Packing a gluten-free Vegetarian Toddler Nut-free Lunchbox: Roasted Chickpeas

January 29th, 2012 yum Posted in Chickpeas, JM friendly, Nut Free, Nutritional Yeast, Vegan, Vegetarian 11 Comments »


When we started Kira at her new preschool, we found that it was a nut-free facility. One of my favorite things about the place was that parents provided their own healthy lunches and snack supplements. But I started running out of ideas for things to send to school with Kira. She could only have fruit, crackers, pretzels, and snap peas so many times before it got old. One day I was somehow reminded of a recipe that appeared on many blogger’s pages some time back for roasted crunchy chickpeas. They were a high-protein, nutritious snack that didn’t need to be refrigerated, and it occurred to me that they might be perfect for her nut-free lunchbox. That morning I roasted up a batch and offered them to Toddler Yum. To my delight, she scarfed them down and loved the crunchiness of them. “Crunchy Chickpeas! I want more crunchy chickpeas,” she exclaimed, gobbling them up. I stole some of the batch and had to admit that they were indeed a tasty snack. More than a dozen batches later, they’ve become a household favorite with everyone from my carnivorous dad, low-carb mother, nutritional yeast fan DH and needless to say, me and toddler yum.




I know it has been a little while since I posted. The reason is that we’ve been quite sick with a cold that just wouldn’t quit. Toddler Yum’s cold turned into ear infections, and mine (as well as my mother’s) turned into pneumonia. So, I write this reclining on the couch, with the dear senior cat ra snoring and purring on my ankle and Downton Abbey playing on the television. The DH has been cooking soups for me all day, and roasting vegetables, and roasting chickpeas, and baking gluten-free french bread and brownies. Do I know how to pick them or what!

Stay tuned for any delicious recipes he comes up with… and the next sign up for Adopt a Gluten-free Blogger in early February.

Here’s me and my girl today, post chickpea scarfing.

Toddler or Mama’s Lunchbox Roasted Chickpeas
Ingredients
1 can chickpeas, drained
2 tsp olive or grapeseed oil
herb blend (I prefer bouquet garni or herbes de provence)
herbamare or other mild herbal salt blend (salt-free is ok)
smoked paprika
1 tsp. nutritional yeast
Directions
Preheat oven to 400f. Line a large baking sheet with parchment paper. Drain chickpea in a strainer. You may rinse if you wish to get rid of some of the salt. Put in a bowl lined with a cloth towel. Pat the chickpeas dry and rub off any translucent skins that come off easily. Turn the towel wrapped chickpeas upside down into the bowl, removing the towel. Drizzle your oil over the chickpeas and evenly distribute over the chickpeas. Pour the chickpeas onto the baking sheet in a single layer and sprinkle with your herb blend, herbamare, smoked paprika, and then nutritional yeast. Roast for 30-40 minutes. If you like them extra crunchy, but don’t want to run the risk of burning them, you can turn off the oven and keep the chickpeas in the oven until they have reached a desired level of crunchiness.
Notes
Toddler Yum loves this recipe!

Here are some of my friend’s recipes:
Diane’s Roasted Chickpeas
Shirley’s Roasted Chickpeas
Jaden’s Roasted Chickpeas

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Gluten-free Vegetarian Thanksgiving 9: Mushroom Stuffing, Raw Squash Salad and Nutritional Gravy

November 22nd, 2011 yum Posted in Blog Event, Blog News, Dairy Free, Gluten Free Blogs, Nutritional Yeast, Party Food, Party Menu, Sauce, Thanksgiving, Vegan, Vegetarian 10 Comments »


Thanks to this Gluten-free Vegetarian Thanksgiving event, I think I have a new favorite blog! When Hero Beth of Tasty Yummies signed up to participate in this event, I knew I was in for a treat when she started talking about developing not one but two terrific new recipes for the event. And besides, you know I have a weakness for Yummy recipes! They both sounded so good, I could see why she couldn’t pick just one! Her first recipe is for a gluten-free, vegetarian mushroom stuffing that she baked in a muffin tin to make the most adorable stuffing “rolls” I’ve ever seen. She considered calling them stuffing muffins but found the title unappetizing. Since when I bake yeast breads in muffin tins I call them rolls, I think it would be a very fitting title for this extremely yummy-looking recipe. The only think is that now I’m in a quandry. I absolutely have to make my beloved portobella mushroom stuffed acorn squash recipe which has a delicious stuffing. But her recipe sounds so good. I know! I always have leftover stuffing. This year I think I’ll bake it in muffin tins! Whee!!!

As I mentioned Hero Beth made TWO recipes. The other recipes is a Raw Butternut Squash and Kale Salad. This recipe excited me because in the back of my mind I have been daydreaming about what a raw Thanksgiving would look like, and this dish is a great start to an amazing raw foods menu. Also, weirdly enough, although Toddler Yum won’t touch cooked squash these days because it is that most suspicious of colors, orange, she has been known to grab raw squash and pumpkin and chow down with enthusiasm. I think if I made this salad (perhaps sans kale, which I would love but which Toddler Yum would undoubtedly pick out fastidiously) Toddler Yum just might gobble it up!

Hero Beth is a tough act to follow, but I thought I’d share one of my favorite vegetarian (vegan) sides- a nutritional yeast gravy that makes everything taste better, from roasted stuffed acorn squash, to mashed potatoes, to biscuits. I bet it would be awesome on Hero Beth’s gluten-free mushroom stuffing as well!

Nutritional Yeast Gravy
Ingredients
1/4 cup brown rice flour
1/4 cup nutritional yeast flakes
1 1/2 cup water
2 tbsp Braggs GF liquid aminos
2 tsp olive oil
1/4 tsp onion granules
1/4 tsp garlic granules (if desired)
1/8 tsp black pepper
Directions
Heat brown rice flour and nutritional yeast flakes in a dry nonstick frypan on a medium temperature, and let them lightly brown and release their fragrance. Take the pan off the heat and slowly add water, braggs, olive oil and seasonings, whisking continuously until mixture is silky smooth. Return to heat and stir until gravy reaches desired consistency.
Notes
I serve this gravy every holiday with mashed potatoes and (on thanksgiving) my portabello stuffed acorn squash dish. It’s so easy you can make it anytime, and top brown rice, pasta, baked potatoes or tofu patties. DH enjoys it too, and it’s considerably easier than the typical American gravy made from scratch.
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