Mediterranean Cauliflower, Spinach, and Chickpea Patties

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Plated chickpea patties

Our chickpea patties have the added goodness of smashed cauliflower, giving them a wonderful light flavor and texture. Then we pack them with veggies like spinach, red pepper, and scallions, and add tasty Mediterranean herbs and spices, such as cumin, turmeric, and parsley. The end result—a great tasting dish, chock full of legume protein and nutritious vegetables.

chickpea patty prepThis recipe is quick and easy when you pre-prep all your veggies.

chickpea patty chopThe chopped vegetables, herbs, and spices are added to the smashed chickpeas and cauliflower.

uncooked chickpea pattyScoop up handfuls of the mixture and shape into patties, coating lightly with panko.

chickpea patties cookingCook the patties undisturbed until golden brown.

Mediterranean Cauliflower, Spinach, and Chickpea Patties
Serves 4 to 6

3 cups cauliflower florets, approximately 2-inch pieces
1 1/2 cups cooked chickpeas (or one 15-ounce can organic chickpeas, rinsed and drained)
1/2 cup tightly packed frozen chopped spinach, thawed and squeezed of excess liquid
3/4 cup finely chopped red peppers
4 scallions, white and light green parts, finely chopped
3 cloves garlic, minced
2 tablespoons finely chopped Italian (flat-leaf) parsley
1/4 teaspoon cumin
1/4 teaspoon turmeric
Sea salt
Freshly ground black pepper
2 large organic eggs, lightly beaten
1/2 cup plus 1/4 cup panko breadcrumbs
4 tablespoons extra virgin olive oil
1 cup dressing or sauce of your choice (tahini**, salsa, spiced yogurt, etc.)

Place the cauliflower in a steamer basket and cook over medium-high heat until just tender, 8 to 10 minutes. Set aside.

Meanwhile, preheat the oven to 350° F. Line a rimmed baking sheet with parchment paper and line a large platter, or another baking sheet, with wax paper.

Place the chickpeas into a large mixing bowl and using a potato masher or fork; mash the chickpeas until they are crushed. Add the cauliflower and mash again until the ingredients are well smashed (but not smooth.) Add the spinach, red peppers, scallions, garlic, and parsley and mix well. Stir in the cumin, turmeric, 1 teaspoon of salt, and 1/4 teaspoon of pepper and mix. Add the eggs and 1/2 cup of the panko, stirring to combine all the ingredients.

Place the remaining 1/4 cup of panko breadcrumbs in a shallow dish. Take a handful of the chickpea mixture and shape into a patty approximately 1/2-inch thick. Coat lightly with the panko. Place the formed patty on the wax paper lined platter or baking sheet. Repeat with the remaining chickpea mixture; you will have 8 to 10 patties.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium heat until shimmering. Place half the patties in the pan, and cook undisturbed until golden brown, about 4 minutes. Flip the patties and cook until the second side is golden, about 4 minutes more. Transfer the patties to the parchment lined baking sheet. Wipe the skillet clean with paper towel, heat the remaining oil, and cook the remaining patties. Add these to the baking sheet, place it in the oven and cook for 10 minutes.

Transfer the patties to a platter, season with additional salt and pepper to taste, and serve hot with the sauce passed separately.

Close up chickpea patty

**Poblano-Tahini Sauce
1/3 cup roughly chopped poblano pepper
1 clove garlic, quartered
1/3 cup tahini (sesame paste)
1 tablespoon extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1/2 cup water, or more as needed
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Place all of the dressing ingredients in a blender or the bowl of a food processor, and blend until smooth. (Add additional water to attain your desired consistency.) Set aside.

Poblano Tahini

 

Crispy Nachos with Vegetarian Refried Beans and Cheese

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Finished nachos

When our kids were young, a number of them were picky eaters. We would constantly brainstorm—trying to come up with new ideas of what to cook for dinner. It was out of these brainstorming sessions that our nachos recipe was born! So simple, they require just a handful of ingredients—deliciously crunchy homemade tortilla chips spread with refried beans and topped with melted, mild, Monterey Jack cheese. Now that most of our formerly finicky eaters are teenagers, or in their twenties, they still ask for these nachos when they are home. They are crispy, cheesy, and pleasingly addictive.

Prepped ingredients nachosThe three main ingredients: corn tortillas, cheese, and refried beans.

Screen Shot 2016-05-03 at 7.02.43 PMThe tortilla wedges are cooked until crisp.

