Tag Archives: chickpeas

Tofu Veggie Tikka Masala

I’m one of those people who can be convinced to try a new grocery item with a coupon for it.  Recently, I had a coupon for one item from a certain brand.  The shelf-safe Tikka Masala sauce caught my eye.  It sounded exotic and flavory.  A perfect compliment to my veggies and tofu.  So I bought it without checking the label–I was shopping my local health food store, what could be a problem?  Dairy.  Turns out this particular sauce has dairy.  In reading recipes for Tikka Masala sauce, yogurt seems to be key.  Sigh.  Oh well, I had it, why not go ahead and cook with it?  This yummy recipe is therefore vegetarian rather than my preferred vegan.  Have a look–you can make this in no time.

garnish with cilantro

I cruised the Google and found quite a few vegetarian and vegan versions of Tikka Masala, which is traditionally made with chicken chunks (tikka).  I combined ideas from these two: Tofu Masala and Vegetarian Tikka Masala, made all the easier for the premade sauce.  Here are the ingredients:

ingredients

  • 1 large onion, chopped
  • 1 red pepper, diced
  • 2 cloves garlic, minced  (the pic shows little garlic ends leftover from roasting whole garlic heads)
  • 1 (14 oz) extra firm, organic tofu
  • 1 (14oz) can chickpeas, drained
  • premade Tikka Masala sauce
  • cilantro for garnish
  • prepared rice
  • naan or pita bread for serving

Drain and then press the tofu.  Wrap it in a clean kitchen towel and set something a bit weighty on top of it.

press tofu

Saute onion and pepper in a bit of veggie broth until onions are translucent–about 2-3 minutes.

saute onions and peppers

Add garlic and saute until fragrant–30 seconds to a minute.

add garlic

Remove the saute to a bowl.  Set aside.

remove saute

Cube the tofu by cutting through the center of the flat side, then cut into sticks and then cubes.

cube tofu

Spray your pan with a bit of spray oil and saute the tofu cubes until mostly browned.  I do this by stirring occasionally–I’m too lazy to turn each cube for perfect even brownness.

brown tofu

When tofu is sufficiently browned, add saute back to the pan, along with drained chickpeas. Stir to combine.

add saute and chickpeas

Add the sauce and stir to coat.

add sauce

stir to coat

Scoop rice into a bowl, add the tofu tikka masala, garnish with cilantro, and serve with naan or pita.

serve with rice

serve with naan or pita

So yummy!  I’m currently looking around for a truly vegan masala sauce recipe.  I’ve found a few so far, some using coconut yogurt–a flavor that sounds yummy with the rest of the ingredients here.  I’m also thinking about marinating the tofu ahead of time and grilling it to more closely recreate a traditional Tikka Masala.  Do your recipes evolve like this?

 

 

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Filed under comfort food, dinner, lunch, recipe, Vegetarian

Avocado Garbanzo Sammiches

Oh glorious garbanzo, how I love you.  You make fabulous dips and spreads, delicious soups and curries, and the most spectacular sammich salads.  When I saw you pairing up with avocado, oh my.  Swoon.  A huge thanks to Amuse Your Bouche for introducing the two of you.  ❤

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Run to your pantry and fridge!  Your mouth will be so happy.  🙂

ingredients

  • 1 avocado
  • 1 can (15 oz) garbanzo beans (chickpeas), drained
  • 2 green onions, chopped
  • 3 TBSP fresh cilantro, chopped
  • 1 TBSP lime juice
  • salt and pepper to taste
  • garlic powder to taste–I added this at the last minute–yum!
  • pita pockets and tomato for serving

Skin and pit your avocado and place it in a bowl with the drained chickpeas.  Mash them together with a fork or potato masher.  Leave a few “half” garbanzos for a nice texture.

mash chickpeas and avocado

Stir in green onions, cilantro, lime juice, salt and pepper, and garlic powder.  Taste and adjust seasonings.

add cilantro onion lime

Spread inside a pita, add a few tomato slices (I like roma tomatoes) and lunch is served!  I enjoy this sammich even when it’s cold outside.

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The creaminess of the avocado pairs nicely with the meatiness of the garbanzos and is perfectly punctuated by the onion and cilantro.  Lime brings the freshness and prevents the avocado from browning.  Leftovers can be safely stored in an air-tight container in the fridge for a day or two.

