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Hawaiian Chickpea Teriyaki

11/24/2018

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Serves 2
Ingredients:

1 - 15 ounce can chickpeas, drained and rinsed or use dried chickpeas
1/4 cup teriyaki sauce
1 T. Szechuan sauce or hot sauce, optional
1 T. raw sugar, optional
2 cups cooked brown rice or cooked greens
pineapple and/oor mango salsa, to taste

Directions:

Combine chickpeas, teriyaki sauce, Szechuan sauce, and sugar in a large frying pan.
Let marinate for a few minutes.
Cover and cook over medium heat, stirring regularly, until most of the liquid has been absorbed; about 10 minutes.
Spoon over cooked rice or greens; top with salsa.

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Creamy Dill Potato Salad

11/22/2018

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When we first went vegan, this was a go-to dish because it lends itself to so many variations. Here is the basic recipe, see below for options!

1 pound red potatoes, cubed or diced
2 T. Dijon mustard or yellow mustard, if you prefer
1/2 cup mayo
1/4 cup dill relish
pepper, to taste

Directions:

Bring a large pot of water to boil.
Add potatoes and cook until fork tender.
Immediately rinse under cold water and allow to completely cool.
Once room temperature, mix all ingredients except pepper and optional dill sprigs, together in a large bowl.
Add pepper and chill before serving; garnish with dill sprig.

Options:

I always use celery, onion, and fresh dill
use dried dill
add other vegetables
- diced onion
- diced celery
- diced cucumber
- chopped carrots
- hard-cooked eggs
- vegan bacon bits (or 'real' bacon if you're not vegan/vegetarian

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Author

Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.

To find recipes using a particular recipe, click the search bar.

Happy 'simple' eating!

Hawaiian Chickpea Teriyaki

Creamy Dill Potato Salad

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