Recipe of the week

Recipe of the Week: My Favorite Open Faced Chickpea Salad Sandwich

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There is no denying it bread does not last long in this house, especially if it is in bagel form. Both the husband and I are addicted to toast, bagels with tofu cream cheese and sandwiches. To keep our addiction in check we don’t often buy bread but rather eat it out (which isn’t often) or Neil will bake us up a small loaf (much more manageable). One other way that we have been able to keep our addiction in check are wonderful sprouted breads that are from the freezer section; it seems that if the bread isn’t on the counter we won’t eat a loaf in two days (or less).

 

 

Our current bread love is French Meadow Bakery which makes bagels, wraps and bread both gluten free and not. We seem to always have something in our freezer nowadays and I love it. My favorite products are the bagels especially the hemp bagels with tofu cream cheese, thinly sliced onions and tomatoes, capers and a little salt and pepper- YUM! Also did I mention that one hemp bagel has 19 grams of protein and 13 grams of dietary fiber! This is a huge plus especially since being pregnant I need to make sure I am getting a good amount of both.

When my sweet tooth hits I turn to the sprouted cinnamon raisin bagels which honestly don’t require any topping but are wonderful with almond butter and banana. These t0o are filled with protein and dietary fiber- Win!

 

 

Now I would eat most everything on a bagel but sometimes you just want toast or a sandwich and that’s when I turn to the 16 Grain & Seed Bread.  This bread makes a fabulous sandwich or toast, I especially like to use it for open faced sandwiches.  Recently I made up a bowl of my favorite sandwich filling, chickpea salad, and topped a few slices of 16 Grain & Seed Bread along with tomato, red onion and a sprinkle of nutritional yeast.  I stuck the slices under the broiler for 4-5 minutes and voila I had the best open faced sandwich- double yum!

 

My Favorite Open Faced Chickpea Salad Sandwich

  • 1 15-oz can of chickpeas, drained and rinsed
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 2T onion, minced
  • 1/2T Triple Blend Flakes (or kelp flakes) (optional)
  • 1/4 Cup vegenaise or your other favorite vegan mayo
  • Tomato and Onion, thinly sliced
  • salt and pepper to taste
  • Nutritional yeast

Place your chickpeas in a bowl and smash them with a potato masher.  Add the carrots, celery, onion, kelp flakes and vegenaise and mix to combine.  Top slices of bread with the mixture and then layer with onion and tomato.  Sprinkle with salt, pepper and nutritional yeast.  Place on a sheet pan and broil on high for 4-5 minutes.

Unfortunately Open Faced Sandwiches Aren't Very Photogenic

Recipe of The Week: Chickpea-Quinoa Salad

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I know that the recipe above is hard to read and there is a typo so here is a better version below.

Chickpea-Quinoa Salad

  • 1 cup organic quinoa, rinsed +2 cups water
  • 1/4 cup organic scallions, thinly sliced
  • 1 small red onion, diced small
  • 1/2 bunch organic fresh parsley, chopped
  • 2 cups cooked or canned organic chickpeas
  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • Salt and Pepper, to taste
Bring quinoa and water to a boil, reduce and cover for 15-20 minutes.  Let stand for 5 minutes. Uncover and allow to come to room temperature.
Prepare and combine remaining ingredients in a bowl.  Add the quinoa and stir to combine.  Season with salt and pepper to taste

This month over on my health coaching blog  we will be discussing how to live healthy on a budget.  Above is one of my favorite healthy, inexpensive spring/summer dinner recipes for you to enjoy.  For more recipes and to learn different tips on how to live healthy without breaking the bank keep checking back on the coaching blog.

Speaking of health coaching…I have a brand AFFORDABLE new program that just started this week! Check out the details here. 

Recipe of The Week: Sesame-Ginger Tempeh

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Tempeh is one of our favorite vegetarian sources of protein and I am always looking for new and interesting ways to season it up.  My husband being a huge fan of Asian flavors requested I make him something with a little Asian flare and I create this dish which is a wonderful balance of sweet, salty and savory flavors. The recipe serves four and if there is just one or two of you I suggest making the full recipe because the leftovers are delicious in a sandwich or on top of a salad.  You could even cut it up and throw it in a stir fry.


Sesame-Ginger Tempeh

The marinade in this recipe works well for seitan, portobello mushrooms, and tofu as well.  Also take a look at step four of the directions, you will find three different ways to cook up your tempeh. Enjoy!

