Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet

This is the most delicious shit I've ever had. Yes, expletives were absolutely necessary here. I won't apologize. I just won't. This blog is PG-13, okay? What does crispy roasted sage, sweet maple syrup and creamy pumpkin add up to? Toasted caramel. Yes. That's exactly what this dessert dinner tasted like. Even Todd said so! I wish we had some left...

Before the dish though, I'd like to take this moment to discuss James Cameron. Yes, the man behind Aliens, Titanic, Avatar, etc. The man is a genius. Everyone knows that. There's a few interesting things that I didn't know about him though. For example, he states that he is a "converted agnostic". He's an atheist, and says he's sworn off agnosticism which he now refers to as "cowardly atheism", source. Interesting. Also, he applied for American citizenship, but revoked it after Bush won the presidential election in 2004, source. He's from Canada. Just sayin'.

Oddly enough, my favorite vegan quote happens to be from him, "...all of human consciousness is five years old emotionally. It's not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere." source. That pretty much sums it up, don't you think? It's not a requirement, it's a moral choice that has huge negative impacts on our lives, animals lives and the planet.

Well said, Sir. Well said, indeed.

He apparently advocated a vegan diet during his speech at the National Geographic Society Gala, where he was being honoured. Cameron said,  "I've had an epiphany recently. I want to challenge all of you as people of deep conscience, people who are environment stewards of the earth and oceans … By changing what you eat, you will change the entire contract between the human species and the natural world." Source - The Huffington Post

Cameron talks about how much of an impact raising cattle has on global warming. Discussed in this article by The Examiner, "In 2006, the U.N. Food and Agriculture Organization released a report indicating that 18% of the world's man-made greenhouse-gas emissions come from livestock production. In reality, that figure is closer to 51%, according to a 2009 report by Robert Goodland and Jeff Anhang of the IFC Environment and Social Development Department." Yikes! For more on that, you can look at the World Watch's PDF, here. Don't choose ignorance.

So, if animal rights or the health impact meat has on the diet doesn't tickle your fancy, how about the health of our planet? Besides, the whole hipster bacon obsession "thing" is sooo 2012. "Do what you can until you know better. Then when you know better, do better." - Maya Angelou

Sage Maple Chickpeas with Creamy Pumpkin Quinoa & Millet sounds better to me anyway.This dish would be great paired with a green, leafy salad. No meat or dairy necessary.

Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet

Inspired by Season to Season Eating

Makes 4 smallish servings

• 15 oz can chickpeas, drained and rinsed
• 1 Tbsp. olive oil
• 16 fresh sage leaves, finely chopped
• 1 Tbsp. fresh thyme, finely chopped (or 1 tsp. dried)
• 1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried)
• 1 tsp. kosher salt
• 1 Tbsp. maple syrup
• 1/2 cup dry millet
• 1/2 cup water
• 1/2 cup dry quinoa, rinsed
• 1 cup water
• 15 oz canned pumpkin
• 2 Tbsp. maple syrup
• 2 Tbsp. canned full-fat coconut milk (or soymilk)
• 1 tsp. lite salt (or additional salt), to taste
• pepitas (shelled pumpkin seeds), for garnish

Preheat oven to 350 F.

In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup.

When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes.  

Remove when 20 minutes is up and set aside.

Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.

While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat.  Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.

Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.

Serve warm with the roasted chickpeas (make sure to get all the crispy sage leaves too!) over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.

Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet

 

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

What does crispy roasted sage, sweet maple syrup and creamy pumpkin add up to? Toasted caramel.

Ingredients

• 15 oz can chickpeas, drained and rinsed
• 1 Tbsp. olive oil
• 16 fresh sage leaves, finely chopped
• 1 Tbsp. fresh thyme, finely chopped (or 1 tsp. dried)
• 1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried)
• 1 tsp. kosher salt
• 1 Tbsp. maple syrup
• 1/2 cup dry millet
• 1/2 cup water
• 1/2 cup dry quinoa, rinsed
• 1 cup water
• 15 oz canned pumpkin
• 2 Tbsp. maple syrup
• 2 Tbsp. canned full-fat coconut milk (or soymilk)
• 1 tsp. lite salt (or additional salt), to taste
• pepitas (shelled pumpkin seeds), for garnish

Instructions

1. Preheat oven to 350 F.
2. In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup. When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes. Remove when 20 minutes is up and set aside.
3. Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.
4. While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.
5. Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.
6. Serve warm with the roasted chickpeas over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.

