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!

SPRING FAVA SALAD WITH TOASTED WALNUTS & PARSLEY SAUCE VERTE

This season has been so strange.  The weather is erratic as ever which is making it feel neither like Spring nor Summer. Despite the consistent gloom, the Spring produce is finally rampant and my fridge is filled with green.  I'm loving lighter salads with fresh green vegetables and tons of herbs & flavorful greens.  This sauce, from Taste & Technique, is something I've been riffing on for months now, and putting on pretty much everything.  It tastes like Spring to me (tarragon!) and I throw some radishes in, just for fun, since I always seem to have them in excess.  Dreaming of more sunshine and temperate weather before the Summer heat hits..

Spring Green Salad with Favas, Toasted Walnuts & Parsley Sauce Verte (Serves 2-4) Gluten-free

*If you've never shelled fava beans, don't be scared.  They actually aren't as exhausting as they look, and I find the process super meditative.  Much like chopping vegetables or herbs (like this parsley sauce verte), I find those manual exercises super calming.  You'll probably have leftover dressing, so I suggest you put it on everything - I love it on avocado toast, soft boiled eggs, salads, roasted vegetables, etc.  The options are endless and it will keep in the fridge, flavors melding over time, for about 5ish days. 

• 1lb. fava beans, shelled
• 4 large handfuls of greens (I used a mix of baby kale, wild baby arugula and micro herbs)
• 1/2 cup toasted walnuts, roughly chopped
• 4 oz. tangy feta, crumbled

Parsley Sauce Verte (adapted from Taste & Technique)

• 1/2 cup finely chopped flat leaf parsley
• 2 tablespoons minced chives
• 2 teaspoon minced tarragon
• 2 radishes, finely diced
• 2 tablespoons finely chopped shallot
• 1-2 tablespoons red or white wine vinegar
• 1/2 lemon, juiced
• 2/3 cup extra virgin olive oil
• Sea salt to taste (about a scant teaspoon)
• Freshly ground pepper to taste

Bring a large (salted) pot of water to a boil.  Prep a mixing bowl with ice water & set aside.  Once water has come to a boil, blanch fava beans for exactly 1 minute, strain & add to ice bath and set aside.  Once both have cooled to the touch, strain and set aside.

Peel fava beans: Use your nail to puncture the pod, then remove the opaque outer skin to reveal bright green fava bean.  Continue until all fava beans are shelled.

For parsley sauce verte: make sure to chop all herbs/ingredients by hand (not a food processor!) - it makes a huge difference in the freshness & overall flavor of this sauce.  Add all ingredients to a bowl and whisk together until well-combined.  Season to taste and set aside.

Add greens to a large bowl, assemble with fava beans, walnuts, and feta cheese.  Add a few spoonfuls of parsley sauce then toss well with your hands, to make sure every leaf is coated. Salt to taste & season with freshly ground pepper.  Serve immediately.

Beautiful blue plates are courtesy of GET PROPPED. Check out their gorgeous site!

CHICKPEA FLATBREAD WITH CHERMOULA, TOASTED PINENUTS & ARUGULA

Although it's technically Spring, the dreariness of New York is real.  The rain and grey has been non-stop and is beginning to feel like what I imagine Seattle is like.  Spring things are starting to pop up at the markets, but it just doesn't feel right to make rhubarb when the skies are this grey (but I'm trying).  Making bright green sauces on repeat to combat this weather.

I've been completely overwhelmed by the amount of (great) new cookbooks on my shelves and lately - not enough time to indulge in them.  I’m finally getting around to posting about Lily’s lovely new book, Good Clean Food.  She similarly lives gluten-free, finding it curing her migraines and overall health issues - and obviously, I can relate so much to her story.  I love her minimal sensibility, which is never intimidating and simple enough for everyday.  This chickpea flatbread did not last long…

Chickpea Flatbreads with Chermoula, Pine Nuts & Arugula (Serves 2-4) Gluten-free + Vegan

*This flatbread is like a cuter pizza with infinite possibilities.  I love it with this spicy chermoula, and if you do dairy, a tangy feta crumbled overtop would be amazing here.  You'll probably have some sauce leftover: use it on roasted chicken or tofu, roasted vegetables, quinoa, etc.  It's pretty amazing on anything.

Flatbread (Recipe from Good Clean Food)

• 3/4 cup warm water
• 1 teaspoon maple syrup
• 1 packet instant yeast (or 2 1/4 teaspoons)
• 1 cup chickpea flour
• 1/2 cup + 2 tablespoons oat flour
• 1/4 cup arrowroot flour
• 2 tablespoons psyllium husks
• 1 teaspoon sea salt
• 1 tablespoon olive oil, plus more for parchment

Chermoula:

• 1 1/2 cups roughly chopped cilantro
• 2 cups roughly chopped parsley
• 4 garlic cloves, roughly chopped
• 1 teaspoon red wine vinegar
• 1 teaspoon sweet paprika
• 1 teaspoon sumac
• 1 teaspoon coriander 
• 1 lemon, juice
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon sea salt
• 1/2 cup olive oil
• Pinch of cayenne

Toppings:

• 1/4 cup pine nuts
• 2 handfuls wild arugula
• Sea salt, to taste
• Freshly ground pepper

In a large mixing bowl, combine the warm water and maple syrup.  Sprinkle yeast over top and let sit for 10 minutes.

In a separate bowl, whisk together flours, psyllium husks and sea salt.  Then mix in yeast mixture and olive oil, stirring well to combine.  It should yield a slightly sticky dough that pulls away from the side of the bowl.  Cover with a kitchen towel or plate, and let rise for 45 minutes in a warm place.

In the meantime, make chermoula: add all ingredients to a food processor and pulse until a semi-smooth sauce. Set aside.

Preheat the oven to 425 degrees.  Add a sheet of parchment to an inverted baking sheet.  Coat risen dough with a little olive oil and divide in two.  Using your hands and a little more oil, form dough into two, semi-even flatbreads.  Let rise another 10 minutes.

Brush the tops of dough with oil, then bake for 5 minutes.  Prick the flatbreads with a fork, then bake an additional 5 minutes. 

Top crusts with a generous dollop of chermoula, spreading evenly overtop (leaving some room for “crust”).  Sprinkle pine nuts overtop, then bake another 5-7 minutes or until crust is browned and a bit crisp. Top with arugula, flaky sea salt, and freshly ground pepper.