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Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli

May 3 2017 Golubka Kitchen 

Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli This post was created in partnership with USA Pulses and Pulse Canada. By the time this post is up, I will be in Russia. First in Moscow for a few days, checking out a few theaters and museums, then on to my hometown to spend time with family. Besides the simultaneous happiness and heartache that comes with finally getting to see your people after a few years away, here are some other things I’m really looking forward to: staring at the blossoming chestnut trees outside of my mom’s kitchen window, visiting the food market across the street from there every day, fresh sorrel soup, mom’s melt-in-your-mouth zucchini fritters, and a good morel mushroom season, if I’m lucky. All but one food related, what a surprise. I’m also excited to breathe sweet spring air and see the juicy green of newly budding leaves, since spring in Florida is typically only marked by a transition from hot to hotter. All those things that I used to take for granted when living in a four season climate now make me happy to no end. Spring. I miss it. That’s all. One place where there’s been no shortage of spring is my kitchen. I have to make up for it somehow. I love that spring produce needs very little in order to taste good – a quick steam, a drizzle of oil, a sprinkle of salt, and you’re good to go. A plate with a rainbow of vegetables, tasty sauce and some pulses (also known as chickpeas/­­beans/­­lentils/­­dry peas) has been a common dinner around these parts ever since April rolled around. The pulse component is important, since the addition of those is one of the most graceful and easy ways to make a veggie-forward meal into something truly satisfying and nourishing. I confessed my love for batch-cooking dried beans in last weekend’s post, so it goes without saying that I’m very excited to partner with USA Pulses and Pulse Canada on sharing some quick and simple pulse recipes here throughout the year. The goal is to hopefully help inspire some of you to include more beans, lentils and such into your weekly meals, and something tells me that a few of you are already on board :) In case you need any convincing, think of pulses as protein, fiber and antioxidant-packed little superfoods, but minus the hefty price tag that usually comes with most superfoods. On top of all that, pulse crops are sustainable, with low water and carbon footprints, and they act as natural fertilizers, enriching whatever soil they grow in. This colorful plate of barely-cooked, crisp spring vegetables is sprinkled with addictive, smoky and crispy chickpeas that are like croutons, but infinitely more nutritious and a breeze to put together. I’ve been on a real aioli kick lately, and I make it right in my mortar and pestle, since I tend to agree with those that say hand-mixed aioli is the way to go. I wanted a bright and striking sauce for this platter, so I came up with an avocado aioli that fits the bill perfectly. This can be an entirely fork-free meal – just dip the veggies in the aioli and chase them down with handfuls of chickpea croutons. Or chop the veggies up into more bite-sized pieces and serve as a salad with a sprinkling of croutons and dollops of the aioli. Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli   Print Serves: 4 Ingredients for the smoky chickpea croutons? 2 cups cooked chickpeas ½ tablespoon neutral coconut oil ¾ teaspoon sea salt 1 heaping teaspoon smoked Spanish paprika ¾ teaspoon garlic powder for the avocado aioli? 2-3 garlic cloves - crushed with a knife sea salt handful cilantro leaves (optional) freshly squeezed juice from 1 lemon - divided 4 tablespoons olive oil 1 small avocado freshly ground black pepper for the vegetables 1 bunch baby carrots - peeled 1 bunch asparagus - tough ends trimmed 1 tablespoon olive oil sea salt - to taste freshly ground black pepper - to taste 1 small bunch radishes handful chives - chopped (optional) handful microgreens (optional) Instructions to make the smoky chickpea croutons? Preheat oven to 400° F (200° C). Cover a large baking tray with parchment paper. Dry the chickpeas with a clean kitchen towel and remove any loose skins. Place the chickpeas on the baking tray, drizzle with the oil, and toss to coat. Sprinkle with salt, paprika and garlic powder and toss to coat once more. Place the tray in the oven and roast for 20 minutes, then stir and roast for another 10 minutes, or until golden. to make the avocado aioli? Place the crushed garlic and a large pinch of salt into a mortar, and partially crush the garlic with a pestle. Add the cilantro leaves, if using, and continue crushing the garlic and cilantro into a paste. When the paste is almost done, squeeze about 1 teaspoon of lemon juice into the mortar and work it in with the pestle. Begin to add the olive oil, slowly drizzling about 1 tablespoon in while continuing to stir, allowing the oil to emulsify. Continue to add in the rest of the oil by drizzling it in slowly while stirring until all of the oil is incorporated and emulsified. Cut the avocado in half, remove the pit and scoop the flesh out into a medium bowl. Mash with a fork and mix in the rest of the lemon juice and freshly ground black pepper. Fold the avocado mash into the aioli. Taste and add more salt and chopped cilantro, if desired. Keep refrigerated in an air-tight container for up to three days. If you dont have a mortar and pestle, combine all the ingredients but the olive oil in a blender. Slowly pour in the olive oil with the blender still running to emulsify. to prepare the vegetables and serve Arrange the asparagus and baby carrots in a multi-level bamboo steamer or a steamer basket. Steam the asparagus for around 3 minutes, until just tender, and the baby carrots for around 4 minutes. Move the carrots and asparagus to a medium bowl, drizzle with the olive oil, sprinkle with salt and pepper and mix. On a large platter, arrange the steamed asparagus, carrots and radishes. Garnish with chives or microgreens. Serve with avocado aioli and chickpea croutons. 3.5.3226 You might also like... Market Berry Salad and a New York Weekend Green Skillet Pizza with Asparagus and Pesto Creamy Steel Cut Oats with Spring Vegetables Metabolism Boosting Everything Salad .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli appeared first on Golubka Kitchen.