 

3.2.1255

Creamy Cheesy Tortilla Soup

One of Todd's most beloved dishes is a special corn tortilla soup recipe that I used to make. I say used to. It had a lot of cheese, chicken, and tortillas. No doubt it's bad news for your body, but oh was it so good. On occasion, Todd will express great sorrow that he no longer gets to have this delectable soup. So, of course I couldn't  have that. To surprise him, I created a new vegan version of that soup. It was even better, Todd was pleased, and there was peace once again in our world.

Of course I had to replace the cheddar cheese with vegan cheddar cheese, and I lightened it up with a few less tortillas. Also, no more nasty chicken! For more on why you may want to rethink your chicken eating regimen (yes, besides the antibiotics used...care for a bladder infection, anyone?), check out this article from Mother Jones. Yes, if the whole "super-bug" thing we're creating doesn't do it for you, maybe the poo will. Eww. Double Eww. Also, I mean really, it's just sad. I encourage, nay, I implore you to see this short video of an adorable little boy and his thoughts on animals, posted by the Huffington Post. Everyone loves little kid videos right? Yes. My favorite kid clip. Ever.

Now back to this soup. Awww yeaaa.

Creamy Cheesy Tortilla Soup

Inspired by Love and Lemons

Serves 4

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Preheat oven to 350 F.

Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.

When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant.

Next add the onion and garlic and saute for about 3 minutes.

Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.

Pour into a blender and whiz until very smooth. Careful to let the steam vent out the top of the blender. We don't want any explosions!

Serve hot and top with cilantro, crispy tortilla strips, and more vegan cheese!

Hard to believe this cheesy and creamy soup is vegan...

Creamy Cheesy Tortilla Soup

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4

This tortilla soup is thick and creamy, and full of cheesy goodness. Still at only 200 calories a bowl though! And of course, quick and easy.

Ingredients

• 1 medium yellow onion, sliced
• 3 cloves of garlic
• 1 Tbsp. olive oil
• 1/4 tsp. ground cumin
• 1/8 tsp. of chipotle chili powder (double, if you like it extra spicy)
• 1 15 oz can of diced fire roasted tomatoes, un-drained
• 1 Tbsp. nutritional yeast
• 1/2 tsp. vegan granulated sugar
• 3 cups vegetable broth
• 5 small corn tortillas, cut into strips
• 1/2 cup vegan shredded cheddar cheese
• 1 tsp. apple cider vinegar
• 1 1/2 tsp. fresh oregano, chopped (or 1/4 tsp. dried)
• juice from 1/2 lime
• cilantro, for garnish

Instructions

1. Preheat oven to 350 F.
2. Cut the onion into big slices, peel removed. Leave the cloves in their peel, but cut off the end bit. Place both the onion and the garlic along with only one of the tortillas, cut in strips, and coat all lightly with olive oil. Sprinkle with salt and pepper and bake at 350 F for 20 minutes. Check the tortilla after about 10 minutes. Remove the tortilla when crispy and browns slightly. Save this tortilla for topping the soup. The edges of the onion slices should be turned dark brown when removed.
3. When the onions and garlic are done cooking, remove the peel from the garlic cloves. Heat the olive oil in a large soup pot and add the cumin and chipotle chili powder. Saute for a few minutes, until the spices become fragrant. Next add the onion and garlic and saute for about 3 minutes.
4. Now, add the tomatoes and their juice, nutritional yeast, sugar, broth and the four remaining tortillas. Stir well. Bring the soup to a boil and then turn down to simmer and allow to cook, uncovered, for 10 minutes. Stir occasionally. After the 10 minutes, add the cheese, vinegar, oregano and lime juice and allow to simmer for 5 more minutes.
5. Pour into a blender and whiz until very smooth.
6. Serve hot and top soup with cilantro, crispy tortilla strips, and more vegan cheese!