Tortillas on baking sheet with beans and cheese 2We spread a thin layer of beans and add a small tablespoon of cheese to each wedge.

Avocado and salsa for nachosWe are big fans of salsa and avocado and like to serve them with our nachos.

Nachos with Vegetarian Refried Beans and Cheese
4 to 6 servings

Vegetable oil for frying
9 corn tortillas each cut into 4 wedges
8 ounces organic refried beans (about ½ of a can)
2 cups shredded Monterey Jack cheese
½ cup shredded romaine lettuce
½ cup shredded radicchio
½ cup home-made or favorite store-bought salsa
1 ripe avocado, sliced

Line 2 large plates with paper towels.

Set a rack in the top third of the oven.

Heat 2 inches of oil over medium-high heat in a large skillet. (To test if the oil is hot, place a small piece of tortilla in the oil and if it sizzles it’s hot enough). Add a handful of the tortilla wedges into the skillet, being careful not to overcrowd and fry them for about 1½ minutes. Using tongs, flip the tortillas and fry for an additional 1½ to 2 minutes or until the tortillas are crisp. Remove them from the oil and place the tortillas on the paper towel—lined plate. Cover the wedges with a paper towel and pat lightly to absorb any additional oil.

Repeat with the remaining tortilla wedges.

Place the tortilla chips in a single layer on 2 rimmed baking sheets. Spread a thin layer of the beans on each, then sprinkle on the cheese, covering each nacho.

Turn the oven on to broil.

Put one of the baking sheets in the oven and broil for about 2 ½ minutes, until the cheese melts and bubbles and the tortillas are lightly browned. Rotate the baking sheet midway so all the nachos cook evenly watching closely so they do not burn. Remove the pan and repeat with the second baking sheet.

Place the nachos on a platter, top with a handful of the romaine and radicchio and serve. Pass salsa and sliced avocado separately.

1st finished nachos

Crispy Parmesan Roasted Chickpeas

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Parmesan chickpeas 1

These Parmesan chickpeas are so addictive that when we make them our family and friends cannot stop eating them until the bowl is empty. And that’s OK — they are so delicious and nutritious. Only three ingredients (plus salt and pepper), and so easy to prepare––Serve these as a snack, a side, or a party hors d’oeuvre.

chickpeas and parmChickpeas, Parmesan cheese, and extra virgin olive oil––what could be simpler.

Crispy Parmesan Roasted Chickpeas
Makes 3 cups

1 1/2 tablespoons plus 2 teaspoons extra virgin olive oil
Two 15-ounce cans organic chickpeas, drained, rinsed well, and patted dry (or 3 cups cooked chickpeas)
1/2 cup firmly packed, finely shredded Parmesan cheese (not pre-grated or it will not melt)
Sea Salt
Freshly ground black pepper

Preheat the oven to 425° F.

Pour 1 1/2 tablespoons of the olive oil into a large baking dish. Place it in the hot oven.

In a small mixing bowl combine the chickpeas, 2 teaspoons of extra virgin olive oil, the Parmesan cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Mix well until the chickpeas are thoroughly coated.

Carefully remove the hot baking dish from the oven and pour the chickpea mixture in. Use a wooden spoon to spread the chickpeas into a single layer. Roast for 10 minutes; stir them once with the wooden spoon. Continue to cook until crispy and golden brown, an additional 7 to 10 minutes. Season with additional salt and pepper as desired, and serve hot or at room temperature. (Do not drain on paper towel or they will lose their crispiness.)

*Once cool they also make a great salad topping.

Parmesan Chickpeas2 crop

Chickpea, Spinach, and Fennel Sauté with Crispy Roasted Quinoa

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Chickpea saute 2

This vegan recipe is replete with so many of our very favorite ingredients. There is something about chickpea dishes that is so satisfying and delicious. Why we love this one?––The chickpeas and spinach are a particularly tasty combination; the caramelized fennel, shallots, and garlic add layers of flavor; and the savory roasted quinoa gives the dish a delightful crunch. This sauté is super healthy and very easy to make.

Mise en place chickpea sauteThe shallots, fennel, and garlic help give this dish layers of flavor.

Screen Shot 2016-04-12 at 6.14.38 PMWe add aromatics to the quinoa and then roast it to get a delicious golden brown, crunchy base.

Carmelized shallots and fennelCook the fennel and shallots  to a golden, caramelized perfection.

sauteing chickpeasAdd the chickpeas, cooked spinach, and all the flavorings and spices, and continue to sauté.

