Ranch Pitas w/ Roasted Potatoes & Chickpeas

This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita! 

Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Thank you all for your support on my cookbook announcement and for the birthday wishes. You're all so incredibly sweet and kind. It's been a crazy few months over here, but in a good way. Todd and I just found out that we will be able to secure the builder we wanted for our house as well!  Hopefully, we'll be excavating in just a few weeks. Hurray! Are there any things you wish you had known when you built, bought, or renovated your home?

Between the house, the book, and a full-time job...whew doggy...some things can fall to wayside. Namely hair-brushing, using makeup, and my running regime. Do I look like a scraggly, homeless chef most days? Maybe. Some things though have been on the upswing though! Mostly my chocolate consumption...

Don’t limit yourself. Many people limit themselves to what they think they can do. You can go as far as your mind lets you. What you believe, remember, you can achieve.
— Mary Kay Ash
Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Potatoes hiding in the back of the cupboard that were about to start sprouting. Fresh spinach from my CSA box. Chickpeas taking up residence in the fridge after I used the liquid from the can (to make vegan meringue). That's basically how I came up with these drop dead delicious pitas. I was thinking of what could tie it all together and a homemade ranch was just the ticket! Just look how scrumptious! Comfort food! 

Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Ranch Pitas w/ Roasted Potatoes & Chickpeas

Recipe by Kathleen Henry @ Produce On Parade

This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Yield: 4 pitas

Ingredients

  • 3 medium russet potatoes, cut into wedges
  • 1 15 oz can of chickpeas, drained and rinsed (save the liquid for vegan meringue!)
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ cup vegan mayonnaise
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh celery leaves, chopped
  • ½ tbsp apple cider vinegar or white vinegar
  • ½ tsp mustard (I use stoneground)
  • ¼ tsp dried dill
  • ¼ tsp dried tarragon
  • 4-5 cups fresh baby spinach
  • 4 soft pitas
  • ¼ cup sprouts or microgreens, optional

Cooking Directions

  1. Preheat oven to 450°F and line a large baking sheet (or two smaller ones) with parchment paper.
  2. Dry off the potatoes and chickpeas and place in a medium bowl with olive oil, garlic powder, salt, and pepper. Stir well to coat and transfer to the baking sheet, roast for about 40 minutes or until the potatoes are golden-brown. Flip the taters halfway through and give the chickpeas a shake.
  3. In a small bowl, whisk together the mayo through and including the tarragon to make the ranch dressing. Place the spinach in a medium bowl and stir in the dressing.
  4. To serve, warm the pitas for about 20 seconds in the microwave. Divide the spinach evenly between the four pitas and top with a few wedges of potato, chickpeas, and sprouts each. Serve warm. There might be a few remaining potato wedges leftover, which are great with a bit of ketchup!
Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!
Produce On Parade- Ranch Pitas w/ Roasted Potatoes & Chickpeas - This is a super easy and perfect way to use up those russet potatoes you found in the back of the cupboard that might have started sprouting (guilty!) The roasted chickpeas add a wonderful little crunch, and the homemade ranch dressing lends a nostalgic creaminess, all cozied up in a soft, warm pita!

Dutch Word of The Day

Potato --> aardappel (ard-apple)

Information of The Day

"Back in April 2012, the Food and Drug Administration launched an effort to address a problem that had been festering for decades: the meat industry's habit of feeding livestock daily low dose of antibiotics, which keeps animals alive under stressful conditions and may help them grow faster, but also generates bacterial pathogens that can shake off antibiotics, and make people sick." (Mother Jones) Between 2009 and 2013, use of medically important drugs used in livestock grew 20%.

CDC

CDC

Birthday S'more Pie + Huge Announcement

Hi there!

It's my birthday today. Such an occasion calls for decadence, and I pull out all the stops! It requires pie. S'more pie! But first a little story, and a put on your big-time underpants because I've got an announcement that I can't keep secret any longer. Nope, not pregnant. Glad we got that out of the way.

Produce On Parade - Birthday S'more Pie + Huge Announcement

You know how kids always say they want to be something crazy like an astronaut or The President or a fairy princess when they grow up? Yeah...that wasn't me. Well, aside from demanding to be addressed as "Little Foot" from The Land Before Time fame or later "Ariel" from The Little Mermaid...my aspirations were a bit more...down-to-Earth.