3.2.1255

Kale and Quinoa Waldorf Salad with Chickpeas

Um, we have 100 likes on Facebook...how cool is that?! Hooray! Just to remind everyone...that's 100 people getting random Alaskan, vegan musings from me...everyday. Those poor souls. Just kidding. They've already seen pictures of baby moose, swimming salmon, Bob...a lot of Bob, and lots of yummy recipes. So if you haven't liked us on Facebook, better head on over! Do it! Do it now... Enough celebrating. I thought I'd lay off the soup for a while...okay...until tomorrow. Muah-ha-ha! Sorry. It's a soupy time of year, don't take that away from me.  But not today, today is for salad. A Kale and Quinoa Waldorf Salad with Chickpeas type of salad. No wimpy salads allowed, and this salad that couldn't be more delicious. Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas, and hearty quinoa to create one filling and super satisfying supper salad.  That's a mouthful. And who could forget the easiest homemade dressing eva? Bring this wonderful salad to a party and let the swooning commence.

Now for a Todd update. He's been on the Methotrexate since Sunday night and he's doing well. I feel I should also note, the last post was my view on our RA situation. Todd is excited to be on the meds after exploring all other options and is thrilled that he's already starting to feel a bit better. He even went for a light jog last night! I know right?!

This makes me very happy. Happier than even this beauty, below.

Kale and Quinoa Waldorf Salad with Chickpeas

Inspired by Voracious Vander

Serves 4-6

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup dried Tart cherries, chopped
• 1/4 cup toasted walnuts, chopped

Preheat oven to 350 F.

Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them. I definitely didn't burn the first batch I made for this salad.

Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.

Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine. Congratulations, you just made homemade salad dressing! Easy, huh? Yes.

In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.

Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

The beautiful bowl and salad tongs you see below are from Todd's lovely younger sister. She got them for us in Africa while she was volunteering there and I simply adore them. A pity for the rest of my salad tongs and salad bowls, however, because they never get used. In fact, my other wood salad bowl is now home to my bike lock, sunglasses, and flashlight, among other things. Poor salad bowl. That's definitely a demotion.

Kale and Quinoa Waldorf Salad with Chickpeas

Recipe Type: Entree

Author: Katie - Produce On Parade

Serves: 4-6

Tender kale soirees it up with crisp apple, dried Tart cherries, crunchy celery, meaty chickpeas and hearty kale to create one filling and super satisfying supper salad.

Ingredients

• 1 cup dry quinoa, rinsed
• 2 cups water
• 2 Tbsp. olive oil
• 1 Tbsp. white vinegar
• 1 Tbsp. Dijon mustard
• 1 Tbsp. vegan mayonnaise
• pinch of salt
• dash of black pepper
• 1 bunch of kale, de-stemmed and chopped (about 3 cups)
• 2 celery stalks, chopped
• 1 medium apple, chopped (I used a Fuji)
• 1 15 oz. can of chickpeas, drained and rinsed well
• 1/4 cup tart dried cherries, chopped
• 1/4 cup toasted walnuts, chopped

Instructions

1. Preheat oven to 350 F.
2. Once the oven is to temperature, scatter the chopped walnuts onto a baking sheet and bake for about 10 minutes, or until lightly toasted and fragrant. Careful not to burn them.
3. Bring the rinsed quinoa and the water to boil over high heat. Once boiling, reduce to a simmer and cover. Allow to cook for 15 minutes. Once done, remove from the heat and fluff with a fork.
4. Meanwhile, whisk the oil, vinegar, mustard, mayonnaise, salt, and pepper together in a small bowl. Whisk very well to combine.
5. In a large salad bowl add the kale, celery, apple, chickpeas, cherries, and toasted walnuts. Mix well to combine.
6. Add in the cooked quinoa and the dressing and mix again very well. Don't worry about storing the salad with the dressing added in. Kale is more robust than lettuce and it won't get soggy at all.

3.2.1255