Curried Garbanzo Beans

Last week was the first time in my 28 years of life that I did my taxes all by myself. It may sound silly but I’m extremely proud of myself. Instead of calling my mom to ask her what something I didn’t understand meant I trusted in google. One of my goals for this new year was to push myself more each day. I’ve relied so much on my mom throughout my life. Not financially in my adult years but for pretty much everything else. I guess that’s what moms are for though. Ever since I was 19 I have felt mentally stuck at that age. The thought of being 28 is almost strange. It’s not old but I’m older and want to feel like a real adult.
This past summer I took a trip to Europe with a friend. I did most of the planning and organizing (which I enjoy very much) of hotels, transportation, etc. My mom was present in the planning process as she was a travel agent, has been all over the world, and now was living vicariously through this new trip I was embarking on. It was helpful to have her information and advice. I knew that once I was over there she wouldn’t be there to help me along the way. I had to figure it out for myself. I did, as stressful as it was sometimes. It brought me out of my comfort zone and I’m grateful for that experience.
With my tax refund I’ve decided to take that money and plan a trip to Italy this fall. All of the family from my dad’s side live there. We’ve never met in person but thanks to Facebook we have been able to connect and keep in touch. I’m so excited to finally meet all of them. I feel like it’s a part of my life that isn’t fully complete. The warmth and welcoming from all of them when we started writing to each other was incredible. I look forward to catching up on a lifetime with them. I also look forward to pushing myself again as I explore Italy. My brother and I will be traveling around by ourselves for the first leg of the trip before we link up with family.
I’ve been fortunate to find inexpensive flights but travel is expensive and I need to budget and save as much as possible these next 9 months. Which now brings me to food, the main focus of this blog. In the past, I’m guilty of spending lots and lots of money on food. I would look at my account balance and be shocked by how much I would spend. It’s one of the easiest things to frivolously blow cash on. Before my last trip I budgeted like never before. It felt good seeing more money in the bank and I was still eating well even though it was rice, beans, and veggies most nights. It got me in the habit of going to the store and only eating what I made at home. Occasionally I would go out and eat with friends but It was nowhere near the amount I used to go out. My work schedule has also been helpful as I do a meal prep at the beginning of each week. I usually make a breakfast bread or granola and for lunches either soup, salads, or veggie patties. These meals are cost-effective and I don’t spend money on those two meals during my work week.
Below is a recipe for Curried Garbanzo Beans. I made it earlier in the week but had to make it again because of how good it was. It can be eaten by itself but I like to stretch it out by serving it with brown basmati rice, over a bed of spinach, or even added to brothy  soups. It’s protein and fiber rich which will keep your tummies happy and satisfied.

Curried Garbanzo Beans

Ingredients:

1 Tbs canola oil
½ white onion, chopped
1 can garbanzo beans
½ cup frozen petite peas
1 Tbs + 1 tsp garam masala, ground
1 Tbs tikka masala, ground
3 generous dashes of smoked paprika
salt and pepper to taste
red chili flakes to taste
2 Tbs coconut cream
½ cup low sodium vegetable stock
1 Tbs tomato paste

To make:

Over medium-high heat, add oil to a medium-size frying pan. Once it’s hot add your onions. Add a pinch or two of salt and let brown slightly for about 2-3 minutes, stirring occasionally. Add the garam masala, tikka masala, paprika, red chili flakes, and salt and pepper. Mix spices to evenly coat onions. Allow to cook for 2-3 minutes. Add in peas (they don’t have to be thawed) and garbanzo beans. Again, stir to combine all ingredients. Lastly, add in coconut cream, veggie stock and tomato paste. Once everything as been stirred to combine, turn the heat down to medium-low and allow to simmer for 10 minutes while stirring occasionally.

Banana-Plum-Raisin Oatmeal Bake

Last week my mom and I were down in Anaheim. Disneyland used to be the only thing I cared about in the area, but now I have a new stop I must make every time I'm down there. 99 Ranch Market! On a previous trip to Disneyland, my coworker took me to this amazing Asian market on our way home. I was in heaven. We spent over an hour browsing through all the spices, sauces, teas and yummy treats. Once we left I couldn't wait to return. They also have a hot food station, which I was dying to try on my next visit.

 The food didn't disappoint. We got a few snacks to fuel us for shopping. Sugar cane shrimp, pork buns, scallion cakes, and turnip cakes. Everything was so fresh and delicious. I'm a huge Dim Sum fan, so this was perfect! The market is pretty big, so I suggested we start at one end and make our way down each aisle. I had a list of things I wanted to purchase again but also had my eyes open for new items I wanted to try. One item that caught my attention was a coconut spread (Ma Tamis Sa Bao). It's just coconut cream, brown sugar and water. It looks similar to caramel and has the same consistency.

