Curried Brown Rice + Chickpea Salad

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Happy Sunday everyone! I hope you’re all having great weekends.

On Friday night, Tom & I (well, really just me) broke out of our anti-social habits and headed to a birthday party. We had a lot of fun chatting, eating, drinking, and playing Cards Against Humanity with a great group of people. And in exciting food news, I brought along a vegan dish so the host wouldn’t have to worry about feeding me, and it was quite the hit.

I’ve had several requests to share the recipe, so that’s what I’m here to do. You may possibly remember me posting this Curried Chickpea Salad recipe a while back, which is originally from the blog, The Hummusapien.

When searching through my recipes to decide what might be a good dish to bring to a party, I stumbled upon it and thought I could beef it up (vegan-style of course) with some rice. This recipe is very close to Hummusapien’s version, but the brown rice really helps to balance out the amount of dressing (which I found to be too much in the original recipe.) I also nixed the oil, since I’ve been eating closer to an oil-free diet, and left out the raisins, since I wasn’t a huge fan of the sweet element in this dish.

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This is a great dish to bring to a party, as it tastes great cold, but can also be eaten warmed up to. It’s got a great variety of textures, a subtle curry taste, and of course, a ton of nutrition.

Curried Brown Rice & Chickpea Salad
Serves 6

SALAD INGREDIENTS

  • 1 cup brown rice, dry
  • 2 15 oz. cans chickpeas, drained and rinsed
  • 6 scallions, chopped
  • 3/4 cup cilantro, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup cashews, chopped

DRESSING INGREDIENTS

  • 3 Tbsp. tahini
  • 2 Tbsp. maple syrup
  • 3 Tbsp. water
  • Juice of half a lemon
  • 2 tsp. apple cider vinegar
  • 1 Tbsp. hot curry powder
  • 1 tsp. turmeric
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  1. Combine brown rice with 2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 40 minutes.
  2. Meanwhile, add chickpeas, scallions, cilantro, bell pepper, and cashews to a large salad bowl.
  3. Combine tahini, maple syrup, water, lemon juice, apple cider vinegar, curry powder, turmeric, salt, and pepper in a blender. (I use my small bullet blender.) Blend until very smooth.
  4. When rice is done cooking, add to salad bowl. Pour dressing in the bowl as well, and mix well to combine and coat all ingredients.
  5. Place in the fridge for an hour or so, if you prefer to serve this chilled. However, you can also feel free to serve it at room temperature, or even warmed up.

Vegetable “Fried” Rice (Vegan + Oil-Free)

Good morning! I hope you’ve been enjoying this beautiful weather as much as possible. It’s definitely been helping me keep my energy up, and I’ve cooked quite a lot so far.

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Last night, I cut up and roasted a butternut squash (helloooo fall!) with no idea of what else I was going to cook. Luckily, when I opened up the fridge, I saw a container of leftover brown rice. I got the idea to make some “fried rice” and after about 20 minutes, we had a healthy, vegan, oil-free version of vegetable fried rice. BTW this dish was boyfriend-approved :)

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Vegetable “Fried” Rice (Vegan + Oil-Free)

Serves: 3

INGREDIENTS

  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 yellow pepper, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 3 cups leftover cooked brown rice (1 cup dry)
  • 2 Tbsp. soy sauce
  • 1 Tbsp. hoisin sauce
  • 2-3 tsp. sriracha

INSTRUCTIONS

  1. Chop up all vegetables. Heat a pan over medium heat and add some water. If you would rather use olive oil to saute, you can do that as well, but this recipe will no longer be oil-free! (Duh.)
  2. Add onion and cook for about 5 minutes, until translucent. Add carrot and cook for 3 minutes more. Continue to add as much water to the pan as you need to prevent vegetables from sticking.
  3. Add pepper and celery and cook for 3 minutes more. Add garlic cloves and cook for 2 minutes.
  4. Add brown rice and cook for 2-3 minutes.
  5. Add soy sauce, hoisin sauce, and sriracha. Cook, stirring well, for about 5 minutes more. Taste and add more soy sauce or sriracha if desired.
  6. Serve with some more veggies on the side!

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Banana Cinnamon Overnight Oats + Recent Eats

Good morning guys! I’ve got a bunch more recent eats to share with you, including a new overnight oats recipe that turned out great. I love waking up and having breakfast waiting for me in the fridge, and I’ve been enjoying trying different combos of fruits & flavoring agents.

Also, while typically with overnight oats, you soak the base (oats, milk, sweetener, chia etc.) & then top with berries, granola, or nut butter in the morning, I definitely prefer to mix EVERYTHING together before it goes in the fridge. I like all of my ingredients to be slightly softened by the almond milk, and to let the flavors meld into the whole bowl.

But hey, I won’t judge if you’d rather wait til the morning to add banana!

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Also, I’m so glad I welcomed cinnamon back into my breakfast life. It had been a while.

Banana Cinnamon Overnight Oats 
Serves: 1

INGREDIENTS

  • 1/3 cup rolled oats
  • 1/3 cup non-dairy milk, such as unsweetened vanilla almond milk
  • 2 tsp. chia seeds
  • 2 tsp. maple syrup
  • 1/4 tsp. cinnamon
  • 1/2 banana, sliced thin & halved

INSTRUCTIONS

  1. Add oats, milk, chia seeds, maple syrup, and cinnamon to a bowl & mix well to combine. Fold in banana slices.
  2. Place in fridge overnight and enjoy in the morning.

 

Recent Eats

And here are other recent eats from the past week!

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Unfortunately, the above picture is NOT very attractive, especially since the asparagus were in a nice tower but fell on the way to my table. Still, this Tofu et Legumes Grilles from Elephant Walk in Porter Square was DECLICIOUS. It came with a side of rice too, which was heaven with the creamy, full-flavored green curry sauce.

Fun fact: They have a TON of vegan options. Like 10 or 15. It’s also a bit pricy, but if you’re a vegan in the Boston area looking for somewhere to eat for a special occasion, I totally recommend this.

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On Sunday night I made a big pot of this Cauliflower & Chickpea Coconut Curry. This super easy recipe tastes wonderful fresh, but unfortunately, the leftovers aren’t quite as good. Still, I’m sure variations of this recipe will show up more once it gets cold!

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MORE CURRY! Curry is still my favorite dinner to prepare. It’s super easy, customizable, and most importantly, insanely tasty. This time, I used Karee (yellow) curry paste & added a bit of turmeric to amp up the yellow color. In this mix was sweet potato, onion, broccoli, carrot, yellow pepper, and spinach. I cooked a side of jasmine rice & added that in as well. Perfection.

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Smoothie bowl! This was my typical creation: unsweetened vanilla almond milk, frozen wild blueberries & peaches, spinach, Sunwarrior vanilla protein powder, & cocoa powder. Topped with hemp hearts & chia seeds for some omega 3s.

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And then this amazing smoothie came into my life. I will post a more detailed recipe tomorrow but in the mix was: almond milk, banana, frozen blueberries, spinach, cocoa powder, & PB2. The PB2 gave such a wonderfully peanutty taste that this was basically like a dessert.

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Last, but not least, here’s my super simple but filling lunch. 1/2 an avocado, sliced, 1/2 yellow bell pepper, chopped, & about 3/4 cup of black beans on a whole wheat tortilla. I could barely get this tortilla closed, but I like messy foods :)

Avocados are so magical. They add so much flavor, creaminess, & bulk to a wrap that I didn’t feel I needed to add anything else (like salsa, vegan cheese etc.). I’m really loving these simple bean & veggie wraps.

What’s the best thing you’ve eaten this week??