I wasn’t expecting a lot from a bowl filled with veggies and beans, but this really hit the spot. Both the cauliflower and broccoli were vastly improved by the roasting process as were the chickpeas. Seriously, if you’ve never had roasted, crunchy chickpeas, you’re missing out. But, my favorite part of the dish was the sauce. Holy moly. That was some good stuff. I think it was the nutritional yeast that gave it the unique flavor I loved so much, which was a relief because I was a bit scared of the stuff. I can’t wait to try using it to make “cheese” sauces and such. Anyway, the sauce was so good I made another double batch later on just to have on hand for other assorted veggie bowls. Oh and don’t be like me and forget about making some sort of grain to go with the Buddha bowls. Sadly I didn’t have time to make brown rice so I went with white. Which was delicious, but the nuttiness of brown rice would be so amazing with this.
I’ve had several spaghetti squashes sitting on my kitchen counter for the last couple of weeks and finally decided to get them out of the way. Not wanting to do the typical “spaghetti” thing with them, I looked around for something a bit more unique. I thought this recipe looked great and was happy to find that it was easy to make and full of flavor. The black bean guacamole was especially delicious and even Sylvie gobbled up the squash!
When I first saw this recipe I was very intrigued. I knew it could either be horribly bad or really good. I mean, chickpeas? They aren’t exactly known for being full of flavor. But, I made it and even before all the elements came together, I knew it was going to be awesome.
My crisped chickpeas were done before anything else so I sampled some. Then I sampled some more. And more. And then I had to stop myself from eating them or else I wasn’t going to have any left for the soup. I have never had a crisped chickpea before but there were so good! I can totally see making more of these just to eat as a snack.
The next component finished was the pita chips. Holy crap. So delicious. I used toasted sesame seeds and sea salt on mine and they were just perfect. I had to hold myself back and just eat one as a tester. I would totally make these as a snack as well. I bet they’d be awesome with some hummus.
When I finally got all the components together and into the soup, I was in heaven. So much flavor in such a healthy dish was a bit astounding to me. This meal was really over-the-top. Next time I would definitely double it, especially the soup since it only made about 3 bowls. So what I’m saying is, make this! You will not be disappointed!
This was my first time using dried beans. I hate to say it, but it might have been my last. I soaked the beans all day long and after cooking them for an hour (as stated in the recipe) they were still crunchy. So, I cooked them for 2 hours. And then we ate semi-cooked bean soup. And then I continued to cook the leftovers for another hour after which they still weren’t quite done. How can this be?
Anyway, despite that, this soup was actually still really good. I used a ham bone I’d frozen at Christmas and just bought some diced ham. I would totally make this soup again, but maybe just use canned white beans this time (unless I can find a good way to cook dried beans). I love me some white beans by the way. They kick all the other beans butts. They have a great consistency very creamy and smooth with a nice mild flavor.
Oh I also took the advice from this recipe of making some biscuits to go along with the soup. This was a fabulous idea. And I highly HIGHLY recommend you use the Barefoot Contessa recipe for biscuits that I’m about to give you. I’ve made a lot of mediocre biscuits in my day but these are AWESOME.
I just happened to be starving one night when I got home from work and because of this, I didn’t stop at the grocery store to do my weekly shopping. Lucky for me I had this recipe all planned out and most of the ingredients already in the cupboard! Despite the name, I really didn’t think this was very spicy, pretty kid-safe I’d say. It had just enough spice to give it some depth. I thought this was a great vegetarian meal and I’d definitely make it again… this time with the diced tomatoes and lettuce I didn’t have the first time around!