When I realized that it was past 730 pm this evening I realized that I haven’t eaten dinner yet so I put this dish together with what I already had in about 20 minutes. It’s simple and fulfilling.
All I did was saute Chickpeas in minced garlic, chopped purple onions and olive oil until the chickpeas were crisp. I added a bit of salt and pepper to taste. While the chickpeas were sauteing, I sliced up some beats, placed them on a pan and drizzled olive oil, balsamic vinegar, and added salt and pepper. I broiled the beets for about 3-5 minutes. When the chickpeas seem cooked and crisp, I added juice from two lemons. I then plated the beets and topped them off with the chickpeas. The dish needed more color and I wanted to add chopped parsley but I didn’t have any. Instead, I garnished the dish with green onions. It was still pretty delicious! Happy eating!
I had a strong craving for chocolate one day so I made a pudding pie!!! Believe it or not, Jell-O Chocolate pudding is vegan!!! I just followed the instruction to make a pudding pie and substituted milk with soy milk. The pie crust was even vegan!!!
This was an easy dish that I just whipped together with what I had in my fridge. Lately, I’ve been really into eating cold tofu and dipping it in a sauce. For the sauce, I just mixed sesame oil, salt and pepper together. I got this sauce idea from a Korean dish I would get when I ate meat. It was served with bacon and you dipped the bacon in the sesame oil sauce.
Shitake Mushroom, sliced
French Green Beans
2 tsp of ginger, grated
1-2 tblsp minced garlic
1/4 cup of vegetable broth
1 tbsp Vegetarian Hoisin sauce
1 tbsp peanut oil
1/2 tsp sesame oil
1) Heat peanut and sesame oil in a large pan.
2) Saute garlic and ginger for 2 minutes.
3) Add green beans and saute for another 2 minutes.
3) Pour in broth, cover and cook for about 2 minutes.
4) Add the mushrooms and pea shoots. Cover and cook for another 3-4 minutes.
5) Last, stir in the hoisin sauce and cook for another minute.