Category Archives: Main Dish

Chickpea Scramble by Plant Based Jane

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In case you haven’t noticed, I LURVE chickpeas!  They are such a nutritionally versatile legume.

Chickpeas are anti-inflammatory and contain an abundance of non-heme iron—the safest form of iron. They are packed with nutrients, antioxidants, phytochemicals, and phytates. Chickpeas contain five times more the antioxidant content when sprouted.

Eat your legumes!

Jane of Plant Based Jane featured a Chickpea Scramble recipe that I knew I had to give a try.  I am very grateful to have connected with this inspiring bright sassy soul.  Jane is a delightful ray of sunshine. Her love of life and passion shine through every post.

There are many tofu scramble recipes to choose from.  However, in this house tofu is not well received because our bodies not only don’t agree with it, it’s to similar to the texture of eggs and it makes me gag. Therefore, replacing the tofu with chickpeas was brilliant!

Jane’s recipe features mushrooms and tomatoes.  Those are two ingredients that only two out of the four of us will eat.  Yeah, I know it sounds crazy that some of us do not like mushrooms and tomatoes.  Rather than making two different meals, those ingredients were left on the side.  Not only is the flavor just right, this recipe can be customized to your liking.

I made our scramble with diced zucchini, spinach, black beans and roasted potatoes.  Sprinkle nutritional yeast to add some zing! The additional ingredients vary depending on what is in the refrigerator.  This meal has been breakfast and dinner.  As a result of this recipe topping the charts in this house, the kids will take a tortilla and make a burrito for their school lunches!

Click on the link below and go visit Jane.  Not only does Jane offer some incredibly delicious meals to eat, you will be entertained by her wittiness.

Ingredients:  You can add all or just what you like :)

Chickpeas drained and rinsed
Black beans drained and rinsed
Sliced mushrooms
Spinach
Roasted potatoes
Sliced tomatoes
Diced zucchini
Turmeric
Chili powder
Onion powder
Nutritional yeast
Salt & pepper to taste

Click here for recipe 

 

 

Nutrition source: Nutrition Facts

Easy Chickpea Salad

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I have been squeezing lemons and limes on my salads lately for a quick and easy dressing on these warm summer days.  Lemons and limes not only bring out flavor, they provide some benefits to the body.  They are and excellent source of Vitamin C, potassium, fiber, are an antioxidant, and help aid in digestion.  All the more reason to squeeze freshness into your food.

This is a salad that I whipped up with some basic ingredients I have stocked in the kitchen.  If you follow me on Instagram, you know I am a huge fan of chickpeas.  Another incredible nutrition powerhouse that can go in just about any meal, just about :)  A few favorite things about this flavorful salad is that is was not only easy to make, but so refreshing to eat on a warm day. Also, oil free is a bonus!

Ingredients:

2 cans rinsed and drained chickpeas
2 garlic cloves, diced (I used a couple large ones)
1 small red onion, diced
the juice of 4 limes (freshly squeezed, no store container stuff)
1 jalapeño, diced and seeded to your level of heat
1/3 cup chopped cilantro
1 avocado, chopped
desired amount of arugula or preferred greens

Directions:

Using a medium size bowl, add all ingredients (except avocado) and mix well.  Eat right away or chill in the refrigerator for a few hours (my preferred method).  When you are ready to eat, add the avocado and greens. I made it with arugula and dandelion greens and it was delicious.

 

Kale Salad with Spicy Cilantro Dressing

This is a post from a couple years ago, and it’s just too good of a recipe to not share again.

Well this 98+° weather we are having here is leaving me with little motivation to cook in the kitchen, especially with an air conditioner on its last breath. Easy, cool, crisp and delicious is what I am going for during these next few days of heat. The fridge has been stocked with lots of fruit, greens and easy fixins to toss in a bowl for when it’s time to get our munch on. I have some dressings made but am always looking for new ones to try. Shannon at The Glowing Fridge is such a bright light and makes the most delicious recipes, and this is one I have been wanting to try and I had just about everything but some I modified for what I did have. If you like spicy hot (but doesn’t leave you sweating) and bursting with flavor, then this is one I recommend trying.

