Chickpea Curry & Coconut Rice

I really burned myself out on curries for a while but I'm back, baby! I didn't know what sounded good, so I just kept adding shit until it tasted exactly how I wanted. It's a mishmash of all my favorite things, and damn was it tasty as hell!

I read somewhere recently about cooking rice in coconut milk for some good flavor. I love coconut milk and I love rice, so there was no way I couldn't fall passionately in obsession with it. I highly recommend making the coconut rice to go with the curry. Recipe: 1 cup uncooked rice to 1 can of lite coconut milk. You won't regret it.

Makes 4 large portions.

What you need:

• 1 can full fat coconut milk
• 1 can chickpeas, drained
• 2 cups cauliflower florets (I steamed mine to cut cooking time down)
• 1 cup diced onion
• 2 carrots, shredded
• 1 slightly heaped cup roasted cashews, but raw is great too
• 4 large button mushrooms cut into wedges
• 1 very large handful baby spinach, shredded or chopped
• 1-2 TB grapeseed oil
• curry powder, a few TB
• 1/4 tsp cinnamon
• 1/4-1/2 tsp smoked paprika
• salt to taste

 

What you do:

1. Heat oil in skillet over medium heat. Once it's shimmering, add chickpeas, cauliflower, cashews, onion, carrot, and mushroom. Stir well and cook about 5 minutes. 
2. When the veggies are softened, add the spices and 3/4 of the coconut milk. Let simmer until it thickens somewhat, about 10 minutes, stirring occasionally. Feel free to add more coconut milk or spices. It's your dinner, not mine. When you're pretty much satisfied, turn off the heat and stir in the spinach to wilt. It'll only take about 2 minutes.
3. Serve up over some badass coconut rice.

Curry Power

Curry? Um, yes. I really can't ever say no to some tasty-ass curry, and you shouldn't either. 

Don't know what to make for dinner? Have veg that's about to go soft? Tired of the same old shit food? Time to make a fucking curry. You can add almost anything to curry in terms of veggies and spices. This recipe turned out to be one of my favorites and all I did was throw some random stuff together. 

Makes enough for 2 large dinner portions with some tasty jasmine rice.

What you need:

-2 cups cooked chickpeas (1 drained can)

-3 tomatoes roughly chopped

-1 large carrot cut into small dice

-1/2 red onion, cut into small slices or diced

-2 cloves garlic, minced

-1.5 cups raw cashews

-1 cup frozen peas

-1 TB  coconut oil

-2 TB favorite curry power - I'm too lazy to concoct my own

-1/4 to 1/2 tsp sumac (optional but recommended)

-salt and pepper

-fresh coriander/cilantro

-cooked rice

What you do:

1. Cook rice and set side in to keep warm until plating.

2. Heat your oil over medium high heat until shimmering. Add the carrots and cook 3-4 minutes. Add onions, and cook until transparent, about 6 minutes. Now stir in the minced garlic. Once the garlic becomes fragrant, turn heat down to medium.

3. Add the tomatoes to the pan, along with the spices. I covered my pan for about 10 minutes as the tomato cooked down. Once the tomatoes get soft, remove the lid.

4. Add the cashews and peas, and cook another 5-7 minutes as some of the liquid cooks off and the curry tightens up a bit. Taste and adjust the seasonings as needed to fit your own twisted tastes.

5. Serve over the yummy rice and top with some fresh cilantro/coriander. 

Creamy Curry with Tofu

If you read my last post, you know that my pal, Nicole (of Nicole Eats) is completely kickass and my recent cooking inspiration. She has been on a mission lately to help me find a recipe for tofu that will make me actually LIKE tofu. Okay, okay, I am a sucker for a really good scramble. But, I mean tofu as a dish. So, while we were chatting last night I saw a recipe for curried tofu somewhere. It stuck in my brain, so I decided that I needed to make some tofu today...and make it curried. This is not the recipe I found online...or anywhere. This came from my head, and I'm pretty stoked about that. So, I (of course) texted Nicole today to ask if it would work or be any good. I got her approval, and heated up my cast iron skillet.

