Meatless Monday- Chickpea of the Sea

One of the greatest challenges I faced while transitioning to a plant-based diet was finding healthy, satisfying, and, of course, tasty, alternatives to the foods I had regularly consumed up until that point. Sure, this task may seem like a piece of {vegan} cake now, but the majority of that first year was spent eating heavily processed convenience foods that hid under fancy labels plastered with words like OrganicAll Natural, and No GMOs. I was suspended in a world of sodium-laden cans of soup, frozen entrées, packaged snacks, and far too many peanut butter and jelly sandwiches.

Oh, the peanut butter and jelly sandwiches.

Now, don’t get me wrong, I enjoy a good ol’ PB&J, I really do, but my meal plans were in desperate need of some variety. Plus, I needed to learn how to prepare some fast and easy menu options that were lower in sodium and less processed in comparison to the food-like substances that had infiltrated my diet.

I was overjoyed when I came across a recipe for a mock tuna salad of sorts – Chickpea of the Sea – on the blog Live.Learn.Love.Eat. Unlike many faux animal products, this one’s bulk is comprised of whole food ingredients, not soy protein isolates and other unpronounceable and equally scary sounds ingredients. Chickpea of the Sea makes an excellent sandwich filler, pita stuffer or spread for crackers or veggies. It’s now a regular in our kitchen.

(By the way, if it’s outstanding recipes comprised of whole-food ingredients you’re after, I very highly recommend the blog Live.Learn.Love.Eat‘s recipe page. The author is absolutely fantastic at creating wholesome family-friendly vegan dishes without the processed ingredients and refined sugars. Seriously, this blog has been my go-to since I stumbled upon it.)

I’ve been craving Chickpea of the Sea sandwiches and tomato soup for the past week. Considering we enjoyed these sandwiches while I was in labor, and Friday, July 18th, Miss P and I celebrated our Nine Months In/Nine Months Out milestone, it isn’t so strange that these delightful sandwiches have been on my mind.

Before heading to the kitchen to whip up a quick batch of Chickpea of the Sea, I decided to look through some pictures from Miss P’s Birth Day. I found two that Tim snapped of our wonderful Doula and me having lunch. Don’t let our carefree gestures fool you; these were taken during active labor. {Please excuse the blurriness, as I’m sure Tim was a bit distracted at the time.} 

Enjoying Chickpea of the Sea sandwiches with my wonderful Doula on Miss P’s Birth Day. (Actually, I should say the day BEFORE her Birth Day since she arrived after midnight!)

Riding out a surge, my sandwich on standby.

And there you have it: Lunch during labor. Be sure you don’t try this at home.

Chickpea of the Sea

Chickpea of the Sea6

Makes enough for 4-5 sandwiches

Ingredients:

  • 15 oz. can of chickpeas, drained and rinsed
  • 1/2 cup vegan mayonnaise (My favorite is Earth Balance MindfulMay0.)
  • 1 tablespoon dijon mustard
  • 2 tablespoons kelp powder
  • 1/3 cup diced yellow onion
  • 1 rib celery, diced
  • 2 dill pickles, diced
  • Celtic sea salt and fresh ground pepper, to taste

To prepare:

  1. Mash the chickpeas in a large bowl. (I use a fork to do this, but feel free to utilize whatever fancy gadget you have on hand.)
  2. Add the mayonnaise, dijon, and kelp powder, and stir.
  3. Add the diced onion, celery and dill pickles, stir until well-combined.

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Chickpea of the Sea4Chickpea of the Sea5

And there you have it; absolute perfection, and so quick and easy to prepare.

Enjoy!

Meatless Monday- Pasta e Fagioli

Italian food has always been one of my favorites. I mean, seriously, who can resist a heaping plate of capellini smothered in robust tomato sauce and drizzled with olive oil? My mouth waters just thinking about it.

When I first adopted a vegan lifestyle, I quickly realized that Italian restaurants were more or less off limits: chicken, mozzarella, beef, mozzarella, veal, mozzarella, pancetta, mozzarella, mozzarella with extra mozzarella… {Gahh.} These places can inevitably become a vegan’s worst nightmare, yet it took me a long time to come to terms with this. Now when I’m craving Italian fare, I’m able to whip up a satisfying (cruelty-free) meal at home.

Learning how to prepare food from scratch wasn’t an overnight process, but it was absolutely worth the effort, and, as a result of this knowledge, I’m now able to recreate many of my former favorite meals in much healthier ways. In fact, one of the greatest benefits of preparing your own meals is that you have complete control over what goes into them and, perhaps more importantly, what stays out of them. (It should only take a once-over of the exhaustive list of ingredients plastered on most packaged foods for it to become startlingly clear that these products might, in fact, pose serious health risks.)

Before Miss P’s arrival, I often spent the entire weekend prepping food, in mass quantities, for the week ahead. With an increasingly mobile nine-month-old and several new business ventures underway, devoting that kind of time to our meals is no longer an option. Even so, I refuse to revert to highly processed foods, so, lately, I’ve been experimenting with dishes that are quick and simple to prepare, and let’s not forget, budget-friendly, because, let’s face it, in this single-income household, buying a $22 bag of Camu powder to round-off our green smoothies isn’t always practical.

This Meatless Monday, I’d like to share the recipe for one of our new favorites: Pasta e Fagioli. It couldn’t be any easier to prepare, and there’s a good chance the ingredients are already hanging around your kitchen just waiting to be turned into something delicious. As an added bonus, this beans and pasta dish is serious comfort food. Pair it with a colorful garden salad and a fresh loaf of crusty bread and you have yourself a restaurant-style Italian meal. Might I add that it’s also equally delicious the next day- that is, if you actually have leftovers.

Pasta e Fagioli

Pasta e Fagioli 8

Fresh Roma tomatoes, minced garlic, and Italian herbs cook down into a terrifically light sauce that pairs perfectly with hearty pasta (I like to use gluten free) and white beans. Top with a generous pour of white wine vinegar for a zing like no other. This is a fast, simple, and budget friendly – yet wholesome and satisfying dish. Perfect for summer!

Serves 6

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 6 cloves garlic, minced
  • 1 cup vegetable stock
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp Celtic Sea Salt
  • a few dashes of fresh black pepper
  • 2 lbs. Roma tomatoes, diced medium
  • 2 tbsp White Wine Vinegar
  • 1/2 lb small tube pasta (I used Ancient Harvest Gluten Free elbows)
  • 15 oz can white beans (no salt added), drained and washed

Optional:

  • fresh parsley, chopped (to garnish)
  • parmesan cheese, shredded or grated
  • a sprinkle of nutritional yeast
Pasta e Fagioli 1

Make this mouthwatering beans and pasta dish when Roma tomatoes are in season!

To prepare:

Bring a large pot of water to a boil for the pasta. Warm olive oil in a second large pot over medium heat. Add garlic to the olive oil, and sauté until garlic becomes fragrant (about one minute). Add the tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil, then lower heat to medium, cover, and continue to cook until tomatoes are broken down and sauce has reduced and thickened (about 30 minutes). While you’re waiting for the tomatoes to break down, cook pasta according to package directions making sure it remains al dente. Drain pasta and set aside. When sauce is done, add two tbsp of white wine vinegar and stir. Add pasta and beans. (I like to use a wooden spoon and mix gently to keep my pasta intact.) Simmer for 10-15 minutes to allow the flavors to come together.

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photo

Miss P likes to help in the kitchen by emptying everything out of the cabinets while I cook.

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Pasta e Fagioli 8

…so delicious that I actually ate half of it before I remembered to take a picture.