Friday, March 20, 2015

Chickpea, Pinto, Lentil, Pea: There's a Theme Here, I Can Feel It

This post features more pea soup. Because it is delicious.

That vegan quiche haunts me, so I made another one today, this time with two heads of roasted broccoli, a ton of oregano, nooch (nutritional yeast), salt, garlic powder, and I tried crumbling a little of that cashew gouda into the hot batter, but I didn't plan it out (should have melted the gouda by itself first), and i didn't want to use too much (i'm rationing my cashew cheese, what?), so it's kind of unnoticeable until you get a lucky bite. Still delicious!

Then for lunch I had chili. I grabbed a lentil loaf out of the fridge (it came out delicious, but I just wasn't feeling the thanksgiving vibe of it. Sometimes I'm not in the mood for a loaf, is that wrong?) and I crumbled it up into a pot with about two cups of pinto beans, a little broth and just a touch of cinnamon. I've been tolerating very small amounts of spices, and cinnamon adds a lot to a dish like this. Luckily, a little goes a very long way. I quickly mashed the beans and let it simmer for a few minutes, stirring frequently.

I toasted some corn chips to go with the chili, and they were a really nice accompaniment. To make the chips, I cut up some corn tortillas into wedges, laid them on a greased cookie sheet, sprayed them with a little spray oil, salt, and broiled them for a few minutes, until most of them were nicely browned and crispy. They don't come out like store-bought, they're heavier and chewier, but I like them, especially as a chili-delivery mechanism.

A little pea soup again for dinner, with a few heaping tablespoons of coconut milk mixed in and a few tortilla chips crumbled over the top. This wasn't terribly filling on its own so I whipped up a quick batch of potato wedges to go with it. I love potatoes, they're so versatile and easy to work with. I used russets this time, and they were salty and crispy and soft and delightful.