Making tofu is all fine and good, but what else was this chickpea to make for dinner? Well, I do have a killer rice cooker, so I started some rice. What else? Well, I dug around in the pantry and fridge and scrounged up some awesome. I made a mellow, creamy curry to go with the tofu (which was fucking awesome, by the way), and chowed down.

For the tofu: 

• 1/4 block of pressed tofu, cut into small cubes (or whatever size gets your motor going)
• 1 TB cornstarch
• 1 TB of your favorite curry powder (I've been gifted some Shan brand and it is AWESOME)
• pinch salt
• 1TB oil for pan-frying

1.  Heat the oil in a skillet until shimmering. I had mine over a medium-high heat.
2. Throw the cornstarch, curry powder, and salt into a bowl and mix well with a fork. 
3. Toss in the tofu and shake it around until all the sides of the tofu are covered in starch and spice.

4. Now, carefully pour the tofu into the skillet and make into a single layer if possible. Stir every few minutes, until the sides are a bit crispy and cooked to your liking. 

For the Curry:

• 1/2 cup vegetable broth
• 1 1/2 cups cauliflower florets
• 1 large carrot, peeled and cut into small dice
• 1 small tomato, diced
• 1/4 of a large red onion, diced
• 2 cloves garlic, tiny dice
• 1TB or more of your fave curry powder
• 1/2 can chickpeas
• 1/2 can of LITE coconut milk
• 1 tsp coriander powder
• 1 TB cornstarch mixed with 1/4 cup water until the starch is dissolved

1. In a skillet with a lid, heat the broth with the curry powder and coriander mixed in. I turned my burner to Med-High for this. 
2. Once it's hot, add in the cauliflower, carrot, onion, tomato and garlic. Cook, covered, stirring every few minutes, until the veg is a bit crisp. I think mine took 8 minutes. 
3. Add in the chickpeas, coconut milk, and cornstarch slurry. Keep the lid off, and stir often so the coconut milk doesn't burn to the skillet. Cook until the sauce has thickened to your preference. Mine took about 6 minutes.

Almost there. Just another minute or 2.

So, there you have it. I officially like ONE tofu. And, I am getting back into my kitchen. Thank you, Nicole! You're my foodie BFF. xoxo meg

Rice Salad - VeganMoFo #4

Rice Salad. Never had it before. So, I invented it. It was pretty good, too. I am known for my pasta salad among my social circle, and I wanted to try something new. I pretty much just made my pasta salad with rice instead of pasta. Don't ask me why because I really don't know.

It all started with some leftover white rice and some raw veggies in the fridge. Add in some spices and some vinaigrette and kapow! You have rice salad. Don't eat it cold out of the fridge or else the rice will be hard. I used cold rice, then let it warm to room temperature. PS- mine turned pink from the purple carrots I microplaned.

What I used:

• 2 cups leftover white rice
• 1/3 cup minced red onion
• 1/3 cup minced bell pepper
• 1 medium purple carrot (or orange), microplaned or grated
• vinaigrette of your choosing, I usually wing it and make my own on the fly
• salt and pepper
• pinch of coriander powder
• garlic powder or very finely minced garlic clove

What you do:

1. Mix everything together in a bowl and adjust your seasonings as needed. 
2. Cover with lid or plastic wrap and let sit out at room temp for 1 hour. If you are making it ahead, cover and put in the fridge. Then let set out 1 hour before serving. You want room-temperature rice.

Coconutty Potato Lentil Curry

Curry sure isn't pretty, but it tastes kickass.

I've been meaning to make a coconutty curry for ages, but just haven't. Until today, that is. I had asked for inspiration and @greenvegnliving delivered. She recommended a recipe by Mark Bittman for potato lentil curry. It sounded tasty to start with, but I absolutely can't resist altering recipes like a mofo. I know; I'm a badass. You don't have to tell me. I added all sorts of flavor and goodness to the original recipe and it fucking rocks. I can't wait to have leftovers tomorrow. You do know that curries are even better the second day, right?

