Chickpea Artichoke Rice with Lambsquarter Greens

This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Do you ever forage for wild plants? I really love to incorporate treasures from our backyard in our meals and each year I try to include more. We have an abundance in our woods that offer themselves at various times of the year. Highbush cranberries, red currants, horsetail, many wild edible flowers, bolete mushrooms, spruce tips, fiddlehead ferns, chickweed, wild raspberries, and lambsquarter. These are just a few; Alaska has so much to give!

I remember foraging lambsquarter with my grandmother and eating it. “Tastes like spinach!”, she used to say. And she was right, it does taste like a mild spinach. It’s very recognizable and has a white powdery substance that coats it. Anything you forage should be washed well and of course it’s vital to be absolutely 100% sure you know what you are picking.

If you’re not able to harvest any wild greens where you are, spinach will work just beautifully in this dish or feel free to just omit the greens completely if you prefer.

What kinds of things do you forage?

Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Chickpea Artichoke Rice with Lambsquarter Greens


Chickpea Artichoke Rice with Lambsquarter Greens
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This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Ingredients
  • 1 cup uncooked long-grain brown rice
  • 1 15 oz can diced tomatoes
  • 2 cups + 2 tbsp (thereabouts) vegetable broth
  • 1 tbsp olive oil
  • 1 small brown onion, diced small
  • 2 large garlic cloves, minced
  • ½ tbsp paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp seasoning or table salt
  • dash of white pepper
  • 1 15 oz can chickpeas, drained
  • 1 15 oz can quartered artichoke hearts, drained
  • 1 cup unpacked foraged lambsquarters leaves or spinach
  • 2 tbsp fresh parsley, chopped
  • ½ lemon, zested and juiced

Instructions
  1. Add the dry rice to a rice cooker. Drain the diced tomatoes, reserving the juice in a liquid measuring cup; add in enough vegetable broth to equal 2 ¼ cups of total liquid (for me this was about 2 cups and 2 tbsp of broth). Add to dry rice, and cook according to your rice cooker. Brown rice takes about 1 hour to cook.
  2. While the rice cooks, heat the oil over medium-low heat in a large rimmed frying pan. Add the onion and garlic, sauteing for about 5-8 minutes until the onions are translucent. Stir in the spices, herbs, salt and pepper; cook for an additional 2 minutes.
  3. Stir in the chickpeas and artichokes; simmer over low heat for about 10 minutes, stirring occasionally. Remove from heat and cover; allow to rest until rice is cooked.
  4. Wash the greens well. When the rice is done cooking add the greens to the pan and stir until wilted. Add in the rice, parsley, and lemon juice and zest; stir well to combine.
  5. Serve hot and topped with additional parsley and lemon zest if you like.

Prep time:
Cook time:
Total time:
Yield: 4
Produce On Parade - Chickpea Artichoke Rice with Lambsquarter Greens - This is a hearty brown rice dish featuring protein-rich chickpeas, tasty artichoke, savory herbs and spices, wild-foraged lambsquarter greens, and a dash of zingy fresh lemon. Hands-off and great for a weeknight meal, this is a healthy and delicious way to introduce picky eaters to brown rice and foraged greens (or spinach!)

Vegan Dracula's Revenge

Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Produce On Parade - Vegan Dracula's Revenge - Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Every september for years and years my family would make Dracula’s Revenge. It was my little brothers absolute favorite dish and he would always request it for his birthday. How he even found out about this oddly named pasta bake is beyond me. It seems like a weird request from a seven year old but what do I know.

For some reason, the other day, I was really craving it. Of course Dracula’s Revenge is decidedly NOT vegan but it certainly wasn’t hard to veganize this nostalgic dish. It did not disappoint! Have you ever had or heard of it before?

Produce On Parade - Vegan Dracula's Revenge - Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Vegan Dracula’s Revenge


Vegan Dracula’s Revenge

By

Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Ingredients
  • 1 large garlic head
  • ½ tbsp olive oil
  • ½ tube (7 oz) Gimme Lean Lightlife Sausage
  • 8 oz dry penne pasta
  • 3 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 2 cups plain, unsweetened soymilk
  • 1 tbsp nutritional yeast
  • ½ tsp salt, to taste
  • ⅛ tsp dried rosemary
  • ⅛ tsp dry rubbed sage
  • Dash of white pepper
  • A few drops of liquid smoke (optional)
  • ¼ cup shredded vegan mozzarella cheese

