Vegan Goodness: Today we ate:
- Breakfast: Green smoothies for Mom and LP followed by lots of yummy toast made with Dad’s homemade bread!
- We all snacked on the last of the corn chips.
- Lunch: Mom had a tofutti cream cheese and avocado wrap, and everyone else had leftover soup and stew.
- Dinner: Chickpea, Artichoke and Sundried Tomato Awesomeness along with roasted brussels sprouts
Today Dad, LP and Grandma when to the Museum of science, and then we all just enjoyed time at home. No money spent!
Monday Munchies: Recipe of the Week The title might seem funny, but Chickpea, Artichoke and Sun-dried Tomato Awesomness is not only a name but an apt description of one of my favorite meals. You can serve this by itself, on top of a bed of lettuce. It is based on a salad dish from The Voluptuous Vegan, but, really, this dish can stand all on its own!
Chickpea, Artichoke and Sundried Tomato Awesomeness
- 1/4 cup sun-dried tomatoes
- 6 TB olive oil, divided
- 1 medium onion, minced
- 4 cloves of garlic, minced
- 3 cups of cooked chickpeas (equivalent of 2 cans)
- 1 1/2 cup artichoke hearts (You can use canned, frozen, or even marinated ones. This is pretty much the equivalent of one 14oz can). Cut the artichoke hearts in quarters, unless they are packaged that way already.
- 1/3 cup kalamata olives, roughly chopped
- 3 TB fresh lemon juice (or about one small lemon. I’ve made this with bottled lemon juice, and it still works, but fresh is better)
- 1 TB minced, fresh, rosemary. You need fresh rosemary for this! If you don’t have fresh rosemary you are better off substituting some dried thyme and/or basil into the dressing than using dried rosemary
- Put the sun-dried tomatoes in a mug or bowl, boil water, and then pour the boiling water over the tomatoes to re-hydrate them. Make sure they sit in the water for at least 15 minutes before you use them.
- Heat 1 TB of olive oil in a skillet over medium heat. Cook the onion and garlic in the skillet for about 7 minutes, stirring occasionally.
- Add the chickpeas to the skillet. Continue to cook, stirring occasionally, until the chickpeas start to brown. This should take about 10 minutes.
- Meanwhile, while the chickpeas are cooking, make the dressing. Combine 4 TB of olive oil with 3 TB lemon juice and the rosemary and stir until throughly combined
- When the chickpeas are done, transfer the skillet mixture to a bowl. Add in the sun-dried tomatoes and olives.
- Put the last TB of olive oil in the skillet and bring back up to medium heat. Put the artichoke hearts down on the skillet and cook until browned (about 5-7 minutes). Stir and continue to brown a bit more (about 5 minutes). Toss with the chickpea mixture.
- Toss the whole mix with the dressing, then serve! It is good on top of salad greens, but it is also fantastic on its own!