Roasted Chickpeas

Jeanine and Jack write the beloved (mostly) vegetarian blog, Love & Lemons and their 2nd book just came out! Jeanine used to work as a graphic designer before blogging full-time, and it sure shows. The fonts and graphics in the book are so beautiful!

Their new book, Love & Lemons Every Day : More than 100 Bright, Plant-forward Recipes for Every Meal is exactly how I like to eat. There are so, so many good ideas (Moroccan Spiced Carrot Salad with Lentils! Zucchini Verde Vegan Enchiladas! Sweet Potato Wedges with Farro & Tahini!) , but I chose one of the simplest ones, Roasted Chickpeas, to make this week from the “Homemade Extras” chapter in the back of the book. This recipe has just 3 ingredients, and is easily adaptable. You can include them on the side of a cheese plate in place of nuts, or add them on top of any dish for a little extra protein. I made extra and am keeping them in the fridge to throw on salads all week.

Recipe below…congrats Jack & Jeanine!!

ROASTED CHICKPEAS

shared with permission from Love & Lemons Every Day by Jeanine Donofrio and Jack Mathews

1.5 c cooked chickpeas, drained and rinsed

Extra-virgin olive oil, for drizzling

Sea salt and freshly ground black pepper

Pinches of smoked paprika or chili powder (optional)

Preheat the oven to 400˚F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss with a drizzle of olive oil and sprinkles of salt and pepper. Roast 20 minutes, or until crispy. Remove from the oven and toss with the smoked paprika, if using.

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Erin’s notes: I used canned chickpeas to save time and I just used paprika. They also suggest you can toss afterwards with cayenne or curry which I will try next time!

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Disclosure: I was gifted a copy of this book by the authors and their publisher. Thank you! Also–The Forest Feast uses affiliate links and may make a small profit if items are purchased via links on this site.

Everything Bagel Greens

This is my new favorite vegetable side, and it takes less than 5 minutes to make! You can use any type of greens you like (I used collards above) but kale or spinach or chard also work wonderfully. Everything Bagel seasoning can be found at many grocery stores now and has a mixture of garlic, salt and sesame usually. It’s delicious!

EVERYTHING BAGEL GREENS

4 handfuls raw greens (collards, kale, chard, spinach - or a mixture)

About 4 shakes of Everything Bagel seasoning (I found mine at Trader Joe’s)

Olive oil

Add a splash of olive oil to a pan on medium heat. Add the greens and a small splash of water. Add another drizzle of oil on top. Cover with a lid for about a minute. Remove lid and stir, covering again and repeating until they wilt, for 3-5 minutes. Try not to over cook them…once they are bright green and wilted they are done! Turn the heat off and add a few shakes of the Everything Bagel seasoning. remember it has salt in it, so don’t add too much. Stir to combine and serve immediately. Add more seasoning as a garnish if you wish. Serves 2 as a side.

*tip: for a richer flavor, add a bit of butter to the pan as well!

Food Photography & Styling Class

There are still a couple spots left in my Food Photography & Styling Class at Stanford University this SUNDAY APRIL 7th 10am-4pm! If you are in the San Francisco Bay Area, come join us! More info here.

This photo is from the class when it was offered last Fall. It’s usually offered a couple times a year, so check Stanford’s Continuing Studies website for updates!

Palm Springs!

I am so excited to be in Palm Springs for Alt Summit! For all the attendees of my watercolor + Photoshop workshop, please click here for the handouts.

More photos to come!

Yellow Dress + Yellow Salad!

It’s another edition of #forestfeastfashion where I pair one of my favorite dresses of the moment with a Forest Feast dish!

I just got this yellow floral dress (that’s made in America!) to wear to Alt Summit next week and thought it would be perfect paired with the Yellow Salad from my first cookbook.

It’s a long stretchy faux-wrap, and super comfortable, with big florals (like I love!)

YELLOW SALAD (from The Forest Feast cookbook)

Toss 1 yellow bell pepper (cubed), 1 can garbanzo beans, 1 c yellow cherry tomatoes (halved), 1 small raw golden beet (thinly sliced or diced), 1 sliced (lemon) cucumber, 1/2 c golden raisins, 1 T lemon zest, and raw kernels from 1 ear corn (about 1/2 c). Dress with a little olive oil , salt and a squeeze of lemon, or your favorite vinaigrette.

See some more dress/dish pairings here!

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Disclosure: The Forest Feast is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and The Forest Feast may earn a percentage when purchases are made from some links in this post.