A silly question to ask if you guys like chickpeas, but hey, you never know! Some of you told me your favorite dishes and they sounded so good. The broccoli, chickpea, and sun-dried tomato dish sounded especially delicious! I’ve been loving sun-dried tomatoes lately, and I think crumbling cashews in that mix would be it for me! Yummy.
I recently came across a real purple sweet potato recently. I’ve gotten purple sweet potatoes thinking they’d be purple on the inside, but it is their skins that are rather purple and the insides are yellow (Japanese sweet potatoes). But this time I found what I had been looking for, and I wasn’t even looking for it then. Funny how that is sometimes. Actually, that’s one reason why I don’t worry about things.
- Aha, purple indeed.
Speaking of potatoes (how often do I get to say that?), if you want to have your head go wild with imaginings then I think you should go check out The Peculiar Potato. Spuds, go forth!
- A vegetable stir-fry with Shiitake mushrooms, zucchini, purple sweet potato, ginger, garlic, soy sauce, sesame oil, and sesame seeds.
Then I chopped up some green onions to make it taste a little less earthy aka like the ground.
- It’s funny how I say earthy when it’s all food from this earth.
But even food from this earth can be bursting with lively flavors; take oranges for example.
- There are no oranges in this recipe though, but this definitely has lively flavors going on.
I made Brendan Brazier’s recipe for “Dino Kale Wraps.” Lately, before my meals at home I’ve been really going along with what types of foods I want considering the feelings I want to get from them. Sometimes I’ll feel like I want to feel more grounded or cozy, and I’ll have something rich,warm, or smoky. Other times I want to be able to jump after I eat. I think you know what I mean.
- This is a “jump after I eat” type of meal for me!
- Doesn’t it make you want to jump?
Angharad’s adaptation of Moosewood’s Thai Salad is a prime example actually. It’s got zesty lime juice, crispy tofu, sweet cold crunch from the red bell pepper and romaine, and the spicy creamy peanut dressing.
- Now here’s a recipe that doesn’t look very lively, but it will have your taste buds dancing!
I got this recipe from a friend I made at one of the themed potlucks I went to when I lived in Richmond. The theme for that one in particular was “keep cool”–you can imagine everyone was thinking of that on those hot summer days.
As soon as I tasted this soup I exclaimed at how delicious it was! And before my friend left I made sure to write down the ingredients. He was trying to clear out his kitchen before he was leaving for Maine so this soup might inspire you to make a something with random leftovers you may have, like rice! Since there’s no official name for the soup I’m just going to call it…
A Taste of Everything Soup Recipe by Brandon
It’s quite a long list, but don’t worry if you don’t have all the ingredients. This is a very loose recipe, so you’re just gonna have to go with your senses and estimate what you think seems right.
-Coconut milk (I used a can)
-Green lentils, cooked
-Sriracha, to taste
-Shredded coconut, unsweetened
-Salt and pepper, to taste
1. Bring the coconut milk to a simmer and cook the tomatoes for a bit. Then mix in rice, and green lentils. Add the appropriate amount of vegetable stock by the kind of consistency you want for the soup. I like my soups thicker so I didn’t add too much liquid. Pour into blender, and blend. Leave that in the blender since you’re going to be adding more ingredients to it.
2. Saute the onions, garlic, and jalapeno. Then throw in the zucchini to cook. Once the vegetables are cooked throw them in the blender with the mix that’s already in there.
3. Then add the sriracha, honey, Vegenaise, shredded coconut, and almond milk if needed. Blend well. Lastly, taste the soup and decide how much salt and pepper you’d like to add, or if you want to add any at all.
This soup can be enjoyed warm or chilled.
Do you pay attention to how certain things you eat or do can leave you feeling afterwards?