all things food
Make this amazing butternut squash curry by combining sweet, nutty butternut squash with a mix of aromatic spices and coconut milk. You will have a delightful dish that is easy to make and can be batch-cooked anytime. It is comfort food at its finest. …
Make this amazing butternut squash curry by combining sweet, nutty butternut squash with a mix of aromatic spices and coconut milk. You will have a delightful dish that is easy to make and can be batch-cooked anytime. It is comfort food at its finest. If you want to add more tasty curries to your weekly...
The post Butternut Squash Curry appeared first on My Pure Plants.
This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love. You’re going to want to dive right into this bowl! My favorite chickpea salad bowl is loaded with crunchy […]
The post Chickpea Salad Bowl with Dilly Croutons. appeared first on How Sweet Eats.
This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love.
You’re going to want to dive right into this bowl!
My favorite chickpea salad bowl is loaded with crunchy croutons, avocado, tomato, cucumbers, feta cheese and piles of arugula greens. Drizzled with a fabulous red wine dressing, it’s tart and delicious and crunchy and everything you want a good salad to be!
This salad is inspired by one at our local cafe, Mediterra – it’s their chickpea bowl – and they pretty much have the best food ever. Plus enough cheese that you can get lost in the cheese counter.
It has texture and crunch and the dressing is incredible – and I sound like a broken record but there are really only so many ways you can describe a salad that is very simple but tastes amazing at the same time.
However, I do something a little fun in the salad bowl.
Croutons!!
The croutons are made with sourdough bread and dill and baked until super golden and toasty.
They make this entire salad, if I do say so myself.
The croutons are savory and crisp and really make the whole bowl very special. You wouldn’t think that putting dill on bread and toasting it is anything special, but add some salt and olive oil to that sourdough, let it get crunchy and it adds a whole new element to your salad bowl. You must try it.
There is so, so, so much other goodness in this salad too.
An assortment of greens, like arugula or butter lettuce or romaine.
Chickpeas. You can also use roasted chickpeas!
Avocado.
Crumbled feta cheese.
Cucumbers.
Tomatoes.
Fresh herbs, likely parsley.
The crunchiest salty, dill croutons.
And the most delicious dressing ever! A killer red wine vinaigrette that you will want to make for just about every salad for the rest of your life.
I make red wine vinaigrette all the time, but this is an extra special version. If you made my bruschetta pasta salad this summer, then you’re probably familiar with that wonderful, syrupy balsamic dressing that coats every bit of the salad.
This is like that, but with a red wine vinaigrette! It’s slightly thicker than traditional red wine vinaigrettes and clings to every bit of the lettuce, croutons and chickpeas. So darn good.
And that’s that!
No fancy way of combining. You can make this a tiny chopped salad or a traditional tossed salad. Whatever you like! And of course, add any other ingredients you love. Maybe some banana peppers. Pickled onions. Nuts or seeds.
The great thing about it is that it’s incredibly satisfying and filling. You can also prep the ingredients ahead of time, and even combine the chickpeas, tomatoes, cucumbers, and feta, then combine them with the greens, avocado and croutons when it’s time to eat.
Winning all around! (more…)
The post Chickpea Salad Bowl with Dilly Croutons. appeared first on How Sweet Eats.
This hearty vegetable stew combines nutritious vegetables, herbs, red wine, and chocolate in one pot to create a rich, comforting, and filling dinner. It is packed with flavor and has an unforgettable aroma that will make your mouth water as soon as it…
This hearty vegetable stew combines nutritious vegetables, herbs, red wine, and chocolate in one pot to create a rich, comforting, and filling dinner. It is packed with flavor and has an unforgettable aroma that will make your mouth water as soon as it starts to cook! We love one-pot soup recipes because they are easy...
The post The Best Hearty Vegetable Stew appeared first on My Pure Plants.
This escarole soup is light, delicious, quick and easy to make, requiring only 5 minutes of prep and 15 minutes of cooking time. This one-pot soup is flavorful and filling without any complicated equipment. It is the perfect addition to your lunch or d…
This escarole soup is light, delicious, quick and easy to make, requiring only 5 minutes of prep and 15 minutes of cooking time. This one-pot soup is flavorful and filling without any complicated equipment. It is the perfect addition to your lunch or dinner table. Vegan soups are not only healthy but also delicious and...
The post Escarole Soup appeared first on My Pure Plants.
