So, tomorrow night is potluck night! I’m (Fabia) off to Whistler for work and it just so happens to be the Earthsave Whistler monthly potluck! We both love going to potlucks, its a good excuse to bake/cook something new and to try other peoples yummy and creative dishes (and share ours with people too!)
We started going to the Whistler Potlucks around five years ago.Wow! how time flies! When we lived there we would go every month and they really helped with our transition to Being vegan. We got to see how much delicious foods we could eat and chat to like minded people and share stories.
For this potluck i decided to go with some healthy veggies! Edamame is high in Protein (17g per cup) and Iron (3.5mg per cup). We always have chickpeas in the cupboard and spices so decided to roast up some chickpeas in the oven. Chickpeas are a great source of protein and fiber too!
2 Bell peppers
one bunch of Kale
1 cup cashews
2 cans of chickpeas
2 cups Edamame
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp ground ginger
4 tbsp oil
For the dressing:
1/3 cup oil
1/4 cup sesame seeds
4 tbsp maple syrup
4 tbsp Tamari
3 tbsp water
3 tbsp lemon
Rinse the chickpeas and place on baking tray. In a small bowl add in the cumin, paprika, onion powder, ginger and oil, mix to form a paste and then pour over the chickpeas and mix well. place in oven on 350 for 15-20 minutes.
While the chickpeas are roasting:
Boil the edamame and then drain and set aside to cool.
Slice the peppers thin and chop, tear up the kale in to small pieces and tear off any stems, place in a large bowl.
In a food processor blend the cup of cashews into small pieces and place in the large bowl with the peppers and kale.
Next, place the dressing ingredients in to the food processor and blend and pour over the veg in the large bowl.
Now the edamame is cool blend in the processor and add to the rest of the veggies.
When the chickpeas are out of the oven and cooled place in with the rest of the veggies and mix everything well.
#HAPPY #VEGAN #TWINS