Ginger Sesame Roasted Chickpeas

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Ginger Sesame Roasted Chickpeas
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Recipe Notes

1.  Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven.  turn oven to 425 and set timer for 6 minutes.

2.  While oven is warming up and beans are drying in oven,  combine all other ingredients in medium size bowl.

3.   Transfer beans to mixture in bowl and coat evenly.  Spread onto cookie sheet, and place in oven for 30 minutes.  Check and toss every 5-10 minutes.  Chickpeas are done when golden brown and crunchy.

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Spring Quiche with Spinach, Asparagus, and Goat Cheese

Spring Quiche with Spinach, Asparagus, and Goat Cheese
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Servings
40 minutes
Servings
40 minutes
Spring Quiche with Spinach, Asparagus, and Goat Cheese
Print Recipe
Servings
40 minutes
Servings
40 minutes
Ingredients
Servings: minutes
Instructions
  1. 1. Preheat oven to 375 degrees F. 2. In large skillet, heat oil at med high heat. 3. Add shallots and saute until softened. Remove from heat. 4. in medium bowl, whisk eggs and add salt, pepper, hot sauce, cream, and milk. 5. In Pie crust, first place fresh spinach. top with oil and shallot saute, then with egg mixture. dab down the spinach if poking up. 6. Sprinkle goat cheese on top 7. Place in oven for 20 minutes. 8. In meantime, place asparagus on baking sheet. add olive oil and sprinkle with pepper and salt. Place in oven along with quiche for 15 minutes. Remove from oven. 9. Once quiche cooks 20 minutes, remove from oven and place asparagus on top, alternating direction of asparagus, and pushing it slightly into quiche. May sprinkle more goat cheese on top if desired. 10. Return quiche to oven for about 15 minutes or until set in middle. 11. Remove from oven and allow to cool slightly. Sprinkle with chopped dill, cut and serve.
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Kale Quiche with Spaghetti Squash Crust

Kale Quiche with Spaghetti Squash Crust
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Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Kale Quiche with Spaghetti Squash Crust
Print Recipe
Servings Prep Time
8 1 hour
Servings Prep Time
8 1 hour
Ingredients
Servings:
Instructions
  1. To Make Crust: Preheat oven to 400 degrees F. Cut spaghetti squash lengthwise. Place face side down on cookie sheet, and bake for 40 minutes or until tender to touch and skin begins to brown. Take out of oven, let cool 10 minutes. Remove seeds and peel. Coat a pie pan with 2 of the 4 tsp of olive oil. Press spaghetti squash down into pie pan evenly. Put back in oven for 15-20 minutes or until crust begins to brown on edges. For Quiche: Turn oven down to 375 degrees F. saute garlic and kale in 2 tsp olive oil for 5 minutes or until garlic just begins to turn light brown. Remove from heat. In medium mixing bowl, add eggs, hot sauce, milk, cheese, salt and pepper. In Pie pan, place kale and garlic saute on bottom, and cover with egg mixture. Top with more cheese if desired. Bake at 375 degrees F for 20 to 25 minutes.
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Orange Beet Salad with Dandelion Greens

Orange Beet Salad with Dandelion Greens
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Servings Prep Time
5 15 Minutes
Servings Prep Time
5 15 Minutes
Orange Beet Salad with Dandelion Greens
Print Recipe
Servings Prep Time
5 15 Minutes
Servings Prep Time
5 15 Minutes
Ingredients
Servings:
Instructions
  1. Mix beets and garbanzo beans in medium bowl. In a small bowl, mix together orange zest, juice, olive oil, cumin, salt and pepper. Combine with beet mixture. Plate greens, and top with beet and orange mixture, then pistachios and cheese. So simple and so yummy!
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Apricot and Almond Buckwheat Pilaf

Apricot and Almond Buckwheat Pilaf
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Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Apricot and Almond Buckwheat Pilaf
Print Recipe
Servings
6
Cook Time
30 minutes
Servings
6
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a large skillet or saucepan, heat the olive oil over medium to medium low heat. Add the onion and cook for about 5 minutes until golden brown. Stir in the kasha, almonds, apricots, paprika, and pepper. Stir until the buckwheat is coated with the oil and the almonds are slightly toasted, about 1 minute. Carefully add the broth and bring to a gentle boil. Cover, reduce heat to a simmer, and cook for 10 minutes. Remove from the heat and let sit 5 minutes. Fluff with fork before serving.
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The Heart Salad

The Heart Salad
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Servings Prep Time
4 20 minutes
Servings Prep Time
4 20 minutes
The Heart Salad
Print Recipe
Servings Prep Time
4 20 minutes
Servings Prep Time
4 20 minutes
Ingredients
Dressing
Servings:
Instructions
  1. Wash spinach leaves and put into large serving bowl. Add avocado cubes, broccoli sprouts, and dill, and lightly mix throughout. Top with strawberries and almonds. Combine dressing ingredients in small jar. Shake and drizzle on salad to serve.
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Rosemary Roasted Cauliflower and Pine Nuts

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Rosemary Roasted Cauliflower and Pine Nuts
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Great right out of the oven or chilled overnight for the next day!
Servings Prep Time
4 30
Cook Time
40
Servings Prep Time
4 30
Cook Time
40
Rosemary Roasted Cauliflower and Pine Nuts
Print Recipe
Great right out of the oven or chilled overnight for the next day!
Servings Prep Time
4 30
Cook Time
40
Servings Prep Time
4 30
Cook Time
40
Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees F. Break cauliflower apart into bite-size pieces. In medium bowl, mix all ingredients, making sure the cauliflower is evenly coated with the oil. Place in a shallow baking pan or on a baking sheet and bake uncovered 20 to 25 minutes or until lightly browned. This dish may be served warm, or cold. Both are delicious!
Recipe Notes
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Sweet Potato Chips

Sweet Potato Chips
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Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Sweet Potato Chips
Print Recipe
Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Servings Prep Time
6 45 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Chop herbs finely and mix with salt and pepper in small bowel. Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips). Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!
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Watercress and Cucumber Salad

Watercress and Cucumber Salad
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Servings
8
Servings
8
Watercress and Cucumber Salad
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In blender, puree 1/2 of sliced cucumber (could also throw the cucumber skins in the blender, especi ally if organic), and lemon juice. While still running blender, add hemp oil slowly. Add pepper. Rinse and quarter the artichoke hearts. In serving bowl, add cucumber, watercress, artichoke, celery, red onion, and top with dressing. Can crumble on top: cajun season tofu, tempeh, or feta cheese.
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Roasted Beet Dip

Roasted Beet Dip
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Great with raw veggies, sweet potato chips, or pita chips!
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Roasted Beet Dip
Print Recipe
Great with raw veggies, sweet potato chips, or pita chips!
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Servings Prep Time
8 1 hour 20 min
Cook Time
1 hour
Ingredients
Servings:
Instructions
  1. Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast another 20 minutes or until beets soften. Cool for 10 minutes. In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running, slowly add in the rest of the olive oil. Chop Cilantro. Mix in and serve.
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