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sauce and chickpeas and salad, oh my

I promised Magic Sauce, didn’t I? And I made it! 101 Cookbooks author and genius created this delicious sauce to be put with nearly everything except desserts. I mixed it in to quinoa and roasted chickpeas, and it was wonderful. Tomorrow I’m going to take her suggestion and cook our breakfast eggs in it. If there’s enough, I’ll spread it on toast. It’s that good.

Magic Sauce is simply olive oil, gently heated, with garlic and spices stirred in while it is warm, and fresh lemon juice added to  deepen the flavors. She advises letting it sit overnight or for a few days if possible, to intensify and meld the flavors.

To roast the chickpeas, I rinsed a can of garbanzo beans off well, dried them, then tossed them in a small amount of olive oil. I used about half a tablespoon of oil, and probably could have used less. I have Frank’s Chili Garlic Salt, and once they were coated in olive oil, they got coated in that spice. I didn’t salt them, because the spice (obviously) has sea salt in it (along with kelp and other goodies). You could use any spice you like. About a tablespoon of spice should do it. I roasted them at 400 degrees for roughly 27 minutes, but next time I’ll roast them maybe 5 minutes  longer. I like them very crispy! Shake the pan (carefully!) once every ten minutes or so to be sure they aren’t sticking to the pan and burning. 

Cooked quinoa, garbanzo beans, and a teaspoon or so of Magic Sauce, and lunch was ready.

Dinner, now, on this rainy day, with the sure knowledge that the basement was flooding underneath me, needed to be a bit special. One of my very favorite meals, and definitely my favorite way to cook tofu, is from Vegan With A Vengeance, by the glorious Isa Chandra Moskowitz. Pressing and slicing tofu, then marinating it in tamari, mirin, rice vinegar, and sesame oil, with the addition of fresh ginger and garlic to the marinade- it’s all fun because I know the deliciousness that awaits me. My husband, who is not a tofu fan, likes this. He especially likes to use the leftover marinade on his steak. :-) 

The best accompaniment to this tofu is also from Vegan With A Vengeance- their Wasabi Mashed Potatoes are simply fabulous and I could eat the whole lot myself. Which is a big reason I didn’t make them today, since we went to a dessert party this afternoon and I knew my carbs quotient had definitively already been met (and exceeded) today. Instead, I swiped whole baby bella mushrooms through the tofu marinade and added them to the pan I roasted the tofu. The tofu roasts for about 30 minutes (depends how crispy, or not, you want it), getting flipped halfway through. I added the mushrooms about 15 minutes in. Sliced, with the tofu, they made a lovely topping for a huge mixed greens salad for my very satisfying dinner. 

I roasted peaches today, too, after tossing them in a bit of coconut oil and coconut crystals, a la Gena of Choosing Raw. If there are any left when I go back into the kitchen, I’m going to follow Gena’s suggestions  and put them into the chia pudding I made today, and into a frozen banana/cinnamon/peach “ice cream” I’m going to make tomorrow. I promise pictures and reviews and more links for those tomorrow (too full tonight!).  I’ll leave you with a not-great picture of way-great roasted peaches! 

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mango quinoa deliciousness and Forks Over Knives

I really have about six posts to do. I’m debating doing them all in one, but that could get confusing. This week alone, we’ve tried two different veggie burgers, chia pudding, quinoa salad (pictured here), roasted potatoes, gluten-free flat bread, banana/chocolate/peanut butter ice cream, vegan enchiladas, and a peanut/broccoli/tofu dish. This is what happens when you let your teenager watch Forks Over Knives. Suddenly you find yourself making homemade bread twice a week and packing school lunches and watching in disbelief as your son attempts to eat tofu. Bless his heart. He even said it was good. Although I noted a good amount of tofu was left on his plate “I’m full, but it’s good”. :-) Love that boy.

Have you seen Forks Over Knives? I read The China Study late last year and  Forks Over Knives is basically a documentary about that book. Don’t watch it unless you want to make some changes in how you eat! Unless, of course, you already eat entirely vegan, in which case, you will feel fully justified in your eating choices.

Colin is motivated to lessen his intake of meat and dairy. It is challenging for an on-the-go teenager to fully incorporate a vegan lifestyle and still get all the necessary nutrients. We’ve gotten up earlier this week to prepare good lunches, and I’ve been pulling out all the cookbooks trying to find tempting vegan recipes for us all. My poor husband, who was hiking happily through a canyon while all this was going on, has come home to veggie burgers and vegan enchiladas. I will admit he slips into the kitchen and slices some Dubliner cheese to top his dinners. :-)

Mango/Quinoa Salad from the blog Our Best Bites was really easy to make and everyone liked it. And, bonus, it is pretty.


Then we tried  Gena’s chia pudding again- this time blending the chia seed up  and adding raw cacao powder and some stevia. Quite delicious. Chia pudding has a very light taste- it’s the texture that can be off-putting (something about taking one bite and having to be careful that the whole bowl of it doesn’t come up with that bite). With banana and walnuts on top- it is an incredibly filling and nutritious breakfast. We used our homemade almond milk but you can certainly buy almond milk at the store.
This post is going to be continued tomorrow, as I just hopped up to make Colin banana/strawberry “ice cream” because he was hunting dessert and that’s how I roll. Well, and I wanted some too. Tip #1, when blending frozen bananas to make ice cream, don’t use your Cuisinart fresh out of the warm dishwasher. You won’t get frozen banana “gravel” you will get mush. It will still taste good, blended with fresh strawberries, but it will look more like a smoothie than ice cream. Tip #2, best to use all frozen fruit, rather than fresh and frozen mixed, because fresh fruit contributes to the smoothie appearance. We tried it earlier this week, blending frozen banana, cocoa powder, and natural peanut butter- oh. my. deliciousness.
The next post will include my sister-in-law’s aforementioned broccoli/peanut/tofu recipe (really tasty) and a link to vegan enchiladas, gluten-free flat-bread, and the amazing roasted potatoes. Also links to the two different veggie burger recipes. Goodness. That will be a long post. Something to look forward to! :-).

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