Category: Appetizer

Chickpea Tortilla Nachos

   114 Comments

Chickpea Tortilla Nachos

My husband and I come from two different worlds: a potato chip world and a tortilla chip world. I distinctly remember the moment we realized this, on our honeymoon, deep in a Whole Foods vortex deciding which chips to buy for our three-week road trip across California. We were undoubtedly surprised and perhaps a little dismayed that we had committed our lives to each other without discussing this one rather important preference, but in the spirit of everlasting love and compromise, we pretended like it was no big deal. We bought two bags of chips and ate them separately. We remain happily married to this day.

I guess growing up in North America has had a real influence on me (shocking, I know). Tortilla chips and salsa was a classic childhood snack, especially at backyard barbeques, birthday parties and sleepovers. We would take a family-size bag out on picnics, road trips, and sometimes my dad would toss a few in my lunchbox, right beside the Wonderbread sandwich and fun fruits. Not joking. Anyway, I don’t really eat a lot of chips these days (another shocker), but that doesn’t mean that the occasional one doesn’t somehow sneak past my lips from time to time. I’m only human.

Chickpea Tortilla Nachos

This idea to make tortilla chips from chickpea flour literally came out of nowhere. I don’t even remember what I was doing when the lightening bolt struck me, but it was fast and furious and I dropped absolutely everything to make them immediately, almost like I didn’t want the inspiration to get away on me! Thirty minutes later, the chips were in my belly. So fast and easy, I couldn’t believe it. Which lead my overly-excited mind, hepped on folate and molybdenum, to turn towards nachos. I mean, why wouldn’t I go there?

These chickpea tortilla nachos are crisp and golden, just like tortilla chips, but with a more satisfying and substantial heft to them, delivered by pure chickpea goodness. They are so filling and rich that it’s impossible to overeat them (that is not a challenge). And with really just two ingredients, how can you go wrong?! I’m going to experiment with making large rectangular flatbreads out of this dough too, which will be prefect for lunches, maybe with some seedy add-ins, spice blends, and I am dying to try a Doritos knock-off! I have a Cool Ranch makeover itch that needs to be scratched, if you know what I’m sayin’.

Chickpea Tortilla Nachos

Snack smarter!
If you’re an enthusiastic snacker like myself, you’ll relate to the challenge in finding snacks that are balanced, healthy, and actually sustain you for some time until the next meal. “Food satiety”, is the measure of how full food makes us feel and how long it keeps our appetite at bay. Although calories definitely contribute to the of feeling fullness, a high calorie count does not always reflect the satiating power a food has. Factors that effect food satiety also include fiber, protein, and water content. And it is surprising that high fat foods, which are typically very caloric, tend to have lower satiating power.

Because of their high fiber and protein content, along with their remarkable ability to stabilize digestion, chickpeas and things made with chickpea flour (like these chickpea tortilla nachos) fall into the category of serious filler-uppers, even though they only contain a moderate amount of calories. It’s a win-win. One serving of these chips (about one-quarter of the recipe / 12 chips) delivers 11 grams of protein (!!!) and 5 grams of fiber for under 300 calories. Not that I am a numbers girl at all,  it can be helpful to take note of these things, especially if you are someone interested in weight management.

Other snacks that rank high on the food satiety scale are popcorn, pears, raspberries, oatmeal, beans, avocado, and chia seeds. Fill up on these guys to get, well, full.

If you’re buying chickpea flour for the first time, know that it’s available at most health food stores and natural grocers, where it can sometimes be sold under the names garbanzo bean flour and cici flour. Your most reliable source however, is an Indian grocer or market, where it is typically labeled besan or gram flour

Chickpea Tortilla Nachos

So yea, nachos. The chips kind of demanded it. And I had more legal fun making a mountain of food than you could ever imagine. Layer upon layer of black beans, lime, avocado, onion, toasted pumpkin seeds, chili…bah! And the cilantro avocado crema is soooo delicious – not essential – but a major flavour and texture bonus. You can dollop it throughout the nacho pyramid as you build, kind of like tasty spackle, or put the crema into a squeeze bottle for drizzle fun. Everyone loves drizzle fun. The plate comes together like you’re witnessing some sort of awesome miracle take place, and then you get to eat it.

