Going green ... and a Quick Roasted Red Pepper and Chickpea Salad ... yum!

 
 


So, I've been really sick this year and I credit that, in large part, to my eating a lot of dairy and some processed food again. After my latest bout with illness, I'm trying to be done with dairy again and eat much more clean. Since I was feeling miserable anyway, I managed to quit coffee while I was sick two weeks ago. I start the day with water or a fresh raw juice which makes a lot more sense! I'm sure my immune system is thanking me already.


I also quit dairy. My biggest weakness is a toasted bagel with cream cheese. Hey ... I'm raised in Jersey and I live in Brooklyn. This is, like, essential to life as, say, sunshine. So, I'm trying some alternatives. I don't like the Tofutti cream cheese style spread and so I tried the Daiya version. Sorry to say that the Daiya is not a tasty substitute in my opinion either. :(

So, I smeared some avocado on my bagel and that was better than any vegan cream cheese-like spread I've ever had. Hummus won't do the trick; it's got to be creamy. So, I think I'm going to try the tofu ricotta from Veganomicon next.


I also love provolone subs (a la the Jersey Shore style). This would be my last meal. Seriously. So, I tried the Daiya Provolone slices. I ordered a sub with no meat or cheese and then added the Daiya to it. No deal. Good try my friends at Daiya, but it can't really replace provolone for me. I put a few slices of avocado on the other half of my sub and that tasted pretty good. *sigh* ... but not as good as provolone. *sigh*

While I was at the Jersey shore for the weekend, I cooked up some yummy things ... Here are a few:

Roasted Red Pepper and Chickpea Salad with Parsley and Olives
Ingredients:
1 can chickpeas
1 jar roasted red peppers
1 bunch curly leaf Italian parsley
1 small can sliced black olives
1 shallot, diced
red wine vinegar and olive oil (I do half vinegar and half oil)
salt and pepper to taste
Method: combine all veggies in a bowl and drizzle with vinegar and oil. Add salt and pepper to taste.
I served this with some couscous with toasted pine nuts and steamed kale as well as some roasted fennel, roasted eggplant, and a green salad.