A sinkhole that I went to my first weekend in town. The water is only emerald because it’s so deep. It’s perfectly clear otherwise.
So, Mofo has snuck up on me yet again. Oops. I really must change around my blogging sabbaticals so that they don’t coincide with the beginning of Mofo. So, I’m not technically on the blogroll for this year, but I’ll definitely be participating right here in my own way. If you’re not on the blogroll either, you can participate via Instagram. Use the hashtags: #veganmofo and #veganmofo2014 and post as many epic vegan food and lifestyle pics as you can during the month of September! Gosh, it’s already September. And living in Florida I won’t get my beloved fall weather until October I’m told.
I saw an alligator in this water while hiking!
Can’t wait for snuggly warm nights under blankets, pumpkin beer, and the horror flicks I so relish as I prep for my favorite holiday, Halloween. And by horror flicks I mean that I’ll likely be under a pile of books doing research for my various papers and projects this semester. Gosh. I. LOVE. This. Life. I’m serious. I joke with my colleagues about the pressures of graduate school, but in actuality I can’t recall a time when I’ve been happier. Things have all fallen into place, and I’ve been the force that’s driven them. Wow, that’s a cool feeling. I get to talk to people who love the same things that I love, everyday. I have the most beautiful apartment and I don’t think I’ve ever seen my cat radiate more joy and stability. I’ve been cooking, always a marker of my joy, and eating beautiful, radiant foods. I’m planning a trip to my local farmer’s market tomorrow to get my first taste of local Florida produce. I can’t wait.
But, moving along… CHICKPEAS. I’m always shouting the goodness of chickpeas to the stars, to the moon, to the gato, to anyone who will listen! They’re hands down my favorite legume, probably for their versatility. Ground, they make an amazing gluten free flour, roast some in the oven and you’ve got a delicious crunchy topping for salads, puréed the little chickpea can be the best spread in the world (hummus) or sweetened up into heavenly desserts. I’ve always got at least a couple of cans in my kitchen to rinse and drain and toss onto a salad or mix up with some various other goodies into a quick dish.
Savory Chickpeas With Caramelized Kale and Onions
1 can chickpeas, drained and thoroughly rinsed
1 clove garlic, minced or pressed
1 knob ginger, minced
3 tablespoons soy sauce or tamari
2 tablespoons lemon juice
1/4 cup thinly sliced onion, rings separated
Several large handfuls of kale
Over medium-high heat, sauté onions until they begin to brown. Add chick peas, garlic, and ginger. Sauté until chicpeas begin to crisp slightly on the outside. Add kale, mixing to incorporate. Add tamari and lemon juice, continue cooking until all the veggies are caramelized in the soy sauce, and it has reduced into a nice glaze like coating. Remove from heat, served immediately.
I ate my kale and chickpeas over rice, with some toasted nori and avocado on top all in a big bowl. Divine. If I had a Mofo theme this year, I might just make it chickpeas. Planning another chickpea meal for today, to be served on top of brown basmati rice cooked in saffron and garlic. Stay tuned for that one, folks!