Instructions
  1. Bring a large pot of water to boil for the pasta and preheat oven to 350° F.
  2. Remove the excess papery skin from the garlic head but leave the head intact; wrap the entire thing in parchment paper then aluminum foil. Bake for 1 hour then remove from the oven and allow to cool to the touch. Turn up oven to 400° F.
  3. Once cool, separate the cloves and squeeze to extract garlic the pulp. Smash the garlic in a small bowl with the back of a wooden spoon to make a paste; set aside.
  4. In a large cast iron skillet heat the oil over medium-high heat. Break up the sausage into bite size pieces by hand and saute for about 5 minutes until browned. Remove from heat and set aside.
  5. When the water is boiling, cook the pasta according to package then drain and set aside.
  6. In a large pot melt the butter over medium heat. Whisk in the flour and cook for about three minutes until lightly browned. Slowly whisk in the milk, ensuring no lumps, and cook for about 8 minutes until the mixture has thickened. Stir in the remaining ingredients until well combined; then stir in the pasta and sausage.
  7. Spray a small casserole dish with a nonstick cooking spray then transfer the pasta into the dish. Bake for 15-20 minutes until thoroughly heated. Serve hot and topped with additional cheese if you like.

Prep time:
Cook time:
Total time:
Yield: 4-6
Produce On Parade - Vegan Dracula's Revenge - Delicious roasted garlic and browned vegan sausage mingle in a creamy, cheesy sauce mixed with penne pasta and baked to golden perfect. If you like garlic, cheese, and sausage this dish is going to become a staple!

Easy Vegan 'Chicken' Pot Pie

Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Produce On Parade - Easy Vegan 'Chicken' Pot Pie - Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Have you ever been surrounded by people who are the complete opposite of you politically and with regards to your values, especially those with disparaging views towards minority groups and repressed individuals. Raise your hand up high; you’re in good company. All I can say is hang in there and laugh when you can.

I’m an Alaskan at heart but according to my beliefs I should live in Hippie-Town-Liberal-Peace-Loving Oregontown (yes, that’s a real place, but please don’t fact check it). Sometimes this really gets me down. It just plain sucks having so many folks surround you that don’t strive for equality, or peace, or tolerance. Bigotry is rampant and it’s smothering sometimes.

Just because someone doesn’t agree with your morals doesn’t make them a bad person and you may even like them but goddamn, it makes it hard sometimes. I’ve been accused of being naive and too soft-hearted on more than one occasion but I’ll put my foot down on this one. Okay, getting down from my dusty soapbox. Thank you for letting me rant, now let’s eat pie.

Produce On Parade - Easy Vegan 'Chicken' Pot Pie - Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Easy Vegan 'Chicken' Pot Pie


Easy Vegan 'Chicken' Pot Pie
By

Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!

Ingredients
  • 2 tbsp vegan butter
  • 3 tbsp all-purpose flour
  • ½ tsp garlic powder
  • 1 tsp mushroom powder (optional)
  • ½ cup vegetable broth
  • 1 cup unsweetened plain soymilk, divided
  • 2 (9 in) prepared pie crusts (I buy them pre-made in the refrigerated section)
  • 1 tsp olive oil
  • ½ medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 (10 oz) bag frozen mixed vegetables, cooked according to package
  • 1 (8 oz) package vegan ‘chicken’ strips, chopped (I use Tofurky Lightly Seasoned Chicken Meat Alternative in the refrigerated section)
  • 2 cups torn fresh baby spinach
  • 1 tsp seasoning salt, to taste
  • ½ tsp dried thyme
  • ¼ tsp white pepper, to taste
Instructions
  1. In a small saucepan, melt the butter over medium-low heat. Stir in the flour, garlic and mushroom powder; whisk frequently until lightly browned and fragrant, about 3 minutes. Slowly whisk in the vegetable broth and ½ cup of soymilk. Cook over medium heat whisking frequently until thickened, about 5-8 minutes. I like to use a hand blender towards the end to ensure a super smooth texture. Set aside.
  2. Line a 9” pie dish with the bottom crust. Poke holes all over the bottom with a fork. Preheat oven to 375°F degrees.
  3. In a large soup pot heat the olive oil over medium heat. Add the onions and garlic and saute until fragrant and softened, about 3 minutes. Add the remaining ½ cup of soymilk, mixed veggies, chicken strips, spinach, salt, thyme, pepper. Stir well to combine then add in the soup. Mix the filling well, remove from heat and to the pie dish.
  4. Roll out the top crust and place overtop of the filling; seal the edges and remove any excess dough. Cut a few slits in the top crust to allow steam to escape; brush the top with soymilk if desired.
  5. Bake for 40 minutes until the crust is lightly golden brown. Remove from the oven and cool on a wire rack for 10 minutes before serving.


  6. Prep time:
    Cook time:
    Total time:
    Yield: 1 pie (6 slices)
Produce On Parade - Easy Vegan 'Chicken' Pot Pie - Everytime I make this pot pie it gets rave reviews. It’s really great with vegan chicken, especially for omnivores but of course it can be left out or replaced with tofu if you desire. I make my own vegan condensed soup to add to mixed vegetables and fresh spinach for a delicious filling. This dish is so easy and it’s sure to be a big hit!