So, in a deviation from my usual work out routine of getting up and making coffee, I recently began lifting weights. Not entering a female body building competition just yet, I decided after a winter of hibernation and the over consumption of cheese and wine, I need a little bit more spring in my step. So in an attempt to eat more protein and less crap, I started drinking something called Vega. Ah! It's ALIIIIIIIVE!
Its a challenge to find veggie proteins that don't taste like saw dust. I dig Vega for its protein and nutrition, certainly not its taste. This dish on the other hand is healthy, veggie, and has protein rich seeds + legumes to boot. Amidst the chaos of life, I found refuge in the kitchen this week. So here's how you can add some spice to your life:
Potato Chickpea Salad (Serve hot, or cold over greens)
1 medium onion, chopped (1 cup) + 1 tbs olive oil for saute
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 tablespoon curry powder
1 tsp ground coriander
1 1/2 teaspoon ground cumin
1/4 tsp cinnamon
1/4 tsp salt
1/4 c sun dried tomato paste
1 1/2 tbs mango chutney
2 large sweet potatoes diced + boiled (until softened but still firm, this isn't a recipe for mashed potatoes!)
2 large red potatoes diced + boiled
1 large green apple, diced small
Make chickpeas separately:
1 tablespoon olive or canola oil
1 (19-ounce) can chickpeas, rinsed
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
dash of salt
Serve with a tablespoon of raw sunflower seeds on top, and some chopped cilantro if you have it.
(I didn't have any cilantro so its only garnished with raw pumpkin seeds in the photo below.)
Saute onions till soft, 5 minutes over medium heat, then add ginger + garlic. Saute 2 minutes, then add spices, toss onions to coat in spice, saute one minute then add the sun dried tomato paste + chutney, scrape bottom of pan, use the the paste + chutney to pick up all the flavor. Saute one minute. If it gets too dry you can add broth or water to make it saucier. Or, if you do want it to be a cold dish (salad) you can wait until this mixture has cooled, and add 1 1/2 c of plain yogurt and some fresh green onion (I didn't want any dairy in mine). -- After the mix has cooked, before it dries out, remove from heat and add the potatoes (drained) + apple.
To cook chickpeas saute them in the oil, add spices and cook for about 5 minutes. Mix with potato mixture OR add it atop when serving. Delicious over a bed of spinach that has been tossed in lemon and oil. I served it up with some sauted rainbow swiss chard. ENJOY!