If you’re like me and enjoy a chickpea salad, you might also want to try my Curried Chickpea Salad Sammiches.  Yum!

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Filed under Garden produce, lunch, recipe, salad, vegan, Vegetarian

Roasted Garlic and Walnut Chickpea Pate

Welcome to the party, elegant and tasty spread.  I’m lovin’ your roasty garlic flavor and your silky texture.  Won’t you join me over here by the crackers?

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This pate is hummus in black tie.  Approachable and friendly black tie.  Spread on a cracker, it’s right at home at a cocktail party or the party for the big game.  I found the recipe at the Amuse Your Bouche blog via the Finding Vegan Facebook page.  The original recipe makes a tiny amount, so I adjusted ingredients to make a whole can of chickpeas-worth, and reduced the amount of oil.  This larger amount still doesn’t last long-it’s that kind of yummy!  Here’s what you need to start your relationship with your new favorite party date.

ingredients

  • 1 entire head of garlic, roasted  (12-14 cloves, or more if you like garlic like we do!)
  • 1 1/4 cups walnuts, plus a bit more to garnish
  • 1 can (15 oz) chickpeas, drained but NOT rinsed
  • 4 TBSP lemon juice
  • 4 TBSP olive oil
  • salt and pepper to taste

First, roast the garlic.  Heat oven to 375F.

Cut the top off a head of garlic, place it in a pan, drizzle with a bit of olive oil, and sprinkle with salt and pepper.

cut top off garlic

place in pan with oil salt and pepper

(Save the little tops for another garlic recipe.)

save little tops

Roast for 25 minutes and remove to cool.  When cool enough to handle, pop the cloves out of their skins.

pop cloves out

Place roasted garlic cloves into a food processor along with the walnuts.

garlic and walnuts in processor

Process until you achieve a coarse crumb.

process to crumbs

Add the drained chickpeas, lemon juice, olive oil and salt and pepper.

add chickpeas salt pepper lemon and oil

Process until smooth.  Taste, and adjust seasoning if needed.

puree til smooth

Place in a pretty bowl, garnish with chopped walnuts, set out some crackers and prepare to be enchanted.  Seduced, really.

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There is a LOT of garlic in this recipe, and it is definitely the top-note of the flavor.  However, since it’s roasted, it’s a mellow and earthy garlic.  Definitely yummy!

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Filed under appetizer, dairy-free, Holiday foods, recipe, snack, vegan, Vegetarian

Curried Chickpea Salad Sammiches

Last weekend, we were at a wedding up in a beautiful, flower-filled meadow.  Some 20 degrees cooler than the valley floor, it was still a warm day.  A light lunch of veggies and chicken salad sandwiches were served before the cake, and being vegan, I abstained from the sandwich.  Sigh.  How I love a good chicken salad sandwich.  My friend Barb, who is also vegan, was there and she told me she’d heard of making “chicken salad” using chickpeas.  Well!  Chickpeas are my fav and go great with curry, so I started thinking about how I’d make that all come together in a satisfyingly yummy summer sammich.  Oh, I am one happy, happy vegan!

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Next time I make this, I’m doubling the recipe; it’s that yummy and crave-able.

ingredients

  • 1 (15oz) can of chickpeas (garbanzo beans), drained
  • 1 tsp curry powder
  • 2-3 TBSP vegan mayo
  • 1/4 cup chopped cashews or peanuts
  • 1/4 cup chopped green onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped apple
  • splash of lemon juice
  • salt and pepper to taste

Drain the chickpeas and place into a food processor.  Pulse about 10 times to break up the beans, you want chunks, not hummus.

pulse chickpeas

Place the chickpeas and everything except salt and pepper into a bowl.

everything in the bowl

Stir until well combined.  Taste and add salt and pepper to your liking.  Add more curry and/or mayo if you like, or another splash of lemon juice to make it more spreadable.

stir til blended

Spread a bit more mayo on some yummy whole grain bread, add lettuce, and pile on the chickpea salad!  So yummy!

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Chicken-schmicken.  I’ve got a new favorite summer sammich!  This salad is better the next day, and is delish all on its own, or wrapped in a lettuce leaf or tortilla, or inside a pita pocket.

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Filed under comfort food, dairy-free, dinner, lunch, recipe, salad, side dish, snack, Vegetarian