 This stuff is delicious! It's smooth and creamy with a subtle coconut flavor. I read online that it can be substituted for molasses in pecan pie. Now that is something I must do soon. Instead of dessert, I decided to use it in place of maple syrup in an oatmeal breakfast bake. The finished product came out great. It's not too sweet and the flavors of the coconut with cooked bananas are just perfect. This oatmeal bake is gluten free and vegan friendly.

Ingredients:

2¼ cup gluten free oats
1 tablespoon ground flax seeds
1½ teaspoon baking powder
¼ teaspoon kosher salt
2 bananas, 1 sliced and reserve the other for wet ingredients
1 plum, sliced
½ cup golden raisins
1 can (14oz) light coconut milk
⅓ cup coconut spread
1 teaspoon vanilla

To make:

Preheat oven to 370ºF. In a large bowl, add oats, ground flax, baking powder and salt. Stir to combine. Toss in sliced banana, plum and raisins and set aside. In a food processor, combine coconut milk, coconut spread, the remaining banana and vanilla. Pour wet ingredients into the dry and gently stir to saturate all of the oat mixture. Pour into a greased 8x8 baking dish. Press the mixture down gently with a spatula. Place in the oven and bake for 30 minutes. Let cool for at least 10 minutes before serving. I made this the day before and once cooled, I covered it and stored in the fridge. It reheats easily in the microwave or oven and if you'd like an extra kick of protein top with a scoop of cottage cheese or yogurt.

Beet Greens Pesto

What to do with all those beet greens you have hanging around in your fridge? Make pesto! After I purchase beets from my local farmers market, I usually trim off all the greens, wash and store them in a gallon size ziplock in the fridge. I usually add them to juices throughout the week but wanted to try something different. I also didn't have much else to juice. I've also sauteed these greens with garlic and olive oil which makes a tasty alternative to sauteed kale or spinach. This pesto recipe is super quick and easy to make. You don't even need to dirty measuring cups.

What you will need:

About 4 handfuls of beet greens
2 handfuls of pumpkin seeds
2 cloves of garlic
Juice from 1 lemon
Olive oil (more or less depending on desired consistency)
Salt and pepper to taste.

Blend all ingredients in a food processor and enjoy! Your body will thank you as this recipe packs a punch in the nutrient department. Beet greens are an excellent source of vitamins A and C, which contain antioxidants that help protect your cells. They are also a good source of calcium, magnesium, folate, and iron. For those who are conscious of calories, 1 cup of cooked beet greens contains only 39 calories.

What are your favorite recipes using beet greens?

Banana Coconut Fudgesicles

Here is a super easy recipe for Banana Coconut Fudgesicles. This quick summer treat is creamy, healthy, and delicious! I love having these on hand in my freezer.


Ingredients:

2 very ripe bananas, frozen
1 can coconut cream
¾ cup semi-sweet chocolate chips

To make:

A day or two in advance, freeze very ripe bananas in a ziplock bag. You can break apart pieces or cut into slices. Heat coconut cream in a small pot on the stove over medium-low heat. Add chocolate chips and continually whisk until all the chips have melted. Pour mixture into a blender and add frozen bananas. Blend until you get a smooth consistency. Pour evenly into 10 popsicle molds and place in freezer overnight or until frozen.

Summer Quinoa Salad

 

If you took a peek into my fridge, you would most likely find a big bowl of quinoa salad. I love having this stuff on hand. I used to just make a pot of plain quinoa but spending that extra time preparing the salad allows for quick lunch or dinner prep for the rest of the week. For lunch, I like to sprinkle over a salad and for dinner, I'll have it as a side with chicken and steamed veggies. Make this salad for yourself or try it out at your next get-together or weekend BBQ. It will pair wonderfully with grilled corn on the cob. This salad is gluten free and vegan friendly. It’s also a great source of protein, especially for those on a vegan diet, as quinoa contains a complete protein profile.

