Italian Chickpea Nibbles
1 15- ounce can of chickpeas drained
1 teaspoon of olive oil
½ teaspoon of garlic powder
½ teaspoon of oregano
½ teaspoon basil
½ teaspoon onion powder
Sea salt to taste
Pepper to taste
Veggie oil cooking spray
.Preheat oven to 400
2. In a bowl combine the chickpeas, oil, garlic powder, oregano, basil, onion power and pepper.
3. Coat a baking sheet with cooking spray. Spread the chickpeas onto baking sheet in one layer.
4. Roast the chickpeas until they are nicely browned about 10 minutes tossing them halfway through.
5. Remove from oven and cool chickpeas slightly
Just something for a snack instead of air popped popcorn. And its something Patience has gotten used to instead of chips. We make the veggie chips but there is no way she wants to look at the unhealthy chips...WAY to go Patience :)
March 2011
Monday, January 2, 2012
Cream of Asparasgus Soup
Cream of Asparagus soup
3 cups of sliced asparagus about 1 pound
2 cups of veggie broth
¾ teaspoon of chopped fresh thyme
1 bay leaf
1 garlic glove
2 tablespoons of whole wheat pastry flour
2 cups of plain soy milk
Pinch of ground nutmeg
1 teaspoon of salt
¼ grated lemon zest
½ tablespoon lemon juice
Ground pepper to taste
Hot sauce to taste
. Combine asparagus broth, ½ teaspoon thyme, bay leaf, and garlic in large saucepan over medium-high heat. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Discard bay leaf. Place the asparagus mixture in a blender, cover, and puree until smooth.
2. Place the flour in a large saucepan over medium heat. Gradually add the soy milk, stirring with a whisk until blended. Add the pureed asparagus mixture and nutmeg and stir to combine. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and strain. Add the remaining ¼ teaspoon thyme, salt, lemon zest. Lemon juice, and pepper. Add hot sauce for taste
3 cups of sliced asparagus about 1 pound
2 cups of veggie broth
¾ teaspoon of chopped fresh thyme
1 bay leaf
1 garlic glove
2 tablespoons of whole wheat pastry flour
2 cups of plain soy milk
Pinch of ground nutmeg
1 teaspoon of salt
¼ grated lemon zest
½ tablespoon lemon juice
Ground pepper to taste
Hot sauce to taste
. Combine asparagus broth, ½ teaspoon thyme, bay leaf, and garlic in large saucepan over medium-high heat. Bring to a boil. Cover, reduce heat and simmer for 10 minutes. Discard bay leaf. Place the asparagus mixture in a blender, cover, and puree until smooth.
2. Place the flour in a large saucepan over medium heat. Gradually add the soy milk, stirring with a whisk until blended. Add the pureed asparagus mixture and nutmeg and stir to combine. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and strain. Add the remaining ¼ teaspoon thyme, salt, lemon zest. Lemon juice, and pepper. Add hot sauce for taste
Sweet Treat, cherry Nirvana
Cherry Chocolate Nirvana
2 cups of frozen cherries
2 bananas
1 and ½ cups chocolate soy or rice milk
Put all ingredients into blender and blend until smooth.
I found this in The Get Healthy go vegan cookbook
Of course this is a once a week treat. Instead of cookies or ice cream. When we do have treats once a week Patience appreciates them a lot more. Because its just that a treat.
She works very hard walking and doing her exercise daily
2 cups of frozen cherries
2 bananas
1 and ½ cups chocolate soy or rice milk
Put all ingredients into blender and blend until smooth.
I found this in The Get Healthy go vegan cookbook
Of course this is a once a week treat. Instead of cookies or ice cream. When we do have treats once a week Patience appreciates them a lot more. Because its just that a treat.
She works very hard walking and doing her exercise daily
Peanut Butter soup
Peanut Butter Soup
Serves 1
2 tablespoons each of diced onion and celery
½ cup of canned veggie broth
i½ cup of water
1 Tablespoon of chunky peanut butter ( all natural)
3 medium tomatoes blanched, peeled seeded and chopped ( or canned tomatoes diced )- as many as you like
Dash of salt, pepper, and hot sauce
Spray small saucepan with nonstick
cooking spray and heat: add onion and celery and cook stirring for 2 minutes. Stir in broth, water, and peanut butter, bring mixture to a boil. Reduce heat let simmer for 8 minutes. Add tomatoes, salt and pepper and stirring, return mixture to a boil. Transfer to soup bowl and add hot sauce and stir to combine.
This is a nice snack when your hungry but not ready for a meal. It may sound alittle odd but Patience enjoys it . I would rather her sip on this soup than eat cookies or chips. I found this in my Vegan cookbook. We plan on doing alot of vegan recipes this new year.
Serves 1
2 tablespoons each of diced onion and celery
½ cup of canned veggie broth
i½ cup of water
1 Tablespoon of chunky peanut butter ( all natural)
3 medium tomatoes blanched, peeled seeded and chopped ( or canned tomatoes diced )- as many as you like
Dash of salt, pepper, and hot sauce
Spray small saucepan with nonstick
cooking spray and heat: add onion and celery and cook stirring for 2 minutes. Stir in broth, water, and peanut butter, bring mixture to a boil. Reduce heat let simmer for 8 minutes. Add tomatoes, salt and pepper and stirring, return mixture to a boil. Transfer to soup bowl and add hot sauce and stir to combine.
This is a nice snack when your hungry but not ready for a meal. It may sound alittle odd but Patience enjoys it . I would rather her sip on this soup than eat cookies or chips. I found this in my Vegan cookbook. We plan on doing alot of vegan recipes this new year.
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