Easy Vegan BBQ Chickpea Salad Sandwiches

Get your napkins ready, cause this is a deliciously, picnic-y, yummy meal or side dish!

Ingredients:

  • 2 Cans Chickpeas (I used 15.5 oz. 365, Whole Foods brand)

  • 3 Tablespoons Barbecue Sauce (I used Annie's Organic Original brand)

  • 1/2 cup Vegan Mayo (I used Sir Kensington's Fabanaise)

  • 1 Tablespoon Apple Cider Vinegar

  • 1/2 Tablespoon Mustard (I used Dijon)

  • Bread (If serving as a sandwich. You could also serve it on crackers).

  • Optional sandwich toppings: My delicious Vegan Smoky Cheddar "Cheese" Sauce, spinach, avocado, tomato.

Directions:

  1. Rinse and drain the chickpeas. Place them in a mixing bowl. Use a fork, spatula, or a potato masher to smash them. It's okay if you leave some whole.

  2. Add in the rest of the ingredients (BBQ sauce, mayo, apple cider vinegar, mustard).

  3. Mix well.

  4. Serve on crackers (like Nut Thins) or on toasted bread.

See how I made mine into sandwiches with my Vegan Smoky Cheddar "Cheese" Sauce in the photos below.

Notes:

  • This recipe serves approximately 6-8 hungry peeps.
  • Cut the recipe in half for a smaller crowd.
  • I served mine on sandwiches with a side of Amy's Vegetarian Baked Beans.
 Photo by Carolyn J. Braden

Photo by Carolyn J. Braden

 Photo by Carolyn J. Braden

Photo by Carolyn J. Braden

Easy "Cheesy" Vegan Ramen Noodles for 1

The easiest, creamiest and dreamiest lunch or snack for those on the go!

Ingredients:

  • 1 square ramen noodles (I used Lotus Foods Rice Ramen)
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan butter (I like Earth Balance)
  • 2 tbsp almond milk
  • 1/4 to 1/2 tsp salt (depending on your tastes).

How to:

  1. Cook the square of ramen noodles according to package instructions. Drain and return to pot.
  2. While the noodles are still hot, add the rest of the ingredients to the pot of noodles. Stir, eat and enjoy!

Tips and tricks:

  • Double or triple the recipe if others are around because they will be jealous of all the goodness you create and will try to steal yours!
  • Not vegan and want to use dairy? Swap out the almond milk for regular milk, use regular butter, and use about 1/4 cup of shredded cheese (instead of the nutritional yeast).
  • I've created this recipe with macaroni noodles too when my "plain mac and cheese" niece came for a visit. She loved it!
 Food and Photography by Carolyn J. Braden

Food and Photography by Carolyn J. Braden

Vegan Roasted Curry Veggies with Vegan Honey Cashew Sauce

Vegan Roasted Curry Veggies with Vegan Honey Cashew Sauce

By Carolyn J. Braden

www.carolynsbloomingcreations.com

Serves 2-4

Veggies:

·       1 head of cauliflower, rinsed and chopped in bite size pieces

·       1 bunch of carrots, washed and chopped into bite size pieces

·       1 can of chickpeas, rinsed

·       ½ of a sweet yellow onion, chopped

·       ½ tsp hot curry powder (or regular curry powder)

·       1 tbsp olive oil

·       ½ tsp salt

·       Dash of pepper

·       1 handful of fresh spinach

Honey Cashew Sauce:

·       1 cup cashews

·       ½ cup almond milk

·       ½ tsp curry powder

·       Dash of ginger powder

·       1 tbsp honey

·       ½ tsp salt

How-to:

·       Preheat oven to 400 degrees F.

·       Put all prepared veggies (cauliflower, carrots, onions) and chickpeas onto a cookie sheet covered in parchment paper. Drizzle olive oil onto prepped food and then sprinkle with salt, curry powder and pepper.

·       Roast for 15 minutes. Toss veggies and then roast for 15 more minutes.

While veggies are roasting:

Put all ingredients for the honey cashew sauce in a high-speed blender* (I like the Magic Bullet). Blend until sauce is smooth. Add some more almond milk if the sauce is too thick.

Suggested serving:

Serve in a wrap with spinach.

 

Serving Options:

·       Place the roasted veggies and chickpeas in a bowl. Top with honey cashew sauce.

·       Serve on top of a cooked grain like quinoa or white jasmine rice. Adjust seasonings to your liking.

Leftovers?

·       Make it a salad! Place veggies and chickpeas on top of extra fresh spinach.

·       Add ¼ cup of additional almond milk to the honey cashew sauce to make a dressing.

·       Serve the dressing on top of the veggies, chickpeas and spinach.

* Notes:

·       If you do not have a high-speed blender, a food processor will work too.

·       If you only have a regular blender, soak the cashews for approximately 30 minutes in water and drain before blending.

 

 Photo by Carolyn J. Braden

Photo by Carolyn J. Braden