Two successful recipes for the Outlaw Vegan! The first one, roasted chickpeas, was given to me by a workmate and is so super simple, meets my five ingredient rule and everything!
Take a can or two of chickpeas, drain liquid and put in a bowl with enough room to stir in:
a Tablespoon of olive oil and whatever spices you want to put on them. I put hot pepper flakes, curry and garlic. You can totally change up the flavor to whatever you want. Look on line and you'll find a ton of different variations and flavor combos to try. I mixed all my spices in the olive oil first and then drizzled it over the chickpeas, stirred everything together really well and...
Placed on a baking sheet in a 350 degree oven for 15 minutes. After 15 minutes, take them out, swirl them around and try your best to turn most of them. Put them back in the oven for another 15 minutes and they are done!
I served these over rice. IT.WAS.AWESOME.
Next up, I had some mushrooms that needed consumed with love because I hate wasting stuff. I have committed to doing some cooking because Sam is really, really busy with his hobby job and because since I have chosen to return to a vegan lifestyle I feel like it is fair that I contribute.
So, the mushrooms.... I found this wonderful recipe for a mushroom and black bean "chilli" - see link below:
VEGAN CHILLI WITH MUSHROOMS AND BLACKBEANS
This stuff turned out SO good that my regret was I didn't think to make cornbread with it! LOL. A great meal for a cold winter weekend.
My next task is to find something to do with carrots because Sam and I went to the store separately this week and BOTH bought carrots. LOL. Communication is key people.... ;)
I have always loved Brussels Sprouts. Even as a kid I would eat them while other kids turned up their noses at the funny looking little (sometimes) bitter balls.
This week's score of yummy alternative eating features our friend the little sprout. And, it will teach those willing to give them another try how to make them better, not bitter!
So, I just wanted to basically use my sprouts as a main lunch course and planned to add whatever I came up with to rice. I rinsed my sprouts and took off any leaves that didn't look fresh. Oh, I should mention I am talking about fixing fresh sprouts. Like from the produce section. LOL. Okay now that we are on the same page...
After rinsing I cut the sprouts in half and made a slit near the more narrow portion of each half. This is important because cutting and slitting them allows the sprout to absorb the flavor of your seasonings, resulting in a nice fresh taste and not a bitter little sprout taste. Then I sautéed some onion in a little olive oil and earth balance butter-like spread. I added the sprouts and then added pepper and sea salt. Now, I wanted my sprouts to cook through a little so I also added about a third a cup of water - kind of par boiling the sprouts but as the water got absorbed and steamed off I let the spouts get just a tiny bit browned.
The picture above is not mine but they looked very similar. I fixed a batch of rice and this was my lunch for two days this week. Rock ON Outlaw Vegan Lazy Food Prep Woman!
Eat it! I have some crappy beer in our frig leftover from a get-together of some sort. No, I didn't plan to serve it to guests to be an ass, my friends actually like crappy beer. LOL. Aside from their poor taste in alcohol, they are actually OK people. But, what is a girl to do with a six pack of this nasty stuff?
Make beer bread! I found the easiest beer bread ever recipe (link below). Super simple, throw everything in and mix, bake and eat. Best use of bad beer I've ever found.
Food Dot Com Beer Bread
Don't forget to sift your flour! It makes it more moist and a better loaf of bread.