Ingredients:

Salad

1½ cups uncooked quinoa
3 cups low sodium vegetable broth
½ tablespoon chili powder
1 can garbanzo beans, drained and rinsed
1 cup sliced black olives
1 cup green onions, sliced
½ cup cilantro, chopped

Dressing

¾ cup olive oil
¼ cup lemon juice
¼ cup low sodium tamari
½ teaspoon paprika
¼ teaspoon cumin

To make:

Using a fine mesh sieve, rinse quinoa under cold water. Add quinoa to a pot along with vegetable broth and chili powder. Give a quick stir and turn heat to high. Once the quinoa reaches a boil, turn heat to medium-low. You want a slow boil. Cook for about 25 minutes or until quinoa is done. Fluff with fork and allow to cool completely. Quinoa may be made a day in advance and refrigerated. In a large bowl, add cooked quinoa, and remaining ingredients for the salad. Gently mix well. In a smaller bowl, combine all your ingredients for the dressing. Whisk together and pour over salad. Stir to evenly distribute dressing. Cover and refrigerate until ready to eat. I like to chill it for an hour or two to allow the flavors to meld.

Moroccan Lentil Soup

There is a magical herb shop I discovered a few years back. I’m trying to remember if I stumbled upon it myself or if someone took me there. Either way it’s one of my favorite places to visit when I’m up in San Luis Obispo. I pretty much planned my birthday afternoon around going to this place because I wanted to stock up on my favorite teas and spices. The Secret Garden Organic Herbs Shop's name pretty much sums up the place. It’s hidden off the main drag in a little outdoor type cottage surrounded by flowers and foliage. They have a large selection of medicinal herbs, spices, and teas which the owner blends herself. You could seriously spend an hour here admiring the wall holding rows of large mason jars filled with all sorts of goodness. My favorite tea that they offer is Candy Cane Lane. It’s a seasonal blend which consists of green tea, jasmine flowers, spearmint, peppermint, ginger, cinnamon, roses, and stevia leaves. I made sure to get a larger bag the last time before they ran out.
Awhile back I had purchased some different culinary spices including a Moroccan curry blend. It smelled so good. I’ve never done much Moroccan cuisine so it sat in my cupboard a bit longer than expected. Finally, I told myself I had to make something with it. And now we have Moroccan Lentil Soup! This is my go to soup recipe. It’s so easy and healthy. A bowl is a meal in itself. Lentils provide a great source of protein and fiber, keeping my stomach full and satisfied. My mom likes to serve this soup over a bowl of couscous.




Moroccan Lentil Soup

Ingredients:

1 medium white onion, chopped
1 large carrot, diced
2 medium zucchini, sliced in quarters
1 cup red lentils
1 can garbanzo beans
4 cups low sodium vegetable broth (chicken broth can be used in place but would not make the soup vegan)
2 cups water
2 tablespoons Moroccan spice blend from Secret Garden Herb Shop
1 teaspoon salt
½ teaspoon red chili flakes
pepper to taste
2 tablespoons canola oil

To make:

Rinse lentils in a fine mesh sieve until water runs clear and set aside.
Heat a large pot over medium heat and add oil.
Once the oil is hot, add onions and saute for about 2 minutes, stirring occasionally.
Add carrots and cook for another 2 minutes.
Add zucchini and garbanzo beans along with the Moroccan spice blend, salt, red chili flakes and pepper. Mix well to coat vegetables.
Pour in the vegetable broth and water. Turn heat up to high.
Once it reaches a boil, add lentils and stir to combine. Reduce heat to a low boil for 30 minutes, stirring every so often.
After 30 minutes your soup is ready to enjoy!
Let the remaining soup cool before storing in the fridge.

Recently Shared Recipes

For those who don't know, I've recently started contributing recipes to an awesome new site called Collective Lifestyle. With that being said, I have been slacking with this blog. In case you missed them, here are the recent posts I've shared.


Matcha Latte

Superfood Pizza Crust

Cashew Coconut Butter Truffles

New Frontiers Quinoa Salad

Cashew Spinach Pesto

Cashew Spinach Pesto

Ingredients

1 cup roasted, salted cashews
3 large handfuls of spinach
2 cloves garlic
2 tablespoons olive oil
2 tablespoons water
Juice from 1 lemon
salt to taste
generous sprinkle of red chili flakes (optional)

Instructions

In a food processor, add cashews, garlic, lemon juice. Blend until cashews turn into small chunks. You may need to stop and scrape down the sides.
While the cashews are blending, add spinach through the feeding tube of the food processor.
Stop to scrape down sides and add water, salt and red chili flakes.
Continue to blend until desired consistency. I tend to like mine with some texture. 

This pesto pairs well with toast, crackers and veggies.