Biologist. That was the profession of choice in my young mind, and it topped the list for quite some time. Probably because both my parents majored in Biology. Moving forward, in third grade my teacher made profession predictions (which was exceptionally exciting as she only did one every two weeks). Due to my compassion for animals, I was prophesied to become a veterinarian. However, it's because of said love for animals that it quickly became clear I would be the most bleeding heart god-awful, veterinarian out there. Scratch.

For a long time, I secretly yearned (or not so secretly by nonchalantly displaying my journals of teen-angst, melancholic poetry strewn about) to become a poet and a published author, as I'd always loved writing. Then, for a time, I knew I'd become a preschool teacher. My Dad was a teacher and I spent my days after school (when I wasn't doing sports) volunteering at our local elementary school.  Finally, at the end of high school we had to research a profession for some big presentation, something we might want to do, and I landed on Diagnostic Medical Ultrasonographer. Hey, I got pretty close with that one seeing as I ultimately ended up becoming a Mammographer! 

Produce On Parade - Birthday S'more Pie + Huge Announcement

Besides entering the radiology field, it seems I've also obtained another one of my childhood dreams. Nope, still not a dinosaur or a mermaid yet. Because it's my birthday, which means I can do as I please (I definitely did not eat pie for breakfast in bed before work this morning), I found it fitting to announce that I'm about to become a published author! Yes my friends, I'm writing a cookbook. For you.

It will be out around April 2016. I know that seems like forever, but I've been working on it since the beginning of this year and you know how these things go. The best things in life take time. Wait no, that's not how it goes. Anyways, I couldn't be more thrilled that it's being published by (drumroll please) a division of Macmillan(!!!), Page Street Publishing. My eyes almost fell out of my head. 

I bet, much like myself, you're wondering how this may have happened to a small-time little Alaskan girl. Well, I'll tell you. For some time now I've been sporadically contacted be several publishers, "If you ever want to write a cookbook, please give us a call!" I would politely write back, thanking them for their offer but at this time I am much too busy to put in the effort necessary. Who has time to write a cookbook when you're building a house? And I mean literally chopping down the trees, goddamner. Is there time to tackle publishing a book when one already has a full-time job as Protector of Boobs? I just came up with that and really like it. Noted. Not to mention, I get frazzled easily, especially with timelines.

Nah, it's not for me. I'd seriously doubted I was talented enough, determined enough, and just plain confident enough to be a genuine author. But then, it struck me...I've been writing and developing recipes this entire time for Produce On Parade! For two years! I could definitely write a cookbook, and soon I wanted to! I really wanted to. Wait though, I thought, aren't there enough vegan cookbooks out there? Trick question. The answer to that is, of course, never. But what did I have to offer?

Well for that, you'll have to check out the book, but I can tell you that it will be filled with beautiful photography and dishes that are accessible and approachable by everyone. Meals you'll be proud to make your family and serve sneakily to your unbeknownst omnivore friends.  My book will feature wholesome recipes with a bit less of the typical vegan substitutes like vegan butter, vegan sour cream, and hard to access ingredients, etc. However, there'll still be some of those recipes so don't fret! Seriously, vegan marshmallows need a place in my life. 

This is an unbelievably exciting opportunity. It wouldn't of happened without Sarah and Will over at Page Street calling me up one day and inviting me to write a cookbook. I must have said yes because four months later here I am! If you've noticed I've been making little more than cameos here on Produce On Parade, it's because I've been recipe developing and photographing for the book. I'm not a risk taker and usually need a lot of prodding to step outside my zone of comfort. I don't like to do things until I've mastered them and I hate feeling vulnerable. That being said, I am I so overjoyed that I decided to take this leap. 

I want to know what kinds recipes YOU want in the book. Please, tell me what recipes you'd look forward to seeing. I want you to be a part of this cookbook. It's for you after all. If it wasn't for my amazing readers, none of this would be possible. I'll keep you posted on all the good details as the year passes. Thank you for supporting and believing in me!

Produce On Parade - Birthday S'more Pie + Huge Announcement

You'll find more recipes, like my birthday Mocha S'more Pie, in the book! It was inspired by the bon fires we've been burning at the property to clear the land...inspiration abounds everywhere.

Produce On Parade - Birthday S'more Pie + Huge Announcement

Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti

This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

You know how some days you never feel like you're doing enough? Never knowledgeable enough? Continually falling down bruised, all throughout the race, while dropping behind the pack? I do.

 I'm a sensitive and emotive person but rarely do I ever exhibit any sort of suffering around anybody other than my husband. Let's just say that in the past two weeks I've had the first-time embarrassment of calling my dad, sobbing. Every day I spend my hour lunch break forsaking yoga and just sleeping it out. I'll dash off during the quiet moments of the day to hide and have a quick, uplifting pep talk with myself that usually, regrettably, ends up with welling tears instead of feeling better. 

