The Planted Kitchen

Siracha Chickpea Salad

Jan
17

It has been SO cold here in Fort Worth. A lot colder than I can remember it ever being. I woke up this morning it was twelve degrees. TWELVE!

That’s really cold when you’re used to temperatures of over one hundred. One thing we experienced with it being this cold was the pipe going to one of our toilets freezing. That definitely hasn’t happened before. It’s just now 32 degrees so hopefully it will thaw out soon.

Siracha Chickpea Salad

Even my poor pups think it’s too cold. I don’t blame them. We have a coat for the smaller dog and she looks so cute it I can’t stand it! I’ve been eating a lot soups and drinking a lot of homemade hot chocolate lately because I get so cold. Oh, and I’ve been taking a lot of hot baths, but that’s nothing new.

This past weekend we went to Houston to visit family. We finally were able to celebrate Christmas since we weren’t able to on Christmas itself, so that was good. We also got to try some different wines, which were oh so yummy!

Speaking of yummy, this Siracha chickpea salad is just that. If you’re a fan of spicy, this is for you. If you’re not a fan of spicy, you can put less Siracha, or adjust it to your liking. The chickpea salad is also made with plant based greek yogurt instead of mayonnaise because I didn’t want this chickpea salad to be sweet.

I like to eat it on a sandwich with spinach instead of lettuce because the spinach has more nutritional value. I could eat this for lunch just about every day. Which is okay because it’s ridiculously easy and quick to make.

If you make this, or any of my recipes, please let me know by commenting on this post, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

 

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Siracha Chickpea Salad


Course Main Course
Prep Time 10 minutes
Servings 3
Author Whitney

Ingredients

  • 2 cups Cooked Chickpeas
  • 1/2 cup Plant Based Greek Yogurt
  • 1 tbsp Siracha
  • 3 Chopped Green Onions
  • 1 stalk Chopped Celery
  • 1 1/2 tsp Lemon Juice
  • Salt and Pepper to Taste

Instructions

  1. Cook Chickpeas if not using canned chickpeas

  2. In a large bowl, mash about half of the chickpeas using a fork (or potato masher).

  3. Add all other ingredients and mix together.

  4. Chill in refrigerator for 30-60 minutes.

 

Broccoli Cheese Soup

Jan
11

Broccoli Cheese

Wow! What a crazy month December was.

Matt and I were so so busy the entire month. One of the reasons it was so busy was because Matt came down with the flu two days before Christmas. I have never washed my hands so much in my life. They were raw from so much hand washing. Because he was sick, we ended up not being able to go anywhere for Christmas because we didn’t want to get any of our family members sick. It wasn’t all bad though. We got to watch a lot of movies and catch up on our Netflix binge watching sessions. Then my dad and brother-in-law ended up getting it too. The flu has been awful this season!

Broccoli Cheese Soup

Another reason December was crazy was because one of our dogs passed away. We were going to and from the animal hospital for the better part of a week hoping that our little guy would be okay. Unfortunately, he didn’t make it, even though he was such a little fighter. I miss him everyday. I am not looking for sympathy, I just wanted let everyone know what’s been going on.

Anyway, enough morbid stuff, how has 2018 been treating everyone so far? I still can’t even believe that it’s 2018 already. That just blows my mind. One of my resolutions is to drink more water. I’m absolutely TERRIBLE about drinking water. I really suck at it. I would just rather drink something besides water, like tea or coffee. So the whole water thing is a work in progress. My other resolution is to be more consistent about posting recipes for you guys. I have a lot of ideas that I’ve been working on, so stay tuned!

Speaking of posting recipes, this broccoli cheese soup will warm your soul. It’s perfect for this crazy, cold winter we’ve been having. Even here in Texas it’s been crazy cold. And I don’t do cold very well. This soup is creamy and delicious and will satisfy all of your comfort food needs. Plus, it has vegetables (okay one vegetable) and healthy fats in it! What more could you ask for? As always, this recipe is plant-based and gluten free.

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Broccoli Cheese Soup

Servings 4 people
Author Whitney

Ingredients

  • 1 1/2 tbsp olive oil/veggie broth
  • 1 diced white onion
  • 2 packages frozen broccoli
  • 4 cups veggie broth
  • 1 batch all purpose cheese sauce

All Purpose Cheese Sauce

  • 3 cups raw cashews
  • 4 cups water more if you need it
  • 2/3 cup Nutritional Yeast
  • 1 tbsp garlic powder
  • 1 1/2 tsp paprika
  • salt to taste

Instructions

Broccoli Cheese Soup

  1. In a large pot, saute the diced onion in the olive oil until the onions are slightly brown.

  2. Add the frozen broccoli and sauté until the broccoli is bright green and cooked thoroughly. 

  3. When the broccoli and onion are done, add the all purpose cheese sauce, veggie broth, and more salt and pepper if needed. 

  4. Let simmer for 20 minutes and serve hot. Soup will stay good for 3-4 days.

All Purpose Cheese Sauce

  1. Soak raw cashews 6-8 hours or overnight.

  2.  Drain and rinse cashews.

  3. Add cashews, water, paprika (I used smoked paprika for the Broccoli Cheese Soup), garlic powder, nutritional yeast, and salt to a high powered blender.


  4. Blend until smooth.