Winter's Bounty: Fresh Sorrel

January 13 2017 Vegetarian Times 

As all of my other herbs have given up, sorrel has become my go-to winter aromatic, especially since I discovered that the more I pick it, the better it grows.

Spring Greens Frittata

May 26 2014 Meatless Monday 

Onions are slowly caramelized golden and sweet on the stove, while fresh garlic lends its fragrance to slightly wilted spinach and sorrel. This luxurious frittata is dotted with ricotta and finished with a sprinkling of nutmeg. This recipe comes to us from Deirdre of Plan It Healthier. Serves 4 - 4 eggs - 2 tablespoons nonfat milk - 1/­­4 teaspoon salt - 1 tablespoon olive oil - 1 onion, chopped - 2 cloves garlic, minced - 1/­­2 pound spinach and sorrel, leaves washed & chopped - 1/­­2 cup low fat ricotta cheese - 1 tablespoon parmesan - black pepper, to taste - nutmeg, to taste Beat the eggs together in a medium bowl. Add the milk and salt and mix thoroughly. Place the oil in a non-stick skillet over medium heat. Add the onions and turn heat down to low. Cook the onions for about 8-10 minutes, or until the onions have caramelized. Add the garlic, spinach and sorrel to the skillet. Sauté for 3-5 minutes, or until the greens begin to wilt and the garlic begins to become fragrant. Pour the egg mixture over the greens and caramelized onions. Add dollops of ricotta, spaced evenly throughout the pan. Sprinkle with parmesan, pepper and nutmeg. Cover and cook for 8-10 minutes, or until the eggs are just cooked through. Preheat the broiler. Slide the nearly done frittata under the broiler for about 1 minute, or until the top has turned golden. Cut into 4 slices and enjoy. The post Spring Greens Frittata appeared first on Meatless Monday.

