsp lemon juice

Directions:

1. Process all of the above in a food processor until totally smooth.

2. When the soup is done take it off the heat (this is VERY important or the mixture will curdle) and stir the cream mixture into the pot.

3. Let it sit, covered for 5 minutes and taste for salt/pepper.

4. If you’d like, add around 3 cups of the soup to the food processor and puree for a creamier soup (and to get all of the cheesy sauce out!). Add the pureed soup back into the pot – THIS IS WHAT I DID

This makes around 8 cups of soup… trust me you will LOVE the leftovers! This soup gets better the longer it sits in the fridge too!

Saute onion, garlic and spices. Add in cabbage, potato, mushrooms and chipotle

Add water and bouillon

Make Cheezy Cream in food processor (only takes a minute!)

I added 2+ cups of soup into the food processor with cheeze, blended then poured back into main soup

Poured back in

Yummy!

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