And just for the record my potato chip-loving husband devoured these tortilla chips. He would like to add that he is not a convert, just appreciative.

Chickpea Tortilla Nachos

I hope you guys dig this recipe as much as I do. These chips are going to be a new staple in my house! I can’t wait to really start playing with different flavours and add-ins – let me know if you do the same.

xo, Sarah B

Show me your chips on Instagram: #MNRchickpeatortillachips #MNRnachos

Chickpea & Sweet Potato Noodle Soup

   67 Comments

Sweet Potato Noodle Soup

It’s pretty clear how I’m handling winter this year: lots of big, bold, spicy food. Chili, saffron, ginger, and paprika are on heavy rotation these days, and I’m surviving cold days with hot meals infused with far-away flavours.

The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates.

sweetpotatonoodles10

You’ll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes! As much as I love “raw noodles” like spiralized zucchini and beet and carrot, let’s face it: beyond their appearance, they aren’t fooling anyone into believing they are pasta. But something really amazing happens when you cook vegetable noodles just a little bit – they actually become rather tender, yielding, and able to absorb other flavours. Sweet potato noodles are definitely a favourite of mine, especially in cooked dishes like this one. They add great texture, and of course, noodle-free oodles of nutrients (try saying that five times).

Sweet Potato Noodle Soup

You don’t have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. And of course you can use canned chickpeas instead of cooking them from dried, but because you won’t be blending them up (into hummus, for instance) I promise it’s worth the effort for not-totally-mushy results. If you’ve never tried cooking your own chickpeas from scratch, maybe now is the time to take the plunge! You’ll never go back, I promise. 

Sweet Potato Noodle Soup

 

In other news, I’ve added two new recipes to the My New Roots App! If you’re craving a little more in the way of raw, juicy sunshine, here are two brand-new and exclusive smoothie bowls for your pleasure: the Zippy Zucchini Smoothie Bowl and the Plum Dandy Smoothie Bowl. If you have the app already simply update it, and if you don’t, you can download it here.

appcollage

And this week I’m in Sri Lanka, all thanks to Cinnamon Hotels for kidnapping me from the icy cold and transporting to me to a tropical paradise full of exotic fruits, cerulean 29° ocean water, and annoyingly perfect palm-tree-sunset-white-sand-beach situations. If you don’t want to be jealous, you should probably avoid my Instagram, okay?

Stay cozy out there!
xo, Sarah B

Butternut Squash, Leek and Apple Soup

   81 Comments

butternutsoup

Back in the summer, I was asked to be the guest chef at a restaurant here in Copenhagen for the upcoming fall season. But not just any restaurant: a hyper-local organic restaurant sourcing 95% of their ingredients from within 200 kilometers of their front door, and one that holds classes to educate and inspire city dwellers to eat sustainably all year round. Oh, just kind of up my alley. And it is run by a woman who I clicked with instantaneously, our first conversation touching on everything from mushroom foraging to manifesting one’s own reality through the power of positive thinking. I said yes because I was so moved by her ultimate mission, what the restaurant stood for, and not really taking into account that I hadn’t cooked in a professional kitchen in many years. But after giving me permission to call the event “The Grand Pumpkin Orgy”, how could I possibly say no?

Fast forward a few months to a couple weeks ago. I am standing at the cutting board preparing vegetables for soup. The soup to be served at the restaurant, which will be full of guests, all there to eat my food. I feel confident and excited, using all of my pumpkin comprehension to develop a menu of stellar proportions, and not letting the true weightiness of the event bog me down. Once cooked, everything goes into the blender. I puree it. I taste it. And it’s delicious. Without any major adjustments at all, it is exactly what I wanted it to be: clean and pure and tasting of the ingredients it is made with, only better.

