CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO PESTO

As a native Californian (southern), I gravitate towards two things: mexican food & hippie vegetarian.  Although I’m technically an omnivore, you’d never know because I crave birdseed, salads and use chickpeas/peas/beans/lentils (also known as PULSES), as my main protein source.   

I’ve collaborated with USA Pulses & Pulse Canada for their *Half-Cup Campaign* in attempt to inspire us all to eat more pulses (do you need a reason!?).  I will add a chickpea to pretty much anything, but if you need inspiration for more recipes, try here or the PULSES official site for more ideas.  

These tacos are fresh and Californian, light enough for summer with a creamy/spicy sauce you’ll want to put on everything.   It's favorite weeknight meal to date that's quick & perfect for busy days.

CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO SAUCE (Serves 4) gluten-free, vegan

Tostadas are one of my favorite weeknight meals that are quick to throw together in 20 minutes or less and have a huge flavor payoff.  I make this same recipe with whatever bean or lentil I have on hand (pinto/black beans are great!).  Perfect for busy nights or when all you have in your pantry is a can of beans and vegetable scraps on their last leg.

• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 1 spring or red onion, roughly chopped
• 1 jalapeno, minced
• 2 ears of corn, sliced off the cob
• 2 cups cooked chickpeas 
• 1 lime, juiced
• 1 teaspoon tamari 
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 cup cherry tomatoes, halved
• 1 teaspoon sea salt
• Freshly ground pepper, to taste
• Shredded red cabbage, to top (opt.)
• Hot sauce, to serve
• Limes, to serve

Avocado Cilantro Pesto:

• 1/2 avocado
• 1 large bunch of cilantro, stems and leaves
• 2 limes, juiced
• 1/4 cup walnuts
• 2 garlic cloves, roughly chopped
• 2 jalapeños, roughly chopped
• 1 teaspoon sea salt
• 1-2 tablespoons honey, to taste
• 2 tablespoons olive oil
• Splash of water

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes.  Then, add corn, chickpeas, tamari, lime, spices and seasoning.  Stir well to combine and cook over medium heat for 5-7 minutes.  Remove from heat.  Stir in cherry tomatoes.

Add tortillas in a single layer, straight on to the baking sheet.  Bake for 10-12 minutes or until crisp (hard) and browned.  Set aside to cool.

In the meantime, make avocado cilantro sauce:  Add all items to a blender and blend until smooth, adding extra water as needed to blend.

To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime.  Continue with remaining tortillas. Serve immediately!

THIS POST HAS BEEN SPONSORED BY USA PULSES & PULSE CANADA, TWO ORGANIZATIONS DEDICATED TO INSPIRING US ALL TO EAT MORE PLANT-BASED MEALS.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

COCOA CHIA MOUSSE WITH COCONUT ROSE WHIP

You may know Lily Diamond's popular blog, Kale and Caramel, where she makes food for "all five senses" ie. puts a hippie twist on pretty much everything. Although from Hawaii, she really has that Topanga Canyon hippie thing going for her - which I totally love and relate to.  Her infectious energy about plants & herbs will inspire anyone to eat rose petals.

Her book, despite heralding the power of nature, is really a story about healing.  Lily has the most poignant introduction about finding her way back into the kitchen (I also recommend this F52 read) after her mother's death.  The thing about loss is that it sticks with you. Grief or loss can entangle us (most likely, forever), but Lily found her way back - through flowers & herbs to "awaken her spirit".  

This chia pudding from her new book is filled with chocolate - something I've, somehow, never thought of.  I've been putting her rose petal & cacao mix on practically everything since I've received it - so I think I'm a flower convert.  

CHOCOLATE CHIA MOUSSE WITH ROSE COCO WHIP (Gluten-free, Vegan) Serves 6

Chia Mousse:

• ¾ cup chia seeds
• ⅓ cup plus 1 tablespoon cocoa powder
• 2 pinches sea salt
• 2¼ cups (nut) milk of choice
• ¼ cup plus 1½ tablespoons pure maple syrup
• ½ teaspoon pure vanilla extract
• 1½ cups semisweet chocolate chips
• 1 teaspoon orange zest
• ⅛ teaspoon ground cardamom

Coco Whip:

• 1 (13.5 ounce) can full-fat coconut milk, refrigerated upside down
• 2 tablespoons maple syrup
• ¼ teaspoon rose water
• ¼ teaspoon ground cardamom

Topping:

• ¼ cup cacao nibs
• 1 tablespoons dried edible rose petals (stems and leaves discarded)

At least 1 hour before serving, combine the chia seeds, cocoa powder, and salt in a large bowl. Whisk to combine. Add your milk of choice, maple syrup, and vanilla and continue whisking until all cocoa powder clumps are dissolved and the chia begins to thicken. Cover chill in the fridge for at least 1 hour, or as long as overnight.

