Thursday, February 28, 2013

Chickpeas with Peanut Sauce

I cooked up some chickpeas earlier in the week so when I came home from work and needed a quick recipe this was perfect. The sauce is really tasty and was so yummy on top of sauteed greens.

2 cloves garlic minced
1 tomato chopped
2 cups greens, I used collard greens
2 cups cooked chickpeas
For the sauce:
1 tbl peanut butter
1 tbl apple cider vinegar
1 tbl soy sauce

Heat skillet and add garlic.
Saute for a minute and then add chopped tomato.
Add greens and cook until wilted.
Prepare sauce in a bowl by combining ingredients and whisking until smooth. Pour sauce on chickpeas and stir to coat. Server beans on top of greens. Enjoy!

Monday, February 18, 2013

Saurkraut Soup

I know it might sound strange but this Eastern European dish is quite popular, especially among vegetarian/vegans. I have been wanting to make this for a while and decided to make my own homemade saurkraut for the recipe. It was pretty much a basic veggie soup with saurkraut. The original recipe says to cook it with the saurkraut in it but I didn't want to kill any beneficial bacteria so I added it on top once finished.

4 cups veggie broth
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1/2 onion, chopped
4 mushrooms, sliced
2 small yellow potatoes, diced (or root veggie of choice)
1/2 cup barley (optional)
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 cup cooking wine or sherry
1/4 cup saurkraut for each serving bowl

I cooked in a crockpot since I was at work but you can cook it on the stovetop also. Place half the broth at the bottom of the crockpot and add chopped veggies on top.

Add the remaining ingredients.
Cook on high for a couple hours or until done. Top with saurkraut. Enjoy!

Tuesday, February 12, 2013

Veggie Broth

This is more of a tip than a recipe but I wanted to share. I like to save my veggie scraps to make broth with. I keep a large bag in the freezer and add the ends and skins of onions, carrots, celery, etc. The only veggies you aren't supposed to add is calciferous veggies like broccoli, cabbage and Brussels sprouts. It makes a delicious healthy broth and reuses what would just be thrown away.

Keep a container in the freezer and add veggies to it as you collect them. It can be any size I just prefer to make a large batch at once.

Place the scraps in a large pot and cover with water.
Bring to a boil and then strain the veggies from the liquid. Enjoy!