10 April 2014

Crockpot Drunken Beans

This recipe was the first of three new dinners I had planned after I got bored with everything we have been eating. We started out with a winner! There are two reasons that I'm glad this meal was successful. First, YAY a new recipe! Second, given that three new meals planned for one week is a stretch for Shana, since the first one went well, that make her more open to other new meals. In retrospect, I think I get bored with our food options every spring after a winter of heavy flavors and warming meals. Whatever the reason, I'm glad I felt like that because it made me look beyond our normal fare.

This bean dish was simply amazing. I made some slight modifications to a recipe by one of the pillars of vegan food and cooking, Bryanna Clark Grogan. And although it does take a bit more effort than your standard crockpot meal, it's all worth it in the end! The pinto beans are so creamy and the subtle heat and smokiness of the broth/sauce is a perfect complement. What's more, the leftovers the next day are even better! The flavors matured overnight (even more than after a day full of cooking) and a small dish of beans was great as part of my lunch.

06 April 2014

Vegan Viands #16: Garlicky Garbanzo Gobblers

This week while meal planning, I decided that I was bored with everything we've been eating. Subsequently, 50% of the meals we're eating this week will be new. I also made a new dinner last night, though it's not quite blog-worthy. I'm hoping that at least one of the three new meals will show up here, as I've been a blogging slacker. (Seriously, this semester has been rough.)

Unfortunately, our first new meal isn't until Wednesday (then Thursday and Saturday, too), which didn't really help my food boredom. So, I went digging through the stacks of recipes I have sitting around just waiting to be tried and found a simple snack food that I could serve as an appetizer while a friend came over to watch some basketball with us.

These crispy chickpeas* are easy and delicious, and can be seasoned any way you'd like (a simple google search will lead you to a crazy number of flavoring ideas). Plus, using canned chickpeas makes the prep time practically non-existent.