chicken soup with quinoa

My hubby wasn't feeling the greatest so I decided to make chicken soup. I got the idea here: http://blogs.babble.com/family-kitchen/2010/09/01/chicken-soup-quinoa/  But I added to it. 

Chicken Soup with Quinoa

1 tab olive oil
1/2 onion, diced
6 carrots, thinly sliced
1 clove garlic, finely minced
1/4 cup uncooked quinoa, rinsed
6 cups good chicken stock 
salt and pepper to taste
1  boneless, skinless chicken breast, cut up in bite sized pieces
1 14 ounce can petite diced tomatoes, drained

cup or 2 of water for cooking chicken in---adds more both to the soup

3 inch piece of fresh rosemary

1/2 teas dried thyme

1/2 teas crushed sage

1/4-1/2 teas celery seed

1 tablespoon chopped parsley

1 potato

handful of spaghetti noodles chopped

1. In a small pot set over low heat, cook the onions and carrots in about a tablespoon of olive oil. Cook until tender, about 10 minutes. Stir in the garlic and quinoa, and cook for about a minute.Meanwhile cook the chicken with the water and the seasonings (adding the potato).  Pour in chicken stock, add the tomatoes and the vegetables, and noodles-- raise the heat to medium, and simmer for about 15 minutes. Add salt and pepper to achieve the taste you want.

chickpea potato fritters or pancakes

We really like these and had ketchup with them--yum. You definitely need a non-stick pan. I have a ceramic pan which is shown in this picture.  I found this recipe online and their fritters were a bit more formed--I may have put a hair too much liquid,, but they were marvelous.  I changed mine up a bit. This makes 4

1 can of chickpeas, drained
2 large potatoes (save cooking water)
1-2 rounded tablespoons of hummus (I used the red pepper, garlic hummus)
salt and pepper
1/2 teaspoon of paprika
few pinches of fresh parsley
olive oil

Cook the potatoes and save the liquid. In a food processor place the the chickpeas, adding some of the potato water to enable it to blend nicely. Add the rest of the ingredients to the processor. Blend till smooth--adding more of the potato water as needed---don't add too much or they will be harder to cook.

I just spread it out into the hot pan which had pam and about a teaspoon of  olive oil. I cooked it at the medium high temperature on the top of the  stove .  Then I turned it down a bit.  After one side browns, I separated the mass into four parts and flipped, returning the temp to the higher setting. After a few minutes,  I covered the pan, lowered the temp to about medium and continued the cooking until nice and brown. I flipped it another time too.  

Roasted cabbage and carrots with garlic, caraway, and rosemary

I really liked this. I love it with sliced fresh garlic and rosemary.

Slices of cabbage (as much as you want) (cut at about 1/2 inch sections
Carrots--cut up in lengths
Olive oil (2 tab or so)
fresh sliced garlic (I like about 2 cloves slice for 3-4 servings)
a 4 inch sprig of Rosemary
a bit of caraway seeds
salt and pepper

Spray the baking sheet with Pam. Place veggies on the sheet and brush with olive oil. Sprinkle with rosemary (cut up) and sliced garlic. Sprinkle with salt and pepper and caraway seeds.  Bake at 375 or 400F for about 40 minutes or until tender and browned.

5 minute chili--vegan

This serves 4 (forgot to take a picture!). It is fast, full flavored and I love it.

1 can of corn with green and red peppers in it, drained
1 can of red beans, drained
1 can of pinto beans, drained
1 can of diced tomatoes, drained
1-2 tablespoons of Paul Newman's Black Bean and Corn Salsa (this is what seasons the dish)

Mix all in a pot and heat and serve. Depending on how spicy you like it, you can add more or less of the Newman's.

low fat tuna recipe

I love this for a low fat snack or lunch.