Kabocha Squash

Have I ever mentioned that I love Wednesdays? Well I do. It's my Monday so I'm back in the Kitchen with Amber for prep. It's also the day of farmers market. I met up with Vanessa this afternoon and we walked into town. She's been up north for the past week so it was nice to see her and catch up. I picked the usual chard, celery, pasilla chiles, lettuce, and bell peppers, but was curious about all the squash that are now available. I haven't done too much cooking with squash. I think I always thought they were too difficult but really, they are one of the easiest things to cook. I asked the woman at the Roots stand if the small orange squash was a mini pumpkin. She said it was a Kabocha squash also known as a Japanese pumpkin. She noted that the taste is sweeter than pumpkin and explained how to cook them. Cut in half and brush with olive oil. Roast in the oven for about 40 minutes at 350°. Mine took close to 50 minutes. I scraped out the seeds to cook on a separate tray. They were seasoned with a little bit of olive oil and course salt. I had no idea what to pair with this so I decided to steam some broccoli and that's when I had the idea to stuff it in the squash with the toasted seeds. It was such a simple dinner but so yummy. I can't wait for next Wednesday so I can purchase more. Okra was another first time purchase today which I've also never cooked with. Some research needs to be done. When I think of okra I remember myself and my childhood best friend eating pickled okra right out of the jar. Oh yeah, and the Torkelsons. Remember that show?

Made this green drink earlier for my snack... I can now include granny smith apples into my diet which makes me a very happy girl. A month without fruit is no fun. Lots of ginger and lemon, apple, and celery leaves and stalks.

Also pretty excited about my new book purchase

Today was a good day. Hope everyone else enjoyed themselves.

Day Trip to Los Angeles

My friend Kayla had to drive down to Los Angeles to attend a meeting for work yesterday morning. Since I had the day off, we decided that I should tag along. Her meeting was on Melrose Ave so I could easily kill some time for a couple of hours while she was busy. I was involved in a minor hit and run the previous day so the first hour while waiting for her was spent on the phone with my insurance company. The rest of my time was spent walking through the residential areas... I always love walking through neighborhoods in new places. 

I looked at books in Urban Outfitters and even got my palm read! That was really fun. Kayla's meeting took longer than expected so by the time she got out we were starving. We drove to Echo Park to have lunch at Sage Vegan Bistro.  We started with the zucchini and sweet potato tater tots. Kayla ordered the Soul Bowl and I had the Falafel Bowl. The food was so good and tasted so healthy. I loved how they added pomegranate seeds to the Falafel Bowl. It added a nice bit of sweetness. I wish this place was closer because I want to try everything on their menu. We took a peek at their brunch menu which sounded amazing. They also offer desserts and shakes from KindKreme which looked and sounded delicious. 

Handmade zucchini and sweet potato tater tots with chipotle ketchup

Soul Bowl

Roasted sweet potato, black beans, okra, baby corn, garlic polenta, horseradish and deep fried mac and cheese with pickled jalepeno cabbage

Falafel Bowl

Basmati rice topped with pistachio mint, falafel, cucumber, red onion, roma tomato, avocado, oranges, and fresh cilantro served with a side of tzatiki and red pepper hummus

I'm definitely not a big fan of Los Angeles but I do like how they have so many good places to eat. 

Sun Tacos

 Tuesday night, I spent the evening with one of my best friends. She lives down in Santa Barbara so we have to plan our hangout time around our work schedules. We used to be roommates and cook dinner together all the time. It was so much fun to be able to do that again. Having both worked in the deli at New Frontiers, we loved eating the Sun Tacos. I've totally been obsessed with them lately and have been making different variations. We decided to make our own version for dinner. 

 To accompany our tacos, we made a salad with red bell peppers, carrots, and sprouted pumpkin seeds.

Our version of Sun Tacos

Spread a thin layer of yellow miso on a corn tortilla... we each made two.

Top with sunflower seeds and Daiya Mozzerella Cheese. This is by far the best vegan cheese I have ever had. When melted, it actually tastes like real cheese. 

Place in the oven at 350° until cheese is melted.

Top with broccoli sprouts, avocado, onion, carrots and red bell pepper.

Breakfast the next morning after an early spin class.

Greek yogurt with sprouted pumpkin seeds and homemade granola made by Kayla's roommate. It was so yummy!

I told you I was obsessed with these tacos. For dinner last night I made them with zucchini, pumpkin seeds, sage cheddar cheese, green bell pepper, onion, and carrots.

