My MM: Carly’s Meatless Monday Menu
Good Monday everyone. Today we have a menu from Germany, with love. While this sounds like a regular old day for Miss Carly, we think her peanut butter dressing and crispy chickpeas sound downright inspired. Question: Has anyone made chickpeas like this? Are they fresh or out of a can?
Name: Carly
Hometown: Leipzig, Germany
My dietary leanings: I turned vegan a bit more than a year ago. Cold turkey style – I’ve never looked back.
My favourite vegetable: Aww, I love them all. If you’d make me pick: probably carrots.
This morning I ate…
Porridge made from millet flakes and oat bran, cooked with some home-made almond milk and water. I always add a small banana right away and stir till my biceps hurt. As it cooks up, the banana becomes all gooey-marshmallowy. After about 5 minutes, I turned the heat off and added carob and two chopped apricots. A dollop of soya-yoghurt and a tablespoon of ground flax (hello omegas!) and breakfast’s served. I also had a mug of ImNu (malted coffee substitute) with a splash of soy milk to wash down my B12 tablets.
Lunch was…
A nice salad made from left over brown rice (weekend batch cooking ftw) , mango, cucumber and peas. I just tossed everything together and seasoned it a pinch of sea salt. I whipped up a dressing that included peanut butter, sweet chili sauce, lime juice and a bit of water to thin it out. This was actually done in the morning, pre-breakfast, and devoured in the library between page 59 and page 60 of writing my seemingly endless thesis.
As dinner time rolled around…
I reheated some carrot and sweet potato curry soup that survived the party on Saturday night. I topped it with a lot of parsley that currently inhabits my window sill. As I still felt peckish afterwards, I oven-roasted a large handful of chickpeas tossed in a teaspoon of coconut oil, a bit of sea salt, a pinch of cardamom and much more cinnamon. After 45 min of waiting and watching them turn crispy in the oven, I gobbled them up while burning my tongue big time. So worth it.
There you have it, pretty typical, a bit uneventful but yummy and satisfying nonetheless. Who needs meat and dairy anyway? :)
Thanks Carly! And good luck with the thesis! Will you try something off this menu? And don’t forget to send in your menu!
That sounds so delicious!
♥Sarah♥
theantiquepearl.blogspot.com
Yay vegan!
Oven roasted chick peas are SO good! I make the salt & vinegar chickpeas from ohsheglows.com regularly and they don’t last long at our house. I cook my own or if I use canned I buy Eden Organics
For roasted chickpeas, they just need to be soft. So out of a can works, soaked FOREVER works, or soaked and boiled works. Here is a more complete recipe: http://sweetpeaskitchen.com/2012/01/23/honey-cinnamon-roasted-chickpeas/ (not my website, just a google seach). There are a bunch of variations out there. You can also do black beens or even lentils. Check out this recipe: http://www.healthfulpursuit.com/2012/04/beach-bum-lentil-trail-mix-nut-free/ (also not me).
Uuh, yay, it’s meee! Proud to be part of My MM :)
Thanks for the lovely comments as well. And Sarah is right, the chickpeas just need to be soft. Mine were actually cooked forever ago, frozen and left to thaw in the fridge – there you have it, yet another asset of batch cooking… ;)
Liebst, Carly
PS: I’ve just clicked through the links you mentioned, Sarah – OMG, lentil granola?! http://www.healthfulpursuit.com/2012/05/citrus-summer-lentil-granola/ This is so gonna happen.
Carly, have you tried DandyBlend? It’s a very popular natural coffee substitute that has all the coffee flavor but zero caffeine or bitterness.
I’d love to do more with chickpeas as I have only recently discovered that I love them :)
@Ann, I have DandyBlend and love it-discovered it a few years back and I think it is the best coffee substitute yet!
Chickpea lovers, try chickpea miso. Yum!
Um, I’m sorry miss bailey but please explain!! How do you do chickpea miso? Cause it sounds ahmazing.
Alexandra, I just buy it! Miso Master brand, it’s organic, at Whole Foods and other usually more “healthy” grocery stores. Use it in whatever way you would use regular (soy) miso…soups, dressings, dips.
Hi Ann, just googled Dandy Blend – sounds great (ours are quite nice as well but they do not really taste like coffee). I’m not sure I can get it in Germany, though. Coffee substitues are pretty popular here (seemingly still due to hard GDR embargo times – can’t vouch for that, too young), so I actually have quite a range to choose from.
(Extra info: the subistutes are called “Muckefuck” around here :D )