Monday, June 24, 2013

Good Bean Giveaway


Love me some snacks. I'm definitely a fan of 3 square meals and 3 solid snacks a day. PB + Apple, almonds and a banana, hummus and carrots are some of my snack staples. But i'm always on the lookout for new plant-based options that are high in fiber and protein. So when the Good Bean sent me an email about their roasted chickpea snacks I knew I would be adding a new staple to my list.  Not only are they a conveient snack that's packed with protein and fiber, but they are also delicious!
Smoky chili & lime, cracked pepper or just plain sea salt will tantilize your tastebuds. Oh and they're non-GMO too. If you're sick of just having them on a snack, here's some recipe inspiration.  Worried about allergies- they're gluten and nut free!

And since we're all about sharing, 3 of you will win a giftpack of 3 chickpea snacks + 2 nut-free bars
 
2 ways to enter, and 3 winners wil be announced on Monday July 1st.
  1. Leave a comment below on your favorite way to eat chickpeas
  2. Tweet " @ElizabethEats is hosting @thegoodbean #giveaway http://tinyurl.com/k76yhsh "

Good luck!

Disclosure: The Good Bean sent me samples to try. I was in no way paid to post this review or giveaway. 

Friday, June 21, 2013

Pepita Pesto-Vegan

The theme for this month's Recipe Redux was SEEDs. Love me some seeds. Then, when I was thinking about what to make, I realized I didn't know what the difference between a nut and a seed was. I could tell you that an almond's a nut and a sunflower seed a seed (duh) but why? Was this a silly botany definition like the fact that a tomato is technically a fruit?

According to the dictionary a nut is: a hard-shelled dry fruit or seed with a separable rind or shell and interior kernel. A seed is: the fertilized ripened ovule of a flowering plant containing an embryo and capable normally of germination to produce a new plant. As a non-botanist this tells me absolutely nothing. Except that it seems all nuts are seeds, but not all seeds are nuts. And apprently, things like walnuts are acutally drupes, and hazelnuts and chestnuts are the only true nuts.

Whew that's confusing. But a name is just a name, and thankfully all nuts, seeds and drupes have some pretty baller health benefits (get at me healthy fats), and taste delicious. I eeny-meeny-miny-moed over whether to use what I will define as seeds: chia, flax, pumpkin, and sunflower. Pumpkin won out. But they're way cooler when you call them pepitas and even cooler when you put them in pesto. Especially if it's a humid summer day.


Pepita Pesto
2 cups loose leaf fresh basil
4 cloves garlic
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup Vega Antioxidant Omega Oil (or EVOO)
2 TBS nutritional yeast
Salt and Petter to taste

Whole Wheat spaghetti noodles
Veggies (brocooli, spinach and mushrooms preferred)

While you're boiling your noodles, puree in the pesto in a  food processer. Mix with heated veggies and pasta in a big bowl. Eat.

Now go get a little seedier with these recipes:

Thursday, June 13, 2013

Sweet and Sour Tofu

Full Disclosure: By posting this recipe I am entering a recipe contest sponsored by National Honey Board and am eligible to win prizes associated with the contest. I received a gift card to offset the expense of my ingredients. 
This recipe requires two prefaces

1. This was originally a cake recipe. I had grandiose plans of making an olive oil and honey cake. I am not baker. (That's my sister-you can read her amazing recipes here and my mother). Needless to say baking does not do well with experimentation, and 1 hour wasted, i ended up with cake in the trash. fail. this is much, much, much, much, better.
2. Yes I am plant-based and Yes I eat honey. It's the most natural of all sweeteners in my book (it requires absolutely no processing or tampering from humans). Bees are rad and I hope they stop dying, but as far as I can tell honey isn't what's killing them. Fun honey fact: There are more than 300 varietals in the United States alone, with flavor nuances depending on the bees' food.  Local and raw=the holy grail of honey. It's worth the price tag, trust me.

"We are grateful to thehoney bee for all that it gives." -Boston Honey Company
Sweet and Sour Tofu
serves 4

1 block extra firm tofu, water pressed out
1 T coconut oil or hot sesame oil (if you like some heat like me)
Brown Rice
Vegetables

Sauce:
2 T raw honey
1 T Braggs liquid aminos (or low sodium soy sauce)
1 T Siracha
1 T lemon juice
1 T apple cider vinegar
4 cloves garlic
1 tsp grated ginger

1. Mix sauce together thoroughly and set aside
2. Cut tofu in small squares (~20 per block). Cook well in a nonstick pan. (this nano-ceramic pan is my life-saver. Go get one) until tofu is browned
3. Pour sauce over tofu, and let simmer for 10 minutes
4. Serve over brown rice and veggies, with extra sriracha if you want more heat.

It's spicy, it's sweet, it's sour. BAM! Enjoy!

Looking to do some of our own kitchen experiements? May it go better than my cake! Here's how to sub honey for another sweetener: For sauces, marinades and salad dressings, substitute honey for up to half the sweetener. In baking, for each cup of honey used,  reduce any added liquid by ¼ cup, add ½ teaspoon baking soda and reduce the oven  temperature by 25 degrees Fahrenheit.