Pineapple Teriyaki Chickpea Zoodles! A fun and easy dish that is delicious and healthy. Serving it up on a pretty platter doesn’t hurt either!
This may be the last zucchini-centric recipe on VYA for a minute, and I have to say I’m pretty sad about it! I think we’ve had a good run and this tropical zoodle dish is a great way to end the series, and the season.
Yes, I know that summer isn’t over yet, but September is almost here and nearly everyone is back in school! So, I thought I’d take advantage of the weather, while it’s still hot here in Southern CA. This means a chilled dish, with minimal cooking, and super fresh ingredients. Enter: Pineapple Teriyaki Chickpea Zoodles!
Not only was I inspired by Summer’s bright colors and produce, when creating the dish; I had also seen this amazing pineapple tray from Lenox. Does it get much cuter? I think not! Its chic design keeps it from crossing into kitschy territory. It really ended up being the best serving dish for this sweet and savory zoodle salad. You wouldn’t want the plate to distract us from these beautiful colors, would we? 😉
It certainly doesn’t hurt that after I was done sharing this dish, I could just pop it into the dishwasher. (Doing dishes is the worst!) Next, I may get Lenox’s British Colonial Carved White Pineapple Chip and Dip Set, it’s SO pretty, I can’t resist! You can find Lenox at Bed, Bath & Beyond or Macy’s! Remember, if you break a Lenox piece, you can replace it for 50% off, which is huge. Especially, to have such nice serving ware.
Back to the recipe! It’s the perfect mix of sweet, soft, salty and crunchy. Crisp, spiralized zucchini, drizzled with a simple mango-lime sauce and topped with fresh pineapple, teriyaki-coated chickpeas, salty cashews, and minced cilantro. Oh! And I can’t forget to mention the crunchy, black sesame seeds. They’re so pretty to look at and taste so good. End this summer on a high note with these pineapple teriyaki chickpea zoodles!
Summer is coming to an end, so use up some of those tasty, garden-fresh tomatoes in these delicious, gluten-free, soy-free, Creamy Tomato Basil Tartlets!
This month has totally kicked my ass. Clearly, I had forgotten how much time and effort goes into making a cookbook! And because I am me, I’ve continued to make recipes for the blog. Partly, because I love sharing recipes with y’all, but also because I’m really good at procrastinating. 😀
Now, I’ve been chippin’ away at my stash of tomatoes, slowly but surely. This recipe suggestion came in handy and was a total success! Typically, I wouldn’t go totally out of my way to make something like this gluten-free. But, I’ve hired my talented, and great friend Elle to help me this month and she has allergies to both gluten and soy. Oh, and apparently watermelon? Super sad for her over that one.
That being said, I thought I’d see how a gluten-free tart/pie crust would go. And in these creamy tomato basil tartlets, it’s perfect! Crunchy, buttery, and not-to-crumbly. While you there are a variety of all-purpose gluten-free flours to choose from, I just went with Bob’s Red Mill for this. Elle says she loves Pamela’s flours, so you could use that, too!
There are a few perks to making these tartlets:
- They’re single serving size, so you don’t have to share.
- Because they are smaller, they don’t have to bake as long, so you can eat them sooner.
- Lastly, THEY ARE SO CUTE!!
As with everything else tomato and basil, you must top these tartlets with a balsamic reduction. That’s a fancy phrase for simmering balsamic vinegar in a pan for 10 minutes, to thicken it up. The acidity of the balsamic pairs so perfectly with the fresh basil, and super-creamy cashew chickpea filling! So, go ahead, and enjoy these creamy tomato basil tartlets, with their beautiful, homemade crust. <3
Rosemary Chickpea Salad Sandwich: Here’s a back-to-school-ready lunch idea that’s easy and delicious! Made with whole grain, Ozery One Buns!
When looking at food holidays it makes sense that August is National Sandwich Month! I mean, look at everyone going back to school, and what is a more quintessential lunch meal than a sandwich? While my go-to sandwich was typically a PB&J or Tuna (this was pre-vegan), I went with more color and flavor for this one.
Originally, I was inspired to make this recipe by the Ozery One Buns in my pantry. You see, I worked with them for Summer Fancy Food Show, in June (as seen on my IG). And demoed various product of theirs, which was awesome because I’ve loved them for years! I remember finding One Buns at my local Sprouts probably 5 years ago, and using them in one of the first cookbooks I shot. Ever since then, I’ve been pretty enamored with their products.
Fast forward to Expo West this year, where they showcased their new Vegan Brioche Buns. WOWZA! So, I was very excited to work with them and hand out samples, especially because all of their products are delicious and vegan. That being said, the show went well, and I got to learn even more about the company. How they started as a restaurant and then went on to sell their pitas in stores because they were so well-loved! This was all in Canada, and several years later they found their way into US stores with their popular One Bun. I really admire that their products use simple, easy-to-read ingredients, most of which are organic.
Now, they have many products, like their tasty morning rounds; but I thought I’d stick with the original for this Rosemary Chickpea Salad Sandwich. The One Buns are whole wheat, with great flavor, and less bun, so that the filling can really shine! In this, we have a chickpea salad seasoned with fresh rosemary, lemon, vegan mayo (for creaminess) and spices. It’s then topped with slices of crisp cucumber, tomato, red onion, a handful of arugula and creamy avocado.
Of course, you can customize your filling how you see fit! I just love arugula and avocados, plus my garden had some tomatoes and cucumber to offer up. For a well-rounded lunch, I like adding a side of almonds and some dried fruit. I mean, I may include some chips in there, too. 😀