Hmm, so it's been a while. Yeah? All I can say is Spring Break got the best of me, my liver, and my heart. But, I am back and ready to attack? Actually it's more like I am back in school, swim, and dealing with (maybe dealing isn't the right word) balancing lots of time in my social life as some new additions to the friend spectrum have popped up recently.
Also, I have had absolutely no appetite for the past week...so that has hindered the WANT to cook and be creative with yummy vegan foods!
Here is something I made last week off VeganYumYum (what's new?) that is super simple, cheap, and a nice summer spread/sandwich topper. It can also be used as an appetizer as Lolo uses it--and this is something all guest vegan, vegetarian, or meat eating crazy faces will enjoy.
Chickpea Salad
1 15oz can Chickpeas, rinsed well
3-4 Tbs Vegenaise (vegan mayo)
2 tsp Fresh Lemon Juice
1 tsp Mustard
1 Tbs Nutritional Yeast
1/2 tsp Paprika (sweet, hot, or smoked)
1/2 tsp Salt
Fresh Craked Black Pepper
Mash all the ingredients to form a chunky spread. Refrigerate or serve immediately.
I used Miso Mayo instead of Vegenaise for some added Garlic flavor--and it was so superb! (Yeah, I said superb.) I also topped mine with melted vegan cheese, paprika, and love. Anyhow, it's simple so there's not much else to it. Enjoy!
The only good lighting I could get was on the kicthen floor. Here is Bosko being an amazing dog and calmly waiting for me to take the picture. He can be so good..sometimes!!
Take care.
Love,
Taco
