hipsterfood:

whenever we’re very busy or very lazy (read: all the time) we make a big batch of mixed legumes and spices. we use it in everything for the week, and these are two of our favorite ways - a burger (or sandwich spread, if you’re not feeling a stove right now) and in a salad.

to make this week’s mixture, pulse in a food processor until chunky, consistently mixed, and thick enough to stick together:

• 5-6 cups cooked lentils - put everything in the food processor when these are still hot, it makes it easier to pulse
• 1 cup toasted chopped cashews (just chop them and heat them up on a pan for a couple of minutes)
• 1-2 cups ground oats (use a coffee grinder or food processor to grind them beforehand, or buy pre-ground oats)
• 2 tbsp ground flax seeds
• a splash or two sriracha sauce
• 3 tbsp (or to taste) chana masala powder (you can find it in the international aisle or in indian specialty stores if you don’t want to make it yourself)
• 1 tbsp sea salt, peppercorns to taste
• 1-2 tsp cayenne if you’re feeling dangerous
• 1/4 cup-1/3 cup oil, poured in slowly - don’t add too much, it’s just there to help bind the mixture while adding moisture.
• water, poured in slowly - there to add moisture and to keep the blade going

if it’s not mixing at all, add in water or oil. if it’s not sticking together, add in more oats. if it’s not flavorful enough, add more spices :p

put it in a sealable container in the fridge for up to a week. make up your own mixture with your own favorite beans and spices. use it in every meal you can think of!

reminder: you have FIVE days left to submit your recipes, art, photography, writing, and vegan goods/shops to chickpea magazine. let’s see what you’ve got!

veganbreakfast:

july 14 breakfast by jodigreen on Flickr.

sweetveganista:

Curry Spinach and White Bean Dip

This has a consistency of a hummus. I chose to use northern white beans instead of chickpeas because they are slightly lower in calories, and creamier!

Ingredients:

• 1 can of northern beans

• 1 handful of fresh spinach

• 1 clove of garlic

• Curry powder

• Salt/Pepper/Red Pepper flakes

Directions: Blend and serve with fresh veggies. Radishes are great to serve with dip, because they are kinda crunchy, like a chip! Much healthier, though.

hurlscoutcookies:

veganbreakfast:

Green Tea (Matcha) Swirl Bread by Islaborg on Flickr.

WANT!

airegyn:

Portobello Carpaccio (by TahiniToo)