Thursday, January 19, 2006

Salad again folks + chickpeas & muffins

This evening I had a salad with a side of roasted chickpeas for dinner.
I added sprouts and a homemade(makeshift) lemon tahini dressing to last night's fixings. I also made my second batch of "The Best Pumpkins Muffins" from Vegan with a Vengenance. I cut down on the sugar by at least 1/4 cup, cut half the oil with cinnamon applesauce and added an almond on top of each muff.

Roasted spicy chickpeas:
1 can of chickpeas
1/8-1/4 teaspoon cayenne (to taste)
1 tablespoon olive oil
1/2 teaspoon Emeril's seasoning (stop laughing it's good and reliable)
1/4 teaspoon paprika
small spray of bragg's or teeny squirt of soy sauce
1/4 teaspoon pepper
1/8 teaspoon salt

Preheat oven to 425. Drain chickpeas. Toss with oil and spices, and move to lightly greased baking tray or pan, and bake for 25-35 minutes, as crunchy as desired. Remove from oven and stir twice or more while baking.
Snack as is or add to salads, pasta, what have you. I also like to make this with diced or sliced potatoes - I cook the potatoes for twenty minutes in their own spice mix first, and then add chickpeas and cook as above instructions. Chili powder also works well with this.

Makeshift lemon tahini dressing:
Stir the following with a fork: 1/2 cup tahini, 1 tablespoon garlic italian dressing, 1-2 tablespoons water or plain soymilk, 1-2 cloves crushed/minced garlic, 1-3+ tablespoons lemon juice (to taste), salt & pepper...
-Mix well with fork to desired consistency...

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