Chickpea, Spinach, and Fennel Sauté with Crispy Roasted Quinoa
Serves 4

1 1/2 cups uncooked quinoa
3 cups low-sodium vegetable broth
4 tablespoons extra virgin olive oil, divided
4 tablespoons finely chopped Italian (flat-leaf) parsley
5 cloves minced garlic, divided
8 packed cups baby spinach (about 10 ounces)
1 large fennel bulb cut into 1/4-inch wedges
3 shallots, quartered
2 cups cooked chickpeas (or 2 cups, from two 15-ounce cans of organic chickpeas, rinsed and drained)
1/4 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
Juice and zest from 1/2 lemon
Sea Salt
Freshly ground black pepper

Preheat the oven to 400° F. Line a rimmed baking sheet with parchment paper.

Pour the quinoa into a dry medium sized saucepan over medium heat and toast, stirring often, until lightly browned and fragrant, 2 to 3 minutes. Add the vegetable broth, turn the heat to high and bring to a boil. Lower the heat, cover the saucepan, and simmer until the broth has been absorbed, 15 to 17 minutes.

Remove the quinoa to a large mixing bowl. Add 1 tablespoon of oil, 2 tablespoons of the parsley, and two cloves of minced garlic. Mix well with a wooden spoon, spread onto the parchment lined baking sheet, and roast until golden brown, 15 to 20 minutes.

Meanwhile, in a large skillet over medium heat add 1 tablespoon oil. When shimmering, add the spinach in batches, continually stirring with a wooden spoon as you do. Cook until all the spinach is wilted, 2 to 3 minutes. Transfer to a bowl.

Wipe the skillet clean, return to medium heat, and add 2 tablespoons of oil. Once the oil is shimmering add the fennel and shallots. Cook, stirring occasionally, until caramelized, 4 to 5 minutes. Add the 3 remaining cloves of garlic, the chickpeas, and the 2 remaining tablespoons of parsley, and continue to cook for 2 additional minutes.

Return the spinach to the skillet and stir. Add the turmeric, smoked paprika, crushed red pepper flakes, lemon juice, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Mix thoroughly and cook for an additional 3 to 4 minutes.

Place a bed of the roasted quinoa on individual serving plates or bowls. Top with a generous portion of the chickpea sauté, season with additional salt and pepper, and garnish with some of the remaining parsley. Serve hot.

chickpea saute closeup crop

Chicken, Black-Eyed Peas, and Mustard Greens Stew

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Chicken stewA chicken stew is a comforting dish that spans the seasons, but we’ve added black-eyed peas and mustard greens and turned our stew into a powerhouse of nutrients. Black-eyed peas are in the bean family so they possess all the health benefits associated with pulses; and crispy, peppery mustard greens are one of the most nutritious vegetables around, right up there with broccoli, kale, and cabbage. But it’s not just the health benefits that have made this stew a Pollan favorite, we love its heartiness and delicious depth of flavor.

black eyed peasCover the dried black-eyed peas with water and soak for 8 hours or overnight.

Screen Shot 2016-03-29 at 5.11.21 PMSauté the miripoix until lightly browned. The mustard greens get added last.

Chicken, Black-Eyed Peas, and Mustard Greens Stew
4 to 6 servings

For the Black-Eyed Peas
1 cup dried organic black-eyed peas

For the Poached Chicken
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
2 cloves garlic, halved
2 carrots, quartered
2 celery stalks, quartered
2 bay leaves
3 sprigs thyme
Black peppercorns
Kosher salt

For the Stew
1 1/2 tablespoons extra virgin olive oil
1 1/2 cups chopped onion
4 cloves garlic, minced
1/2 cup chopped carrots
1/2 cup chopped celery
2 bay leaves
4 cups low-sodium chicken or vegetable broth
4 cups water
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chile pepper
1/4 teaspoon chopped thyme
3 cups black-eyed peas
2 cups shredded chicken
Kosher salt
Freshly ground black pepper
3 cups tightly packed mustard greens, torn into small pieces
1 tablespoon fresh lemon juice

For the Black Eyed Peas
Rinse the peas carefully, place them in a large bowl and cover with 3 inches of cold water. Let them soak for 8 hours or overnight; drain, rinse, and set aside. (One cup dried black-eyed peas yields 3 cups of soaked.)