Chunky Chocolate Buckwheat Granola

March 6 2014 My New Roots 

Chunky Chocolate Buckwheat Granola Having a baby really puts your priorities under a microscope, because the little time that they are actually asleep during the day is your opportunity to get important things accomplished. Things like bathing, eating, laundry, doing your taxes, calling you mom. Funny then, that lately my priorities dont include any of those activities. Instead it seems that the most critical thing to do as soon as my son shuts his eyes, is making chocolate granola. And yes, I really need a shower. This trend began a couple weeks ago, nearly at the completion of my cookbook manuscript, the most overwhelming deadline of all time looming over me, that I got the most intense craving, not only for carb-y chocolate yum yums, but just to do something other than work and change diapers. When I finally put my finger on what it was I wanted, I whipped up a batch of chocolate granola so fast I even had time to sit and enjoy it before I heard the little waking whimpers of my babe. It was awesome. Needless to say, that huge jar of chunky, chocolate-y, uber-satisfying granola was sooooo gone almost as fast as I had made it. Obviously this granola recipe is really, really yummy. Dangerously so. In fact it is so good, Ill admit to pulling a slightly crazy/­­selfish move and telling my husband that it was burnt granola so he wouldnt eat any of it. When asked why I was shoving scorched cereal into my mouth I sheepishly told him that I didnt want to waste any food. Shameful! And since hes reading this, now he knows Im crazy. This granola is the kind of thing that you can eat right out of the jar by the handful, and its saved me on all the afternoons when I needed something filling and indulgent-tasting when my energy was waning. Although you can eat this stuff for breakfast, its a little on the rich side for my taste so early in the morning. I like to think of it more as snacking granola. Ill leave the application up to you. Your Buddy Buckwheat One of my latest obsessions, besides this granola, is buckwheat. Although the name suggests otherwise, buckwheat is actually not related to wheat, nor is it even a true grain. Buckwheat is the fruit seed of a plant similar to rhubarb and sorrel and a super substitute for people with wheat or gluten sensitivities. Buckwheat has a high protein content, and contains all essential amino acids, making it an excellent choice for vegans and vegetarians. It is high in magnesium, a mineral with a pleasant muscle-relaxing effect. Side-note for the ladies: eating magnesium-rich foods before your period will help ease cramping, headaches and back pain. Buckwheat is a wonderful food for improving cardiovascular health. Buckwheat contains rutin, a flavanoid that helps to maintain blood flow, keeps platelets from clotting, and strengthens capillaries. Buckwheat also reduces serum cholesterol and lowers blood pressure. If youve ever tasted buckwheat honey or anything containing buckwheat flour, youll know that it has a strong, assertive flavour. Although its delicious as a porridge, or replacement for grain in a salad, stir-fry or stew situation, I would call it an acquired taste. In this granola however, it just becomes crispy, crunchy and adds a great texture You can find whole buckwheat, often referred to as buckwheat groats at natural food shops and good grocery stores. Its natural colour is verging on pale green and has a distinctive, pyramid shape. The dark brown variety of buckwheat is called kasha, which has been toasted. Although delicious, for this recipe you are looking for the raw version of buckwheat so that you can toast it yourself. Although you could pretty much use any grain you like in this recipe, I chose oats and buckwheat for a tasty, textured balance of gluten-free goodness. And I can say with total confidence (as I admit to testing this recipe more than once) that any nut would be delish - hazelnuts and walnuts were my favourites, but almonds, cashews, pecans or Brazil nuts would also be great. To serve, get creative. I really dug this granola with sliced bananas and homemade almond milk (which turns into chocolate milk!!!), but it would be delicious with yogurt, kefir, or sprinkled on top of cooked cereal, such as oatmeal. And as previously suggested, delish right out of the jar by the paw full.     Print recipe     Chunky Chocolate Buckwheat Granola Makes 8 cups Ingredients: 3 cups /­­ 300g rolled oats (gluten-free if necessary) 1 cup /­­ 200g buckwheat 1 1/­­2 cups /­­ 65g coconut flakes 1 cup /­­125g hazelnuts (walnuts are also delicious) 1/­­4 cup /­­ 30g chia seeds 1/­­2 tsp. fine grain sea salt 1/­­4 cup /­­ 35g coconut sugar 1/­­3 cup honey or maple syrup 1/­­3 cup coconut oil 1 tsp. vanilla extract 1/­­2 cup cocoa powder (organic, fair-trade if possible) Directions: 1. Preheat oven to 350°F /­­ 175°F. 2. In a large bowl combine oats, buckwheat, coconut flakes, chia seeds and coconut sugar. Roughly chop nuts and add them to the mix. 3. In a small saucepan over low-medium heat, melt coconut oil. Add honey or maple syrup, vanilla, salt and cocoa powder. Whisk to combine until smooth. 2. Pour liquid ingredients over dry and fold coat. 3. Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Bake for 15-20 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 10 minutes, stirring every 3-4 minutes until toasted and fragrant. The dark colour of the granola makes it hard to tell if it is cooked or not, so go by smell. Another good way to test it is by tasting a hazelnut, which takes the longest to cook - it should taste nutty and pleasantly roasted. Whether you choose to eat this granola for breakfast or an afternoon snack doesnt matter. What does matter is that you make chocolate granola a real priority in your life. Laundry can wait, emails can wait, and your hair looks just fine a little on the greasy side.


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