Tuna
sweet gherkin pickles (sliced_
sliced olives with pimentos (walmart carries them already sliced)
Taco chips


Combine the top three and serve with or on chips or on toast

sweet potato lentil soup for crock pot (Indian type)

I found this recipe here: http://millefiorifavoriti.blogspot.com/2011/11/slow-cooker-sweet-potato-and-lentil.html

I love crock pot recipes and this one has some nice flavors with the ginger and curry! I love this because I usually have these ingredients on hand.  The only change we added to the original recipe is that we added 3 cups of cooked rice at the end.

Cook time 4 hours on high or 7-8 on low. I am copying it from her blog (except for my parenthesis)--she has other recipes and interesting things about New York.

 The recipe as it appears in the Food Network Magazine:except for my parenthesis. 

Slow-Cooker Sweet Potato and Lentil Soup

Total Time: 8 hr 25 min.

Prep: 25 min.

Cook:  8 hr 0 min.

Yield:4 servings

Ingredients

1 large sweet potato, peeled and diced

3 medium carrots, cut into 1/2-inch pieces

3 stalks celery, cut into 1/2-inch pieces

2 leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only) I used green onions and a tad of purple onion

3/4 cup dried yellow or red lentils (I used red--and could have used more!)

1 4-inch piece ginger, peeled and finely grated

1 teaspoon curry powder

Kosher salt

1 tablespoon unsalted butter (I used olive oil )

2 cloves garlic, thinly sliced

Juice of 1/2 lemon, plus lemon wedges for serving (optional)

1/2 cup chopped fresh cilantro (i only had dried cilantro)


(me--I added 3 cups of cooked rice at the end just before serving)

Directions

Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.

Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.

Melt the butter in a small skillet over medium-high heat. (I just used a bit of olive oil) Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges. (me--I added 3 cups of cooked rice--we wanted a thicker more hearty soup---It also would have been good with more lentils as these dissolve to make the broth)

Per serving: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg; Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g

Robyn's Garlic Chicken Spahetti

This is a yummy dish. Not vegan , but it is nice to have a light chicken dish every now and then. I loved the mix of flavors in this dish. I found this here:  http://simpleme1970.blogspot.com/2012/01/ready-set-cook.html

1 pound of spaghetti (I used Gluten Free)
1/2 cup of sun-dried tomatoes (not in oil)
1 cup of boiling water (to soak the sun-dried tomatoes in)
1/4 cup flour (I used a gluten free all purpose baking flour by Bob)
1/2 tsp garlic powder
1 pound of chicken breast (skinless, boneless) cut in 1 inch pieces (we used less --just one big breast)
1/4 cup olive oil divided
2 & 3/4 cup sliced mushrooms (we used an 8 ounce package and sliced them -I didn't measure)
5 garlic cloves minced (I had large ones , so used 4)
1/4 cup low salt Chicken broth
1/4 cup or more fresh parsley (we used quite a bit more)
1/2 tsp dried basil (I was out -so I used quite a bit of fresh leaves cut up)
1/4 ts salt--or to taste
1/4 ts pepper or to taste
1/2 cup Parmesan (we used less just because we are cutting back on dairy)

1.Place tomatoes in the boiling water while cooking the other ingredients.
Get your water boiling for the pasta. Cook the noodles at some point while cooking the other ingredients.

2.In plastic bag combine the flour and the garlic powder--add the chicken to coat.
Saute the chicken in a bit of oil until no longer pink. Remove from pan and keep warm.
3. Saute mushrooms in oil adding 4-5 minced garlic cloves near the end so you don't burn the garlic. When the mushrooms and garlic are done add the broth, parsley, basil, and salt and pepper. Stir in the tomatoes that you have drained and the  chicken . Heat through.
4. Drain the noodles and add the chicken mixture and cheese. Toss to coat and serve.

Josh wine--- love it!

We tried this wine tonight and it is wonderful. It is 2009 and is blended and bottled by Joseph Carr. If you can't read the label it is Cabernet Sauvignon.  This is what it says about it and it is true: "This Cabernet Sauvignon, created in a Bordeaux style blend, offers ripe black currant flavors, and deep dark fruit nuances, accented by spice and smoke, matched with a long soft finish.  A wine that is bold and expressive, but unassuming and approachable.   Love it!!

how to peel a head of garlic in ten seconds

Great tip

How to Peel a Head of Garlic in Less Than 10 Seconds from SAVEUR.com on Vimeo.

