Sour Cream and Onion Roasted Chickpeas

chickpeasThere are certain foods I am certain my child would live on for all of eternity if I let her.  Sour Cream and Onion Potato chips is one of them.  We have her grandmother to thank for that.  I am not opposed to a little junk food in moderation.  But I am opposed to junk that’s marketed as food. So I came up with a decent substitute that requires only 5 ingredients. They may not be chips, but they surely are delicious.

What You’ll Need

1 can chickpeas

1 TSP olive oil

1 TBSP sour cream

a sprinkle of onion powder

a dash of Italian spices

Drain, rinse and dry your can of chickpeas.  Pour them into a bowl and mix in all the other ingredients.  Put them in a preheated 400 degree oven for 30 minutes, stirring halfway.  Let cool and enjoy!

Roasted Cherry Tomatoes

theveganfarmer.com-tomatoesWe have a squirrel situation.  They’re eating all our corn.  Finding another stalk down is a sad sight every morning.  I’m afraid once they’re through with the corn they’re going to attack the tomatoes.  Emme and I have been stalking the plants and pulling the tomatoes as soon as they’re ready.  My little partner in crime likes eating the green ones straight from the plant.  I like mine roasted, sauced, sun dried, basically any way except green and straight from the plant.  Today’s batch was destined for roasting.  I’ve been craving them piled on top crusty bread. They would also be great tossed with pasta, on top sandwiches, and mixed into tofu omelets.

 

What You’ll Need

2 C cherry tomatoes

olive oil to coat tomatoes

1 TBSP minced garlic

pinch of Italian seasoning

salt

pepper

Cut the tomatoes in half (or leave whole), toss in a bowl with all the other ingredients. Place on a lightly oiled baking sheet and roast on 400 for 20 minutes.  Enjoy!

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Stinging Nettle Tea and Garlic Pesto

IMG_8882Let’s talk about this prickly, often cursed, but highly nutritious herb. It grows wild in most parts of the world and, until recently, was often found on dinner plates and in medicine cabinets.  Because it supplies iron, vitamins A, D and K, it’s a cure for practically every ailment- allergies, arthritis, skin conditions, as well as a plethora of others.

The nettle in our yard  is currently in a race with the lettuce to see who can outpace me faster.  I got busy this weekend processing a bunch of leaves for tea and pesto sauce.  Be careful when harvesting.  It’s called stinging for a reason- it hurts if you grab the bristly side of the leaf.  BAD.  So learn from my mistake and use gloves.

The first thing you need to do is wash the leaves.  Get a pot of water boiling and once the leaves are clean, use tongs to drop them  in.  Let them boil for 2 minutes or so.  This takes the sting out of them.  Pull them out of the water with your tongs and wring out the excess water back into your pot.  You now have nettle tea. I enjoy mine with a splash of agave syrup.

What You’ll Need for Pesto

1/4 pound of nettle leaves

2 TBSP minced garlic

1/2 C pepitas

1.5 TSP lemon juice

3/4 C olive oil

1/4 C vegan Parmesan cheese

1/4 TSP adobe seasoning

dash of red pepper

salt and pepper to taste

Place your cooked nettle leaves, lemon juice, garlic, pepitas, Parmesan, and seasonings in a food processor. Once they’re finely chopped, slowly add in the olive oil.  Pulse a few more times and you’re done.  We made pesto pasta but it’s also awesome on homemade bread.  Enjoy!

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Spicy Vegan Caesar Dressing

This may be my favorite recipe. Ever.  It’s Caesar-y (totally a word!) and spicy thanks to the Sriracha.

Normally I like my salads to have many layers, textures and to be on the lighter side.  I like pairing spinach with strawberries, pecans, and a light, fruity dressing. But sometimes you just need comfort food.  Caesar salad hits the spot every time.  I fill a giant bowl with spring mix, spinach, homemade croutons and dip it by the forkful into a side of dressing.  You could also turn it into a wrap or eat it the way my daughter does- as a dip for tortilla chips.

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