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Chickpea Tacos

Chickpeas are so versatile, they are loaded with of fiber, carbs, calcium, iron, protein and vitamin A, so I suggest you use them :)  They can be roasted, cooked on stove top, used in salads, soups and stews, mashed for ‘tuna’ or hummus, baked in treats and many other easy meals.  These tacos are simple and quick. They have more flavor than I expected as I added what I usually add when making a ‘taco’ type dish and with the avocado cream sauce, it just comes together nicely.  I didn’t add extra toppings to these as I didn’t feel the need to, but you add what you like on your taco :) You could add your favorite taco seasoning if you prefer.  Share your chickpea favorites!

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Kale Soup

This was a soup that I made during the summertime, which typically do not go hand in hand, but sometimes soup just sounds good.  Now, with these freezing cold nights lately, soup is happening a couple times a week because it is such a comforting meal to settle the evening with.  Also, it always helps when a meal isn’t very time consuming, tastes good and one everyone will eat.  During the week, I am more together with meal plans, but the weekend dinner meals are not always planned out because we could be going here or there and not be home.  The wonderful thing about soups besides having left overs, is once you have the liquid base, add what sounds good, there are not many vegetables that you can’t put into a soup.  If you don’t have an ingredient, sub it with what you do have. This hearty meal serves great with a salad or steamed veggies.

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Category: Lunch, Main Dish | Tags: , , , , ,

Chipotle Sweet Potato Chili

There has been a request for the same chili just about every week and frankly, it isn’t my favorite but it is super easy to toss everything into the Instant Pot and have dinner done in less than 10 minutes from beginning to end.  So I decided to change things up while keeping the basics of the chili.  I added chipotle peppers to it in hoping it would change the flavor enough to make it a ‘new’ chili.  I haven’t used chipotle peppers much, but the one dish I made with them had such a wonderful flavor and I thought it would make this basic chili a bit more savory.  I was happy with the result and it was a meal that everyone enjoyed.

 

Ingredients:

2 – 14oz cans diced tomatoes with chilies
4 large garlic cloves minced
1 red onion diced
1 orange bell pepper diced
1 14oz can black beans, be sure to rinse and drain
2 cups vegetable broth
1 medium sweet potato, diced in half inch cubes
2 chipotle peppers in adobo sauce, diced
2 tablespoons ground cumin
2 tablespoons tomato paste
salt & pepper to taste

Note: I did not add chili powder like I would to the chili because of the chipotle peppers, it adds some heat to it.  Add less peppers if you want to reduce the heat.  I also will heat the diced sweet potato in the microwave for about 3 minutes to speed the process.

Directions:

Using and Instantpot: turn on and select the chili function and lower the time to 3 minutes. While it is heating up, add the onion and bell pepper and sautee for about 2 minutes.  Then add the garlic stir well and let sautee for about a minute.  Add all remaining ingredients, stir well and lock the lid until done.  Be sure to let it release naturally.

Using stove top:  In a large pot add onion and bell pepper and sautee over medium heat for about 5 minutes. Add the garlic and sautee for about a minute then add all remaining ingredients, stir well and bring to a simmer.  Lower the heat and simmer uncovered for 35 minutes.  If it becomes thick, just add a little water at a time.

Serve with cilantro and avocado on top or any of your favorite toppings.

Mac N Cheese

Temperatures are dropping and some sprinkles here and there are making the crock pots, Instantpots and need for warm cozy food to fill the kitchen.  Well, start with this incredibly delicious Mac N Cheese from Plant Based Jane. I came across Jane through Angie Stewart Fitness and just adored her wit and sass. We have made several of her recipes with great success.  It was a nice change to use something other than cashews for the sauce, we don’t have nut issues in our home but for those who do, this is a fantastic meal.

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Tacos with Sweet Potato Wedges

Our family tends to eat our fair share of beans and legumes, rice, millet or quinoa and veggies all mixed together in some form.  I love that they offer versatility, are filling yet satisfying and full of yummy goodness our active bodies thrive on. These ingredients haven’t failed me and adding different mixes of spices to them gives them a variety in taste.  Sometimes potatoes are added as well. Whether we packed them in a tortilla, fill a taco or toss in a bowl, some of our favorite meals are created with these staples.

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