Everyone goes through a period like this some time or another. If life is zooming along at the pace of a high-speed train and you feel as if you're pointlessly chasing after it barefoot with arms outstretched, doing all you can to catch up as it bullets past...you're not alone. I feel you.

If you feel the unrelenting urge to suddenly drop everything and quietly slip away to live in a tiny, remote cabin in the Scottish high country with your loved ones and furry companions, live off your vegetable garden and spend your days reading books and baking at the local cafe...I hear you. Alas, that won't happen and I wouldn't want it to.

I am exhausted with excitement for the near future, but that doesn't mean I'm not utterly silenced by the weight of it all. It doesn't mean I haven't been a zombie-like, cantankerous little asshole just trying my best to keep it together and be cheerful. I'm so grateful for the awesome opportunities I've been granted but good heavens, I think it's crushing me! I just tell myself that we've all been there and it's not shameful to feel this way. #endthestigma

All of Us campaign

All of Us campaign

If you've ever been a distant friend, mute co-worker, emotional spouse, dreary employee, or an irritable, worrisome ghost of a person wearing your hair in front of your face so people won't notice you and ask you what's wrong...I hope you know you're not alone. Lift that chin up, put on those rose-colored glasses, and wait for this massive wave of anxiety to tide out. Don't be crushed by change. 

Bloggers (and people in general) often put on a good face and act like nothing is wrong. That their life is the stuff of dreams and envy and everything is just perfect and they are always sunny and happy as can be! That isn't real life. And it's what drives stigmas. That ain't the way over here at Produce On Parade!

Should you desire support, there are a multitude of professionals that are ready and waiting. Find resources here

Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!
We don’t all struggle with a mental illness, but we all have mental health.
— The mission statement from the All of Us campaign to rethink mental health
Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!
Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!
Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!
Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti

This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

Yield: 6

Ingredients

  • 2 heaping cups of Brussels sprouts, quartered
  • 1 heaping cup of cherry tomatoes, whole
  • 1 tbsp olive oil
  • dash of salt
  • dash of ground black pepper
  • 3 tbsp vegan butter
  • 3 large garlic cloves, minced
  • 3 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp nutritional yeast
  • ½ cup fresh parsley, chopped
  • 1 lb. spaghetti pasta, dry

Cooking Directions

  1. Preheat the oven to 400° F and wash the veggies.
  2. Slice off the stem end of the Brussels sprouts and discard it, along with any outer leaves. Cut in half lengthwise, then again to quarter. Place the sprouts along with the tomatoes in a bowl and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Arrange the veggies in a single layer on a parchment paper lined baking sheet and bake for 30 minutes, tossing halfway through.
  3. While the veggies cook, heat the butter in a small saucepan over medium-low. Add the garlic and sauté about 5 minutes, until fragrant. Remove from heat and whisk in the remaining ingredients.
  4. Bring a large pot of salted water to boil over high heat. When there is about 10 minutes left for the veggies to cook add the pasta and boil until al dente, about 10 minutes. Drain and return to pot.
  5. Stir the sauce into the pasta as well as the roasted veggies. Be sure to get in any juice that has escaped from the tomatoes while cooking.
  6. Serve hot with a glass of red wine.
Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

A big thanks to Whole Foods Market who sent me this excellent vegan, organic red wine. What a perfect pairing for this pasta dish.  It's "a delicious Spanish import that is made with 100% certified organic grapes that come from Jumilla, a region near Valencia that is said to be the birthplace of the Monastrell grape.” So if you're looking for a smooth, Spanish wine that's vegan and organic, look no further. No fish bladders here! 

Produce On Parade - Roasted Brussels Sprouts & Bursted Cherry Tomato Spaghetti - This is an easy, hands off meal that’s done in 45 minutes top to bottom. Sweet, roasted Brussels sprouts and tart, oven-bursted cherry tomatoes tangle with spaghetti in a cheesy, buttery sauce. Make the most of those veggies that quickly move past their prime with this delicious pasta dish!

Dutch Word of The Day

Overwhelmed --> overweldigd (over-velldigt"

Information for The Day

All of Us campaign

All of Us campaign

All of Us: A Campaign to Rethink Mental Health is a program founded by UCLA undergraduate students with the goal of shifting the way people and the public perceive and treat individuals with mental illness, through education and advocacy.