Farmers Market Find

 

I love stumbling upon new produce as I make my way through the farmers market each week. It encourages me to research or ask how such things should be prepared and also give my palate something new to experience. This past Wednesday I found myself standing over a bin full of lemon cucumbers. How is it possible I've never heard of these before? Feeling like I should know, I purchased one to try. Not knowing if it was going to be more like a lemon or cucumber on the inside, I searched for a recipe online. Have Knifes Will Cook shares a yummy lemon cucumber and tomato salad recipe. Only having one cucumber, I cut this recipe in half and used an heirloom tomato also purchased from the farmers market. The basil was some I picked up at the health food store this morning. For the dressing, I used apple cider vinegar and Udo's DHA oil blend. Udo's offers an awesome vegan sourced DHA from algae. It is this algae that fish consume to obtain their levels of omega 3's.

  

The end result... delicious.

Lunch at Adama

Today was lovely. I met up with a friend I haven't seen in over a year... I really missed her. We met for lunch at Adama in Santa Barbara. She and I are big lovers of food so we were both excited to eat here after hearing great things about it. Adama offers vegan comfort cuisine. Everything on their menu looks delicious... and their bakery case is amazing! I wanted to try everything. Once I'm able to include sugars back into my diet, I will go there to pick up a treat.  We ordered the sweet potato fries to start with. They were crisp and crunchy on the outside and mushy on the inside. When I say mushy, I mean it in a good way. You could feel the texture of the potato and tell how fresh they were. We also ordered the salads below. I will definitely be going back here to try more yummy food.

Sweet Potato Fries

 CAESAR

cajun-spiced tofu, pumpkin seeds, parmesan, croutons

BABY GREENS
tomatoes, avocado, sprouts, red onion,
carrot, sunflower seeds with a lemon vinaigrette

Kettle Corn... With a Kick

 

I would like to share my version of healthy kettle corn. I thought up this recipe out of desperation for something sweet tonight. It was sweet, spicy, and satisfying for my sugar craving without actually giving in to eating sugar. This snack is also suitable for vegan and gluten free diets.

Yesterday was the first time I made popcorn on the stove. I can't believe I've never made it before. It's so easy and fun. I found a recipe online which I based mine off of from NovelEats

Samantha is a vegan food blogger and shares lots of yummy recipes. 

For my version, I cut the quantities in half using 1 Tablespoon grapeseed oil, 1/6 cup organic popcorn kernels, and a pinch of salt.

Add one packet of truvia sweetener to the oil and salt.

Once the popcorn is popped and ready, transfer into a bowl and sprinkle with cinnamon and cayenne. I used generous amounts of both. Toss to mix well and enjoy your sweet treat.

Pumpkin Spice Cookies

In the most recent issue of Delicious Living, Elana Amsterdam from Elanaspantry.com shares some healthy holiday dessert recipes. Above is a batch of the cinnamon-walnut cookies I made this afternoon. In place of cinnamon I used pumpkin pie spice to keep it festive for Thanksgiving. The recipe is super simple and easy to make. I loved how they turned out. They are firm on the outside but once you bite in they are soft and chewy. 

Cinnamon-Walnut Cookies

1 cup walnuts

5 dates, pitted and roughly chopped

1 teaspoon grapeseed oil

1 1/2 teaspoons vanilla extract

1 teaspoon cinnamon (or pumpkin pie spice)

pinch of sea salt

1. Preheat oven to 350°. Place walnuts and dates in a food processor and pulse until coarsely ground. Pulse in oil, vanilla, cinnamon, and sea salt. Continue to pulse until mixture begins to form a ball.

2. Line a baking sheet with parchment paper. Scoop dough, 1 tablespoon at a time, onto prepared baking sheet, forming into balls with your hands; flatten slightly. Bake for 6-8 minutes, until firm. Cool on baking sheet.

No Bake Berry Tarts

                    

For my latest recipe contest entry, I made these no bake berry tarts. You were to create an original recipe using summer berries and keep the sugar to a low to feature the berries natural sweetness. This was perfect for me since I try and stay away from most sugars. The only sugars they contain are from the fruit itself. I've made these quite a few times and my brother loves them. He's a bit skeptical when I make my raw desserts but he always asks for me to make them again.  

Here is a link to the recipe : )

www.tasteofhome.com/Recipes/Community/No-Bake-Berry-Tarts

Buoni Dolci Tasting Party

Back in January, my good friend Christina hosted a tasting party for me. As an avid chocolate lover she was thrilled when I started experimenting with raw desserts. Buoni dolci translates into good desserts and in my interpretation, good for you desserts. All are raw, vegan, and free of gluten and refined sugars. (Banana tartufo ice cream is not pictured.) It was fun preparing for this event and even better to hear the positive feedback from the guests. Christina is such an influential and supportive person. I'm very thankful to have her in my life.