Spring vegetables are in abundance! The next few posts will be some of the different ones I’ve been trying recently. These are fresh chickpeas. You’re probably seeing all kinds of posts about them these days. Right now in my neck of the woods, they’re available at Whole Foods, and if you can find them, you should try them. I’ve served them up like edamame here, though prepared a bit differently. I threw these on the grill pan for a few minutes to char them, and then tossed them with lemon juice and salt. Eat them like edamame, by sucking the beans out of the shell. I bought a lot, so I’m going to be trying them a couple of other ways this week, too!
I Eat Plants
Tagssweet potato portland bokashi local tomatoes spinach cupcakes vegetarian desserts NGI recipe NYC restaurant peppers Cape Cod kale salad pizza green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger pasta travel New Haven area restaurant teese health topic soup breakfast rice seitan healthy weeknight meals tempeh tofu vegan veganmofo
Ingredientsapples assorted vegetables basil beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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