I know it's been an AWFUL LONG TIME since my last post and I have LOTS and LOTS of catching up to do which I will certainly be trying to do VERY SOON!
I have to THANK Vegan MoFo for the swift kick in the butt I needed to get back into posting here at My Blissful Journey. I have participated in Vegan MoFo for YEARS and was very exciting it was returning once again.
Today's prompt is Favorite Food which is pretty impossible for MOST of us to do, I think, because we usually get so excited about foods that are vegan in general! BUT...having said that...I will attempt to post about one of my favorite foods...CHICK PEAS.
It's funny I remembering not really loving Chickpeas when I was small. I think it was because of the texture. Fast forward several years and BAM! I LOVE THEM! I love that more and more as the days go by, actually. So for today's post I will be feature a few of my favorite dishes that contain chickpeas.
First up...Kale, Chickpeas, Onion, Garlic, Red Bell Peppers, Hemp Seeds, Turmeric, Spices, Vegan Sour Cream, Sriracha! There may or may not be carrots in there, too! I can't remember. This was the first one I did of many when I first picked up a HUGE bag of chopped Kale.
If you mix the Sour Cream and Sriracha into everything else it made a nice sauce, too!
On top of this heaping pile of nachos I made a sunflower seed based sour cream. I also used chickpeas, avocado, corn chips, taco sauce, nutritional yeast, and tomatoes. With the chickpeas I put them on stove top first with paprika, onion, cumin, and garlic and chili sea salt.
The Sunflower Sour Cream had 3/4 C Sunflower Seeds, 3/4 C Water, 2 T Lemon Juice, 1 t Wildtree Garlic Galore, and 1/2 t Wildtree Absolutely Onion which is NOW Vegan AND Organic!
Here's a Mediterranean Chickpea Salad of sorts I have done in the past! Here's what's in it...
2 C Chickpeas
1 C diced tomatoes
1 Yellow Bell Pepper
1/4 C Parsley
1/4 C Chives
1 T Oregano
3 T Balsamic
Sea Salt/Pepper to taste
Cauliflower Chickpea Casserole is something I need to revisit again soon! I remember it being YUMMY!
2 C Chickpeas
1 Pound Frozen Cauliflower
2 Handfuls of Chives
1 C Vegan Bread Crumbs
1 C Water
2+ T Grapeseed Oil
1 T Wildtree Garlic Galore
To Taste Wildtree California Garlic Pepper
I started with Spinach, Chickpeas, and Carrots. I made a mild cheesy sauce with Almond/Coconut Milk, Earth Balance, and left over Egg Trick Seasoning (the recipe for that is from The Vegan Zombie Cookbook). I then topped it with baked Tater Tots. Next step - I covered it in leftover vegan cheese sauce I made with a combo of almond milk, Daiya Cheese, and spices. Then I sprinkled Wildtree Taco Seasoning and Hemp Seeds over it! This was pretty amazing if I do say so myself!
Chickpea Vegan Egg Salad
2 C Chickpeas (sprouted, mashed/in Ninja)
1 T Tahini
2 T Vegan Mayo
2 T Dijon Mutard
3 T Onion "Greens" (Onion Sprouts/Shoots)
1 T Lemon Juice
1/2 tea Garlic Powder
1/2 tea Kala Namak (Sea Salt)
1/4 tea Turmeric
Vegan Irish Stew (with Chickpeas)
6 C Water
6 tea veggie bouillon (Wildtree)
1 pound of potatoes
1 stalk celery
1 pound Chickpeas
4 tea Bragg's Liquid Amino's
1 tea California Garlic Pepper (Wildtree)
And of course...no vegan post talking about Chickpeas would be complete without some sort of Hummus, right? And this is just your basic or base hummus!
2 cans of chickpeas
2 Tablespoons Lemon Juice
7-10 cloves of garlic or 2-3 Tablespoons of Minced Garlic
2 Tablespoons Tahini
garlic flavored oil (or olive or Grapeseed oil) to taste
spices of choice
OH!!!!!! Also...NEW THIS YEAR!!!!
The Sororitea Sisters will be participating in Vegan MoFo! Yup! The Tea Review Blog that I co-founded is participating and contributing at least 1 vegan tea post each day during Vegan MoFo! Be sure to check it out, link up, comment and let us know that Vegan MoFo sent ya!