Monday, May 24, 2010
I am a bad food blogger. Mostly because I have been cooking the same meals over and over again, and thus nothing new to post. But now with school almost over, I plan to have more adventures. The Crown Heights CSA starts again in a few weeks, and I am super excited.
Before I left on a nice trip to Delaware this weekend, I did make bread for Blokey, and then a quick dinner. This dinner was inspired by Smitten Kitchen's smashed chickpea salad, but I didn't read the recipe, just went off the mental image. I actually think of this as a vegan egg salad more than anything else.
I served this on homemade bread, which I haven't had luck with recently. This loaf turned out pretty frickin' yummy though (I added a little extra yeast). Whole thing (not including the bread) took about 8 minutes.
Vegan "egg" salad sandwiches
Good bread (not the pre sliced kind) or crackers
1 tomato, thinly sliced
some kind of green (we used about a handful of argula)
1 green onion, chopped finely
2 1/2 cups of well cooked chickpeas, or 2 14 oz. cans of chickpeas, drained
Kosher deli style mustard (anything that's not French's)
lemon juice or apple cider vinegar
various dried spices (we used oregano and basil)
Anything else on hand (shredded carrots, peanut butter or tahini, etc.)
1. Mash up the beans with a potato masher. Don't worry about making it too fine.
2. Mix it all up in medium sized bowl (except the tomatoes) to taste. I liked a lot of mustard but you can go for less. Yo could also forgo mustard and use mayo or just olive oil. We are fans of whole grain mustard (I bought 3 different kinds of mustard today from Fairway. It's like caviar for flexitarians like me).
3. Spread on pieces of bread. Top with tomatoes, thin slices of cheese (if you're not vegan), more greens, paprika, etc.. Eat. Still hungry? Spend 6 minutes make a few more