Penguin Appetizer --veggies

Found this at all recipes and it was too cute not to share. VEGANS would have to use a substitute cream cheese For penguins--From all recipes---vegans substitute a vegan cream cheese: Ingredients 18 jumbo black olives, pitted 1 (8 ounce) package cream cheese, softened 18 small black olives 1 carrot Directions Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick. Note--THESE photos are not mine--found them at ALLRecipes.com I think!

Indian potato cabbage stir fry

This is a great Indian dish. It can be found at the link below and is good served on rice or by itself. This is also great with sweet potatoes added and if you eat meat a bit of pork is good too.
http://www.sailusfood.com/2011/07/25/aloo-patta-gobhi-sabzi-potato-cabbage-stir-fry/

Aloo Patta Gobhi Sabzi Recipe

Prep & Cooking: 35-40 mts

Serves 4 persons

Andhra

.

Ingredients:

4 cups chopped cabbage, tightly packed

2 potatoes, peeled and cubed

paste of 2 green chilies and a small piece of ginger

1/2 tsp turmeric pwd

1/2 tsp red chili powder

1 tsp coriander powder

salt to taste

1 tsp grated jaggery or brown sugar

1 tbsp lemon juice

chopped coriander leaves for garnish

1 1/2 tbsps oil

For tempering/poppu/tadka:

1 tsp mustard seeds/ria/aavalu

1/2 tsp cumin seeds/jeera/jeelakara

1/4 tsp asafoetida/hing/inguva

few fresh curry leaves (good also with some sweet potatoes and pork if you aren't vegan)

1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds and curry leaves and saute for a few seconds. Add asafoetida, saute for a few seconds.
2 Add the ginger-green chillies paste, saute for half a minute. Add the cubed potatoes and turmeric powder and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
3 Add the chopped cabbage and mix. Place lid and cook over low flame for 12-15 mts. Mix in between so that it does not stick to the vessel or burn.
4 Remove lid once the cabbage is three fourth cooked. Continue to cook over low flame. Add red chili powder, coriander powder, jaggery or brown sugar and salt to taste and stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Turn off heat, add lemon juice and mix.
5 Sprinkle fresh coriander leaves and serve with rice and rasam OR rotis.

Fun Veggie plate for Christmas or winter time/thanksgiving too

This is a fun veggie plate. You simply get a tree shaped plate. Line it with celery--add cauliflower and decorate with red pepper. You can set the tree on a large round plate and place carrots around the tree too. Below are more ideas-- another idea--this I found on line it it not my photo, but I did one like it for Thanksgiving.



Found the ones below online

For penguins--From all recipes---vegans substitute a vegan cream cheese: Ingredients 18 jumbo black olives, pitted 1 (8 ounce) package cream cheese, softened 18 small black olives 1 carrot Directions Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak. Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

Maple-Bourbon Roast Turkey with Gravy--country living

This is a great recipe! I forgot to take a picture but it was fab. This is a blurry picture from Country Living November 2011. I will make this again.

1 (14 pound) turkey, rinsed and patted dry with neck and giblets reserved (I used a Butterball)

1/4 cup coarse salt

1 tablespoon sugar

2 teaspoons of chile powder

1 orange

1 lime

1 small yellow onion, halved

2 bay leaves (I didn't see this and I didn't use it)

3 unpeeled garlic cloves

3/4 cup maple syrup

2 tab light brown sugar

1 tab GF Worcestershire sauce

2 cups Bourbon

Butter for foil optional

1/3 cup of flour or if GF use some cornstarch (not as much)

1. Preheat oven 325 F. Tuck wind tips under turkey by bending them back and pushing them under wings. In a small bowl combine, salt, sugar, chili powder. Carefully run your fingers under breast and thigh skin to loosen, then rub meat with about 1/3 of seasoning. Rub remaining seasoning in cavity of turkey and all over skin. Next pierce orange and lime with a fork and stuff citrus in cavity, along with onion , bay leaves and garlic. Using a kitchen string , tie legs together (with the butterball I didn't have to tie since there was skin looped over them holding them together).