Serves 4 adults with rice and flatbreads

What you need:

• 1 can coconut milk (I used full-fat)
• 1-2 cups water
• 1 cup dried lentils
• 1 TB (or more) curry powder of your choice
• 1/2 tsp celery seed or celery salt
• 1/2 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• red pepper flakes
• 1/2 tsp powdered mustard seed.
• 2 russet potatoes, peeled and cut into bite-sized cubes
• 1 small carrot, peeled and diced
• 1/3 cup red onion, finely chopped
• salt (I used a cool coarse black salt from Hawaii - NOT the sulfurous kala namak salt)

 What you do:

1. Heat a large-ish sauce pan over medium-high heat. Add the lentils, 1 cup water and 1 can of coconut milk and mix well. Now mix in your spices except the salt (adding salt early in cooking lentil can cause them to not soften). Above are the starting measurements for the spices. Add whatever you want. 
2. Once the liquid starts to bubble, give it another stir, put a lid on the pot (slightly askew to let a tiny bit of steam out), then turn the heat way down to low. Simmer about 20 minutes, stirring occasionally.
3. Now, add in the onion, potato, and carrot. Here I added another cup of water because it had cooked down so far. Mix everything really well and put the lid on all the way. You'll cook this for about 20 more minutes on low. I set my stove timer to go off every 4 minutes to stir it. I just wanted to make sure it didn't burn to the bottom of the pot. Add more water and/or adjust your spices as needed. Cook until your potatoes are soft and everything tastes KILLER! The longer you simmer over low, the more time the spices have to develop a stellar, delicious sauce.

Veggie Fried Rice - Vegan MoFo #14

OMG! I am seriously in food-love with making my own fried rice now. It's completely crazy how easy it is. My pal, Lidia, of Air Eater taught me that you need to cook your veggies and your rice separately. How I didn't know this is a shame!

You can't necessarily make this on-the-fly unless you already have cooked rice just hanging out in your fridge, so it does take a little planning. I threw the rice into the rice cooker this morning and then popped it into the fridge before heading out to get stuff done. When I got home, I grabbed my coconut oil and got to work.

I had (and still have) some fresh veggies leftover in my fridge from the veggie platter I made for my pal's bridal shower. As I hate wasting good food, I decided last night that I needed to make some sort of veggie dish. Then, this morning I saw Lidia's post about making fried rice and I knew it was the answer. You could probably make this out of just about any veggies, but I had carrots, cauliflower, broccoli, onion and some frozen peas. Just make sure you cut them all small, and about the same size, so they cook evenly.

Makes enough to serve at least 4 bowls, depending on the size of your bowl.

What I used:

• 2 1/2 cups cooked brown basmati rice
• 4 TB coconut oil, separated in half between the rice and the veggies
• 1 1/2 - 2 tsp sesame oil
• soy sauce or tamari or Braggs aminos to your tastes
• 1 1/2 - 2 cups diced carrot (I didn't exactly measure)
• 1/2 cup broccoli florets (it was all I had left)
• 1 cup cauliflower florets
• 1/3 cup chopped red onion
• 2/3 cup frozen peas

What I did:

1. Heat 2 TB coconut oil in a deep skillet (that has a lid) over medium heat. Add in the carrot and cauliflower, stirring. Let cook about 3 minutes. Then add in the broccoli and onion. Stir occasionally, and cook about 3 minutes. Add the peas, then turn heat to medium-low and put the lid on. Meanwhile, start the next step.
2. Heat the other 2 TB coconut oil in another skillet over medium heat. I used nonstick. Add in the rice and use a wooden spoon to break up any chunks. Stir frequently so all the rice is lightly coated in oil and then add in the sesame oil. Stir again. I think I cooked mine about 5 minutes. I stirred it often so that no chunks formed and the rice was all cooked through. 
3. By now, the veggies should be fork-tender, so go ahead and gently fold them into the rice. Add a little soy sauce and stir well. Taste and add any other salts or spices you'd like.

