Tag Archives: roasted chickpeas

What’s Been On Your Mind?

Posted on by

22

Here’s something that’s been on my mind lately…

Patience is a virtue that I'm constantly learning.

Taking my time with things.

Taking time with others.

And taking time with myself. But then there’s also a point with some things where you realize, “why am I wasting my time?” Why not just do it? What are some things recently that you have seemed to be mulling over, but haven’t been going anywhere with it?

A baker's itch, perhaps?

I think with fall really feeling like it’s just around the corner, I’ve been gravitating towards autumnal foods. Whenever I read a post from Kelsey and Gillian I feel inspired to make something… better yet… bake something! I looked up some recipes for pumpkin ginger cookies. I use to bake these a lot in high school after trying The Immaculate Baking Co. Pumpkin Gingerlies (AMAZING). Most of the recipes called for ground ginger, but I decided to reduce the amount of ground ginger and also incorporate some minced crystallized ginger. These turned out very dark because of the molasses, but I assure you that these were so good!

These came out just how I like them.

Here are some things that have bringing a smile to my face in the mornings.

Diced pear, pumpkin pie spice roasted chickpeas, hazelnut butter and coconut butter served over my regular batch of oats.

Some of my "Best of Both Worlds" granola served over Greek yogurt with mango, banana slices, a crumbled pumpkin ginger cookie, and coconut butter.

Simple things too like strawberries, banana, my favorite crunchy peanut butter, and white chocolate chips!

Pumpkin pie oats served with pineapple, roasted chickpeas, spices, hazelnut butter, tahini, and maple syrup.

I think you understand that I like my breakfasts to feel like a little feast!

And this is what I do with leftover vegetables that I usually don't have on hand.

I sautéed some onions and garlic, then threw in the green cabbage and bean sprouts. After they cooked I added in the chickpeas, basmati rice, shredded mango chutney, thyme, Bragg’s, and ghee. Very random, and very good! Can I also just mention again how much I love ghee? Yeah, I don’t think it’ll ever get old.

Speaking of using the leftovers from my Indonesian feast over the weekend, remember that you can still vote for people’s entries for Project Food Blog’s second challenge. You can also check out my entry here and vote if you may feel so inclined hehe. Best of luck to everyone participating!

Well, ladies and gentlemen tomorrow is Wednesday, and that means that before you know it the weekend will be right at your front doorstep. A good time to relax…

Guess which movie I chose!

A pleasant way to fall asleep, don't you think?

There Are Many Things to Admire

Posted on by

15

Good day to you and Autumn!

My friend (also happens to be my roommate) and I went exploring the other day.

We went to a museum that had been undergoing renovations for many years. Both of us were taken away by the beauty of the Art Noveau pieces. Imagine being completely surrounded in a world where everything around you is breathtaking.

Like these stained glass windows that were built for someone’s home.

On the topic of being surrounded by beautiful things. I’m sure many of you know about Project Food Blog by now. Well, you know what? It didn’t occur to me how many connections I would making with new people! It’s really wonderful. I love that I’ve been able to check out so many other posts, and nod my head in understanding throughout. It always amazes how much people are alike, but sometimes we feel alone or like “no one understands.” Of course there are differences that make us unique, but there are certain things that I like to call “universal truths.” Here are some posts that really struck a chord with me:

Liv is further pursuing her passion for cooking.

Heather has known about her calling in the kitchen since she was a wee one!

I often find myself thinking that me and Lauren share a brain.

Amanda has got these incredible recipes that make me swear that I can taste them already!

Who wouldn’t fall in love with Kelsey?

Liren makes a great point about proudly being an emotional eater.

Gillian’s charm will never fade.

I’m always wishing I could hang out with Lynn when I read her blog.

Sophia has got this gift with words and coming up with awesome recipes!

If you’re a food blogger you’ll definitely relate to Sabrina’s post.

I love Maggie’s embracing vibe.

There are so many more wonderful entries out there, and can click here to check them out.

Let’s continue admiring beautiful things, shall we?

The other day I was in the store, and I bought the rest of the peaches that were left. I felt like I was stealing them! Here I sliced one over some spiced oatmeal, with banana slices, walnuts, chocolate almond butter, and sunflower seed butter. I’ve been missing the crunch of whole nuts! I love nut butters, but sometimes I want some crunch.

Roasted chickpeas for breakfast?

I was inspired by Brittany’s cinnamon roasted chickpea recipe and this roasted chickpea recipe as well. I basically used the spices that Brittany used, tahini, honey, and sea salt. The smell was so wonderful when roasting, and just hard to ignore! I love the coating the tahini gave these chickpeas after roasting. Chickpeas are so versatile; I thought I’d share a link with you that has a bunch of recipes on how to make them in different ways… sweet or savoury! “15 More Ways To Flavor Roasted Chickpeas“

Coincidence! I made pumpkin pie inspired bowl of oats on the first day of autumn.

I cooked the usual oats with pumpkin puree, in the morning I cut up some dates and crystallized ginger cubes. Then I topped it off with the pumpkin pie spiced roasted chickpeas, more almond milk and spices, brown sugar, walnut nut butter, and tahini. Oof this bowl was delicious! I love starting off a new day with yummy things like this.

I made another great recipe from “The Veganomicon”

It’s been awhile since I last cooked a recipe from this book. I had gotten a head of cauliflower at the store with intentions of making a curry, so I went through my cookbooks in search of one. I decided on the Red Lentil Cauliflower Curry, but de-veganized it by using ghee. I just can’t get over how wonderful ghee is! This recipe called for a surprising ingredient: parsnips! Cooking curries is such a great experience since they are so aromatic. So far I’ve served this with basmati rice, sweet potatoes with curry-ketchup (pictured above), and now I’m wanting to try it with naan bread.

The other day I made the best burrito I’ve had in awhile… make that ever!

I prepared some black beans with rice, onions, sweet pickled mango, garlic, sweet pepper jelly, cumin, cinnamon, and ketchup (hey I had no tomatoes on hand!). Topped it with diced avocado, corn, cilantro, and Greek yogurt (or sour cream if you have that).

Got to wrapping.
And with that, I was off to class!

Who knew I could spice up a burrito’s flavor so much? Thank goodness for curiosity because this was indeed the best bean burrito I’ve ever had. What’s something that recently made you wonder and try something new?

p.s. the last day for voting for the first Project Food Blog challenge is tomorrow so make sure to get your votes in! Fingers crossed!

p.s.s. I just had my first critique of the semester for the video I made. You can watch it by clicking this link, and let me know what you think! Thank you.