2. In a small skillet, stir maple syrup, molasses, brown sugar, and Worcestershire sauce. Bring to a simmer; let cook 5 minutes.

3. Set turkey breast side up in a large roasting pan fitted with a rack. Put turkey neck and giblets in bottom of pan under rack in the pan and add bourbon. Pour all but 1/3 cup of maple-syrup mixture over turkey. Cover pan with lid or buttered aluminum foil. Roast turkey, covered, for 1 hour and thirty minutes.

4. Uncover pan and brush turkey with reserved maple-syrup mixture. Return turkey to oven and continue to roast, uncovered, until an instant-read thermometer inserted into thigh meat registers 165 F, 40- 50 minutes (I cooked mine much longer because I was reading my thermometer incorrectly! So I had to tent mine and mine reached 185 for quite some time without me realizing it, but it was still delicious and not dry). Lift turkey from pan, allowing any juices in cavity to drain into pan (we failed to let the juices inside run into pan so it may taste different if you do this--it was great just with the pan juices). Transfer turkey to a platter or cutting board. Tent turkey with foil and let rest for 30 minutes.

5. Discard neck and giblets and pour juices from pan into a gravy separator or large measuring cup. Remove fat, reserving 3 tab of fat. If needed add enough water to pan juices to measure 4 cups (I added some chicken broth to the pan juices along with water).

6. Place reserved turkey fat in a large saucepan over low heat. Gradually whisk in flour or corn starch and cook, whisking constantly, until flour has browned, about 5 minutes. Gradually whisk in pan juices (and broth if using and water )and cook whisking constantly, until gravy is creamy and slightly thickened, about ten minutes.

Corn Bread Pudding

This is easy and fast because it takes only a couple of ingredients. It is gluten free too. I found this on line. NOTE: it is sweet (I think I will try it with less sugar next time, but I still liked it)

Recipe submitted by Bizobiff, 11/08/07

Corn Pudding/Bread

Ingredients (use vegan versions):

1 (15 ounce) can creamed corn
1 (15 ounce) can whole kernel corn, drained and rinsed
1 cup brown sugar
1 cup corn meal (I used a gluten free cornbread mix)
2 tablespoons margarine (I used olive oil)

Directions:

1. Preheat oven to 350 degrees F. Put all the ingredients into a baking dish (I use a deep pie dish). Mix well.

2. Bake in oven for 25-30 minutes or until the top begins to crack.

3. Let it cool for a few minutes before serving.

This is halfway between a pudding and a bread. It's sweet and goes great with savory dishes and is especially awesome under hoppin' john and chili.

Serves: 8, Preparation time: 5 minutes
'

Lentil Pumpkin Soup with Kale

This is a nice change and I got the idea from a fatfreevegan recipe.

1 large onion

1/2 Tab minced garlic

1 pound of lentils

1 15 ounce can chicken or vegetable broth

1 15 ounce can diced tomatoes

6-8 cups water

Kale (as much as you want)

2 large carrots

1/2 cup butter peas (optional)

1 tsp oregano

1/2 tsp paprika

1/2-1 tsp cumin

1/8 cup quinoa

1/2 cup pumpkin

garum masala (to taste-optional)

salt and pepper to taste

lime juice

In large pot brown onions using pam spray (or whatever ). When about browned add the garlic cooking for another minute. Place rinsed lentils in the pot with the butter peas and the water and a pinch of salt. Cook covered for about 45 minutes or until the lentils and peas are tender.

Add broth, tomatoes, chopped kale, chopped carrots, quinoa and seasoning and cook 20 to 25 more minutes until tender. Add the pumpkin and cook for another 5 minutes stirring to blend. Squeeze lime juice over all when serving.