Then the doubt creeps in. Wait a second. That was easy. Is this really good enough? How can I serve such a simple dish to all these people with undoubtedly high expectations of what this dinner is supposed to be? Why did I ever think I could do this in the first place?! BAH!

I brought my recipes in for the chef to review, sheepishly handing them over as if there was something wrong with them; not impressive enough, flashy or complex – just what I believed to be delicious. After a raised eyebrow, he said that he wasn’t sure apple and butternut squash would go together. I gulped, but told him as confidently as I could that I believe in the intelligence of the season, and trust that whatever grows together, goes together. Right?

The soup was a hit. Clean and pure and tasting of the ingredients it was made with, only better. Not only was the chef impressed (and later excused himself for judging my soup before making it himself), but the guests as well. As I went around to the tables asking everyone how it was, they all reaffirmed my belief that my instincts are not completely out of whack, and that, quite simply, good ingredients make great food. After several years eating locally-grown, seasonal produce I’ve learned that you can pretty much step back and let the ingredients do the work for you, since true deliciousness needs little intervention. Cooking like a pro, to me, means respecting the ingredients and doing as little as possible to bring out their tastiness.

So, this soup is that soup. The one I served at the restaurant to all of those people that scared me, but also reminded me that simple is best. It is a deep and delicious love song to autumn. The ingredients are inexpensive, widely available and the process is foolproof. It’s an oven soup! That’s right: everything cooked together right on a baking sheet so there isn’t even a pot to wash. Me likey.

butternutsoup3

Butternut Squsah: the Nutrient Storage Facility

Winter squash rocks because it is a virtual storehouse of nutrients. Unlike summer squash (re: zucchini, crooknecks, pattypans), winter squash has had a lot more time to develop and pump itself full of vitamins and minerals throughout its lengthy life on the stem. We’re talking oodles more vitamin A (in the form of beta-carotene), vitamin C, manganese, potassium, and even some extra dietary fiber thrown in. This combination of nutrients spells good news for asthma sufferers, those with heart disease, elevated cholesterol, or inflammatory conditions such a rheumatoid and osteoarthritis.

Nature designed summer squash to be rather delicate, with a high water content for those hot summer days when we need a cool down. Naturally, their shelf life is rather short during our abundant harvest season when produce is plentiful. On the flip side, winter squash has a tough outer skin and lower water content, which allows it to be stored for a very long time – some varieties up to six months. This means that we can keep these vitamin bombs around for a long time after the first frost to provide our bodies with the nutrition we need to see us through the long months of winter when there is nothing fresh in sight.

Put that in your oven and roast it!

butternutsoup5

The Garlicky Rye Bread Croutons, although an additional element to create, are the crowning glory of the dish, and really make it special. If you’re not into bread, try toasting some pumpkin seeds for the top, or something else crunchy to add contrast to the silky smooth soup.

It begs mentioning that the apple cider vinegar in this recipe is not optional. Why? Because it adds acidity. Acidity is the one thing missing in almost every home cook’s food because, well, we are never really taught about its importance. If you read the introduction in my cookbook, I have a section called “The Holy Trinity of Flavour” explaining that salt, sugar and acid are the three foundation flavours of any successful dish. Adding just a touch of apple cider vinegar or lemon juice to almost anything you make (no kidding!) heightens and brightens the other flavours and creates a surprising balance of tastes. Try it and see for yourself.

butternutsoup4

You guys.
I’m making app! It’s almost ready! I can’t wait!

The My New Roots iOS app will include your favourites from the blog, plus 5 exclusive app-only holiday recipes, perfect for the upcoming season. Click the link below to go to the App site where you can sign up to be notified when the app is out (soon, I promise!) and receive my brand-new recipe for Crispy Sweet Potato Shoe String Fries with Miso Tahini Gravy, like right now.

Thank you for all for encouraging me to do this, and your ongoing support. I like you very much.

xo, Sarah B

 

app-ad-for-blog7