Name: Ginger Sesame Roasted Chickpeas
Prep time: 5 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 2 cans (5.5oz) Garbanzo Beans (rinsed and drained); 1 tbsp olive oil; 3 tbsp soy sauce; 1 tsp ground ginger; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp Cayenne Pepper; 1/2 tsp black pepper; 2 tbsp sesame oil

Ginger Sesame Roasted Chickpeas

April 25, 2015/in Gluten Free, Snacks black pepper, Cayenne Pepper, Garbanzo Beans, garlic powder, ground ginger, olive oil, onion powder, sesame oil, soy sauce/by GboLey7

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

Ginger Sesame Roasted Chickpeas

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

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Servings	Prep Time
6 servings	5 minutes

Cook Time

40 minutes

Ingredients

2 cans (5.5oz) Garbanzo Beans rinsed and drained
1 tbsp olive oil
3 tbsp soy sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp Cayenne Pepper
1/2 tsp black pepper
2 tbsp sesame oil

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

April 1, 2015/in Local Ingredients, Vegetarian Main Dish asparagus spears, black pepper, dill, eggs, Goat Cheese, hot sauce, iodized sea salt, Organic cow or soy milk, organic heavy cream, pie crust, shallots, spinach 0 stars/by GboLey7

Spring Quiche with Spinach, Asparagus, and Goat Cheese

Servings

40 minutes

Servings

40 minutes

Spring Quiche with Spinach, Asparagus, and Goat Cheese

Servings

40 minutes

Servings

40 minutes

Ingredients

1 pie crust
2 cups spinach fresh
2 large shallots thinly sliced
10 medium asparagus spears
4 large eggs Free Range
5 ounces Goat Cheese
1 tsp iodized sea salt
1/2 tsp black pepper
1 tsp hot sauce
3/4 cup organic heavy cream
3/4 cup Organic cow or soy milk
1 tbsp dill freshly chopped

Servings: minutes

Instructions

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

April 1, 2015/in Vegetarian Main Dish black pepper, cholula sauce, eggs, Elephant Garlic, Extra Virgin Olive Oil, feta cheese, kale, Organic cow or soy milk, Sea Salt, Spaghetti Squash Breakfast, Main Dish/by GboLey7

Kale Quiche with Spaghetti Squash Crust

CourseBreakfast, Main Dish

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Kale Quiche with Spaghetti Squash Crust

CourseBreakfast, Main Dish

Servings	Prep Time
8	1 hour

Servings	Prep Time
8	1 hour

Ingredients

1 Medium Spaghetti Squash
2 cups kale roughly chopped
2 cloves Elephant Garlic sliced
4 tsp Extra Virgin Olive Oil
5 eggs organic free range
1 tbsp cholula sauce or any hot sauce.
1 cup Organic cow or soy milk
1/2 cup feta cheese
1/2 tsp Sea Salt
1/4 tsp black pepper

Servings:

Instructions

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

March 26, 2015/in Gluten Free, Local Ingredients, Salad black pepper, Extra Virgin Olive Oil, feta cheese, Garbanzo Beans, ground cumin, iodized sea salt, Organic orange juice, Organic orange zest, Pickled Beets, pistachios, salad greens/by GboLey7

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Orange Beet Salad with Dandelion Greens

Servings	Prep Time
5	15 Minutes

Servings	Prep Time
5	15 Minutes

Ingredients

1 16 oz jar Pickled Beets Drained
1 15 oz can Garbanzo Beans Drained and Rinsed
1 tbsp Organic orange zest
1/4 cup Organic orange juice Fresh squeezed
2 tbsp Extra Virgin Olive Oil
1/2 tsp ground cumin
1/2 tsp iodized sea salt
pinch black pepper
4 cups salad greens suggest try dandelion greens, spinach, arugala
1/3 cup feta cheese optional
1/4 cup pistachios

Servings:

Instructions

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

March 23, 2015/in Gluten Free, Low Sodium, Sides apricot halves, black pepper, kasha or whole-grain buckwheat, low sodium vegetable broth, olive oil, onion, paprika, sliced almonds Side Dish/by GboLey7

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Apricot and Almond Buckwheat Pilaf

