Tag: vegan

Kale with Roasted Chickpeas

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This kale recipe (sans chickpeas) is one of my favourite ways to prepare the green, especially with the cider vinegar and red pepper flakes… the perfect zing and spice to amp up the kale. Adding the chickpeas gives a bit of a crunch, and I frequently change up the spice combination on the chickpeas to bring in a new flavor.

kale and chickpea

Kale with Roasted Chickpeas

For the chickpeas:
1 can (15oz/443mL) unsalted chickpeas
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
Fine sea or Himalayan salt and fresh ground pepper to taste

For the kale:
1 tablespoon extra-virgin olive oil
1 yellow onion, thinly sliced
2 cloves garlic, finely chopped
1/2 to 2 teaspoons red pepper flakes (to taste)
1 large bunch of kale (about 1 1/4 pounds), washed and chopped
3 tablespoons water
2 tablespoons apple cider vinegar
Fine sea or Himalayan salt and freshly ground pepper to taste

To roast the chickpeas, preheat the oven to 425F. Toss with olive oil. Sprinkle with garlic powder, salt, and pepper. Bake for 25 to 40 minutes, depending on how crunchy you want them, stirring often.

To make the kale, heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and red pepper flakes, cooking until fragrant, about 1 minute. Add the kale. Mix well. Add the water and apple cider vinegar. Increase the heat to medium-high, cooking until the water is evaporated and the kale is soft. Season with salt and pepper.

Transfer to a serving dish and toss with chickpeas.

Spring Pea and Arugula Pasta

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Spring peas add a touch of sweetness to this quick pasta salad. The red pepper flakes add a bit of a kick, which complements the fresh mint.

pea pasta salad mint arugula

Spring Pea and Arugula Pasta

1/2 pound (227g/8oz) gluten-free elbow pasta (I prefer Tinkyada)
2 tablespoons extra-virgin olive oil
3 shallots, halved and sliced
1 cup fresh or frozen spring peas
1/4 teaspoon red pepper flakes, or to taste
2 cups lightly packed arugula
1/2 cup lightly packed fresh mint, finely chopped
Fine sea or Himalayan salt and freshly ground pepper to taste
Lemon to taste, optional

Cook the pasta according to the package directions. Drain and set aside to cool.

Heat the oil in a medium skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Stir in the peas and red pepper flakes. Cook until the peas are soft, about 2 minutes. Remove from heat, scrape the mixture into a bowl, and add the pasta. Mix well. Cool completely.

Once the mixture is cool, add the arugula and mint. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving. Serve with freshly squeezed lemon juice, if desired.

Slurpy Noodle Soup (or Vegan Chicken Noodle Soup)

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With a flavor reminiscent of chicken noodle soup, this vegan version combines slurpable noodles with a flavorful broth. If making in advance, don’t add the noodles—instead, prepare the broth as directed and cook the noodles in it when reheating before you’re ready to serve it—this will avoid mushy noodle leftovers.

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Slurpy Noodle Soup

1 tablespoon extra-virgin olive oil
2 celery ribs, finely chopped
2 carrots, finely chopped
1/2 yellow onion, finely chopped
2 1/2 litres water
1/4 cup large-flaked nutritional yeast
1 tablespoon dried parsley
1 bay leaf
1 teaspoon fine sea or Himalayan salt
3/4 teaspoon onion powder
1/2 teaspoon dried sage
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
About 10 grinds freshly ground black pepper
Additional salt to taste
8 oz (226g) dry brown rice spaghetti or linguine, broken into approximately 3-inch pieces (I like Tinkyada)

Heat the oil in a large pot on medium heat. Add the celery, carrots, and onion. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the water, nutritional yeast flakes, parsley, bay leaf, salt, onion powder, sage, poultry seasoning, thyme, oregano, garlic powder, and pepper. Mix well. Bring the mixture to a boil. Cover and decrease to a simmer. Cook for about 30 minutes, until the vegetables are tender. Taste for salt, adding more if desired (I add about 1/2 teaspoon).

Bring the soup back to a boil. Add the spaghetti. Cook until the spaghetti is tender, about 8 minutes. Remove bay leaf. Serve immediately.