In a double boiler over boiling water, melt the chocolate chips until the chocolate is completely smooth.  

Transfer chia pudding to a blender and blend on med-low until it begins to be creamy (*do not overblend or chia can become bitter). Add the melted chocolate, orange zest, and cardamom to the blender with the blended chia pudding, and blend on low until all is incorporated. Taste and add a touch more sweetness or salt if you like. Scoop the mousse out of the blender into a bowl or individual ramekins. Chill for 2 to 3 hours, to set.

Meanwhile, open the bottom of the can of chilled coconut milk, scoop out the thick coconut cream, and save the liquid for smoothies, soups, other chia puddings, etc. In a large bowl, mix the coconut cream with the maple, rose water, and cardamom. 

Whip with an electric or stand mixer on high until the mixture becomes smooth, light, and whipped. Top the mousse with cardamom rose coco whip and sprinkle with the cacao nibs and rose petals. Eat immediately or chill in fridge before serving.  

CHICKPEA FLATBREAD WITH CHERMOULA, TOASTED PINENUTS & ARUGULA

Although it's technically Spring, the dreariness of New York is real.  The rain and grey has been non-stop and is beginning to feel like what I imagine Seattle is like.  Spring things are starting to pop up at the markets, but it just doesn't feel right to make rhubarb when the skies are this grey (but I'm trying).  Making bright green sauces on repeat to combat this weather.

I've been completely overwhelmed by the amount of (great) new cookbooks on my shelves and lately - not enough time to indulge in them.  I’m finally getting around to posting about Lily’s lovely new book, Good Clean Food.  She similarly lives gluten-free, finding it curing her migraines and overall health issues - and obviously, I can relate so much to her story.  I love her minimal sensibility, which is never intimidating and simple enough for everyday.  This chickpea flatbread did not last long…

Chickpea Flatbreads with Chermoula, Pine Nuts & Arugula (Serves 2-4) Gluten-free + Vegan

*This flatbread is like a cuter pizza with infinite possibilities.  I love it with this spicy chermoula, and if you do dairy, a tangy feta crumbled overtop would be amazing here.  You'll probably have some sauce leftover: use it on roasted chicken or tofu, roasted vegetables, quinoa, etc.  It's pretty amazing on anything.

Flatbread (Recipe from Good Clean Food)

• 3/4 cup warm water
• 1 teaspoon maple syrup
• 1 packet instant yeast (or 2 1/4 teaspoons)
• 1 cup chickpea flour
• 1/2 cup + 2 tablespoons oat flour
• 1/4 cup arrowroot flour
• 2 tablespoons psyllium husks
• 1 teaspoon sea salt
• 1 tablespoon olive oil, plus more for parchment

Chermoula:

• 1 1/2 cups roughly chopped cilantro
• 2 cups roughly chopped parsley
• 4 garlic cloves, roughly chopped
• 1 teaspoon red wine vinegar
• 1 teaspoon sweet paprika
• 1 teaspoon sumac
• 1 teaspoon coriander 
• 1 lemon, juice
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon sea salt
• 1/2 cup olive oil
• Pinch of cayenne

Toppings:

• 1/4 cup pine nuts
• 2 handfuls wild arugula
• Sea salt, to taste
• Freshly ground pepper

In a large mixing bowl, combine the warm water and maple syrup.  Sprinkle yeast over top and let sit for 10 minutes.

In a separate bowl, whisk together flours, psyllium husks and sea salt.  Then mix in yeast mixture and olive oil, stirring well to combine.  It should yield a slightly sticky dough that pulls away from the side of the bowl.  Cover with a kitchen towel or plate, and let rise for 45 minutes in a warm place.

In the meantime, make chermoula: add all ingredients to a food processor and pulse until a semi-smooth sauce. Set aside.

Preheat the oven to 425 degrees.  Add a sheet of parchment to an inverted baking sheet.  Coat risen dough with a little olive oil and divide in two.  Using your hands and a little more oil, form dough into two, semi-even flatbreads.  Let rise another 10 minutes.

Brush the tops of dough with oil, then bake for 5 minutes.  Prick the flatbreads with a fork, then bake an additional 5 minutes. 

Top crusts with a generous dollop of chermoula, spreading evenly overtop (leaving some room for “crust”).  Sprinkle pine nuts overtop, then bake another 5-7 minutes or until crust is browned and a bit crisp. Top with arugula, flaky sea salt, and freshly ground pepper.