Sunday, January 17, 2016

Yummy Chickpea Salad

I have a confession. When I was a meat eater, I never liked tuna salad. It would either have too much mayo, not enough salt, or worse yet - taste and smell too 'fishy'. After I became a vegetarian, and later vegan, I found myself craving foods that reminded me of my childhood and for some reason wanted something that was similar to a tuna sandwich. Weird I know. 

Enter chickpeas, stage right. What can I say about chickpeas, or garbanzo beans as they are otherwise known? I love these little guys. Not only are they cheap and versatile, they are packed with protein (five grams a serving), fiber and iron, all things a busy vegan needs. 

You can make pretty sophisticated dishes with these legumes, but when I'm feeling lazy (as I often am) I make a quick salad that comes together in under 10 minutes, depending on how fast you chop, and can be tweaked to suit all tastes. It tastes kind of like tuna, in a good way, and you can eat it guilt-free knowing no animal had to die for this dish.
I hope you enjoy it as much as I do.  

Yummy Chickpea Salad
One 15oz can of chickpeas, drained
Two tablespoons of vegan mayo (I use Follow Your Heart)
Juice of one lime
Half a small onion, diced
Two tablespoons of sun dried tomatoes, drained of oil, diced (optional) 
1/4 cup of apple, diced (optional)
One teaspoon nutritional yeast
Salt and pepper to taste
Place drained chickpeas into a bowl and mash roughly with the back of a fork, leaving a few chunks. Add diced onion, sun dried tomatoes, apple (if using), mayo and lime juice and stir.
Add nutritional yeast, salt and pepper and stir. Taste and adjust seasonings to your liking. I like a lot of lime, but if you don't, adjust the juice to half.
Best served chilled after a few hours but still tastes awesome if you eat it right away, which I usually do because I can't wait! Serve on a bed of lettuce or on top of your favorite bread.


Friday, January 8, 2016

Easy vegan pancakes

I can't believe it's a new year already.

So much has happened to me over the past year, as I'm sure happened to you, but I won't lie, I'm glad to see the backside of 2015. It was a year of frustration, disappointment and stagnation for me. I realized I spent too much time focused on what was wrong instead of what is right in my life.

I'm sure we all can relate. So instead of a long list of resolutions I won't keep, the one thing I want to focus on this year is loving myself unconditionally, being positive and appreciating what I have. It seems cheesy and cliche, but I want to zone in on the moment, the small things in life, live in the now instead of lamenting past mistakes or longing for something that may or may not happen in the future.

One of the little things I love is a lazy breakfast eaten on the couch in front of Netflix. Don't judge! I decided to whip up some blackberry pancakes earlier today, drizzled with organic maple syrup that I ate while watching Mr and Mrs Smith. Nothing better than vintage Jolie and Pitt on a lazy day off.

These pancakes came out so light and fluffy thanks to the baking powder and have lots of fiber due to the whole wheat flour. I added organic blackberries, but I'm sure they would be great with some other berry or chocolate.

Let me know what you think of the recipe and what your goal/resolutions are for 2016.


Easy vegan pancakes 
1 1/4 cups whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
pinch of salt
1 cup water
1/4 cup non-dairy milk
1 tablespoon coconut oil
1/4 cup frozen berries (optional)
oil/vegan butter for pan

Sift all dry ingredients into a bowl. Mix water, milk and oil in a separate small bowl. Create a well in dry mixture and slowly add liquid mixture, stirring carefully. Add frozen berries if using.

Fry pancakes in greased skillet on medium heat. Flip cakes when they start to bubble and edges get brown, about two-three minutes each side. 

Enjoy topped with additional fruit and organic maple syrup!

(adapted from