Sweet Substitutions: Chocolate Chip Chickpea Bites

Let's take a break from our regularly scheduled programing, shall we? My sister sent me another post for the Sweet Substitutions section (you can read the first one, here)  This time its Chocolate Chip Chickpea Bites from one of her friends blogs, and from the pictures it looks like something I'm going to have to make myself very soon.  Without further adieu, I'll let her take it away:

Recipe: Lentil Stuffed Mushrooms

I've gotten back on a lentil kick recently, though some popular opinions assert that I never got off of it... but no matter.  I've talked about them a few times (here, here, and here) but this recipe might just take the proverbial cake.  The earthiness of the lentils pairs very nicely with the mushrooms, the ingredients stewed with the lentils add some extra nutrition and color, and the lentils themselves could be prepared several days ahead.  I made a pretty big batch of the lentils here, but if you were only looking to make a few mushrooms the recipe could easily be halved.  I got most of my ingredients at our local ALDI.  If you have one check it out, I've been very surprised by both the prices and the quality of the stuff they have.

You might also notice after reading the recipe that I cook the lentils for a long time, but I have a reason....I sort of like when they form a mush, or I suppose paste sounds better.  After it cools and goes in the fridge it can be spread on bread, dipped with crackers, and used in all sorts of ways (one of which is being stuffed into mushrooms, so it works out pretty well).  With the ease of prep after the lentils are cooked this would be a great item to take to parties, or reduce the recipe and have with a salad for an easy summer or fall dinner.

21+: Blueberry Gin-ger-ade

Happy 4th to all of you in America, and happy Wednesday to the rest of you.  I made this drink last night for some festivities and thought that I would share it with you all.  It got great reviews from my friends and really hit the spot with the heat. Its cool, sweet, and is easy to throw together.  You can even make some of it ahead of time and throw in the ginger ale right before you leave.  This makes about 2 liters of drink but could be halved or doubled pretty easily.

Recipe: Roasted Broccoli with Lemon

I'm back! (It's alright if you didn't realize that I was gone, I'm happy to have you reading this too).  I apologize about the long break but between school wrapping up for the year and starting a job I haven't been able to post as regularly.  I'm working to change that.  Anyway, today I have an incredibly easy recipe that is really delicious.  I've said it before, and I'll say it again: Vegetable+425degree oven+a little bit of time=magic.  Today we are casting this magic on broccoli.  Trust me, even my sister was raving about how much she liked it...and if I can win her over you know something is working right.

Recipe: Roasted Beet and Spinach Salad

Let's go ahead and add beets to the list of things that I never in a million years thought that I would like even though I had never tried them (because I had never tried them).  WRONG.  Beets are amazing.  I love them for a few reasons: their earthy sweetness, their color (we really don't eat enough purple), and the way they can be transformed to fit many different types of dishes.  For this salad I roasted and sliced them and added them to a simple salad with a simple dressing.  It all comes together beautifully, and the beets could even be roasted a day before if you want them cold.

Recipe: Flatbread (Indian Chapatis)

Anyone who knows me can tell you about my deep and unending love for Indian food.  While I don't cook  most of the meals often (generally a lack of the myriad of spices needed), I did recently attempt this flatbread.  It is super easy, and you will have it mixed, rolled, and cooked in 10-15 minutes. Plus, in its simplest form you can use as few as 3 ingredients, but the recipe offers a vast amount of room for customization.  Herbs, spices, zests, etc can all be added.  This recipe makes 4 chapatis, and seems easy enough to double/triple/etc.  Because it comes together so quickly you can get to the point where you've rolled it out, then cover with a damp paper towel and just cook them up right before you serve your meal.

Recipe: Roasted Cauliflower

Cauliflower was one of those vegetables that I never had much growing up.  I've always enjoyed it in Indian dishes and other cooking but it isn't something that I've used much myself.  That is all going to change.  I should have known to try roasting it, roasting makes everything better...and here, it works magic once again.  If you think you don't like cauliflower, try it this way and hopefully you will experience the same revelation I did.

The cauliflower turns from bland and boring to golden and nutty and is so easy to prepare.  For a dipping sauce I used a mix of ketchup and sriracha, though a peanut sauce, aioli, or tomato sauce would work nicely as well.  If you have kids this could pass as a new type of "fry." Half a head of cauliflower is enough for 2-3 servings (or one.  Hey it is cauliflower...no shame).