Today is the first lazy day at home I’ve had in a while, so I decided to take the time to make a delicious lunch. I had some tofu and frozen spinach, so Saag Paneer seemed an obvious choice. I used the recipe from the Elizavegan blog, and it turned out great, despite my not having basic spices like turmeric and coriander (although now I have an excuse to go grocery shopping tomorrow). It was so creamy and flavorful, and filled the house with the aromatic scent of an Indian kitchen. This recipe makes so much food; I’ll be able to eat off this for a couple of days.
Saag paneer is also known as palak paneer, and is a traditional dish of India and Pakistan. Saag simply refers to greens, although spinach seems to be the most popular choice. Next time I make this dish, I’m going to try using kale. Although paneer is cheese, firm tofu makes a great substitution. This dish is typically eaten with roti or rice, but I chose to serve it with quinoa, mainly for its health benefits (protein, calcium, iron, and fiber, to name just a few) and because I’d been craving it lately.
If you search the internet, you’ll find thousands of slightly different variations of this dish, including hundreds of specifically vegan recipes. I’m sure many of them are delicious, but I do recommend the Elizavegan recipe, mainly because the curry and nutritional yeast-crusted fried tofu is a delicious addition and goes so well with the spinach and coconut milk.
I also made one of my favorite snacks: roasted chickpeas. I like my snacks to be savory and salty rather than sweet, and chickpeas are much healthier than the potato chips or bread I would otherwise reach for. Versatility is the best part of snacking on roasted chickpeas – you can literally season them in hundreds of different ways. The recipe I’m sharing for you today is my favorite.
Savory Mushroomy Chickpea Snacks
1 can chickpeas, drained and rinsed
1 Tbs extra virgin olive oil
1 tsp mushroom seasoning (I used Lunds & Byerlys, which I couldn’t find online, but FungusAmongUs is great too)
1/2 tsp garlic powder
Pinch of paprika
1/4-1/2 tsp salt (Truffle salt would be great here
1 tsp white truffle oil, plus more to finish
Preheat oven to 425. Line a pizza pan or baking dish with parchment.
Combine all ingredients in a bowl and toss until the chickpeas are coated thoroughly. Spread in a single layer on the parchment. Bake for 15 minutes, stirring every 5 minutes.
When chickpeas are nice and golden, and slightly crisp, remove from oven and allow to cool a bit. Add truffle oil to taste.
And try not to eat them all at once! 😉
Other than cooking, today has been a very calm day. My boyfriend has recently gotten me into video games and lent me his PSP to play Final Fantasy Tactics, so my goal for today is to play games and eat delicious food. Sounds like a great time, right?
December 1, 2012 at 1:57 pm
Love your blog. I nominated it for a Leibster Award http://herbifit.wordpress.com/2012/12/01/liebster-award/
February 25, 2013 at 9:36 pm
Oh man, mushroom powder is like crack to me. I often grind up my own mix of dried shiitake and porcini mushrooms to save a bit of money. It’s not as fine as anything store-bought, but still so delicious! Never thought of using them to coat chickpea crunchies though… As if those salty snacks could get even more addictive!
October 23, 2013 at 4:00 pm
Yum! This seems like the perfect warming meal!