Chickpea Salad

I thought this dish was an interesting combination of chickpeas and potatoes, two things I have previously mixed together in a hot dish. I hope you enjoy it as well!

Chickpea Salad

2 cans chickpeas, drained
Six potatoes, peeled and cubed
3 carrots, peeled and sliced
One large onion, chopped
1/4 c. chopped garlic
1/2 c. olive oil
1/3 c. red wine vinegar
1 t. salt
1 t. black pepper
2 T. dried dill

Boil the potatoes and carrots in water to cover until both are fork tender.. Drain and set aside. Saute the onion and garlic in the olive oil, and add to the potato mixture, along with the drained chickpeas. Stir in the remaining ingredients. You can serve this warm, but I served it at room temperature. Enjoy!

My youngest thought it was too much dill, but I love dill, so I thought that was perfect. I did, however, think the vinegar overwhelmed a bit, so will reduce that amount next time.

Vegetable Noodle Soup

A rainy day calls for a nice, filling soup. Even in the summer, I like soup - provided I'm indoors with some nice air conditioning!

Vegetable Noodle Soup

One package vegan ground beef (I used Gardein for this)
One onion, diced
3 stalks of celery, diced
3 carrots, diced
3 cloves garlic, minced
One can diced tomatoes
One can tomato sauce
One can kidney beans
2 c. vegetable broth (or more if needed)
1 T. parsley
1 t. salt
1/2 t. oregano
1/2 t. basil
1/2 t. black pepper
2 c. shredded cabbage
One package frozen green beans
Pasta - your choice

Add all the ingredients to a large pot and bring to a boil. Cover and simmer 20 minutes or more, until all vegetables are soft. Serve. Enjoy!

My youngest thought this was too thick to be called soup, and it was a pretty thick soup. I think next time I'll leave out the pasta.

Couscous Salad

My local grocery store makes this couscous salad that I really like, but they changed the store around and did away with that section. So I can only get it now if I'm willing to travel to a different store. No worries, I'll make it myself. This isn't exactly like theirs, but I like this one better.

Couscous Salad

One package couscous (I went with a garlic variety)
1/4 t. black pepper
2 T. lemon juice
3 T. Olive oil
2 large tomatoes, chopped
One zucchini, peeled and chopped
3 green onions, chopped
1/2 c. fresh basil, cut into strips
Tofu feta cheese (use your favorite recipe for it)

Prepare the couscous according to package directions, and add black pepper. In a bowl, combine the cooked couscous with the remaining ingredients. Chill overnight. Serve. Enjoy!

Picadillo

I had never heard of picadillo before, but my son said it's really good in a taco shell. Okay, I didn't serve it that way, yet I can see the appeal. Serve this however you like. It's simple and delicious. It is also apparently typically made with raisins. That did not appeal to me, so I didn't add them, but if you'd like to, add up to 1/4 c.

Picadillo

One package of vegan grounds (I used Gardein)

One onion, diced

One clove garlic, chopped

1 t. cumin

1 t. oregano

One bay leaf

1/8 t. cayenne

Salt and pepper to taste

One large tomato, chopped

Water as needed

Sliced almonds

1/4 c. pimento stuffed green olives, sliced

Add all the ingredients except the tomato, almonds, and olives to a large frying pan, and saute in water until everything begins to soften and "meat" is heated through. Add the tomatoes, cover and simmer for 15 minutes. Add the olives and mix well. Sprinkle the almonds over each serving. Enjoy!