Serves 4-6

Ingredients:

  • 16oz tempeh, cut into 4 wedges
  • ¾ cup water
  • Marinade:
    • ¼ cup tamari
    • ¼ cup sesame oil
    • ¼ cup rice vinegar
    • ¼ cup maple syrup
    • 2 tablespoons grated ginger
    • 3-4 cloves of garlic, minced
    • 1-2 teaspoons sriracha or ¼-1 teaspoon chili flakes (optional, add if you like a little spice)
  • 1 tablespoon sesame seeds
  • 2 scallions, whites and greens, thinly sliced

Directions:

  1. Place tempeh and water in a saute pan medium heat and cover and cook for 7-10minutes.
  2. While the tempeh is cooking mix together the marinade in a large shallow bowl.
  3. Remove the tempeh and place in the marinade, making sure to coat all sides. Let marinade for 30 minutes.
  4. Pan Fry: Coat the bottom of a skillet with a thin layer of oil over medium heat.  Place the tempeh in the hot oil and saute on each side for 3-5 minutes. Bake: Preheat your oven to 375F. Place the tempeh and any remaining marinade in an oven proof dish and bake for 15-20 minutes. Grill: Heat your grill and make sure to lightly oil the grates. Place the tempeh on the grill and cook for 3-5 minutes on each side.
  5. Garnish with a sprinkle of sesame seeds and scallions.

Recipe of The Week: Oven Roasted Asparagus

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Today I have decided to keep the recipe of the week quick, easy and delicious.  Lately I have been addicted to asparagus, no seriously, addicted. Last shopping trip I even caught my husband giving me a sideways glance as I picked up two bunches of asparagus after already eating three bunches earlier in the week. Blame it on pregnancy cravings or maybe just the fact that they have been plentiful and beautiful at the market, either way they are currently my go to vegetable.

In the past 10 days we have had them roasted, sauteed and placed on top of a homemade whole wheat pizza crust with mushrooms and onions, roasted again to top a giant green salad and then lastly stir-fried up with leftover rice, veggies and tofu.  I have to say I enjoyed them in each dish but my absolute favorite way to eat asparagus is oven roasted.

Oven Roasted Asparagus

When making these it is important to choose asparagus that are on the thinner side; they are going to be much tender and more enjoyable to eat. 

Serves 4 (or if you are at my house only 2)

Ingredients:

  • 1 bunch of asparagus (about 20-25 spears), washed and ends removed
  • 1 tablespoon olive oil
  • 2 teaspoons nutritional yeast
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

Preheat oven to 400F. Toss the asparagus with the olive oil, nutritional yeast, salt and pepper.  Spread the asparagus onto a large rimmed baking sheet in one layer. Place in the oven for 10-15 minutes until the spears start to brown and the stalks have softened.

How easy was that? 

Now you can serve this with your favorite grain and protein, top a salad, put them in a wrap, eat them as as snack, the possibilities are almost endless.

What is your favorite way to eat asparagus?

Recipe of the Week: Cucumber & Tomato Salad with Balsamic Shallot Reduction

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This wonderful salad can be served at any time, but is guaranteed to impress your guests at your next party.

INGREDIENTS
• 1 large tomato, sliced
• 1 large cucumber, sliced
• 1 cup baby spinach
• 1/4 cup balsamic vinegar
• 1 shallot, sliced
• 1T olive oil
• salt and pepper to taste

1. Place the balsamic and shallots in a small sauce pan on high heat and bring to a boil. Reduce the heat to medium low and reduce the vinegar by half. Set aside and let cool slightly while you prepare the remaining items.
2.Create a bed with the spinach for the tomato and cucumber to lay on; alternate the tomato and 2 slices of cucumber until all is used. Down the center top the cucumbers and tomatoes with the balsamic shallots and then drizzle the remaining sauce over.
3.Drizzle the olive oil over and sprinkle with salt and pepper.

Recipe of the Week: Mexican Lentil Burgers

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Lately I have been craving veggie burgers and last week I finally incorporated them into my meal plan for the week. I had actually intended to make black bean burgers but I forgot to soak and cook my dried black beans so I swapped out the black beans for a can of brown lentils that I had in the pantry.

To help make perfect patties I used our Cuisinart Patty Maker, which was actually on our wedding registry because we love homemade veggie burgers so much. Two tips I have to make these really tasty burgers are to make sure to preheat your oven and line your baking sheet with unbleached parchment paper. Now these burgers are a little messy but they are delicious!

Mexican Lentil Burgers

Serves 4-6

Ingredients:

  • 1 tablespoon canola oil
  • 1 medium red onion, deiced
  • 1 small red bell pepper, diced
  • 5 button mushrooms, halved and sliced
  • 1 carrot, peeled and diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1-15 oz can brown lentils, drained and rinsed
  • 1/2 cup whole wheat bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Serve With:
    • Sriracha Mayo: Vegan Mayo + Sriracha
    • Avocado
    • Tomato
    • Whole Wheat English Muffin

Directions:

Preheat oven to 450. Line a rimmed baking sheet with parchment paper.

Heat oil in a skillet over medium- high heat.

Add the onion, bell pepper, mushrooms and carrots; cook for 5-7 minutes until soft.

Stir in the garlic.

Place all ingredients into a food processor and process just until combined.

Form into patties and bake for 15 minutes. Allow to cool on the baking sheet for 5 minutes before serving.

Serve on an English Muffin (or bun or on a plate of greens) with sriracha mayo, tomato and avocado.