February 25, 2012 § 9 Comments
Don’t worry, I’m not about to tell you that I’ve gone all raw or anything. While I fully admire people who eat raw food all the time, I need some warm food here and there. But I never thought I’d eat vegan, so who knows. Raw food doesn’t exactly scream tastiness to me, but I guarantee this recipe is absolutely bursting with flavor! And you have to admit, any no-cook recipe with flavor is a winner.
This raw vegan zucchini recipe is not only full of fiber and essential vitamins, but it is seriously good. I served this to my hubby one day for lunch and I don’t think he even noticed it was raw at first. It tasted that good. He practically licked the bowl clean and even asked if this was a recipe he could make on his own. Let’s be clear – there aren’t many recipes that he’s asked if he could make. This was a winner.
The tender spaghetti-like zucchini noodles absorb all the yummy goodness of the lemony garlic oil and contrast nicely with the hearty chickpeas and sweet tomatoes. This is one of those recipes that’s good after 30 minutes and fantastic after hours of chilling out and marinating.
A few notes on this recipe. The zucchini noodles with olive oil, lemon, salt, pepper, and garlic makes a great base. You could add anything you want. Basil and pine nuts make a nice addition. I recently added boiled cut potatoes and arugula to the mix which was just delicious. If you don’t love raw garlic
we can’t be friends just reduce to either one clove or opt for slicing it into larger chunks so you can pick it out with your fork. Likewise, if you’re not a big lemon fan you may opt to try half the lemon first.
No matter how you slice and dice it, I guarantee you’ll love it.
Garlicky Zucchini Noodles with Chickpeas and Tomatoes
- 2 large zucchini, peeled using a julienne peeler
- 1 can chickpeas, rinsed well
- 1 pint tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 lemon, juiced
- salt and pepper to taste
- Make the zucchini noodles using a julienne peeler. This may take a few tries to get the hang of it. I find it’s easiest by placing the zucchini flat on the cutting board and applying pressure with the julienne peeler and pulling down the length of the zucchini. You may have to clean the peeler from time to time.
- Add the halved tomatoes and rinsed chick peas to the zucchini noodles. Toss with the olive oil, minced garlic, lemon juice, and salt and pepper to taste. Let marinate in the fridge for at least 30 minutes and ideally several hours before serving.
February 3, 2012 § 4 Comments
A year ago I posted a chicken wing recipe for the superbowl. My how things have changed!
I’ve never made chili. To be honest, I’ve never liked chili. I was never a big beef eater so a meaty bowl of beef and beans was not on my to-do list. Becoming vegan has made me have a new appreciation for beans too. I’ve really tried to explore new ways of eating and cooking beans, expanding my palate. Everyone talks about how easy chili is to make, so this week I figured I’d give it a try. It was one of those long work days and I was craving an easy, healthy, and warming bowl of yumminess. Boy did I find it! This recipe makes a lighter chili focused on the tomatoes and beans and finishes with a nice heat from the tabasco.
What I love about soups is that you don’t need a hard fast recipe. You can experiment or work with what you’ve got on hand. You can definitely add more beans or other veggies depending on your tastes. If you like spicy, go for it with the tobasco. If you’re not sure, add it gradually.
Hearty Vegan Chili
- 2 tbsp olive oil
- 1 white onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 bay leaf
- 1 can white beans, rinsed well – I used Navy beans
- 1/2 can 28 oz. can crushed tomatoes
- 1 cup vegetable stock, optional
- 1 can 14 oz. diced tomatoes – I used diced tomatoes with onions and garlic but you could use fire roasted, plain, basil, whatever you like
- 1/2 green pepper, diced
- salt and pepper to taste
- several dashes of tobasco to taste
- Heat oil in a large saute/stock pan over medium heat. Add 1/2 the onion, garlic, and carrots and cook several minutes until onions are tender. Add cumin, chili, and bay leaf and cook another few minutes.
- Turn heat to high and add rinsed white beans, crushed tomatoes, and diced tomatoes. Add vegetable stock if desired for a more “soupy” chili. Reduce to low-medium once boiling.
- Cook another 10-15 minutes to allow flavors to develop. Add several dashes of tobasco depending on taste. Season with salt and pepper.
- Serve with remaining minced onion, green pepper, and optional extra dash of tobasco.