If desired, serve the wraps alongside some Cashew Cream as a dip. I used one bunch of basil for this meal prep. Discover new flavors with nutrient-packed and delicious plant-based salads. Pour in the water, stirring around to scrape up any browned bits on the bottom of the pot. I used a little under 2 cups of cashews across these three condiments, but if you are feeding more than 1 or 2 people, you might want to double the pesto or cashew cream and therefore buy more cashews. The recipe calls for four large sweet potatoes. Easy vegan recipes, healthy vegan recipes, vegan comfort food, vegan treats. Making crispy chickpeas at home is super simple. I used plain old flour pasta, but gluten-free or lentil/bean-based varieties are a great wholesome alternative. Let the beans cook undisturbed for 3 minutes. The main ingredients in this recipe are sweet potatoes, chickpeas, cilantro, and spices, i.e., ingredients that you can find virtually at any grocery store and that you might already have in your pantry/fridge. Cold pressed chili oil, carrots, crispy chickpeas and warm tortilla. Allow a natural pressure release. If you want to have stuffed sweet potatoes twice during the week and are cooking for 2 people, I’d recommend buying 5 or 6 sweet potatoes (the extra 1 or 2 potatoes are for including in the wraps). Place the chickpeas in a medium bowl and squeeze the lemon juice on top. Bake your sweet potatoes on one sheet pan in the oven, then add the chickpeas on a separate pan. The chickpeas are done when they’re nice and crispy. Cut a slit in the top of each baked and scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings. Toss with 1 1/2 tspn olive oil & some shakes of : garlic powder, paprika, good coarse salt (like red Hawaiian salt= YUM!) Store leftovers in an airtight container in the fridge for 2-3 days. Preheat the oven to 400°F (200°C). Thankfully, I am not and have a healthy appreciate for cilantro. Transfer the spiced oil mixture to a blender with lots of fresh cilantro, water, and lime juice until it’s saucy. Three large heads sounds like a lot, but it’s the main vegetable in this meal prep. The Tandoori chickpeas take about 20 minutes to roast, so you can add the chickpeas after approximately 30 minutes of baking the sweet potatoes. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in … Add the minced garlic and cook for 1-2 minutes, stirring frequently to prevent burning. Nothing … Remove the kale using a slotted spoon or tongs, leaving behind excess water. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Roast the chickpeas for 40 - 45 minutes until they're crispy. This simple Crispy Chickpeas recipe will teach you how to make delicious, addictive crispy chickpeas in just a few minutes. Mix until a loose paste forms. Chop the kale into bite bite-sized pieces, removing tough stems, and wash in the salad spinner. Plus, beans cooked from scratch taste better and are significantly cheaper than canned beans. Once I’ve soaked the cashews, I start baking the sweet potatoes since they take the longest. I also like to top these Tandoori Chickpea Stuffed Sweet Potatoes with some fresh chopped veggies, such as chopped tomatoes, thinly sliced red onions, or sliced cucumbers. Blend the cashews in a food processor or high-powered blender until they are broken down. Chickpeas are our main protein source in this meal prep and I love how versatile they are. Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon. Once hot, add the garlic, ginger, and jalapeño pepper and cook for 60-90 seconds, stirring frequently, until garlic starts to turn golden. 6 ounces of cooked pasta (can use gluten-free pasta). It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. 1 15-ounce can chickpeas (~440g), drained and rinsed; 1 bunch of scallions (~6-8 scallions), white and light green parts only, sliced thinly ; For serving; 8 large flour tortillas (can use gluten-free tortillas like this) Just try this creamy pumpkin alfredo or quick avocado pasta for a vegan pasta dinner you’ll love. Gradually stream in the extra virgin olive oil while the machine is running, and scrape down the sides as needed. You can also prepare the raita in advance. Don’t worry if you don’t have every single ingredient - it’ll still be a nice cooling condiment and addition to this recipe. If you don’t have every single ingredient for the raita, it’ll still work out so don’t be intimidated :). Vegan Buffalo Chickpea Quesadillas NOTES AFTER TRYING: -use your own favorite buffalo sauce -sub