Naraya Cooking Health Recipe

Summer in California is setting in, the temperatures are rising and salads are always welcome. I've been on an olive loving kick lately, as well as a chickpea kick (I'll tell you why soon), so this salad hit the spot with some salty olives, fresh sweet grape tomatoes & red bell peppers, refreshing cucumbers, red onion and fresh cooked chickpeas. All dressed up with a light vinaigrette and nice dollop of hummus. This salad didn't start with a dollop of hummus, but half way through eating I added a scoop and decided it needed to be included in the recipe (and photo), although I list it as optional. It adds such nice creaminess and rounds it out the salad well. If you find raw kale too hard to eat, even after letting it relax in lemon juice, a dollop of hummus will definitely do a world of good for you. It adds a nice creaminess to the overall salad while masking some of kale's bitterness. Similar to the Every Day Nourish Bowl, we now have another option of whole hearted goodness to choose from when a craving for salads occur! It's simple, accessible, not too expensive and good for you. Cheers to all of those things! :)

I have some fun news to share! I'm going to be immersed in all things chickpeas the next few months. I figured this post is a great place to introduce a project I've been working so hard on called, CHICKPEA: THE CHICKPEA HANDBOOK/COOKBOOK. It's all you need to know about chickpeas, with chapters containing information on nutrition, history, types, sprouting, growing (gardening), storing & selecting, flour, cooking and a few other relevant chapters. Plus, it will include upwards of 100+ recipes (not sure where to stop since there's so many good ones I want to add), including pictures of each one. It will include all of the favorite chickpea recipes from the blog and a ton of new ones. I'm excited out of my mind for this project! I was asked a few months ago what was the one ingredient that was important in my kitchen and my answer was chickpeas. They are so versatile and I use them often, especially for my hummus which is so much more than just a dip. After toying around with a couple cookbook ideas, doing a chickpea cookbook seemed so right. I want to celebrate the chickpea in all its glory and showcase its versatility, all the way from breakfast to desserts. It's a perfect fit for me and I know it will be a useful addition to any kitchen library! It's meant to be used often and will have my signature simplicity with a few recipes to kick it up a notch. I'm shooting for the end of the year but am really in no hurry as I want this book to be amazing. I ♥ chickpeas and think we should all eat more of them!

Enjoy the salad, and of course, this will be in the book! :)

Ingredients 

Enjoy!

Preheat oven to 425 degrees F.

Let dough rest in its package or covered at room temp for about 15 minutes. On a baking sheet, grease or line with silpat or parchment paper, flatten dough into a rectangular shape using the heel of your hand. Use your fingertips at the edges to press and flatten outward.

Drizzle olive oil over dough and spread with your fingers, back of a spoon or silicon brush. Spread cannellini beans in a single layer over the dough. Layer with sliced fennel. Sprinkle with capers, fennel seeds, salt, pepper and optional red pepper flakes. Add an extra drizzle of olive oil over top if desired.

Bake for 20 - 25 minutes, until edges are golden and bottom is crisp.

Let cool a few minutes and slice. Top with chopped parsley. Serve with a light dusting of almond parmesan.

Serves 2 - 3 as a meal or 4 - 6 as an appetizer.

Notes: 

For ease, pre-made pizza or focaccia dough works great. If you prefer to make your own dough I recommend this recipe from Food 52. I suggest using spelt flour or a gluten free flour blend. I used a ready made rosemary foccacia dough for this recipe.

Feel free to replace the capers with sliced kalamata olives, or you may like to use both.

You may even like to add an olive spread before topping as pictured below. This was so delicious! In a blender/food processor, add 1/2 - 2/3 cups kalamata olives and a tablespoon or so olive oil, pulse until roughly blended. Spread mixture evenly over dough before topping. This will add a wonderful flavor to every bite!


I also used a Himalayan Salt with Truffles from Trader Joe's which added another layer of flavor! In the store it was $5.99, in the link it sells for $10 (glad I found it in the store). Yes, it's a bit for salt but I'm a foodie and this is what I like to spend my money on. :) I believe it's a holiday product so keep your eye out if your a truffle fan and pick up a can. I have only used the salt here and on little hassleback red potatoes with herbs...so far so delicious!

Here's a quick tutorial on how to cut fennel from Better Home & Garden

Inspiration for this recipe was drawn from Bon Appetit and Food 52

Loving this tune from Little Dragon-Cystalfilm 

This recipe was inspired by a recent post on BuzzFeed for 27 Awesome Easy Lunches To Bring To Work. I'm thrilled to have been included in the roundup with the Mashed Chickpea Salad Sandwich! There is also a few other great vegan options as well so be sure to take a look. In it I saw a Pan Bagnat from Food 52 and had to recreate it for us plant powered lovers. I love Food 52, and have always been inspired by the simplicity and beauty of their photography. And of course the recipes are great too! I have a few in my collection that were inspired from there like this Mushroom Bourguignon and these Gluten Free Banana Flap Jacks. It's a great community if you haven't heard of it yet! In fact, they have a vegan column called The New Veganism with Gena Hamshaw of Choosing Raw as the recipe creator. Be sure to take a look and be inspired by both the recipes and photography!

The pan bagnat (meaning 'bathed bread') is a classic specialty sandwich served in and around the region of Nice, France. It's a sandwich version of the salade niçoise which is a combination of tuna, anchovies and/or sliced hard boiled egg mixed with raw vegetables like red bell pepper, green beans, radishes, olives and onion. You will also find there to be olive oil and possibly vinegar, salt and pepper. Here we'll be using a few of these traditional ingredients but veganizing this classic using white beans as our protein. And I can guarantee you this is just as delicious if not better than the traditional version! Not only does the salad make for a great sandwich filler but it would be just as good on a bed of leafy greens as well. This recipe may give you leftovers, and that's a good thing because it only gets better in the next day. One day make a sandwich for work, home or a picnic and the next top it on some leafy greens or just eat as is. It's pretty amazing on its own!