See?! You can totally make this. And you should stop by Lidia's blog or her twitter (@lidialf) and thank her for sharing her knowledge with me! I truly have such amazing vegan internet pals!

Spicy Garlic Veggie Stirfry with Cashews - VeganMOFO #3

After a lion of a day at work today, I decided I needed large quantities of veggies. Like, a whole hell of a lot. They always have a way of making me feel super satisfied and cheerful. And, believe me, dudes, I ate a ton of this stirfry over some killer brown rice.

I know, I know, every veg*n starts with stirfry because they're easy. And, while that might be true, I still love me some stirfry. Especially with homemade sauce. Especially especially with lotsa garlic. Especially especially especially with some cashews. Especially especially....well, you get the point. Stirfry has infinite possibilities as far as sauces and veggie combos. I used a boatload of produce, but you can use whatever you have onhand. I planned to add some tempeh to this batch, but I forgot to take it out of the freezer before I went to work. Oops. That's why I added cashews. You caught me. I hereby proclaim that I am not perfect and I do, on occasion, make mistakes.

I have a secret... sometimes, when I'm in a rush, I steam the broccoli and carrots for a few minutes before adding it to the wok, or in my recent life, a large skillet. Sadly, my kitchen cabinets just aren't roomy enough for a full-size wok. Insert frowny face here. So, anyway, I cheat a little bit. But, what I lack in patience for cooking broccoli and carrots, I make up for in the yummy homemade sauce. It's super easy to make and tastes lovely. I add about 2/3 of the sauce to the skillet with the veggies, and add some to the served dishes for some extra spice.

Makes enough for 4-5 as a main dish if served over brown rice.

Sauce: 

• 1/4 cup soy sauce
• 2 TB Braggs Aminos
• 1 TB rice vinegar
• 3 TB sesame oil
• 2 TB brown sugar
• 1/4 tsp red pepper flakes
• 1 1/2 TB sriracha sauce
• 5 cloves minced garlic

Mix all the ingredients together and let set while you cook the meal. 

Stirfry:

• 2 large carrots, sliced 1/8-1/4 inch thick
• 2 cups fresh broccoli florets
• 2 baby bok choy, chopped
• 1 small can of sliced water chestnuts, drained
• 1 slightly heaped cup of frozen edamame
• 1/4 of a large red onion, sliced thick
• 2 large handfuls of snow peas, ends trimmed
• 2 large handfuls of roasted cashews
• 4-5 large cremini mushrooms, sliced thick

Heat a wok or skillet over medium heat. Add the veggies and cook for a couple minutes. Then add some sauce. Cook until the veggies are softened to your preference. Serve over some brown rice and add a smidge more sauce to your plate. Chow down.

Sweet and Spicy Baked Tempeh

I totally crave tempeh like carnivores crave burgers, or whatever other critters they eat. No, really, I do. I could eat it pretty much every single day. Totally not even joking. I have a freezer full of it. Don't believe me?

There's at least 15 blocks in there along with a few in the fridge, too. I don't mess around when it comes to tempeh.

Anyway, I've been feeling uninspired in the kitchen lately, so I've been making repeats. Tempeh tacos have been eaten at least once a week for the past few months. I've made dozens of chickpea sandwiches and baked falafels. And, as much as I love them, I needed to try making something new. Something spicy. And something that I would realize I couldn't live without. This dish did precisely that. It turned out pleasantly spicy with a tiny hint of sweetness and I just can't imagine life without it now that I've had it. To add to my tempeh's awesomeness, it's simple in flavor, insanely easy to make, and doesn't use expensive ingredients that you can't find at a normal grocery store. What's not to love?