For the Poached Chicken
Arrange the chicken in a skillet large enough to hold the breasts in a single layer. Cover them with 1 inch of water, add garlic, carrots, celery, bay leaves, thyme, 1/4 teaspoon of peppercorns and 1 teaspoon of salt, and bring to a boil. Immediately reduce the heat to low and simmer for 10 minutes, or until the chicken is no longer pink. Pour off and strain the poaching liquid through a sieve, transfer the chicken to a heatproof bowl, cover with the strained liquid, and set aside. When cool, use two forks to shred the chicken into small strips.

For the Stew
In a large stockpot over medium heat, add the olive oil and when shimmering, add the onions. Cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for an additional minute. Stir in the carrots, celery, and bay leaves, and cook until lightly browned, about 3 minutes. Pour in the broth and the water, add the smoked paprika, chipotle chile pepper, thyme, and black- eyed peas, and mix well. Lower the heat to simmer and cook, uncovered, for 30 minutes. Add the shredded chicken, 1 teaspoon of salt and 1/8 teaspoon of pepper and simmer for an additional 20 minutes; adding more water if needed. Stir in the mustard greens, and lemon juice, and simmer for 15 minutes. Remove the bay leaves, ladle the stew into individual bowls, and serve hot.

Stew crop

 

Mushroom and White Bean Bruschetta

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Cover Photo 2 plated shitake bruscettaIMG_2648

Whether hors d’oeuvre, appetizer, or first course—bruschette are one of the easiest starters to prepare for entertaining. Toast baguette slices, rub with oil and garlic, top with sautéed vegetables and/or a spread and you are ready! For these bruschette, we made a simple and delicious white bean spread and topped each one with a rich and flavorful spoonful of sautéed shitake mushrooms, seasoned with parsley and thyme. Biting into these crunchy toasts, with their creamy bean spread and meaty mushrooms, make these starters a savory treat.

Screen Shot 2016-01-27 at 8.42.50 AMScreen Shot 2016-01-27 at 8.43.03 AMThe white bean spread is so easy to make and it is loaded with antioxidants.

Suateed shitakes in panIMG_2641We thinly slice the mushrooms and season them with fresh parsley and thyme.

Mushroom and White Bean Bruschetta
8 to 10 servings

For the toasts:
1 baguette sliced into 3/4 inch slices
3 tablespoons extra virgin olive oil
1 large clove garlic, halved

For the beans:
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
One 15-ounce can organic cannellini beans, rinsed and drained
Sea salt
Freshly ground black pepper

For the mushrooms:
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
20 ounces shitake mushrooms, stemmed and thinly sliced
1 tablespoon finely chopped parsley
1 teaspoon finely chopped fresh thyme
Sea salt
Freshly ground black pepper

Preheat the oven to 425°.

Lightly brush both sides of the bread with the oil and place them on a rimmed baking sheet. Bake in the oven for 6 minutes. Remove and rub one side of each toast with the garlic halves and set aside.

For the beans:
In a small saucepan, heat 3 tablespoons of oil over medium-low heat. Add the 2 cloves of minced garlic and sauté for 2 minutes, taking care not to burn. Add the drained beans and raise the heat to medium. Cook the beans for 2 to 3 minutes, until softened. Mash with a wooden spoon until smooth. Add ½ teaspoon of salt, ¼ teaspoon of pepper, and mix well. Remove from the heat and set aside.

For the mushrooms:
In a large nonstick pan, heat 2 tablespoons of oil over medium heat. Add the 2 cloves of minced garlic and cook until fragrant, 1 to 2 minutes. Add the mushrooms, stirring frequently for about 7 minutes, until lightly browned.
Add the parsley, thyme, ¼ teaspoon of salt and a pinch of black pepper and mix well.

Generously spread each toast with the bean mixture. Top each with 1 tablespoon of the cooked mushrooms. Arrange the bruschette on a platter and serve.

Final Photo Mushroom and Bean Bruschetta

Vegan Shepherd’s Pie

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Sheperd's pie Good lead photo

Shepherd’s pie is one of those satisfying comfort dishes. Traditionally Shepherd’s pie was prepared as a way of using up leftover meat, which served as the filling.The bottom of the pie dish was lined with mashed potatoes and then additional potatoes were spread on top of the filling. For our take on a vegan Shepherd’s pie—we substituted protein-rich French green lentils for the meat, added lots of vegetables, and topped our pie with roasted, smashed, potatoes. The result is a hearty, delicious, and exceptionally healthy meal.

Sheperd's pie carrots, celery and onionsThe onions, garlic, carrots, and celery are first added to the pan.

Shepherd's pie all veggies and lentils in potIMG_2311The broccoli and peas get added later so they stay firm.

