Roasted ChickPeas

Picture to follow..... keep eating them too fast... Okay, now I've added pictures.   

These are great for snacking on something crunchy or using in tacos or wraps in place of meat or softer beans.   I've fallen in taste-love with them and even like them now chewy instead of crunchy, cold, leftover, anything.
 

Directions:

Cook a package of dry garbanzo beans/chickpeas according to package directions or drain a can of chickpeas (garbanzos) and rinse very well.

Line a cookie sheet with parchment paper and put the equivalent of 1 can of the beans, a couple of cups.

Various baking experiments have produced these results:

Bake at 425 for 30-40 minutes, then turn the oven off and let them finish baking while it cools.   This "turn off the oven and let them finish" tip is thanks to Lindsey, of The Lean Green Bean, and it is amazing for preventing burnt beans.

Or, bake at 350 for one hour, then turn off the oven and let them finish baking.  

Any temperature in between requires a little more or less time to get them right.    

The finished product:



When they are crispy, squeeze a lime over them and sprinkle with your choice of seasonings.  We love garlic, cayenne, and so on....the flavor mix possibilities are many.

Cherry Pie and Ice Cream Oatmeal

”Yum”, said the boy. 



Ingredients:
Oatmeal
Frozen mixed cherry, blueberry, raspberry blend, 1/2 cup defrosted
1/4 cup chopped walnuts (ours are ground almost fine)
Vanilla splash
Almond milk, 1/2 cup

Cook oatmeal as usual.  Remove, stir, add the other ingredients.

Cheezy Kale Soup

My version of Dr Fuhrman's soup.

INGREDIENTS
1/2 lb yellow split peas or lentils
1 large onion, chopped
1 cup mushrooms, sliced
5 garlic cloves, diced
1 pound carrots, shredded
1 bunch kale, stem removed, chopped
Other green like collards, chopped
1 large tomato, chopped
1/2 cup cashews, made into butter
2 tablespoons nutritional yeast

DIRECTIONS:

Water saute onions, mushrooms, garlic 5 minutes then add shredded carrots, chopped kale, tomatoes.  add more water and cook another 10 minutes.

Then add dry lentils/peas and water to cover by an inch or so.  Bring to a boil, turn down a but and let simmer 40 minutes.  Add water as needed while it cooks.



Remove from heat, add yeast and cashews, mix well with a wooden spoon, pressing some of the soup against the side to mash it.  A thick broth should form. 

Then season with your favorite seasoning blend including pepper.