Roasted Vegetables and chickpeas (better home)

I found this in Better Homes and Gardens. Nice for a different kind of dish. Prep 30 min. Roast 45 oven 425. (I don't think my prep took as long!)

1 pound carrots, peeled and cut into 2 inch pieces

1 pound sweet potatoes, peeled and cut into chunks

1 large red onion-Me--I want more next time (I used a regular onion), cut into 1 inch wedges (I cut smaller)

1 pound red or russet potatoes, cut into cubes (I did larger chunks)

6 cloves garlic, minced

1 16 oz can chickpeas (garbanzos) rinsed and drained

2-3 tab olive oil

1 tsp dried rosemary , crushed

1 tsp. brown sugar or granulated

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1. Move oven rack to center of oven. Preheat 425. Place all vegetables, garlic, and chickpeas in large shallow roasting pan. In small bowl combine oil, rosemary, sugar, salt and pepper. Drizzle over vegetables; toss well to coat.

2. Roast , uncovered, about 45 minutes or until lightly browned and tender , stirring at least 2 times. Makes 8 side dish servings. (I cooked mine longer)

Whole wheat bread (all whole wheat flour)

I found this online and it is hard to find a recipe that is 100 percent whole wheat NOTE__NOT GLUTEN FREE__THIS IS FOR MY HUBBY!!

prep time:20 min

start to finish:3 hr 30 min

makes:2 loaves (16 slices each)

2	packages regular active or fast-acting dry yeast
1/2	cup warm water (105°F to 115°F)
1/3	cup honey
1/4	cup butter or margarine, softened
2	teaspoons salt
1 3/4	cups warm water (105°F to 115°F)
5	to 5 1/4 cups whole wheat flour
	Additional butter or margarine, softened

1.	In large bowl, dissolve yeast in 1/2 cup warm water. Add honey, 1/4 cup butter, the salt, 1 3/4 cups warm water and 4 cups of the whole wheat flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the remaining 1 to 1 1/4 cups flour to make dough easy to handle.
2.	On lightly floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
3.	Grease bottoms and sides of 2 (9x5-inch or 8x4-inch) loaf pans with shortening or spray with cooking spray. Gently push fist into dough to deflate; divide in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle. Fold crosswise into thirds, overlapping the 2 sides. Flatten or roll dough into 9-inch square. Roll dough up tightly, beginning at one of the open (unfolded) ends. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush with additional butter; sprinkle with whole wheat flour or crushed oats if desired. Cover; let rise in warm place about 1 hour until dough has doubled in size.
4.	Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack; cool.

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Oriental rice

Nice way to have veggies!

Soy sauce or Liquid aminos (2 tsp or more to your taste)

ginger (about a 1 and 1/2 inch piece chopped up

Bok Choy (4 large stalks with green top chopped)

1 cup frozen garden peas

1 cup slivered carrots

8 ounces of chopped mushrooms

1 and 1/2 large onions chopped

1 bell pepper chopped

1 cup chickpeas

1 can of chicken broth (15 ounce)

1/2 cup cashews

cornstarch

Cooked rice

Cook rice--as much as you like). Meanwhile saute the onions, mushrooms, pepper, carrots and cashews. After a few minutes at the white part of the bok choy then add the rest of the veggies including the green part of the bok choy. Add the ginger and soy sauce and chick peas. Sautee a few minutes. Add the chicken broth. Take a tab of cornstarch and add a bit of water stirring in a small a bowl--then add this to the broth and veggies and let it thicken while stirring. Serve over rice adding more soy sauce if desired. Can serve with a Thai sauce or duck sauce too.

Tofu Salad

Good with left over rice/ a fast lunch or snack

Tofu (chopped in squares)
Balsamic vinegar
yellow bell pepper
brown jasmine rice (cooked with rosemary and basil)
olives
Chopped tomatoes

Combine tofu, peppers and vinegar. Let soak a few minutes. Then combine with the cooked rice, olives and tomatoes. Add more vinegar if desired.