Shepherd's pie potatoes on baking sheetIMG_2323At the same time, the potatoes go in the oven, cut side down.

Vegan Shepherd’s Pie

6 servings

3 1/2 tablespoons extra virgin olive oil
1 1/2 cups chopped yellow onion
3 cloves garlic, minced
1 1/2 cups peeled and sliced carrots, cut into 1/2-inch rounds
1 cup chopped celery
2 cups stemmed and sliced cremini mushrooms, cut 1/4-inch thick
2 teaspoons minced fresh thyme
1 1/4 cups French green lentils, rinsed
1/4 cup red wine
4 1/4 cups low-sodium vegetable broth
1 tablespoon organic vegetarian Worcestershire sauce
2 tablespoons tomato paste
1 pound small Yukon gold potatoes, scrubbed but not peeled, halved lengthwise
Kosher salt
Freshly ground black pepper
4 cups broccoli, cut into 1 1/2-inch florets
3/4 cup frozen baby peas
Paprika

Preheat the oven to 425° F.

In a large pot over medium-high heat, add 2 tablespoons of the olive oil and heat until shimmering. Stir in the onions and cook until translucent, about 4 minutes. Add the garlic, stirring continually for 2 minutes. Stir in the carrots and celery and cook for an additional 2 minutes. Add the mushrooms, and thyme, and cook for 5 minutes.

Stir in the lentils, red wine, 4 cups of the vegetable broth, Worcestershire sauce, tomato paste, and mix well. Bring to a boil, and then reduce the heat to low and simmer. Cook for about 20 minutes until the lentils begin to get tender.

Meanwhile, in a large mixing bowl, add the potatoes, 1 1/2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix well until the potatoes are evenly coated with the oil. Place them cut side down on a large rimmed baking sheet and place in the preheated oven. Cook the potatoes until they are fork tender and the undersides are brown—about 20 minutes. Once slightly cooled, place the potatoes face down on a cutting board and using a wooden mallet or the back of a wooden spoon, gently press down on each potato until it is slightly smashed.

Meanwhile, stir in the broccoli, frozen peas, 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper into the lentil and vegetable mixture. Cook for 9 minutes.

Pour the mixture into a 9-inch round baking dish. Add 1/4 cup vegetable broth to the empty pot and deglaze the pan, scraping any leftover brown bits. Pour the broth along with the bits into the dish with the lentils and vegetables (this will add additional moisture to the casserole.) Completely cover the top of the casserole dish with the potatoes. Sprinkle with paprika and roast in the oven for 20 minutes. Serve hot.


plated sheperd's pieIMG_2319

Barbecue Tempeh Sandwich with Two Vinegar Cabbage Slaw

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tempeh open bun copy

Something about barbecue sauce and cabbage slaw makes for a perfect combination. We didn’t want the vegans and vegetarians to feel left out, so we combined our easy to make spiced barbecue sauce with tempeh to create these delicious barbecue tempeh sandwiches.

Tempeh and w:sauceCut the tempeh into strips and let marinate in the barbecue sauce.

slawWhile the tempeh marinates, prepare the slaw.

stacked tempeh crop The slices are browned and crisp after cooking.

For the Barbecue Sauce
1 cup ketchup
3 tablespoons apple cider vinegar
1/3 cup brown sugar, tightly packed
2 teaspoons smoked paprika
2 tablespoons vegetarian Worcestershire or steak sauce
3 cloves garlic, minced
1 teaspoon cumin
2 tablespoons yellow mustard
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Tempeh Sandwiches
8 ounces plain tempeh, cut crosswise into 1/4- to 1/2-inch strips
4 whole or multi-grain buns
Sliced pickles, optional

For the Slaw Dressing
1/2 cup apple cider vinegar
3 tablespoons white balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon celery seed
2 teaspoons Dijon mustard
1 teaspoon raw cane sugar (or granulated sugar)
1 teaspoon sea salt
Freshly ground black pepper

For the Slaw
6 cups shredded green cabbage
1 cup shredded carrot
1/2 cup julienned red pepper, 1 1/2- to 2- inch strips

For the barbecue sauce, whisk together all the sauce ingredients in a small saucepan over low heat and bring to a simmer. Cook for 5 to 8 minutes until combined and slightly thickened.

Spread the bottom of a casserole dish with barbecue sauce to cover. Arrange the tempeh slices in the casserole in a single layer. Pour more barbecue sauce over the tempeh and thoroughly coat, using the back of a wooden spoon. Let the tempeh marinate for at least 20 minutes (or as long as 2 hours in the refrigerator.) Set aside while you prepare the slaw.