Ready in just 30 minutes, this one-pot vegan white chili is simple to make, easy to customize, and delicious! We use king oyster mushrooms instead of chicken and simmer them with various veggies and herbs to create a flavor-packed and filling dish. Whe…
Ready in just 30 minutes, this one-pot vegan white chili is simple to make, easy to customize, and delicious! We use king oyster mushrooms instead of chicken and simmer them with various veggies and herbs to create a flavor-packed and filling dish. Whether you serve it for lunch or dinner, you will not want to...
The post Vegan White Chili appeared first on My Pure Plants.
While I haven’t been strictly vegetarian in a long time, I still hold petty grudges, grudges that I work out here in the form of the dishes I’d have preferred as options, over the mediocrity, the afterthought-ness, of most meatless…
This smashed chickpea tortilla wrap is loaded with delicious ingredients and toasted until crispy and golden. Roasted red peppers, feta, avocado and chickpeas come together with fresh spinach for this filling and satisfying lunch! I’m here with lunch!! As usual, I’m a million years late on the trend, but I have the most delicious crispy […]
The post Crispy Smashed Chickpea Tortilla Wrap. appeared first on How Sweet Eats.
This smashed chickpea tortilla wrap is loaded with delicious ingredients and toasted until crispy and golden. Roasted red peppers, feta, avocado and chickpeas come together with fresh spinach for this filling and satisfying lunch!
I’m here with lunch!!
As usual, I’m a million years late on the trend, but I have the most delicious crispy smashed chickpea tortilla wrap for you today. It’s loaded with veggies and so, so filling – perfect for lunch or a quick and easy dinner.
And it’s crunchy. Super textured. And so seriously flavorful.
I love it!
This tortilla wrap is filled with so many delicious ingredients, folded and toasted until crispy in the pan. It’s warm and crisp and ridiculously satisfying, no matter what you stuff in it. This has been all over tiktok and instagram for a year or two now. And I’ve made a few versions at home for us, whether it be for lunch or dinner. Nothing seemed exciting or new enough to share with you here.
Until now! I’ve found the best veg-focused wrap fillings that I not only love, but come together quickly, are unique and delicious and will make for an exciting new lunch for you to try.
Avocado.
Chickpeas, smashed perfectly.
Lemon and garlic, for said chickpeas.
Roasted red peppers.
Crumbled feta cheese.
A touch of red wine vinegar.
Lots of fresh spinach.
I make two quick mixtures for this wrap.
First up, roasted red peppers and feta. I like to chop up roasted red peppers then toss them with a bit of the olive oil from the jar, some crumbled feta and crushed red pepper. This is the perfect flavor bomb. Simple, but really packs a punch. It’s sweet, savory, tangy and creamy. I could eat this on just about any sandwich or salad.
Next, avocado smashed chickpeas. I adore this too. You can make this alone for a quick toast topper or croissant. I mash the avocado and canned chickpeas with some garlic, lemon, salt and pepper. You can mash it as much as you’d like or leave it chunky. I prefer it somewhere in between. I love the texture of smashed chickpeas and the avocado helps hold it all together.
For this tortilla wrap, I only fill three of the four quarters. In testing the recipe I found that this was best, because it didn’t make it overstuffed, especially when toasting in a skillet. Since the smashed chickpeas and the roasted red peppers have a chunkier texture, the tortilla is PACKED. I do fresh spinach on another quarter and if you really want, you can add in pickled onions or another spread or dressing in the fourth.
I fold this up, toast it in a hot skillet with a little bit of olive oil. The entire thing is warmed and crispy. It’s such a delicious combo.
I serve this with some quick pickled onions – you can also do a balsamic glaze (so good!) or even a ranch drizzle. A vinaigrette, sauce or more hummus would work too. (more…)
The post Crispy Smashed Chickpea Tortilla Wrap. appeared first on How Sweet Eats.
This is the best vegan dumpling soup that you will ever try. It is veggie-packed, light yet filling and comforting. Made with potatoes, carrots, celery, white beans, green peas, and a blend of herbs, this satisfying vegetable soup with dumplings is rea…
This is the best vegan dumpling soup that you will ever try. It is veggie-packed, light yet filling and comforting. Made with potatoes, carrots, celery, white beans, green peas, and a blend of herbs, this satisfying vegetable soup with dumplings is ready to eat in just 35 minutes. It is also super easy to store...
The post Vegan Dumpling Soup appeared first on My Pure Plants.
This fire roasted white bean soup is so easy and delicious. A base of fire roasted tomatoes in a parmesan broth, filled with creamy white beans, spinach and parmesan cheese. So simple and great for meal prep! One more soup!! Just one more. One more soup for you guys this season, because we are thisclose […]
The post Fire Roasted White Bean Soup. appeared first on How Sweet Eats.
