Saving the World – One Chick Pea at a Time

March 27th, 2012 by Kelly Serjeantson

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So yesterday was Meatless Monday – a little experiment for our family. We don’t consume a lot of meat and have experimented with vegetarianism too. To be truthful, after an extremely busy hockey-soccer-birthday party-hockey-soccer weekend, I was too pooped to shop and wanted to use up some stuff in my fridge.

As such, dinner became a curried chickpea over rice concoction. I have made this many times so I know my kids will eat it. They ate it so quick yesterday, I didn’t even have time to snap a picture :)  I have chosen to stop buying canned goods recently due to concerns about BPA and the environment and cost, so a quick boil and simmer of dried beans was in order. Being inexperienced with this – I actually didn’t think about the quantity I would need for dinner – I poured a bunch in the pot and had about 2 cups left over.

Now, I have to pause here, and confess that I have little  ok, big potato chip addiction. Not just the once-a-month, need some salt kind. The where-did-I-put-the-chips-it’s-quiet time-and-I-want-my-snack kind of craving that hits me usually as soon as the kids go to bed! I really don’t need to eat chips (who does really?) but I enjoy the crunch and the saltiness ALOT. I recalled seeing a tweet from one of the local bloggers I follow (see her juggle over here ) about roasted chickpeas and thought – PERFECT! Score one for me for using up the extras instead of tossing them, AND I get a healthy snack to boot. Unfortunately, I didn’t think of checking her site for the recipe and found another at a fave site of mine.

So, here’s the recipe I used.

You need:

  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 pinch sea salt
  • 1 pinch ground black pepper
  • 1 dash crushed red pepper
  • 2 cups chickpeas, rinsed and drained
Whisk together spices and oil, then coat the chickpeas thoroughly. Spread on a foil-lined baking sheet and roast at 375F for about 45 minutes. I shook them around a few times, just to make sure they cooked evenly.
I used less cumin and maybe slightly more than a pinch of salt. THEY ARE YUMMY! Next time, I am trying the Mexican Roasted ones I first heard about for when I have the salt & vinegar craving…

Posted in Comedy, Health, Recipes, Tested & Tasted, Uncategorized, Vegetarian Recipes | 4 Responses »

Sodium Slow-Down…

April 4th, 2011 by Kelly Serjeantson

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The lentil soup recipe was requested by my brother-in-law who wants to cut down on his sodium intake. And, really, most of us consume WAY TOO MUCH as it is, so we can all benefit from a little less now and again. Omitting meats, salted butter, canned lentils and using sodium-reduced stock go a long way to keeping a lid on the salt in this delicious soup. Stock can be made at home too.  The lentil soup has a beefed-up taste, but is 100% vegetarian.

Ingredients:

  • 4 Cups Sodium-Reduced Vegetable Stock
  • 1 Large Onion
  • 2 Cloves Garlic
  • 1 Carrot
  • 2 Stalks Celery
  • 2 Tablespoons Olive Oil
  • 2 Cups Green Lentils (dried)
  • 2 Sprigs Thyme (1 tsp dried)
  • 1 Bay Leaf
  • Pepper to taste
  • Pinch of Sage

In a large saucepan, saute onions, carrots and celery in oil until softened, 5 minutes. Crush and add garlic. Add thyme, bay leaf, sage, and pepper. Rinse and add lentils. Pour in stock and blend thoroughly. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 15 minutes. Add 1 cup of hot water, simmer again for 20 minutes. **Add another cup to thin out soup, or keep it thick like a stew.

Serve with salad and whole wheat bun.

Sodium Reduced Vegetarian Lentil Soup

Since he likes his food spicy – I add dried chili pepper flakes and fresh ground pepper with the herbs. Kicks things up a notch and he doesn’t even miss the salt!

Posted in Health, Recipes, Tested & Tasted, Vegetarian Recipes | No Responses »

Look Ma – no meat! Or How My Daughter Got Me To Eat Better

November 8th, 2010 by Kelly Serjeantson

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Well, what do you know? My carnivorous, steak-loving, bacon eating 9yr old has decided that she will become a vegetarian! Now what do I do???

I think that this may be a phase and I love my kid, so I am indulging this request for now.  I have spoken to her doctor who gave us the okay and have set out to find delicious, nutritious meat-free recipes and meal ideas.  I have a pretty good repertoire of quick, easy meals that I can make that most of the family will eat – but, guess what? They all contain some form of animal protein. I have three kids who are growing and constantly hungry.  I worried that a non-animal protein diet would not be satisfying enough and that they would be eating ALOT of peanut butter and eggs to make up for it. Fortunately, fish was still on the menu – apparently not a ‘meat’ according to my girl.  And, since everyone liked virtually any kind of seafood, I was in luck. Don’t get me started on the fears and concerns about sustainable seafood and mercury…I try not to think about it!

When her father went off meat and dairy for dietary and health reasons, I largely ignored him when considering WFD.  I made sure to buy him things that he could eat; veggie cheese, veggie dogs and veggie anything else they make. I would make our dinner, then he would come home and fend for himself.  I have three kids, a dog and I AM BUSY DAMN IT! It’s hard enough to consider the various food preferences and “I don’t like’s”  of the kids, let alone whip up healthy vegetarian meals for a 40 yr old man who can now eat NOTHING!

So now that one of my darlings has jumped on the bandwagon, I figure we may as well all hop on.  I make a concerted effort (my husband may disagree somewhat) to put at least one meal on the table each night that satisfies everyone.  I have reached out to vegetarian friends and family, spoken to chefs (okay, well just the one that I know) and been all over the internet in search of yummy meals that fit our current non-meat-eating status.

I have adapted some favourite meals such as Shepherd’s Pie, tacos, and have tried new ones…some worked, some failed miserably. We have all come to appreciate quinoa, the super grain. We eat more vegetables than ever before. And (don’t tell anyone) I actually feel pretty good without a daily dose or two of meat.  Don’t get me wrong – I have eaten meat – sorry but Thanksgiving without turkey? No way! Even the little miss had a nibble of dark meat…

I will continue to support my girl and my husband (finally) in their choices to not eat meat.  My other two? They don’t seem to miss it one bit. Instead of  “Oh, not meatloaf again“, now I hear “Didn’t we just have quinoa 2 days ago?” Some things never change…

Posted in General, Health, Kids, Recipes, Vegetarian Recipes | One Response »

Goal Scorer’s Spaghetti

November 17th, 2009 by Kelly Serjeantson

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Goal Scorer’s Spaghetti is perfect dish for anyone about to play the big game. Goal Scorer’s Spaghetti is meatless, but has plenty of protein, lots of carbs, and is very healthy and won’t weigh you down. If you need energy, this is the meal for you.

It might not be as tasty as a spaghetti with a good meat sauce, but it still has plenty of taste and texture and it’s very quick to prepare.

Goal Scorer's Spaghetti will provide plenty of energy without slowing you down.
  • 340g of Yves Veggie Ground Round
  • 1 Can of Primo Tomato Sauce
  • 1 Small Cooking Onion
  • Pepper to taste
  • 4 Diced Mushrooms
  • 1 Garlic Clove
  • 400g of Whole Wheat Spaghetti
  • 1 Tablespoon of Olive Oil

In a cast iron pan add a bit of olive oil and saute finely diced onion and garlic clove. Add mushrooms and saute. Add veggie ground round into the cast iron pan and season with pepper. Add the tomato sauce and stir and simmer. Boil the spaghetti, drain, and then add the sauce and serve.

Posted in Recipes, Tested & Tasted, Vegetarian Recipes | No Responses »