Broccoli Pasta Salad

I have a thing for books.  A weird sort of relationship that I’m not sure anyone else has with books.

I wouldn’t go so far as to say that it’s a love-hate relationship, but something along those lines.

I absolutely despise being told to read anything.  If I have a textbook, or any other book that I’m required to read for school I will usually, on principle, detest that book simply because you’re making me read it.

But I love books.  I love to read for fun.  If I like a book, usually you won’t see my face until I finish reading it – that’s how absorbed I get when I read.

But there’s another dimension to my relationship with books.  As much as I love books, I don’t like libraries, or Kindles.  I like to own the books I read – to be able to touch the cover, smell the pages, and break in the binding all on my own.  I also like to be able to write in my books and fold down the pages.  I’m not one of those nutters that thinks you shoud never write in books, and that dog-earing kills the book’s soul.  (If you’re one of those wack jobs, please excuse me if I’ve offended you).

I just recently finished rereading the Harry Potter series for the 14th or 15th time, in preparation for the last movie that’s coming out in five days.  (I’m a nerd – don’t judge).

Anyway, I took my nose out of the seventh book long enough to make this pasta salad, and then shoved it back in once I started eating.  This salad is wonderful and a lot simpler than it lets on.  Just try it – and eat it warm, as it tastes much better fresh.  Then get reading, and love on your books.

PASTA SALAD WITH BROCCOLI AND PEANUTS (from Food Day – if you’re cool enough to live in Oregon, you’ll know that that’s a section in our paper)

• 1/2 pound whole-wheat pasta
• 2 heads (or more, if you want) broccoli (2 pounds)
• 2 tbsp. vegetable oil
• 1/4 tsp. crushed red pepper flakes
• 3/4 c. water
• 1/4 c. rice vinegar
• 2 tbsp. smooth peanut butter
• 1 tbsp. soy sauce
• 1 bunch green onions, sliced
• 1/2 c. roasted peanuts, coarsely chopped

Cook your pasta until al dente and then drain and rinse under cold water.  Set aside.

Okay, here the recipe leads you into this whole ordeal where basically all you’re doing is steaming the broccoli.   So here’s the easy way:  chop up your broccoli and steam it however you steam things until it’s tender.  Then, in a separate bowl, combine the 2 tbsp. oil, vinegar, peanut butter, soy sauce, and red pepper flakes with a whisk.  Add the pasta, broccoli, peanuts, and onions, and toss to combine.  Serve immediately or refrigerate and serve chilled (except you should really serve it right away, as far as I’m concerned).

Chick Pea of the Sea

This is a very special blog post for two reasons:

1.  This is my first non-baking recipe!  Woohoo!  (And it’s delicious, by the way…)

2.  The title of my blog has changed, as you may have noticed.   I didn’t take Spanish this January term, and feel like I’m getting a little rusty.  It’s been over a month since I’ve been in a Spanish class, and I miss it!  So, this is a way to practice my Spanish writing and translating skills.  This blog is officially, for real, legit a bilingual blog!  Bear with me, as it might take me a little longer to post, since I have to write each post twice.  But it’ll be fun!  Just wait.

Now, for the recipe.  I got home from college last Friday night, and Saturday was craving a sandwich from Sweet Pea, a bakery in Portland.  This recipe was inspired by a sandwich that my cousin and I had when I was in town last.  They have a whole line of “un-salads,” and this one was an “un-tuna” salad sandwich made with chick peas.  YUM.

I didn’t want to waste the gas to drive all the way across town for a sandwich, so I made my own.  I call it my “chick pea of the sea sandwich” (get it? like, chicken of the sea, but I’m vegan…).

CHICK PEA SALAD

• 1 can of chick peas (or garbanzo beans, whatever you want to call them)
• 1/2 to 1 whole white onion, diced
• a couple of pickles, diced
• spoonful of vegan mayo
• squirt of mustard
• salt and pepper

Rinse and drain the chick peas, then transfer them into a bowl.  Mash them up using a fork or a potato masher (I found the potato masher worked better).  I like to leave some whole, just because I’m quirky like that.  Then, add in your onions, pickles, mayo, mustard, salt, pepper, and whatever else you liked to put in tuna salad before you became vegan.  Mix it up, then pile it up on a slice of toasty bread with some vegan cheese (I also added alfalfa sprouts, because I love them and they happen to be in our fridge right now), and enjoy!

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Este es un correo muy especial por dos razones:

1.  ¡Este correo es mi primer que no es de hornear!  ¡Ay, ay, ay!  (Y es delicioso…)

2.  El título de mi blog cambió.  No tomé una clase de Español este enero, y creo que mi capacidad para la lengua está débil.  Entonces, el cambio es una manera para practicar mis habilidades de escribir y traducir en Español.  Por favor, ten paciencia, porque es más difícil para escribir en Español, y tengo que escribir cada correo dos veces.  Pero, ¡será divertido!

Ahora, la receta.  Me volví a Pórtland este viernes, y el sábado, quería un bocadillo de Sweet Pea, una panadería aquí.  Ellos tienen bocadillos que se llaman “no ensaladas,” y este fue un “no atún” bocadillo hecho de garbanzos.  ¡mmm!

No quería malgastar el gas para manejar al otro lado de la ciudad para un bocadillo, entonces hice mi propio bocadillo.

 

ENSALADA DE GARBANZOS

• una lata de garbanzos
• un medio o todo de una cebolla blanca, cortado
• unos pepinillos, cortados
• mayonesa vegetariana estricta
• mostaza
• sal y pimienta

Lava y drena los garbanzos.  Ponlos en un tazón.  Muélelos con un pasapurés o un tenedor (un pasapurés funciona mejor).   Pon las cebollas, pepinillos, sal, pimienta, mostaza y mayonesa en el tazón y mézclalo.  Pon la mezcla en pan con queso vegetariano estricto y ¡cómelo!