The Nadi Yogis are Ben Heath and Hilly Flora. This is a journal of their escapades, intentions, discoveries and awarenesses as they actively work toward living an authentic life through the practice of yoga.
Oh my gosh! It’s been so long since I have put a recipe up on here. I feel kind of silly making my return with a humble sandwich recipe, but if I have learned anything from the whirlwind of happenings in my life it is that simplicity is queen, especially in the Summer, in Austin. . . when it is almost too hot to turn on a toaster and the cats spend their days belly up under the fan.
This recipe is little-to-no cook depending on whether or not you want to make your chickpeas from scratch. I used canned right up until earlier this year because I was intimidated by how long the dry peas needed to soak, and I recall reading somewhere that chickpeas are the hardest of all the legumes to cook. Lies! This could not be further from the truth. I have started soaking the chick peas overnight and without a pressure cooker they only take about an hour of covered simmering. Easy and so yummy! I make lots at a time and freeze them for use in many recipes.
So if you would like to make your own chickpeas for infinitely less $$$ than the canned ones and not have to rinse off the strange can-slime/foam, here are the steps:
Cover dry chickpeas with filtered water and soak for about 8 hours, more is fine but change the water as it will smell a little like farts.
Rinse the now swollen chickpeas and cover with water in a sauce pan (about an inch of water showing above the peas).
Bring water to a boil and then cover and reduce to a simmer for about an hour, a little more won’t hurt anything. Remove from the heat and let the peas cool in their water for a little bit. Drain the peas, sprinkle on some salt and toss those sweet little jewels in the fridge or freezer to use later.
Free All The Little Chickens Chickpea Salad Sandwich <3
Makes two to four sandwiches <3
1 Cup/1 can Chilled Organic Chickpeas (rinse off the foam/slime if using canned)
1 Large Scoop Veganaise (I measure with my larger eating spoon, it’s probably about 1 and 1/2 tablespoon)
1 Squirt Mustard (not yellow paint, keep it classy with some stone ground goodness)
1 Small Scoop Horseradish (optional)
½ Bunch Organic Celery (butt removed and stalks rinsed)
This can be made well in advance and chill in the fridge for even a few days if you like. I usually make double or more batch of this recipe.
Sometimes I make a real sandwich with bread, tomato, kale and a pickle on the side. Other times I join the cats in front of the fan and eat the salad out of the bowl with the mixing spoon. There is no judgment here my friends, just tasty food that is kind to your body and all the sweet animal friends we love so dearly.
Huge shout out to Phoenix farms for the sweetest celery and yellow, purple and red tomatoes ever! Yay local, organic vegan goodness!