Tamari Roasted Chickpeas

Recipe from eat, drink & be vegan  wheat-free, gluten-free, oil-free option

These scrumptious roasted chickpeas will quickly become a weekly go-to recipe in your home. They are a snap to prepare, and each chickpea absorbs the tamari and lemon juice during baking, making every nibble delicious!They are ideal for packing into lunches, but are especially wonderful still warm served straight up, or to top salads, soups, pastas, or pizzas!


1 can (14-oz/398-ml) chickpeas, rinsed and drained (about 1 3/4 cups)
2 – 2 1/2 tsp freshly squeezed lemon juice (balsamic vinegar is also good)
2 – 2 1/2 tsp tamari
1 tbsp olive oil (optional, can omit for oil-free - if doing so, add another 1/2 tsp each of lemon juice or vinegar, and also tamari to keep the chickpeas moist
1/2 tsp fresh rosemary, chopped (or 1 tsp fresh thyme
or oregano) (optional, can omit if making for children)
1/8 tsp sea salt
1/8 - 1/4 tsp pure maple syrup or agave nectar

Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. On the baking sheet, add all ingredients and toss to combine. Bake for about 20-25 minutes, tossing chickpeas once or twice during baking, until tamari and lemon juice are absorbed (chickpeas will still be tender, not crunchy). Serve warm for appetizers or at room temperature for snacks.  Makes 1 3/4 cups.

Notes:
1) To lower fat content in this recipe, use 1–2 tsp oil or omit altogether.
2) These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini-food processor with a touch of oil, lemon juice, and tahini for a chunkier hummus!

Creamy Cashew Dip

photo credit: alive magazine

Recipe from Eat, Drink, and Be Vegan! wheat-free, gluten-free, soy-free, oil-free

This dip is just a little sweet and so kids will love to dunk fruit and veggies into it. But, don’t think it’s just kid fare… adults will delight in this dip too!

1/2 cup cashew butter (see note)
2/3 cup non-dairy yogurt (see note)
2 teaspoons pure maple syrup or agave nectar
1/8 teaspoon sea salt
1/8 teaspoon (rounded) cinnamon

1. Add all ingredients to a mini food processor and puree until very smooth. You can also mix by hand, whisking until very smooth and well incorporated, but if you have a mini processor it is much faster and easier to do.
2. Serve with:
- slices or sticks of pineapple, melon, banana, apple, pear, orange segments
- vegetable sticks including cucumber, carrot, jicama, or celery
- lightly sweetened crackers (ex: Health Valley Amaranth Crackers), sweet breads, or mini-bagels.

Notes:
1) Other nut butters can be substituted for the cashew butter, including almond butter or a natural peanut butter.
2) Opt for a coconut or almond yogurt for a soy-free option.  Choose either plain or vanilla yogurt.
3) If using fruits that quickly oxidize and turn brown (ex: apples, pear), toss them in a little freshly squeezed lemon juice diluted with water, or orange juice.