It makes enough for 2 very hungry adults when served over brown rice.

Ingredients:

• 1 package tempeh, sliced into 1/3 to 1/2 inch thick slices
• 3 cloves garlic, minced
• 1/2 tsp rice vinegar
• 3 1/2 TB Thai garlic chili sauce (I used Taste of Thai brand from the Asian aisle at the market)
• 2 TB soy sauce
• 1 1/4 tsp sesame oil (also from the Asian aisle)
• 1/2 to 2/3 tsp brown sugar to your tastes
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp red pepper flakes
• 1/2 tsp sriracha or hot sauce if you feel the urge

Method:

1. Preheat oven to 375 degrees F. Slice the tempeh and carefully poke a couple times with a fork on each side, like this:

2. In a small bowl, whisk together all of the ingredients except the tempeh. Taste the marinade as you are making it and adjust as necessary.
3. Lay the tempeh out in 2 small baking dishes, or one larger one. Pour the marinade over the tempeh slices, and use a sauce brush to cover it fully. Wait a couple minutes, then gently flip the slices. Use the excess sauce in the baking dishes to brush the other side of the tempeh. 

4. Put the dishes in the oven, uncovered for 9 minutes. Then flip and cook another 9 minutes. Done! Serve it up over some brown basmati rice. Heaven.

You need this. Now. You can thank me later.

Red Lentil Dal with Chickpeas

Red Lentils, anyone? Yes, please!
I was perusing my farmer's market a few days ago when I stumbled upon a rad little booth that was chock-full of dried legumes. You know how I love my legumes! I simply cannot resist. Alright, so I found red lentils at the booth. Now what? Google to the rescue. Make a dal.

I've never eaten dal, but the suggestions I found said it was a curry. Dudes, I can do curries. So, here is my version. Pardon me if it isn't authentic or whatever. It is, however, fucking yummy over some brown basmati rice. The only thing that would have made it better is some naan or some pitas. It would be lovely served sammich style.

Instead of using oil to sautee the veg, I decided to use veggie broth, which is a trick I learned in the Get Healthy Go Vegan Cookbook by Neal Barnard. It saves on fat and calories, and it tastes yummy.Give it a shot sometime.

Anywhooo, it makes 4 dinner size servings when combined with rice.

Ingredients:

• 3 small roma tomatoes, chopped (with the guts)
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 2 1/3 cups veggie broth
• 1 cup cooked chickpeas
• 1 very large carrot (or 2 medium carrots) sliced thinly
• 2 TB tomato paste
• 1 heaped tsp turmeric
• 2 tsp ginger powder
• 1 1/4 tsp cumin
• 2/3 cup dried red lentils
• 1/2 tsp smoked paprika
• 1/4 tsp paprika
• 2 tsp coriander
• pinch cardamom
• 1 tsp muchi curry powder (mine is super potent, so you may need to add more)
• salt and pepper
• pinch cayenne or chili powder

Method:

1. Put a medium size pot over a medium heat burner. Add the 1/3 cup of broth, the onions, carrots and garlic. Stir occasionally to keep anything from sticking to the bottom of the pot. Cook until the onions are translucent. I put a lid on mine to cook a little faster. It took about 5 minutes.
2. Now mix in the turmeric, ginger, paprikas, coriander, cardamom, chili powder, salt and pepper.
3. Bring the burner up to medium-high. Add the rest of the broth, the tomatoes, lentils, chickpeas, tomato paste and mix well. Bring to a boil for about 4 minutes.
4. Then put a lid on the pot and lower heat to medium-low. Simmer about 15 minutes, stirring occasionally. Now remove the lid and let thicken up for about 7 minutes, or until the dal is thick to your liking. 
5. Mix in the curry powder (adding it too early can sometimes turn the curry powder bitter). Let sit out for 5 minutes or so. Then serve it up over some rice or quinoa. Mmmmm.

