lindsey's chickpea based yogurt-free tzatziki dip

lindsey's chickpea based yogurt-free tazitiki | A Brown Table

Lindsey's blog Dolly and Oatmeal is one of the prettiest blogs you will find, it's colorful and full of fresh flavors and ingredients. On her blog, Lindsey creates and shares a lot of delicious and wonderful gluten-free vegetarian recipes that stand out from the usual fare you see everywhere. In fact, through her new book "Chickpea Flour Does it All" , Lindsey shows you different and unexpected ways in which you can use chickpea flour, from savory to sweet there's something for every month and elegantly styled photos that accompany each recipe. 

I first met Lindsey on the internet (as most of us bloggers do) and then around a year and half later in person when she came on a trip to San Francisco. And inn case you're wondering, yes, she's sweet in person too! She's got the cutest little dog that I think Snoopy would love to play with. 

To be honest, I had some skepticism when I first saw this Tzatziki recipe. A yogurt/dairy-free one sounded too good to be true, would it look or taste the same? Will I miss the creamy texture and tangy taste of yogurt, will it be noticeably be absent from this beloved dip? The only way to answer this question is to just go ahead and make the recipe and have someone do a blind taste test. Lindsey's method uses a chickpea flour roux and cashews which seriously make it taste and feel like yogurt, neither me nor my blind taste testers could tell the difference! I couldn't taste that characteristic flavor of chickpea flour in the dip, this recipe is a winner. Even if you don't have dairy issues, her book touches upon the versatility of chickpea flour as an everyday ingredient and it makes you appreciate cooking with other non-wheat flours. Indian homes usually stock up on chickpea flour as a pantry staple so I'm naturally a little excited about her book. But what Lindsey shows us is a bunch of unique and tasty ways to use this flour, a non traditional take on traditional recipes we all love, it doesn't matter if you've never used chickpea flour before because she show's you how to. There's cake, there's pizza, there are pancakes, there are tartlets and clafoutis and fresh salads, I could go on and on. This is one of my new favorite books of 2016, thanks Lindsey! 

lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table
lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table
lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table
lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table
lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table
lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table
lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table
lindsey's chickpea based yogurt-free tzatziki dip | A Brown Table

lindsey's chickpea tzatziki dip (from Chickpea Flour does it All by Lindsey S. Love; 2016)

yields: 4 to 6 servings

ingredients

1 medium cucumber, grated with a box grater

1 cup (240mL) water)

1/4 cup (30g) chickpea flour

1/4 cup (45g) raw cashews, soaked in water overnight and drained

2 garlic cloves, roughly chopped

1 tablespoon apple cider vinegar

1 tablespoon extra virgin olive oil

1 tablespoon lemon juice

coarse sea salt and freshly ground pepper

2 tablespoons chopped fresh dill

1. Place the grated cucumber in a fine-mesh sieve (I skipped the sieve). Use your palm and push to squeeze out as much liquid as possible; set aside.

2. In a small saucepan, whisk together the water and flour until smooth. Turn heat to medium and continue whisking until the mixture thickens, about 6 to 7 minutes; the mixture will resemble a roux or melted cheese. Remove from the heat. 

3. Place the flour mixture, cashews, garlic, vinegar, oil, lemon juice, and salt and pepper, to taste, in a high-speed blender; blend for 1 minute until smooth. Pour the mixture into a bowl; stir in the grated cucumber and dill. Let the tzatziki come to room temperature, then refrigerate for at least 4 hours.

4. Remove from the refrigerator when ready to serve and give it a good stir. 

 

spiced chickpeas and chicken pilaf

spiced chickpeas and chicken pilaf | A Brown Table

For the past few weeks, I've realized I'm terrible when it comes to saving time during the week and for that matter sticking to clean eating habits. Don't get me wrong, I love to eat out and try new things whenever possible but it starts to add up and things can get rather expensive. Consequently, I've been trying to get my act together and start planning out our weekly meals. There are a bunch of new one pot meals that I've been working on and I've kept one recurring theme in mind, little effort but bold flavors.

