Who says vegans can't enjoy hearty Louisiana-style cuisine? Let the good times roll with this spicy plant-based dish that's also packed with favor, fiber and protein. Continue reading
(Serves 2-4, depending on appetite and how many other snacks you serve)
1 cup freshly cooked or frozen garbanzo beans, a.k.a. chickpeas (a drained can will do)
2 tsp. mild-flavored olive oil
2 tsp. Whole Spice Chaat Masala blend
In a nonstick pan over medium heat, toss the beans for a few minutes until they are hot and starting to develop small brown marks.
Turn off the heat and add the olive oil.
Toss for one minute, add the chaat masala blend, toss for 30 seconds more and serve.
Don’t forget the beer! (Or wine, of course.)
Note: You can also add chaat masala while toasting nuts — almonds in particular — or roasting potatoes and other vegetables.Continue reading
2 pita breads
2 Tbs. water
3 Tbs. olive oil
1/4 tsp. salt
1 Tbs. Whole Spice Za’atar Spice Blend
For the pita chips with Za’atar Blend:
Preheat oven to 350.
Slice the pita into bite-sized squares and place them in a small salad bowl Drizzle with water and 3 Tbs. olive oil; season with 1/4 tsp. salt and 1 Tbs. Za’atar Blend.
With your hand, gently mix to make sure all pita bites are coated with spices.
Place on a baking sheet and bake for 20 minutes or until golden brown.
Set aside to cool.