Sweet Potato Chili for the crockpot

This is a very satisfying dish. It is a nice way to use sweet potatoes! I found it in the July 11 issue of Family Circle. (I like to cook the rice for this dish with rosemary and basil )

Makes 5-6 servings

Prep 15 minutes

Slow cook on high for 4-6 hours or on low for 8 (took 4 hours in mine)

3 Large sweet potatoes, about 2 pounds, peeled ad cut into 3/4 inch pieces

1 large onion chopped

1 green pepper cored and seeded , chopped (I used red and yellow peppers instead)

4 cloves garlic, peeled and chopped

1 can (15 ounces) Pinto Beans

1 can (14.5 ounces) jalapeno-seasoned petite diced tomatoes (I just used petite diced tomatoes without the jalapeno because we like it less hot.

2 tablespoons chili powder

1-2 tab unsweetened cocoa powder (I used 2, it actually called for one)

1 teaspoon ground cumin

1/2 tsp salt

1/8-1/4 teaspoon cayenne pepper (I used around 1/8)

1/2 cup cilantro leaves, chopped (Omitted)

2 packages (8.8 ounces each) fully cooked microwavable brown rice (I just used some fresh brown Jasmine rice cooked with rosemary and basil)

water

1. Coat slow cooker bowl with non-stick spray.

2. Layer sweet potatoes, onion, green pepper (or whatever you are using), garlic and pinto beans in slow cooker. Combine tomatoes, chili powder, cocoa, cumin, salt, cayenne and 2 cups of water in medium size bowl. Pour over vegetables.

3. Cover and cook on high for 4-6 hours or low for 8 hours.

4. Stir i cilantro if using and serve over brown rice.

Asparagus and chickpea casserole--fatfreevegan

I found this on facebook. For the hash-browns I cooked 4-5 golden potatoes cut in half for 15-20 minutes with skins on. I put this in the frig and then later grated and browned them in my non-stick ceramic pan.

Asparagus and Chickpea Casserole

To make this gluten-free, substitute 1 tablespoon cornstarch or potato starch for the flour.

1 medium onion, diced 1 rib celery, diced 8 ounces sliced mushrooms 3 cloves garlic, minced 12 ounces asparagus, ends trimmed and stalks cut into 1-inch pieces 2 tablespoons vegetable broth or "no-chicken"broth 2 tablespoons flour 1 cup vegetable broth or "no-chicken" broth 3/4 cup unsweetened soymilk or other non-dairy milk salt and freshly ground black pepper to taste 1 1/2 tablespoon nutritional yeast 1/2 teaspoon dried thyme leaves 1 teaspoon dried basil 1 15-ounce can chickpeas, rinsed and drained 2-3 cups frozen hash brown potatoes (or 5-8 ounces raw potato, shredded) smoked paprika, for garnish

Preheat oven to 400F. Lightly oil or spray a 2-3 quart casserole dish. Heat a non-stick pan over medium-high heat. Give it a quick spray of oil, if desired, and add the onions. Cook until onions soften, 2-3 minutes. Add the celery, mushrooms, and garlic and cook for 2-3 more minutes, until mushrooms exude their juices. Add the asparagus and two tablespoons of vegetable broth, cover pan, and cook for another 2-3 minutes, until asparagus is bright green and beginning to become tender. Whisk the flour into the cup of vegetable broth. Add it, the milk, nutritional yeast, thyme, and basil and heat until bubbly. Add the chickpeas and salt and pepper to taste. Turn heat to low, and simmer for 5 minutes. Pour into prepared casserole dish and top with an even layer of potatoes. Sprinkle potatoes with salt, if desired, and smoked paprika. Bake until casserole is bubbly and top is lightly browned, 25-45 minutes (frozen potatoes will take longer than fresh). If top does not completely brown, place it under the broiler for a few seconds.

Servings: 6

Nutrition Facts