Garbanzo " Chicken" Salad

Garbanzo “ Chicken Salad” 

Ingredients:

3 cans of garbanzo beans ( 4 cups if cooking garbanzos. ) Drained and mashed

1-2 cups of red seedless grapes ( I think the more the better!) 

1 cup thinly sliced almonds

4 celery ribs chopped

4-5 scallions thinly sliced ( White and green parts) 

3 Tbs fresh dill, finely chopped

1 Tbs fresh parsley chopped 

1 Tbs mustard

Juice of 1 large lemon 

1 tsp salt

1 tsp dill seeds 

1 cup plant-based  mayonnaise ( such as hellmands, follows your heart, or just mayo) 

Directions: 

Drain and mash garbanzos with hand held masher until the beans are crushed. Do not blend. 

In a bowl mix garbanzo, grapes, almonds, celery, and scallions. 

In a separate bowl mix mayo, dill seeds, lemon juice, salt, mustard and greens. 

Gently fold wet mixture onto garbanzo mixture until evenly mixed

Refrigerate before serving. 

Enjoy! A perfect food for summer gatherings. 

Fancy Pasta

I am no evert at pasta, but this has quickly become a favorite. I like to call it fancy pasta. I think it has quite a ring to it don’t you agree! This is a super easy dinner to make and is delicious with a fancy feeling!

Hope you love it as much as I do!

INGREDIENTS:

1 lb of spaghetti 

1 Head of garlic ( crushed)

1 cup of olive oil 

1/2 cup chopped pimento green olives

1/2 cup chopped Italian Parsley+ some to garnish

1 tsp red pepper flakes 

salt/pepper to taste

1 lemon 

Sprinkled"Parmesan" ( 1 cup cashews, 2 Tbs nutritional yeast 1 tsp garlic powder, 1 tsp salt, blend well and stored in air tight container) 

DIRECTIONS:

1.Cook pasta as directed until al dente 

2.) Heat olive oil over medium heat. 

3.) Sauté garlic and red pepper until golden. 

4.) Add pasta and twirl around. Add parsley and olives, mix well. 

5.) Finish with salt and pepper to taste

6.) Garnish with parsley, "parmesan" and lemon juice. 

Cuban style Garbanzos

Growing up eating homemade garbanzos by my mom and grandma was always a favorite! Now I think they are Jared’s absolute favorite!! My mom nor grandma ever measure so it was hard to nail down an actual recipe for these! But I think we did it! Hopefully you love these as much as I do!

Cuban Style Garbanzo Beans 

INGREDIENTS: 

2 15oz Cans of Garbanzo beans( drained)  or 1/2 pound of dry beans already cooked.

1 red Onion ( chopped) 

1 Green Bell Pepper (chopped) 

6-8 cloves of garlic (almost a whole head of garlic) smashed 

1/2 Tbs oregano 

1/2 Tbs cumin 

1/2 tsp ground annatto

1/2 tsp ground coriander 

1/2 tsp Spanish paprika ( f you want a smokey flavor use smoked paprika) 

2 bay leaves 

1 15oz can of salted tomato sauce

1/2 15oz can of salted crushed tomatoes (water drained) 

1 5oz jar of pimento sliced green olives (water drained) 

Salt to taste 

Note: My mom also uses the following below. I don’t normally cook with these because of their preservatives but they definitely add some flavor! I’m sharing the full recipe with you so up to you whether you use them or not. If you use these items omit the annatto and coriander from the recipe and add these instead. 

1 Tbs of Badia seasoning

1 packet of Sazon Goya with culantro and achiote

Both found in the Spanish section of the grocery store

DIRECTIONS: 

1.) Heat a medium pot with some olive oil on medium heat until hot. 

2.) Add onion and cook till translucent 

3.) Add bell pepper and cook for 2-3 minutes 

I4.) n the same skillet move peppers and onions to the side. Add garlic and sauté by itself for 2-3 minutes then combine with the rest. 

5.) Add all of the seasonings and tomato sauce, crushed tomatos, and olives, mix well. Bring to a boil, then add garbanzos. 

6.) With a wire masher ( used for mashed potatoes) mash garbanzos a bit to thicken the mixture so that it’s not runny. 

7.) Bring to a boil again for 5 minutes, then reduce heat to low and cover. Let simmer for 20 minutes mixing frequently. 

Enjoy!! 

NOTE: My mom says if these don’t taste good don’t blame her:) Adjust seasonings and spices to taste she says. 

Curry Lentil Soup

I

I don’t know about you but I love soup and this one is particularly tasty! It has lentils which are a great source of protein. I love curry but many times it’s too spicy. This is mild curry with some sweetness and a lot of flavor! I hope you love it as much as I do!

Lentil Curry Soup 

INGREDIENTS 

1 Cup of Lentils

3 Cups of Water 

1 Can coconut milk 

1 14 ounce can crushed tomatoes

1 medium red onion ( chopped) 

1 Tbs cumin seeds

1 Tbs Garam Masala 

1 Tbs Onion

2 Tbs Agave

4 Tbs minced garlic

1 tsp salt 

1/2 tsp ginger powder 

1/2 tsp turmeric 

red pepper to taste

cilantro to garnish 

DIRECTIONS: 

Toast cumin seeds in oil for about 2-3 minutes

Add onion, bell pepper, garlic,  and saute until onion is translucent( about 5 min)

Add all the spices

Add water and lentils, bring to a boil, then simmer until lentils are tender ( about 45 min) 

Add coconut milk and tomatoes, cook for another 10 minutes 

Garnish with cilantro and red pepper

Serve & Enjoy!

Mashed Potato Casserole

Hey Friends! This recipe came from a family friend and I couldn’t believe it was plant-based the first time I ate it! So delicious, creamy, and tasty. This is definitely a recipe to try if you are taking food to something and want it to not contain dairy but you still want it to taste good.

Trust me I know. Most vegan things can be viewed as gross or non-tasty. This is not one of those. Although it’s not fat-free or calorie free it is cholesterol free! Yay!

I hope you guys enjoy it.

xo:

Annette

Mashed Potato Casserole 

Ingredients 

10-12 Russet Potatoes (medium size)

1 12oz package vegan sour cream (tofutti superme)

1 8oz package vegan cream cheese (tofutti) 

1 stick of butter (earth balance) 

1 Tbs better than bouillon ( organic) 

4 Tbs minced garlic

salt & pepper to taste 

paprika to sprinkle

minced chives 

Directions 

1.Preheat oven to 350

2.Boil, peel, & mash potatoes. 

3.In a small saucepan melt butter, sour cream, cream cheese, garlic, bouillon, & salt. Heat until warm. Once warmed pour over potatoes and mix well. 

4. Pour onto baking dish and bake for 30 minutes. 

5. Top with sprinkled paprika and chives. 

May be made in advance. Refrigerate and bake when ready. 

POTATO & CORN CHOWDER