Though I can cook for hours, I hate, hate washing dishes and wiping the kitchen table down after I'm done. There are times when I want to snap my fingers or twitch my nose in the hope that my mess cleans itself up. Unfortunately, it doesn't but there is one thing that can happen to make all of this a little less crazy.  Through trial and error, I've figured out what works best for me and I've learned to set realistic goals with a more practical approach. Less prep work and cooking time translates to more free time to do other things and it makes me very, very happy!

By using a rotisserie chicken, I've cut back on a lot of time that would have otherwise been spent at the stove/oven. From shredding to chopping to simply serving it as is, the meat can be used in lots of tasty ways and you can add it to dishes such as this pilaf to make a hearty meal..  

This one pot meal is very aromatic and flavorful. Basmati rice has it's own floral scent and that fragrance when infused with cardamom and bay leaves makes one spectacular dish. The chickpeas and chicken in the pilaf are infused with an extra layer of flavor from this  delicious Progresso stock, turmeric and ginger root. I prefer to use the unsalted version of Progresso's chicken stock to control the taste of the dish but you can use their regular one too.

spiced chickpeas and chicken pilaf | A Brown Table
spiced chickpeas and chicken pilaf | A Brown Table
spiced chickpeas and chicken pilaf | A Brown Table
spiced chickpeas and chicken pilaf | A Brown Table
spiced chickpeas and chicken pilaf | A Brown Table
spiced chickpeas and chicken pilaf | A Brown Table
spiced chickpeas and chicken pilaf | A Brown Table

Here are some of my kitchen notes that you might find helpful when preparing this dish;

  • Use a good rotisserie chicken. I like to use the herb seasoned or lemon seasoned ones in this particular dish as they add great flavor to the rice and chickpeas.
  • As always, I recommend leaving the whole spices in the rice when serving. It showcases what to expect in terms of flavor and taste and makes a great garnish.
  • Use long grain basmati rice, preferably the Indian one. The other varieties don't taste as good and don't give the same aroma or flavor.
spiced chickpeas and chicken pilaf | A Brown Table

spiced chickpeas an chicken pilaf

yields: 4 to 6 servings

ingredients

2 tablespoons ghee or olive oil

1 cup red onion, diced

2 tablespoons julienned peeled ginger root

1 teaspoon turmeric powder

2 15 ounce cans chickpeas, drained

1 teaspoon fine grain sea salt

1/2 teaspoon red chili powder or cayenne powder

2 tablespoons cilantro, chopped

1 cup basmati/long grain rice, washed and drained

4 black peppercorns or 2 long black peppercorns

2 green cardamom pods, cracked

3 bay leaves

2 cups shredded rotisserie chicken, skin discarded

2 cups Progresso unsalted chicken stock

  

1. Heat 1 tablespoon of ghee/olive oil in a dutch oven on medium-high heat. Add the onion and sauté for 3 to 4 minutes  until light pink. Then add the ginger and turmeric and cook for 1 minute. Fold in the chickpeas, salt, and chili powder, cover the dutch oven with its lid and cook for an additional 5 minutes. Remove the dutch oven from stove and transfer the contents to a large mixing bowl, add 1 tablespoon of cilantro and keep aside

2. In the same dutch oven, heat the remaining ghee/oil. Add the drained rice, peppercorns, green cardamom, and bay leaves. Cook the rice and spices constantly stirring for about 2 minutes. Add the shredded chicken and stock to the rice and reduce the heat to medium-low. Cover the dutch oven with its lid and allow the rice to cook, undisturbed for about 15 to 20 minutes. The rice is cooked when the water has completely evaporated and the grains are tender. Fold in the chickpeas and cook for another minute. Remove from stove, garnish with remaining cilantro and serve warm.

