CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO PESTO

As a native Californian (southern), I gravitate towards two things: mexican food & hippie vegetarian.  Although I’m technically an omnivore, you’d never know because I crave birdseed, salads and use chickpeas/peas/beans/lentils (also known as PULSES), as my main protein source.   

I’ve collaborated with USA Pulses & Pulse Canada for their *Half-Cup Campaign* in attempt to inspire us all to eat more pulses (do you need a reason!?).  I will add a chickpea to pretty much anything, but if you need inspiration for more recipes, try here or the PULSES official site for more ideas.  

These tacos are fresh and Californian, light enough for summer with a creamy/spicy sauce you’ll want to put on everything.   It's favorite weeknight meal to date that's quick & perfect for busy days.

CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO SAUCE (Serves 4) gluten-free, vegan

Tostadas are one of my favorite weeknight meals that are quick to throw together in 20 minutes or less and have a huge flavor payoff.  I make this same recipe with whatever bean or lentil I have on hand (pinto/black beans are great!).  Perfect for busy nights or when all you have in your pantry is a can of beans and vegetable scraps on their last leg.

• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 1 spring or red onion, roughly chopped
• 1 jalapeno, minced
• 2 ears of corn, sliced off the cob
• 2 cups cooked chickpeas 
• 1 lime, juiced
• 1 teaspoon tamari 
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 cup cherry tomatoes, halved
• 1 teaspoon sea salt
• Freshly ground pepper, to taste
• Shredded red cabbage, to top (opt.)
• Hot sauce, to serve
• Limes, to serve

Avocado Cilantro Pesto:

• 1/2 avocado
• 1 large bunch of cilantro, stems and leaves
• 2 limes, juiced
• 1/4 cup walnuts
• 2 garlic cloves, roughly chopped
• 2 jalapeños, roughly chopped
• 1 teaspoon sea salt
• 1-2 tablespoons honey, to taste
• 2 tablespoons olive oil
• Splash of water

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes.  Then, add corn, chickpeas, tamari, lime, spices and seasoning.  Stir well to combine and cook over medium heat for 5-7 minutes.  Remove from heat.  Stir in cherry tomatoes.

Add tortillas in a single layer, straight on to the baking sheet.  Bake for 10-12 minutes or until crisp (hard) and browned.  Set aside to cool.

In the meantime, make avocado cilantro sauce:  Add all items to a blender and blend until smooth, adding extra water as needed to blend.

To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime.  Continue with remaining tortillas. Serve immediately!

THIS POST HAS BEEN SPONSORED BY USA PULSES & PULSE CANADA, TWO ORGANIZATIONS DEDICATED TO INSPIRING US ALL TO EAT MORE PLANT-BASED MEALS.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

SAVORY TOMATO & PARMESAN CRUMBLE

It’s just beginning to feel real Wintry here in NYC.  It happens that way each year, where one day, it just gets cold and we begin to hunker down for the Winter ahead.  We roast squash and make soup and need to wear socks to bed.  It’s a new season and we learn how to submit to it.

In terms of cooking, the warmer and heartier the better. I’ve been making soups like crazy and roasting a whole kabocha squash each week.  Some people feel daunted by the produce limitations, but I’ve learned some things over the years to help inspire cold-weather cooking.  Besides beans, lentils, etc, I always have preserved tomatoes on hand: canned, chopped, fire-roasted or whatever you like.  It’s the simplest thing to keep around that can make cold, Winter nights a little better.  I use them in soups, make a quick tomato sauce, a savory braise - the options are endless.  We may not have fresh tomatoes, but we wouldn’t want to eat them this time of year anyway.  It’s time for baking, braising, roasting - all the warm things in life.

Savory Tomato & Parmesan Crumble (Gluten-free) Serves 8

-This recipe, at its base, is a simple crumble.  I used romesco and cannellinni beans, but you could use any veggies or herbs you have on hand and need to get rid of! A few notes, too: you can use all cornmeal instead of cornmeal/corn flour to keep it simple.

