Tuesday, April 19, 2011

Mama Pea's Cracklin' Cauliflower a la LVB

Today I made Mama Pea's Cracklin' Cauliflower in my rice cooker, and it was delicious, as would be expected of any of Mama Pea's recipes.

However, I made a few alterations:

1. I used raw coconut oil instead of olive oil because that's what I have... And raw coconut oil is delicious!

2. I omitted the frozen peas and the onion, not because I don't like frozen peas or onion, but because I just didn't have any!

3. I left out the garlic because I forgot about it. Oh well, it doesn't really matter since...

4. My two TABLESPOONS of ginger made up for it! Seriously guys, I love me some ginger. I'm pretty sure the piece I used was bigger than both of my thumbs put together. Also, I really need to use it up before I move out of here in eight days. You have no idea how excited I am to see my kitties again! I'm excited to bake too, of course.

5. I didn't have lemon zest either. Meh.

6. I used the last bit of parsley that I had instead of cilantro, and I cooked it with the parsley instead of using it as a fresh garnish. You couldn't really taste it, but I like that I feel like I actually used the last little bit instead of it going to waste.

I'm probably going to eat the rest of this on my salad for dinner. I've been eating A LOT of salad lately. I feel like I've said this before, but I don't like it when people say they're in a food rut. It might be a groove, so just go with it!

I've got to get back to studying start studying for my next exam on Thursday afternoon. I had one yesterday and I feel like I killed it for the most part. Thank you, GEOB, for your potentially average boosting exam!

On this lovely Tuesday I'd like to leave you with a cover that I can't get enough of since it came out. Note that I said cover, and not song. TBH, a lot of the time I can't stand the original song, but I love this girl's covers of them. SO GOOD RIGHT?

What can't you get enough of?

Sunday, April 17, 2011

Chickpea Salad

To be honest, I didn't think this one was going to make it to the blog. That's not to say that I'm a food snob or anything, but it's just a salad, and an incredibly simple salad at that. It's just so good, though. I had planned on just putting a few scoops onto the salad I was having for lunch, but once I finished that I proceeded to polish off the whole batch! I'll definitely be making it again this week!
I recommend that you soak dried chickpeas overnight with a piece of kombu and cook them until they're done instead of using canned beans, as most canned foods, even if they're organic, have BPA in them. Plus, dried beans are cheaper than canned beans in most cases (and way cheaper than meat, pound for pound. There goes the myth of veganism being expensive). Cooking your beans is easier than you'd think, too. I just put mine in my rice cooker with 2 1/2 cups of water and drained them after 45 minutes to an hour. You can save the cooking liquid and use it like a veggie broth in your recipes. Of course, you can add whatever other veggies to adjust it to your tastes.
I ate this on a bed of baby greens and baby spinach, and topped it with sunflower seeds and hemp seeds for some healthy fats.

Chickpea Salad
Serves 1 by itself, or 2-3 as a side

1/2 cup dried chickpeas, soaked overnight with a 1 inch piece of kombu, cooked and drained
1/3 bunch of parsley
1 large carrot
2 inch piece of daikon
juice of 1/2 a lemon
1 inch piece of ginger, either grated and juiced, or minced
pepper to taste

Remove the leaves from the parsley and rip or chop them into smaller pieces. Add these to your chickpeas. Either slice your carrot into rounds and cut those into halves, or grate your carrot, and chop the daikon into similar sized pieces. Add these to the chickpeas and parsley. Mix together the lemon, ginger and pepper in a small bowl. Pour this mixture on the rest of the ingredients. Now dig in! =)