Chickpeas & Spice

I’ve been making a version of this salad every week with my CSA. The first week we had radishes, but by the time I wrote up this post radishes were gone and cucumbers were here! I recommend making the salad with whatever veggies you have on hand. We used agave to balance the sweetness of the salad dressing because that’s what we had on hand, feel free to substitute other sweeteners like honey, sugar, or maple syrup.

Serves: 2-4

Time: 1 hr (15 minutes active time)

Ingredients

2 - 4 eggs (depending on how many you want to eat)

1/2 lb - 1lb salad greens

1 bunch radishes

1/2 cup sliced pecans (option to toast these)

5 small potatoes, we like carola’s or a waxy kind

1/2 tub Kite Hill ricotta (optional)

For the dressing:

1/3 cup mayonnaise, we like the vegan versions of this best

2 tbsp rice vinegar

2 tbsp almond milk

2 tsp mustard

1 tsp agave (or substitute sugar)

salt + pepper to taste

Note: you can always make the boiled eggs and roasted potatoes ahead of time and then the whole salad only takes about 15 minutes to assemble. Often I will make triple of the eggs and potatoes so that I can eat this for the next few days with little work or re-purpose these cooked ingredients into different meals.

Pre-heat the oven to 350 F. Clean and thinly slice the potatoes (no need to peel them). Place on baking sheet and drizzle with olive oil, salt, and pepper. Bake for about 1 hour or until golden brown flipping every 20 minutes.

Place the eggs in a lidded pot with cold water. (We tried it with salted and unsalted water and it made no difference in the texture or taste of the eggs.) Bring this water to a rolling boil and then turn off the heat and let rest for 10 minutes. Remove the eggs and cool them immediately by running them under cold water or putting in an ice bath.

Hot tip: if you aren’t sure if your eggs are still good (if you’ve had them a while) when you put them in the pot of water if they sink or are near the bottom they are good to eat, if they float to the top they are not good, do not eat them.

Create the salad dressing by whisking all the dressing ingredients together. Feel free to double or triple and use over multiple days and or for other meals.

Rinse and dry the lettuce. Break into bite sized chunks. Clean and slice the radishes. To assemble put greens, radish, sliced pecans, feta cheese, sliced boiled eggs, and roasted potatoes in a bowl and pour the dressing over. Enjoy!

This gluten free, dairy free take on cheddar broccoli quiche is divine. The crust is from our cheese cracker recipe, and it pairs perfectly with the sweet onions and cheesy broccoli.

One of my favorite things about this quiche is how easy it is to switch out ingredients. Don’t have broccoli on hand? Add whatever roasted veggies you do have. Obsessed with pickles this week (why yes, yes I am)? Try adding some of the pickle juice into your cheese recipe for a fun variation on the cheddar flavor.

This meal goes great served with kombucha mimosas (we mix kombucha and orange juice together to create a low-alcohol mimosa). It also tastes amazing with freshly squeezed pomegranate juice.

Serves: 4-6

Time: 2 hrs (1 hr 15 active)

Ingredients

5 cups of bite sized broccoli florets (about 1.5 lbs or 2 small heads of broccoli)

Olive oil

1/2 onion

5 cloves garlic

3/4 cup cashew cheese

4 eggs

3/4 cup almond milk

1 1/2 tsp salt, divided

1/4 tsp pepper

pinch of red pepper flakes

For the pie crust:

1/2 cup almond flour

3 tbsp coconut flour

1/4 cup oats

3 tbsp cornmeal

1/4 tsp baking powder

2 tbsp nutritional yeast

1/2 tsp mustard powder

pinch of cayenne

3/4 tsp salt

3 tbsp of cold vegan butter, we like this one: Miyoko’s Vegan Butter

1 cup water

8-10 ice cubes

1 1/2 tsp apple cider vinegar

Pre-heat oven to 350 F. Put a cup of cold water, ice, and 1 1/2 tsp apple cider vinegar in a bowl together.

Put the oats and the cornmeal in a blender or food processor and blend until it becomes floury. Add all the dry ingredients including what you’ve just blended into a big bowl. Add the cold butter into the dry ingredients and cut the butter into the flour.

There are many ways to cut the butter into the flour. You can use knives, a pastry cutter, or your hand. We use our hands to quickly pinch the butter into the dry ingredients. You should have butter chunks about the size of a pea. Do not keep going until the butter feels sandy, this is too far. You need to do this step fairly quickly so that you don’t melt the butter with your hands.

Once you’ve cut the butter into the flour mixture, add the 3-5 tbsp of the water and vinegar mixture 1 tbsp at a time tossing with a fork in between each tablespoon. Eventually this will start to come together. When more than half of your mixture has come together you can start to smoosh with your hands to try and make a ball. Continue to add one tablespoon of water at a time until all the dough sticks together in a nice ball. You do need this to stay cool, however because this is gluten-free you don’t need to worry about ‘overworking’ the dough. You will have a decent amount of water left over, and that is okay.

Once this comes together, put your dough on a plate in the fridge and let rest for 20 minutes.

Cut broccoli into florets. Thinly slice the onions and finely mince the garlic. Spread the broccoli on cookie sheet and roast with olive oil and 1/2 tsp salt for 45 minutes or until starting to brown. Stir every 15 minutes.

Press the chilled pie crust into your pie pan as you would a graham cracker crust. Press it into the corners of the pan and up the sides until you have covered the inside of the pan with dough. Cook for 15 minutes so that the pie crust has been partially baked, and then remove.

Next, heat a frying pan with a bit of olive oil. Once the oil is hot, add the onions, and 1/2 tsp of salt, and cook stirring frequently until caramelized (this takes about 20 minutes). Mince the garlic and add to the onions. Cook for another 5 minutes.

Put eggs, milk, 1/2 tsp of salt and the pepper in a bowl and whisk until the yolks are fully broken up and you have one yellow color. Feel free to whisk for longer then you think necessary.

Add the roasted broccoli into the pie crust and spoon dollops of cashew cheese onto the broccoli and smooth around. Add caramelized onions and garlic. Next pour the egg mixture over all of it and the egg mixture should just cover the vegetables. Bake for about 45 minutes or until a knife goes in and comes out clean.

You can eat this fresh out of the oven, but we like it best if you let it cool for about 15 minutes. Slice and enjoy!