What's For Dinner: Chickpea & Potato Hash
Chickpea Potato Hash
Easy Chickpea Salad | Chef AJ LIVE! with Vegan Armenian Kitchen
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Lena Tashjian is the author of The Vegan Armenian Kitchen Cookbook, which features the plant-based recipes and stories of Armenia and the Armenian Diaspora. She shares recipes and more on her website and Instagram @veganarmeniankitchen,
and on YouTube:
Armenian Chickpea Salad
Ingredients:
2 cups cooked chickpeas
1 small onion, finely sliced
1⁄3 cup chopped parsley, setting a small amount aside for garnish
1⁄2 tsp salt, or according to taste
1⁄2 tsp red pepper or paprika
1⁄2 tsp black pepper
1 tsp cumin
3 Tbsp tahini
3 Tbsp lemon juice
Directions:
Combine chickpeas, onion, parsley, and spices in a bowl
and mix. Add the tahini and lemon juice and mix well.
Garnish with remaining parsley.
FRIENDS, BUFFALO CHICKPEA DIP & PUTTING UP THE TREE!! / Vlogmas Day 6 (12.11.19)
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My Oil-Free Chickpea Salad Recipe
Hello ????,
Since becoming a crafty little kitchen witch, I make most of my meals on the fly using what I've through through trial and error and adapting with what I have on hand.
Today, I share with you the oil free chickpea salad I made today.
No planning necessary because I always have on hand:
1. Canned chickpeas
2. Something tangy like lime, red hot, pickles, tamed jalapeños, banana peppers, sriracha, etc.
3. Either a carrot, celery stalk, tomato, bell pepper, summer squash, zucchini, onion (all welcome to the party and interchangeable)
This seriously is my go to when I'm hungry, in a hurry, and don't want to turn on the oven.
Give it a try and let me know how you like it!
Thank you so much for watching and I hope you'll subscribe to my channel!
To learn more about my course, The Kitchen Witch Energy Shift, visit
???? Get your free ???? Meal Planning Tips to Save You Time ⏰ & Money???????? at Michellesplantry.com/freebies
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Thanks for watching and keep making magic!
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Michelle
Recetas con garbanzos Chickpeas recipes
Hola!! Que tal si hoy hablamos del garbanzo, esta leguminosa fue llamada por algunos pueblos africanos como grano de oro, investigaciones afirman que su domesticación inició en el area de Turquia, hoy. Tambien existen glifos egipcios en los que el garbanzo era llamado cabeza de halcón por la similaridad del grano con este animal y hacia parte del renpwt o productos anuales.
Después, su consumo se extendió por el mundo entero. Hoy es uno de los alimentos mas usado en los programas alimentarios de lamlucha contra el hambre, por su aporte nutricional, versatilidad, estabilidad en el tiempo, sabor, rendimiento... Rico en aminoacidos, carbohidratos, vitaminas A, C y del complejo B. Minerales como Potasio, Magnesio, Zinc, Fósforo, y algo de Hierro. Si es consumido acompañado con un cereal, puede ser considerado como una proteina completa. En mi país Colombia es usado en diversas preparaciones como sopa de mondongo, sopa de mute, sopa de arroz, torta de menudo, garbanzos guisados, tamales, callos al estilo madrileña...
Hoy vamos a preparar Garbanzo chips, Hummus, Garbanzos guisados, falafel y merengues de aquafaba. Al final vamos a armar una pita con falafel, hummus y más sorpresas. Te animas? Entonces #quedateencasa #stayhome
Hello!! What if we talk about chickpea today, this legume was called by some African peoples as a golden grain, investigations affirm that its domestication began in the area of Turkey, today. There are also Egyptian glyphs in which the chickpea was called hawk's head because of the grain's similarity to this animal and to part of the renpwt or annual products.
Later, its consumption spread throughout the world. Today it is one of the foods most used in the food programs of the fight against hunger, for its nutritional contribution, versatility, stability over time, flavor, performance ... Rich in amino acids, carbohydrates, vitamins A, C and B complex. Minerals like Potassium, Magnesium, Zinc, Phosphorous, and some Iron. If consumed with a cereal, it can be considered a complete protein. In my country Colombia is used in various preparations such as mondongo soup, mute soup, rice soup, tripe cake, stewed chickpeas, tamales, tripe in the Madrid style ...