salt for adobo in queso -ADD LEMON OR LIME -use less sugar than called for (personal preference) Article by EatPlant-Based. Buffalo Chickpea Quesadillas. Spicy Vegan Turmeric Cashew Pasta | Rainbow Plant Life- Creamy pasta usually doesn’t sound healthy, but this one is packed with antioxidants (turmeric, chili peppers, wild mushrooms) and healthy fats (cashews). Depending on their size, the sweet potatoes should take anywhere from 45 to 65 minutes in the oven at 400°F (200°). Here you’ll find colorful, delicious, even indulgent vegan recipes that will nourish your mind, soul, and body and inspire you to eat more plants. Sep 8, 2020 - You don’t have to say goodbye to your favorite pesto pasta or lasagna when you go vegan. Add in the remaining ingredients. Nov 11, 2020 - Rainbow Plant Life is all about delicious, mouthwatering vegan recipes that anyone can make. Stream in some water (or more olive oil) until you reach your desired consistency. The chickpeas get coated in a bit of oil and the Tandoori spice blend, then roasted in the oven until they’re crispy and crunchy. Rainbow Veggie Kebabs with Chimichurri Sauce. 249. You can find the full blog post here, but the recipe is also reprinted below. I always have lemons on hand because I use them every day, but I’d estimate you’d want about 4 lemons for this meal prep and the meals. 2 cups Tuscan kale, stems removed and shredded. The Japanese bowl is arranged artistically with enhanced chickpeas, roasted seaweed, furikake-toasted sesame seeds, sliced cucumber, pickled ginger, sliced green onion and a colorful rainbow cabbage slaw. For 1 or 2 people, one 16-ounce box of pasta is sufficient if you plan to eat pasta a few times during the week. Add the remaining ingredients and blend on high speed until smooth, thick and creamy. These are three superstar condiments that will bring lots of flavor and pizzaz to our meals. Add the the drained chickpeas along with the oil toss well to coat the chickpeas evenly with the spice mix. We’ll cook and prepare them in different ways in each of these meals so you won’t get bored. Method 1 (soaked chickpeas): Soak the chickpeas in cool water for 8 hours. Then I let the boys shake and mix the contents until the chickpeas were well coated. Sure, it doesn’t taste 100% like traditional parmesan cheese, but it does add a nice savory, umami-rich, nutty taste and slightly crunchy texture to any savory meal. Weeknight friendly. It’s also weeknight friendly and takes, from start to finish, just 45 minutes to make. If you want to read a little bit more about raita, you can check out the full blog post here. Food photography and food styling tips and tutorials. Health and happiness tips. Just be sure to buy an unsweetened plain variety! You get the spicy, aromatic Indian flavors you love but in an easy and approachable weeknight dinner. Add the chickpeas in small handfuls and spread them out in a single layer. Heat the oil in a large (12-inch) skillet over medium-high heat, and ensure that the entire pan is lightly coated with the oil. But I eat beans almost every day, so I save quite a bit of money by buying dried beans. For each color of the rainbow, I put 1.5 cups of chickpeas and about 5-8 squirts of liquid watercolors in a plastic bag. Then add the ground coriander, cumin, and salt. Cover the pan and steam until cooked through, 5-7 minutes, tossing halfway through. Spread 2 tablespoons of the Kale-Basil Pesto onto each wrap, leaving at least a 2-inch border. Thai Butternut Squash Chickpea Curry — Rainbow Plant Life This Thai Butternut Squash Chickpea Curry is packed with aromatic Thai flavors and is indulgent yet healthy. If I were to buy canned beans, I’d need 4 cans and that would cost me a minimum of $4 here in NYC, but depending on the store or brand, could cost me upwards of $8. Be sure to check on them since I personally find that it often takes <1 hour to cook. I began Rainbow Plant Life in 2016 as a platform to share mouthwatering vegan recipes that are nutritious, vibrant, and beautiful. Blot dry with towel. Stuff with the Tandoori Roasted Chickpeas, the scooped out sweet potato flesh, and any fresh veggies you’re using (tomatoes, onions, cucumber). I bought 3 large heads of kale, and that was enough to include in 3 large stuffed sweet potatoes, 4 wraps, 4 servings of pasta, and lots of extra kale for salads or smoothies. While the water is coming to a boil, fill a bowl with cold water and several ice cubes. 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