Split Pea Burgers & My Eco Craft

About a month ago, I bought some dried split peas and had no idea what to do with them, but I wanted to try them out. Well, I threw them in the cupboard and forgot about them until earlier today when I stumbled upon Alton Brown's recipe for split pea burgers, so I knew I had to make an attempt at them. As always, I have a serious inability to follow recipes. I always have to give them my own spin and make changes based on my tastes as I am a picky chickpea with particular tastes. And, I have to say, I rocked this recipe out. It was a serious hit at my house. As you can see in the photo, I made some baked tater tots. What you can't see is the amazing queso dip I made to dip the tater tots into. WHOA. Seriously yum.

Makes 4 average-sized burgers

Ingredients:

• 1/3 cup diced onion
• 1/4 cup orange bell pepper, diced
• 1 TB olive oil
• 3 cloves garlic, minced
• 2-3 ounces sliced mushrooms
• kosher salt to your tastes
• 1 1/2 cups vegetable broth
• 1/2 cup dried split peas
• 1/4 cup raw brown rice
• 3/4 tsp coriander
• 3/4 tsp cumin
• black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup bread crumbs plus 2-3 TB for coating the burger before cooking
• 2 TB vital wheat gluten

Method:

1. Heat the oil in a large saucepan over medium heat. When hot, add the onion, bell pepper and some salt. Let them cook about 4 minutes. Then add in the mushrooms and garlic and cook another 4 minutes. 
2. Then add the peas, rice, broth, and spices and stir well. Turn heat to medium-high until the mix starts to boil. Then turn to medium-low and simmer about 40-50 minutes, or until the rice and peas are softened. Be sure to stir ever 5-10 minutes to make sure nothing sticks to the pan. There should be no liquid left when it is done.
3. Remove from the heat and carefully pour the mixture into a food processor. Whir a few times, until the mix is chopped, but NOT pureed. I think I whirred it about 7-8 times total. 
4. Pour the mix into a large bowl. Use a large wooden spoon to stir the 1/2 cup breadcrumbs and the gluten into the bowl. It should start solidifying almost instantly. Just mix until you can't see any dry breadcrumbs. Then put the bowl in the fridge for about 10 minutes.
5. Pour the rest of the bread crumbs onto a small plate. Then remove the peas from the fridge and cut into 4 equal-sized pieces. Shape the pieces into round patties. Then, carefully set the first patty on the bread crumbs. Flip to coat the other side, too. Once they are all coated, you'll want to heat a large nonstick skillet over medium heat. Spray the skillet with a little cooking spray.
6. Cook the patties for about 4 minutes on each side, or until the breadcrumbs are browned and the patties are cooked through.

I liked mine with some Vegenaise, raw onion and mustard, but you should dress the split pea burgers however you like. Though, my way is far superior. Hahaha.

And now, for my Eco-Craft:

A couple years ago, I made someone a scarf with this outrageously pink yarn, and had half a skein left over. I threw it in the closet and totally forgot about it until last night when I went looking for something else. I thought, "Hey, I should make something with this." So, I decided that instead of tossing out the obnoxious-colored yarn, I will make a dog/cat blanket. And, I am thinking that I'll donate it to the local animal shelter. They are always in desperate need of blankets and towels to line the cages and give the animals a little comfort. I don't know if the yarn I have will run out before I'm done, so it may end up being several different colors. But, who cares if it helps the animals!?!
What I am getting at though, is that instead of tossing out your old yarn, or other leftover crafting supplies, put it all together and make something else with it! Reduce your waste. So, here is what the blanket is looking like so far:

Have a kickass day!

Veggie Fried Rice (It was my first time)

Do not mock me when I tell you this secret! I have never ever made a fried rice dish until tonight. How very un-vegan of me, I know. I originally wanted to make something lentily. Yes, lentily is a word! I wouldn't lie to you. However, nothing really sounded good and I didn't have much in terms of fresh veg that I could cook it with. So, anyway, back to the dinner. I had some cooked brown rice (brown basmati, to be exact) in my fridge and I hated to let it go to waste, so I decided to do something ricey. Again, it's a word. Deal with it!