Today we are going to prepare Chickpea chips, Hummus, Stewed Chickpeas, falafel and aquafaba meringues. At the end we are going to make a pita with falafel, hummus and more surprises. You dare? So #quedateencasa #stayhome #chickpeas #garbanzos #nutritious #hummus #friedchickpeas #falafel #pitabread #garbanzosguisados
Smashed Chickpea & Avocado Salad Sandwiches + Savory Walnut Tacos With Plant-Based in the 'Burbs
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PAIGE PARSONS ROACHE
Celebrating being vegan for 7 years now, Paige has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, choose veganism for the animals 6 months earlier. Paige, after being shocked by the amount of water it takes to put a hamburger on a plate or to have a lick of ice cream, plus learning that animal agriculture is a leading cause of deforestation and climate change, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Animal Save Movement. Once she looked those baby pigs in the eyes, she knew why her daughter had gone vegan. Cooking as a guest chef on LunchBreakLIVE after meeting Jane Velez-Mitchell at VegFestLA in 2017, and inspired by Jane’s bold courage, Paige became a Contributor for JaneUnchained News. Reporting on all the latest animal rights’. Shortly thereafter, Paige became the Booker for LunchBreakLIVE, a daily cooking show, and Senior Booker for the JaneUnChained News Network. As the Communications Director of the UnchainedTV global streaming network, and co-producer/co-host of the Plant Based In the ‘Burbs show, Paige brings inspiration, humor and humbleness to the kitchen, showing simple swap outs and easy recipes to inspire people to bring more plants on their plates. She works closely with Gwenna Hunter, the first Black woman to launch a vegan food bank in America, whereby serving thousands healthy food monthly, which includes fruits and vegetables, grains, beans, and plant-based meats, milks and cheeses. Find Paige @PaigeParsonsRoache on all socials.
Sherri Johnson is an entrepreneur, personal trainer, mother, wife and lifelong lover of cooking. As a child, she watched her grandmother make magic in the kitchen, which solidified a loving and personal connection to food. Sherri discovered a passion for healthy living and veganism. She learned that plant-based eating was not only conducive to a healthy mind and body, but also a compassionate approach to healing the planet and caring for its animals. Through Plant Based in the Burbs on UnchainedTV, Sherri shares her techniques for creating “veganized” versions of your favorite meals and she demonstrates that veganism is not only healthy but easily accessible to everyone. Through this platform, Sherri hopes to encourage others to explore the lifestyle that has completely changed her for the better. Sherri is deeply passionate about helping others step into the highest version of themselves. By sharing her expertise as a personal trainer and advocate for veganism, she helps clients and viewers create the body and lifestyle of their dreams. In addition to physical fitness and delicious food, Sheri plans on launching an activewear brand called W29 that promises to serve as a force to uplift and inspire women.
Tacos & Cheese Sauce
The walnut mix: 1C of walnuts, add 1 carrot, 1 celery stalk, dash of each of these: cumin, turmeric, pepper, salt and cinnamon. Squeeze in 1/2 a lemon. Pulse in your food processor, or blender for 1 minute, then check to make sure it's thick. You want to keep the ingredients chunky. Add more spices as desired, and pulse until ready. Add the mix to almond flour tortillas.
The cheesy sauce: Homemade tasty cheesy sauce for walnut veggie lettuce tacos: blend ½ C water, 1 C cashews, 1 Tbls apple cider vinegar, 1/2 a lemon squeezed, 1 garlic clove. Season w/turmeric, pepper, salt, 1/2 C water & dash of onion powder. Blend until creamy. Add the walnut mix inside the tortillas, to make tacos, add sliced avocados, greens, then pour the cheesy sauce on top! Enjoy!
Smashed Chickpea Avocado Salad Sandwich
Ingredients
15 ounces chickpeas or garbanzo beans, canned
1 large ripe avocado
1/4 cup fresh cilantro
2 tablespoons chopped green onion
1 lime
1 teaspoon Ole bay
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Bread of your choice
Fresh spinach leaves or your favorite sandwich topping; lettuce, sprouts, tomato slices
Instructions
1. Rinse and drain the chickpeas.
2. In a medium bow, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Add in ole bay, garlic powder and onion power. Mix well
3. Spread salad on bread and with your favorite sandwich topping.
Enjoy!