Feeling the time crunch, I’ve needed to re-evaluate my meal strategies. Before I could spend a few hours in the kitchen on a weeknight, but I just don’t have the time and energy for that. I save my elaborate meals for the weekend when I can play in the kitchen all day.
People think that because I have a food blog and have an inclination to make elaborate meals, that daily dinners are a gourmet affair. The truth? When people ask what I had for dinner I feel slight shame and embarrassment when I respond with my usual stand-by meals: toast, crackers or cereal.
This spinach and chickpea dinner is for those who just don’t have enough time or effort in their day to cook something up. It relies on pantry staples like canned chickpeas and frozen spinach.
I was given a voucher for Cookin’ Greens to test out their flash frozen veggie products. I have never been a veggie person. I will buy fresh vegetables with good intentions of eating them and they end up rotting in my fridge. Having frozen veggies in my freezer offers me the convenience of using it when I can. They try to keep the product as fresh as possible by freezing it after 6 hours of harvesting it.
I threw the spinach in and it cooked up easily. You can use it straight from the freezer without thawing and I like how it doesn’t all come out in a big clump. I can’t really comment on the taste because it tastes like spinach (and it should).
I was able to cook this and still have time to go to my yoga class. To bump up the flavour a bit I would add a couple of more spices (maybe mustard seed?) and some diced tomatoes.
Still doing the weekly reviews! I thought I posted the dish that’s in this post earlier this week, but I guess it didn’t go through. I’ve been trying to eat more veggies so my vegan books have been getting more use.
After loving Vegan with a Vengeance so much, I picked up Veganomicon without even looking through it. I have to admit that I don’t really use this book as often and had to make an effort to make something out of the book. I don’t think it’s as approachable as the first one and find a lot of the recipes require many ingredients or steps. I still regularly make items from the first book, but very few recipes I’ve tried in this book seem to repeat worthy. I have yet to make any of the desserts, so maybe that will change my mind.
The portion sizes in this book are rather large for me and what might serve 4-6 people would really be 8-10. This is another draw back for me as we only have 2 people in this household, but I wouldn’t hold this as a negative for the book, it was never meant to serve on a small scale.
Amazon is giving rave reviews on this book, so if there’s a must try recipe, please let me know!
I made Chickpeas Romesco from Veganomicon. The recipe makes a ginormous batch for 2 people. We ate this dish for what seemed like forever. I liked it, but R didn’t find it “flavourful” enough. I thought this could be a repeat recipe, but he nixed that idea saying I’ve made better things. This is a very hearty and saucy dish so be sure to serve this with some rice or even pasta.
It seems Fall is the new Summer around here and it’s been kind of chilly at times. With cooler weather I think of tea, soup, and knitting.
This chickpea soup from French Taste was very quick and easy. I didn’t have dried chickpeas on hand so I used canned instead. Instead of regular paprika I used smoked and it really came through. Topped with a swirl of olive oil and the dish was very yummy indeed.