CourseSide Dish

Servings

6

Cook Time

30 minutes

Servings

6

Cook Time

30 minutes

Ingredients

3 tbsp olive oil
1 small onion peeled and diced
1 cup kasha or whole-grain buckwheat
1/2 cup sliced almonds
12 apricot halves dried or fresh
1/2 tsp paprika
1/4 tsp black pepper
2-3 cups low sodium vegetable broth

Servings:

Instructions

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

March 23, 2015/in Salad avocado, balsamic vinegar, black pepper, Extra Virgin Olive Oil, fresh dill, hemp oil, Sea Salt, slivered almonds, Spinach leaves, sprouts, strawberries/by GboLey7

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

The Heart Salad

Servings	Prep Time
4	20 minutes

Servings	Prep Time
4	20 minutes

Ingredients

1 bag Spinach leaves 10-12 ounces
1 ripe avocado diced into cubes
1 cup sprouts Alfalfa, broccoli, or whatever sprouts you can find
1 tbsp fresh dill
1/2 cup strawberries sliced in half
1/2 cup slivered almonds toasted
Dash Sea Salt
Dash black pepper

Dressing

Servings:

Instructions

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

February 13, 2015/in Sides, Veggies black pepper, Cauliflower, Extra Virgin Olive Oil, garlic, Pine nuts, Sea Salt 0 stars/by GboLey7

Rosemary Roasted Cauliflower and Pine Nuts

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

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

1 head Cauliflower
3 cloves garlic minced
1/8 cup Extra Virgin Olive Oil
1/4 cup Pine nuts
1 tsp Sea Salt
1.5 tsp black pepper

Servings:

Instructions

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

Nutrition Analysis

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Sweet Potato Chips

January 23, 2015/in Sides, Snacks, Veggies black pepper, olive oil, oregano, salt, sweet potatoes, thyme/by TN57gb0

Sweet Potato Chips

Servings	Prep Time
6	45 minutes

Cook Time

20 minutes

Servings	Prep Time
6	45 minutes

Cook Time

20 minutes

Sweet Potato Chips

Servings	Prep Time
6	45 minutes

Cook Time

20 minutes

Servings	Prep Time
6	45 minutes

Cook Time

20 minutes

Ingredients

4 each sweet potatoes dark orange, fresh, 5"
1 tsp salt table
3 tbsp thyme fresh
3 tbsp oregano fresh
1 tsp black pepper ground
1/4 cup olive oil extra virgin

Servings:

Instructions

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!

Recipe Notes

complete nutrition notes

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Watercress and Cucumber Salad

January 22, 2015/in Salad, Veggies artichoke hearts, black pepper, celery, cucumber, hemp oil, lemon juice, red onion, watercress/by TN57gb0

Watercress and Cucumber Salad

Servings

8

Servings

8

Watercress and Cucumber Salad

Servings

8

Servings

8

Ingredients

3 cups cucumber w/o skin, sliced
2 tbsp lemon juice fresh
2 tbsp hemp oil
1 tsp black pepper
6 cups watercress greens, fresh, chopped
14 oz artichoke hearts
2 stalks celery fresh
1/2 cup red onion chopped

Servings:

Instructions

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.

Recipe Notes

complete nutrition notes click here

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Roasted Beet Dip

January 22, 2015/in Sides beets, black pepper, cilantro, coriander, cumin, garlic, lemon, olive oil, salt, serrano chili pepper/by TN57gb0

Roasted Beet Dip

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

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

4 lbs beets fresh, whole
1/4 cup olive oil extra virgin
1/2 tsp salt table, iodized
1 tsp black pepper ground
3 cloves garlic fresh
1 ea serrano chili pepper
3/4 tsp cumin seeds
3/4 tsp coriander seeds
1/3 cup cilantro leaves, fresh
1 ea lemon fresh, medium

Servings:

Instructions

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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Ginger Sesame Roasted Chickpeas

Spring Quiche with Spinach, Asparagus, and Goat Cheese

Kale Quiche with Spaghetti Squash Crust

Orange Beet Salad with Dandelion Greens

Apricot and Almond Buckwheat Pilaf

The Heart Salad

Rosemary Roasted Cauliflower and Pine Nuts

Sweet Potato Chips

Watercress and Cucumber Salad

Roasted Beet Dip

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