In a glass jar with a lid or in a small mixing bowl, combine all the slaw dressing ingredients. Shake the jar vigorously or whisk in the bowl to emulsify.

In a large mixing bowl combine the cabbage, carrot, and red pepper. Add 1/2 cup of the dressing and toss well. Add more dressing, as needed, to taste. Season with additional salt and pepper and set aside.

Preheat the oven to 400º F.
Line a rimmed baking sheet with parchment paper or with a silicone baking mat. Using tongs gently shake off excess sauce as you place the tempeh on the baking sheet in a single layer. Bake for 30 minutes, flipping the tempeh halfway through. Assemble 4 or 5 slices of the barbecued tempeh on each bun, top with slaw, and pickles, and serve.

tempeh sand copy

 

Creamy Avocado and Chickpea Bruschetta

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Plated Avocado Bruschetta crop

These Creamy Avocado and Chickpea Bruschette are a perfect hors d’oeuvres for entertaining. They are ever so easy to make, delicious, and remarkably healthy. The lime juice along with avocado, chickpeas, and cilantro, combine to make a delightful and unique spread.

Both breadWe brush olive oil on both sides of the bread and bake it in the oven.

Chickpea and avocado in food processorIMG_2494All the ingredients are added to the food processor.

Creamy Avocado and Chickpea Bruschetta
8 to 10 servings

1 baguette, cut into ¾-inch slices
5 tablespoons, plus 1 teaspoon extra virgin olive oil
2 cloves garlic, each cut in half
One 15-ounce can organic garbanzo beans, rinsed and drained
1 1/2 tablespoons fresh lime juice
1 ripe avocado, halved and pitted
Sea salt
Freshly ground black pepper
1 tablespoon chopped cilantro
1 small bunch baby arugula

Preheat the oven to 425°F.

Place the bread slices on a rimmed baking sheet. Brush both sides of the bread with 3 tablespoons of the olive oil. Bake in the oven for 6 minutes. Remove and rub the surface of each toast with 2 halves of the garlic cloves and set aside.

Meanwhile, in a food processor combine the chickpeas, 2 tablespoons plus 1 teaspoon of olive oil, the 2 remaining garlic halves, and the lime juice, and pulse until the mixture turns into a stiff paste. Scoop out the avocado flesh and add it to the chickpea mixture. Add 1/2 teaspoon of salt, 1/8 teaspoon of pepper, and the cilantro, and pulse again until smooth. 

Spread the avocado and chickpea mix generously on each toast. Top each one with a few of the arugula leaves and serve.

Plated avocado chickpea bruschetta touched up (1)

Kale, Tomato, and Cannellini Bean Soup

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Cannlini soup

This is such a hearty, healthy, satisfying soup — and it’s so tasty. Did we neglect to mention that it’s also incredibly easy to cook and inexpensive to make — and that it tastes even better the next day and the day after that? Need we say more?

Kale:Carrot

_cannellini_beanThis soup is chock full of vitamins and nutrients and so easy to make.

kale soup retouch

Pair it with a crusty bread and dinner is served.

 

Kale, Tomato, and Cannellini Bean Soup
Makes about 3 quarts (6 servings)

2 tablespoons extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
2 large carrots, diced
4 stalks celery, diced
1 quart low-sodium vegetable broth
One 28-ounce can puréed tomatoes
One two-inch Parmesan cheese rind (optional if you want to make this vegan)
3 thyme sprigs
2 bay leaves
Sea salt
Freshly ground black pepper
Two 15-ounce cans organic cannellini beans, rinsed and drained
1 bunch kale, stems and tough center ribs removed, leaves roughly chopped (about 6 packed cups)

 Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the onions and cook until slightly translucent, 5 to 7 minutes, stirring occasionally. Add the garlic and cook for another minute.

Add the carrots, celery, and cook for 10 minutes, stirring occasionally. Pour in the vegetable broth and puréed tomatoes. Add the Parmesan rind, thyme, bay leaves, 2 teaspoons of salt, and 1/4 teaspoon of pepper, cover the pot and bring to a boil. Reduce the heat to simmer and cook for 20 minutes.

Add the cannellini beans and kale and cook for 15 minutes more, stirring occasionally, so that the kale wilts. Discard the Parmesan rind, bay leaves, and thyme. Season with additional salt and pepper to taste and serve hot.

Soup w spoon