Today I have a recipe(ish) that I want to share with you. I snap chatted a picture of a salad that I made Monday night, and I got a lot of questions about what was in it and how I made it, so I thought I would share it with all of you. Let me first say that it was delicious, and very filling! I just threw together some ingredients that I had, and it turned out really well! I also made enough so that I could have a salad for lunch everyday for the rest of the week.
I cooked zucchini, broccoli, carrots, onion, and green bell pepper. If I would have had red or yellow peppers, I would have used those too. I didn’t have a lot of time to roast the veggies, so I sautéed everything instead. The first thing I did was drain and rinse a can of chickpeas so they could be drying while I cooked.
I started with two zucchinis. I cut them into circles, but while they were cooking, I realized that I probably needed it in smaller pieces, so I cut it up smaller after it was done. Next time I’ll do it before cooking it.
I put about two tablespoons of extra virgin olive oil into a hot pan. Then I added my zucchini, and a generous amount of salt and pepper. I let it sit for a couple of minutes, and then stirred it around. I cooked it until the bottom started to brown and then flipped it. Once I flipped it, I threw in a tablespoon of minced garlic.
It smelled heavenly!! I cooked that side until it was starting to turn brown, stirring occasionally. When they were soft, I put them on a plate lined with a paper towel to drain any extra oil. I let them cool completely while I cooked the rest.
Next, I chopped up two heads of broccoli, half of an onion, and one bell pepper. I put about two tablespoons of olive oil in the pan. I ended up having to drizzle some more in, but I’m not sure how much. I threw in the broccoli, onion, pepper, some baby carrots, and added a generous amount of salt and pepper. I let these sit for awhile, and just made sure to stir occasionally. When the onion and pepper started to get a little soft, I threw in two tablespoons of minced garlic. I cooked them for a couple more minutes before pulling them off.
I ended up having to pick out the carrots because they weren’t done yet. I put them back in the pan and continued to cook them for a few more minutes until they were soft. Next time I will cook them separately. I also added a drizzle of honey to them. Just because it sounded good!
Once everything was finished cooking, I let it all cool completely before assembling the salads. I divided up all of the veggies between four salads. I put them all of top of a bed of spinach, and then threw in the chickpeas.
I ate them with Kraft roasted red pepper vinaigrette dressing.
It was really good! I didn’t know if the flavors would mesh well together or if they would overpower each other. But, they really blended well, and it worked! I could taste the garlic, the sweet from the honey, and the crunch from the chickpea, and together they were really tasty.
I have been looking at vegan recipes, and thinking a lot about trying it. Lindsey at A Runnaroundd Life recently went Vegan, and following along with her has really sparked my interest in it. I realize now, that adding honey to my carrots is not vegan, but without that it would be. It’s just something that I’m thinking about. If you’re interested, you should check out Lindsey’s blog. She has shared a lot of good tips that she is learning. She also told me to just try it out for a week and see if it’s for me. I think that’s great advice for anyone, because it can be overwhelming to just make a sudden change. But, if you gradually transition into it, it would be a lot easier.
So, just in case you wanted to know what I was eating, there it is! I hope you enjoy it!