This fire roasted white bean soup is so easy and delicious. A base of fire roasted tomatoes in a parmesan broth, filled with creamy white beans, spinach and parmesan cheese. So simple and great for meal prep!
One more soup!!
Just one more. One more soup for you guys this season, because we are thisclose to spring! Not that we can’t eat soup in spring. I eat soup year round. But this specific soup is a cozy, comforting bowl that you’re more than likely to make when it’s cold out. Or rainy!
You know what I mean.
This bowl of creamy fire roasted tomatoes and white beans is studded with spinach and sprinkled with parmesan for the ultimate bite!
This is basically a vegetarian version of my fire roasted chicken tortellini soup – and it’s my favorite one so far. It has SO much flavor. So much satisfying texture. If you’re a huge fan of beans like I am – the buttery bite and the way they are so incredibly filling – then you will LOVE it.
Because it’s also EASY as heck.
You guys have been loving that chicken soup since I first shared it a few weeks ago, and I couldn’t wait to share this veggie version!
Fire roasted tomatoes.
A parmesan rind, to make my fave parmesan broth.
White beans – I like cannellini beans.
A touch of cream.
And a bunch of spinach! Fresh or frozen works.
Just like my chicken tortellini soup, this comes together FAST. It all starts with an onion and some garlic, because let’s be honest – what doesn’t? These major building blocks of flavor are everything. I add some dried herbs too for an extra punch.
I like to stir in some tomato paste. Just a touch, for richness and depth of flavor. Then comes the fire roasted tomatoes and the stock. You can use vegetable or chicken stock. I use whatever I have on hand!
Throw in the parmesan rind. Don’t forget! I store these in the freezer so I always have them on hand.
Once the soup simmers a bit, I stir in some cream, extra parmesan and lots of spinach.
Serve it up with lots of toasted sourdough and crushed red pepper and it.is.heaven. (more…)
The post Fire Roasted White Bean Soup. appeared first on How Sweet Eats.
These golden cauliflower chickpea bowls are perfect for lunch or dinner. Cauliflower florets and chickpeas are roasted with turmeric, ginger and garlic for a flavorful topping to throw on your favorite grain. The hummus dressing takes them over the top! Another day, another bowl! My love for grain bowls knows no bounds. And today we’re […]
The post Golden Ginger Cauliflower Chickpea Bowls. appeared first on How Sweet Eats.
These golden cauliflower chickpea bowls are perfect for lunch or dinner. Cauliflower florets and chickpeas are roasted with turmeric, ginger and garlic for a flavorful topping to throw on your favorite grain. The hummus dressing takes them over the top!
Another day, another bowl!
My love for grain bowls knows no bounds. And today we’re doing a roasted veggie and chickpea one, which may sound rather boring but oh my gosh is it delicious. Like, so warming. Comforting and cozy. Satisfying and filling. A great meal to prepare ahead and one that you will find yourself making on repeat.
Cauliflower and chickpeas are roasted with turmeric, garlic and ginger to create a beautiful sheet pan of golden roasted veggies. Then we’re throwing them into a bowl and drizzling with a lemony hummus dressing that is hard to pass up.
The cauliflower and chickpeas are also great as a side dish alone! I love roasting them together and getting crispy bits of each.
And! Another option is to stuff them inside pita.
This is a versatile meal, one that you can make your own depending on what you love. That’s my favorite kind.
I roast the cauliflower and the chickpeas together in one pan. They get tossed in a delicious spice mixture of turmeric, garlic and ginger. Lots of salt and pepper too. I like to really roast the heck out of these. A temperature of at least 425 degrees F and sometimes even 450 degrees F. I want them roasty, crispy, golden and super flavorful.
This is really the MAIN part of the bowl, so feel free to jazz it up with additional spices you love (smoked paprika, anyone?!). This is where most of the flavor is going to live.
While the veggies roast, I make a hummus dressing that is incredible. I eat this on salads ALL THE TIME. It reminds me a lot of my tahini sauce from Everyday Dinners which is another favorite. This dressing is flavorful, lemony, easy and adds a satisfying punch to any bowl or salad. It’s great.
To make it, I whisk together hummus, lemon juice, honey, grated ginger and a pinch of salt and pepper. Then I whisk in a little cold water to smooth it out. That’s a trick I use with hummus too and it makes all the difference.
That is it! See? These are so incredibly easy that there is no excuse not to make them. (more…)
The post Golden Ginger Cauliflower Chickpea Bowls. appeared first on How Sweet Eats.
