Tag Archives: chick peas

November and chick peas

4 Nov

November.  Also known as No-school-vember, no-shave-November.

November brings up some awesome memories for me.

Crunchy leaves.

Rainy days and hot chocolate.

Going to my grandparents’ house in Florida for Thanksgiving and eating key lime pie.

That layer of fuzz I get on my legs because pants and tights allow me to skip shaving.

Pumpkin pie.

Driving home from college after two days of snow.

Wearing your pj’s inside out hoping for snow.  Even though it’s November.  And in the Pacific Northwest, it rains in November.

Tons of days off of school due to holidays and parent teacher conferences.

Surprisingly, spinach and chick peas don’t really give me warm fuzzies when I think about November.

Or didn’t.

Now, this is one of my favorite recipes.

Probably because my mom made it for me first.

LEMON PAN-FRIED CHICK PEAS

  • 1 to 2 tbsp. olive oil
  • 2 onions, diced
  • 2 cans chick peas
  • 1 8 oz. bag of spinach (any kind of greens would work, though)
  • 1 small lemon
  • salt and pepper to taste
  • about a half a box of spinach linguine
Get some water going for pasta, and cook the pasta to your liking. Heat the oil in a large pan.  Add the onion and saute for about 5 minutes, until translucent and yummy-smelling.  Add the chick peas and saute for about 10 minutes, until they’re nice and browned.  Stir in the spinach, the zest of the lemon, half of the lemon, juiced, salt and pepper.
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Chick Pea of the Sea

2 Feb

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!