FILLING:

• 26 oz. Pomi Chopped Tomatoes
• 2 tablespoons cornstarch
• 1 lemon, juice and zest
• 2 teaspoon tamari
• 2 teaspoons sumac
• 2 teaspoon sea salt
• Pinch of red pepper flakes
• 1 small romanesco, chopped into about 1 inch pieces
• 1 (15 oz.) can of cannellinni beans, drained 
• 2 garlic cloves, minced
• 1 large shallot, diced
• 1/3 cup basil, sliced thin or chiffonade
• 4 sprigs thyme
• 4 sprigs marjoram

TOPPING:

• 1 1/4 cup gluten-free rolled oats
• 1/2 cup almond meal
• 1/4 cup cornmeal 
• 1/4 cup corn flour
• 1/2 cup grated parmesan
• 5 sprigs thyme leaves
• 1 1/2 teaspoon sea salt
• 5 tablespoons unsalted butter, chilled and cubed
• 1 tablespoon olive oil

Preheat oven to 375 degrees.

In a large mixing bowl, whisk chopped tomatoes together with cornstarch, lemon juice + zest, tamarin, sumac, salt and red pepper flakes.  Then, stir in romesco, beans, garlic, shallot and herbs until well combined.  Add to 9x9 or similar sized baking dish and set aside.

In another mixing bowl, stir together oats, almond meal, cornmeal and flour, parmesan, thyme and salt.  Mix until well combined, then add chilled butter cubes,  Using your hands, work together dough - breaking down butter - until mixture looks and feels like oatmeal cookie dough.  Add olive oil, and mix in well with your hands, making sure to get all the flour bits at the bottom.

Add crumble evenly over top tomato filling.  Bake for exactly 30 minutes or until tomato is bubbling up around the sides and topping is golden browned.  Let cool for 15 minutes before serving.

---

THIS POST HAS BEEN SPONSORED BY POMI.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

---

PRESERVED LEMON GRAIN BOWL

Whenever I’m seeking comfort at dinnertime, I usually end up with a hodgepodge of quinoa, vegetables and some tahini sauce with enough accoutrements to make up for the initial simplicity.  It's a meal I have on repeat, changing up the grain or type of lentil depending on what I have on hand.  They’re uncomplicated, nourishing meals that do the trick when you need warmth (literally and figuratively) in a bowl.

When I’m really in the mode to make “weeknight” dinner into something a little more spectacular than a Topanga Canyon macro bowl, enter preserved lemons.  These salty-sweet lemons are the older/wiser cousin of fresh lemons with an almost indescribable aroma.   Although usually found at specialty food stores, it’s just as easy to make them at home (with a little or a lot of patience). You can make them authentically, quick-preserved or even “pickled” like Ottolenghi. I use them most in my self-described "hippie bowls" to add something lively (when you need some extra inspiration in your life). It's a weeknight win-win.

Grain Bowl with Preserved Lemons (gluten-free, dairy-free opt.) Serves 4

• 1 cup dried chickpeas
• 1 cup tri-color quinoa
• 1/3 cup sunflower seeds, toasted
• 3 preserved lemons, rinds only & diced small (save pulp for another use)
• 4-5 kale leaves, de-stemmed and chopped 
• 1 small bunch of parsley, roughly chopped (about 1/2 cup chopped)
• 5-6 sprigs of fresh mint, chopped
• 8 dried apricots, diced
• 3 oz. feta, crumbled
• Black sesame gomasio, to top (optional)
• Sea salt to taste
• freshly ground pepper

Tahini Miso Dressing:

• 2/3 cup tahini
• 1 tablespoon white miso paste
• 1/2 lemon, juiced
• 1 teaspoon tamari
• 1/3-1/2 cup water, depending on desired consistency

In a saucepan, add chickpeas and enough water to cover by about 4 inches.  Bring to a boil, then cover and let sit for one hour.  This method is a quick way to eliminate soaking overnight. Once the hour is up, bring to a boil then simmer until tender, about 45 minutes.  Drain, rinse in cold water and set aside to cool.

In another saucepan, add quinoa, 2 cups of water and a pinch of salt.  Bring to a boil, then simmer for 14-16 minutes or until fluffy.  Set aside to cool.

In a small bowl, whisk all dressing ingredients together until smooth & desired consistency.

In a large serving bowl, add chickpeas, cooled quinoa, sunflower seeds, diced preserved lemons, kale, herbs, and dried apricot.  Season to taste with sea salt and pepper and mix well to combine.  Top the grain bowl with crumbled feta and gomasio (optional).  Finish each serving with a generous drizzle of tahini miso dressing.  Serve immediately!