Chickpea-of-the-Sea Salad

I used to love tuna salad served on crackers or a sandwich or even a scoop on a bed of lettuce. I have seen tuna(less) salad recipes by all sorts of names on the web and this is my version. A little of this, a little of that. I pretty much make this the way I used to make tuna salad.

This picture is terrible, trust me on this one, it's amazing!!!!

• 1 can chickpea, rinsed and drained, pulsed in food processor (see below)
• 2 celery stalks, chopped small
• 2 tablespoons dill relish
• 2 tablespoons sweet relish
• 1/4 - 1/3 cup chopped onion
• 2 teaspoons nutritional yeast
• 1 tablespoon Bragg's Liquid Aminos
• 1/3 cup Just mayo
• 1 tablespoon yellow mustard
• 1/2 teaspoon kelp flakes
• 1/2 teaspoon Old Bay seasoning

Add all ingredients to a medium sized bowl.

Stir well and serve however you would have used tuna salad.
Pulsing those chickpeas:

Farmer's Market Summer Chili

This hearty bowl full of veggies is the perfect summer chili. These ingredients are readily available at your local farmer's market and you can add or delete some items, just remember to keep it thick.

• 1 sweet onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, chopped
• 1 package Beyond Meat Crumbles
• 3 garlic cloves,  minced
• 1 tablespoon shili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons sea salt
• 1 teaspoon ground coriander
• 1 teaspoon chopped fresh oregano
• 1 (28 -oz) can crushed tomatoes
• 1 (15-oz) can pinto beans, drained
• 12 ounces shelled fresh lady peas
• 2 large tomatoes, diced
• 2 medium zucchini, cut into 1/2" pieces
• 2 medium yellow squash, cut into 1/2" pieces
• 1 cup fresh (or frozen) corn kernels (about 2 ears)
• 1 cup water
• 1/2 cup chopped fresh cilantro
• Garnish: Hot sauce, Sour cream, scallions

Heat 1/4 cup water in a large soup pot over medium-high. Steam onion, bell pepper and jalapeno, Stirring occasionally until onions are translucent, if you need to add more water so they don't burn. **If you wanted to make this in a slow-cooker, just add all of the above ingredients except cilantro and garnishes and cook on low about 4-5 hours.

Add crumbles and garlic, stir to break up crumbles, about 3 minutes.

Stir in chili powder, cumin, salt, coriander, and oregano. Cook, stirring often, until fragrant, about 1 minutes. Stir in crushed tomatoes, pinto beans, lady peas, diced tomatoes, zucchini, squash and corn. Bring to a boil, reduce heat to medium-low, and simmer about 45 minutes, stirring occasionally.

Stir in water, 1/4 cup at a time if chili is too thick.

Stir in cilantro and garnish as desired.

Serve immediately.

Enjoy!

Italian Drunken Noodles

I've seen several recipes lately for Drunken Noodles. I had everything except a yellow bell pepper. So, off to the store I went and made this vegan version. I would use more noodles, this called for 8 ounces and it was amazing, but there is enough sauce for a few more ounces. Don't let the ingredient list and directions run  you off. Just prep all of your ingredients before you begin because it actually comes together quickly.

• Olive oil
• 1 package Field Roast Italian sausages, cut into coins or half-moons
• 1 large sweet onion, quartered and sliced thinly
• 1 1/2 teaspoons salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cracked black pepper
• 1 each, red, yellow and orange bell pepper, cored and thinly sliced
• 5 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons parsley, chopped
• 1/4 cup fresh basil leaves, julienned, divided
• 8 ounces (or more) Pappardelle or wide short-flat noodle

Prepare your noodles according to the instructions on the package; then, drain very well. Set aside until sauce is ready.

Place a large, heavy pan over medium-high heat, add 2 tablespoons oil and add sausage. Allow to brown and remove from pan. 

Using the same pan, add the sliced onion (and a little oil if needed) and allow to caramelize and become golden, about 5 minutes or so. Stir occasionally so they don't burn.

Add the salt, Italian seasoning and black pepper, stir to combine.

Add the bell peppers and allow to cook about 2 minutes until slightly tender.

Toss in the garlic, stir, once aromatic (30 seconds to 1 minute) add the white wine and allow to reduce for a few minutes.

Next add in the diced tomatoes with their juice, return the sausage and gently fold the mixture to combine. Allow to simmer 4-5 minutes then turn heat off.

To finish the sauce add a drizzle of 2-3 tablespoons olive oil (or not) and add the chopped parsley and half of the basil. Stir.

Add the prepared noodles and toss well. Check to see if extra salt or pepper are needed. Divide between 4 bowls and top with remaining basil. You can top it off with nutritional yeast if desired.

Enjoy.