Now, I've made loads of stir-fries in my day, as most vegans have. But, I always just served them with a side of rice, didn't even think to mix them together while cooking. How very lame and un-creative of me. I'm thinking next time I may be tempted to add some water chestnuts and a bit of shredded cabbage along with anything else I may have lying around, which was definitely not much today. That's primarily because I haven't been much in the mood for a big grocery shopping trip as this Chickpea has been avoiding going into the cold because I am boycotting Winter. Sadly, Winter doesn't seem to notice or care that I am eager for Spring. Whatever. Winter is an old jerk. Bring on the Spring says I!

One tip: I heated my rice in my microwave for 90 seconds (prior to frying) with 1 TB of water and covered in plastic wrap as it had dried out a bit. So, you may want to try that, or just add some water to the skillet when you add the rice. Whatever floats your kayak.

Serves 2 as a main dish or 4 as a side.

Ingredients:

• 1 1/2 cups cooked brown rice or rice of your choice
• 1 heaping cup frozen edamame (I only buy the already shelled kind)
• 1/2 small red onion, diced small
• 1 medium carrot, very thinly sliced
• 5-6 large button mushrooms, roughly chopped
• 3 large cloves garlic, minced
• 2 TB sesame oil
• 2-3 TB Braggs or soy sauce to your tastes
• 3/4 tsp rice vinegar (optional)
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp onion powder

Method:

1. Heat a large nonstick skillet or wok over medium heat. Add the red pepper flakes to the oil. After 3 minutes, add the carrot and onion, and stir. Cook 3-4 minutes, stirring occasionally. Add the frozen edamame and garlic and cook 2 minutes. 
2. Add the mushrooms, 1 TB of the Braggs, rice vinegar, and spices and mix well. Cook about 3 minutes, stirring regularly.
3. Add the rice and the rest of the Braggs and mix well. I cooked mine about 7 minutes so the rice could absorb and meld with the flavor of the sauce and veggies. I spritzed a bit more Braggs on mine once I served it. I am a Braggs addict! I literally cannot resist. Gotta problem with that?

Feel free to add in whatever else you might want. I'm sure it would be very yummy. And if it isn't, well, that's all your fault. Hahahah!

Chickpea Tahini Bake

This is one of those dishes that doesn't look pretty (at all), but it tastes lovely!  I've never been much of a casserole sort of girl, so my liking this was a bit of a surprise.  I had 2 cups of cooked chickpeas that needed to be used up today, and a friend recommended that I try this recipe out.  I, of course, changed it some, as I always tend to do and then served it with a little garlic bread.  Plus, I didn't need such a humongous dish as I was the only person eating it, so I cut the measurements of the original recipe in half.  I ended up making what would be roughly 4 large servings in an 8x8 inch glass baking dish.  You really could add all sorts of goodies and spices into this casserole and I'm sure it would turn out lovely.

Ingredients:

• 2 cups cooked chickpeas (or 1 can of drained, rinsed chickpeas would likely work)
• 1 1/2 to 2 cups cooked brown rice - I used brown basmati
• 3 TB tahini
• 3 TB water
• 1- 14oz can of diced tomatoes and their juice
• 1/2 white onion, diced
• 3 cloves garlic, minced
• 1/2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp red pepper flakes
• 1 TB lemon juice
• salt and pepper to your liking

Method:

1. Heat your oven to 375 degrees F.
2. Mix the tahini and water together in a small bowl until it is fully combined and has thickened.
3. Saute the onion and garlic briefly in a skillet to soften somewhat.
4. In an 8x8 inch baking dish, mix all the ingredients together, including the tahini mix. Taste and adjust the seasonings as you see fit.
5. Place on the middle rack of the oven and bake about 35 minutes, until the edges are slightly browned.  See? Easy as can be.