 Disclaimer: This post is sponsored by Progresso and FeedFeed. The opinions expressed are solely my own. 

rainbow chard rolls with sweet potato and chickpea stuffing

rainbow chard rolls with sweet potato and chickpea stuffing | A Brown Table

I'm off to Disney World to attend the Food Blog Forum, meet fellow bloggers, talk about food related stuff and make new friends. I've never been to either of the Disney spots in the country so this will be definitely be a new experience for me, one that I am looking forward to. On a side note, I kinda want to get Snoopy a lot of Mickey themed swag, I hope they have something for him that could become a halloween costume.

Folks, I have a guest post up and recipe for these stuffed rainbow stuffed chard rolls up at Whitney's lovely site, Jew Hungry. Whitney is one of the nicest bloggers form the West coast and her food is equally tasty. Ever since I saw these rainbow chards pop up at the market, I've been wanting to create a more winter inspired chard roll with Indian flavors. Plus sweet potatoes and green chickpeas are delicious to stuff things up with. So do head over to her site and give her some love.

rainbow chard rolls with sweet potato and chickpea stuffing | A Brown Table
rainbow chard rolls with sweet potato and chickpea stuffing | A Brown Table

edamame chickpea hummus

edamame chickpea hummus 1
edamame chickpea hummus 4

Simplicity comes in all sorts of shapes, sizes and colors. Simple things when brought together can sometimes produce the most spectacular of results which is why I adore hummus. A simple combination of chickpeas, sesame and a few other ingredients when mixed make for a delicious bowl of humus bursting with complex flavors that I find extremely satisfying. I think if faced with the option, I could probably eat hummus everyday and lots of it!

edamame chickpea hummus 2
edamame chickpea hummus 3

By far, this is one of my favorite ways to make hummus at home. Edamame is a buttery bean that lends its smooth texture to create many a tasty thing, so adding it to hummus makes it really good! I also love to add a few cloves of oven-roasted garlic to the bean duo of edamame and chickpeas with some freshly squeezed lime juice. The oven-roasted garlic flavor gives an aromatic and mildly sweet flavor to the hummus. If I feel a little bit risqué, I'll sometimes throw in a chili pepper for a little heat but if you don't want this hot, feel free to skip the chili. 

edamame-chickpea-hummus.gif

My favorite part is diving a piece of warm pita bread straight into the bowl of hummus after it's been generously drizzled with olive oil and a sprinkling of sumac. 

edamame chickpea hummus 1

 

edamame chickpea hummus

yields: approximately 3 - 3 1/2 generous cups 

ingredients

2 garlic cloves, oven-roasted*(instructions below on how to roast the garlic, you can use one garlic clove if you prefer)

2 cups boiled edamame

7 1/2 ounces boiled/canned chickpeas 

2 tablespoons tahini

1 thai green chili pepper (optional)

1/4 cup lime juice, freshly squeezed

1  1/2 teaspoons kosher sea salt

2 tablespoons extra virgin olive oil

1/4 cup water (you might need more)

1/2 teaspoon sumac

extra olive oil for drizzling

1. Place the garlic, edamame, chickpeas, tahini, chili, lime juice, salt, olive oil and water in a food processor. Pulse until combined.  You might need to add more water to adjust the consistency of the hummus.

2. Transfer to a serving bowl, sprinkle the sumac over the hummus and drizzle with olive oil just before serving. Serve with fresh/toasted pita bread, pita chips or crackers.

* oven-roasted garlic

yields: 1 garlic head

ingredients 

1 garlic head

1 teaspoon olive oil

1. Preheat the oven to 400F. 

2. Peel most of the loose paper off the garlic head. Place the garlic head in a small baking dish and brush it with the olive oil. Cover the dish with a piece of aluminum foil and bake in the oven for about 40-45 minutes. Remove and allow to sit  covered for about 10 minutes. Remove the aluminum cover and and peel the paper off the garlic. Use as needed.