I love the saltiness from the olives here, you can add a tablespoon of capers if you like. The fresh bell pepper and blanched green beans add a nice crunch and sweetness while the onion and artichokes add another layer of flavor. Tie the vegetables together with the white beans, dressing made of olive oil, lemon and mustard, add a good sprinkling of mineral salt & plenty of cracked pepper and this salad will be another favorite to come back to time and time again!

Wrap your sandwich tightly in saran wrap, fold ends under and press with a few heavy books or pots. This is an important part or your sandwich will be very messy and fall all over. Trust me, I know this from first hand experience. Plus, this helps the bread soak up the moisture of the salad dressing making for 'bathing the bread'. So be sure to press your sandwich, even if just for an hour, it will make all the difference...although overnight is even better. This makes a perfect grab and go sandwich for lunches and picnics, once pressed it's ready to go!

Cut bread in half lengthwise. Remove some of the insides of each half making a trough for the filling (this will help keep the filling inside the sandwich when eating). Brush both halves with extra virgin olive oil.

In a small bowl, mix the dressing ingredients together until dijon has emulsified. Set aside to let the flavors develop.
In a medium/large mixing bowl, add beans and roughly mash leaving about 2/3 whole beans. Add in dressing to the beans and mix well. Add in the bell pepper, green beans, artichokes, red onion, olives, parsley, optional pepperoncini and salt & pepper. Mix to combine.

Layer your bottom half of bread with a good serving of the mixed salad. Add tomatoes across the top, then top with basil leaves and salt & pepper. Top with other slice of bread. (You can also vice versa this layer order starting with the basil and tomato on the bottom and salad on top.)

Wrap sandwich tightly in saran wrap and press with a few heavy books/pots for at least an hour to overnight. If overnight, be sure to press in the refrigerator.

When ready to serve, slice in half or make as many slices as you like. Serve chilled or at room temperature.

Store any leftover salad mixture covered in the refrigerator for up to 5 days. 

Notes:

The cannellini beans have more protein and fiber than chickpeas so if that is a priority use them. Otherwise use your preferred white bean.

Try adding a splash of red or white wine vinegar to the dressing if you like.

As with all my recipes, add/subtract ingredients to your liking. Try adding a tablespoon or so of capers. I've had someone sub in asparagus for the green beans. Add sliced radishes along the top.

I edited this recipe on 11/10/13 at 12:15pm so it wouldn't make so much leftovers. The old recipe called for 2 cans white beans, 1 red bell pepper, 1/2 cup French green beans, 1 cup kalamata olives and 4 tablespoons olive oil. The old recipe was delicious, it just made a bit too much but of course feel free to use the old version instead so you'll have plenty of leftovers!

Another salad is born!

Salad (serves two)

• 2 medium heirloom tomatoes (any color), sliced into wedges
• 1/2 cup grape heirloom tomatoes, sliced in halve 
• 1 cup cooked chickpeas
• 2 endive, sliced (arugula would be great too)
• lemon wedges for serving

Olive Bagna Cauda

• 1/4 cup good olive oil
• 1/4 cup black olives and/or capers (I used a mix), pitted and minced, or diced
• 3 large cloves garlic, minced
• pinch of red pepper flakes, optional
• juice of 1/2 lemon
• salt and freshly cracked pepper to taste

Prepare your salad ingredients and set aside.

In a small saucepan over low heat, add the garlic, black olives/capers and optional red pepper flakes and cook, stirring often, for about 7 minutes. The garlic should soften and the flavors will permeate the olive oil nicely. Add in the lemon juice and gently cook for another 2-3 minutes. Taste for seasoning adding salt and pepper as needed. Remove from heat.

Arrange your salad on serving dishes and top with the warm bagna cauda and a squeeze of lemon juice.

Please keep in mind that the bagna cauda can also be made raw and served at room temperature. Combine the bagna cauda ingredients in a small bowl. Mash the olives and capers a bit to allow the juices to escape,  let the mixture sit for an hour or two before serving. Serve as a dip or dressing with raw vegetables like fennel, zucchini, tomatoes, endive, arugula, radishes, carrots, cauliflower, celery and bell peppers to name a few.

 It's been years since I've had eggplant, in fact I can't remember the last time I had it. I remembered it not being so good for my taste at the time but I thought I'd give this recipe a try. It was delicious ! A perfect blend of spicy from the pepper flakes and salty from the kalamata olives, with a slight touch of sweetness from my sauce. The eggplant was tender and fit in just right...absolutely a meal to fulfill all your senses and wanting more. This is one warm, hearty and cozy meal. It has that rustic feel that I love. I would have more but one bowl filled me up...I'll have to wait for the leftovers which I think will be even better.

Eggplant Puttanesca

Enjoy !

walnut garlic salad: serves one

1 tablespoon mustard

1 tablespoon tamari

3 tablespoons almond milk (or water)

1/2 garlic clove

1 tablespoon miso 

1 tabelspoon honey/maple syrup (or 2 dates)

1 tablespoon hummus (optional... but yum)

2-3 grilled zucchini slices

1/2 cup chickpeas

4-5 cups kale and/or rainbow chard

2 figs

3 olives

she's also all hip, so she took these trendy hipster pictures last night: 

Oh so creamy. Oh so delicious. Oh so dairy-free. You need to make this... oh so soon. 

YOU CAN'T SAY YOU DON'T WANNA DANCE TO THESE, ALRIGHT. 

Besides, the music videos are freakin' amazing.