Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
A wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.
Not only was this recipe really filling and nutritionally packed but it was really pretty to look at.
I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.
There are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
1 package of heirloom tomatoes, quartered
1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
2 teaspoons minced garlic
½ teaspoon cumin
dash of salt/pepper
olive or coconut oil
½ cup tahini
½ cup water
3 Tablespoons fresh lemon juice
1 teaspoon minced garlic
dash of salt and pepper
Preheat oven to 375 degrees.
Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
Add garlic and saute for 1 - 2 minutes.
Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
Paleo, Gluten Free, Dairy Free, Grain Free, 6 ingredient Healthy Chocolate Chip Peanut Butter Cookies! BOOM! Yeah, you read that right. The best part? They are DEE-LICIOUS!!! I’m not even exaggerating, these are THE BEST “healthy” cookie I’ve made thus far.
Becki, my awesome friend/yoga instructor’s awesome best friend Amber gave me this awesome recipe. Amber Lynch is the Owner and Founder at Urban Herbals and Wellness. She makes real products for real people with real ingredients like herbal mists, teas, body butters, just to name a few. Amber is a certified herbalist and holistic nutrition consultant so I had faith in her recipe even though I couldn’t picture it yet. Now all I want to do is hug her 🙂
I cook for a wonderful family that have 2 awesome kids. One of them is an adorable little girl with a BIG sweet tooth. She can spot a healthy cookie a mile away and she came to sneak another one of THESE cookies!! Victory is mine – muahahhaha!!!
The ONLY thing wrong with this recipe is that it only yielded about 12 – 14 cookies so next time I make these (which will probably be this weekend), I’ll be doubling or tripling this recipe.
These taste exactly like moist, soft peanut butter cookies topped with a few chocolate chips. They are super soft when they come out of the oven so as hard as it is to do, you have to wait for them to cool for a few minutes off of the cookie sheet before diggin’ in so they set up a little.
*** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
1¼ cup organic chickpeas (its a little less than a can)
½ cup + 2 Tablespoons organic creamy peanut butter (could probably use any nut butter)
⅓ to ¼ cup of organic honey or maple syrup (I used a ¼ cup of honey and they were plenty sweet. For a vegan cookie, use maple syrup)
2 teaspoons vanilla
1 teaspoon baking powder
¼ cup dairy free chocolate chips (can use regular chocolate chips)
Preheat oven to 350.
Line a baking sheet with parchment paper.
In a food processor (I used a vitamix), put in all ingredients except for chocolate chips and blend until you have a nice sticky dough.
Since it will be so sticky, put the dough in the fridge for about 15 - 20 minutes so it's easier to handle.
Using a tablespoon or melon baller, form into balls and flatten with the back side of the spoon placing them on the cookie sheet. Since there are no eggs, they will not flatten like regular cookies so how you put them in the sheet is how they will turn out.
TIP: I used a tablespoon to make the balls but sprayed it with coconut oil first. That way the dough didn't stick to the spoon.
Place 4 or 5 chocolate chips on each cookie and push them down slightly so they stick to the cookie. I chose not to stir the chips into the batter because it is so thick and sticky. Putting them on top saved me clean up and frustration.
Bake for 14 - 17 minutes. (I baked mine for 16 minutes).
Remove from cookie sheet to cool.
These cookies are super soft and moist so let them cool for at least 5 minutes so they can firm up a bit.
This is my first recipe in our new house in Fountain Hills, AZ! I’m so excited. So what better way to celebrate than with some KALE! But seriously, I made this recipe because it was so super easy. Not only easy but DAIRY FREE, GLUTEN FREE, VEGAN and PALEO! Plus calcium, protein and fiber.
What makes it so cheesy is the nutritional yeast. I use Bragg Nutritional Yeast. I found mine at Vitamin Shoppe but Amazon has it too. I use it to make Baked Cheesy Kale Chips too. If you don’t know about nutritional yeast, I use it as a substitute for cheesy flavor. It’s tangy like a sharp cheese and melts up pretty good. I even shake it on my popcorn.
I found this recipe at www.fannetasticfood.com, made a couple of tweaks and bam, yummy cheesy chickpea kale salad!
The directions are so easy peazy. Put everything in a saute pan, saute for 5 – 10 minutes and serve warm or cold
I cooked mine for a good 10 minutes because I like my cooked kale really soft but if you still like a little crunch, 5 minutes worked good.
Easy Peazy "Cheesy" Chickpea and Kale Sauté - Vegan, Gluten Free and Paleo
This took me a while to write because I kept taking taste testing breaks. This dish is so delicious. I literally walked around the kitchen telling myself “I am so awesome”! This is exactly the reaction I expect you to get from anyone you cook this for.
This recipe was very easy and straightforward. Just a few slices of an eggplant and onions and some can opening. Just be careful not to get crazy with the knife like I did.
It’s a good idea to salt the eggplant and let sit for 30 minutes to prevent any bitterness from the eggplant. I sliced mine (carefully) and sprinkled with a little sea salt while I prepared everything else. Then I rinsed the slices in a colander and laid on top of the other ingredients. Topped with olive oil and it was ready to bake.
You can easily make this paleo or vegan by omitting the feta. Instead you can top it with more fire roasted tomatoes or vegan cheese. Either way you choose to top it, you will love it.
With or without the cheese, the sherry vinegar, vegetable broth, fire roasted tomatoes, onions and spices really make this recipes flavor explode.
I’ve been eating the leftovers for every meal since I made this yesterday. I have never loved eggplant more than I do in this recipe.