Something super simple can also be super delicious. This colour wheel was inspired by one of the recipes at ohsheglows, but I can’t seem to locate the actual recipe for reference. So maybe it’s one from that place, or maybe it isn’t. I don’t know anymore! I think this unemployment period without a time frame is leaving me a bit unorganised and scatter-brained. I have a lot of time free but not as much motivation as I should. But hey, stay positive, right?
My partner and I are going to go on a holiday in April. We have never been overseas with each other, and so it should be good. I’m looking forward to more doing nothing, but in another country and after we spend a lot of money! I cringe at the idea of the spending-money part. But I guess we had some savings left from the house deposit that never amounted to anything. So here’s some delicious food to lighten the mood of this dreary post.
- 1 can chickpeas, drained
- ⅓ cup sun-dried tomatoes, oil-free, finely chopped
- 2 garlic cloves, diced
- 2 TB nutritional yeast
- ½ tsp smoked paprika
- 2 TB soy sauce
- Fresh greens
- hemp seeds
- pumpkin seeds
- Fresh tomato
- 2 TB vegan coconut yoghurt
- In a medium frying pan/skillet, heat the garlic and chickpeas together. Stir to coat the chickies in the garlic.
- Add in the sun-dried tomatoes, and a little water to allow them to expand (about ½ cup water). Allow to simmer for 5 minutes, then add in the yeast, paprika and soy. Simmer another minute or so and you should be ready.
- Assemble the bowl by arranging the tomato and greens on the plate. Sprinkle over the hemp seed and pepitas. Serve with the BBQ chickpeas and a dollop of yoghurt.