I’m currently home at my parents’ house; it’s almost 60 degrees outside and the sun is shining. Perfect spring weather. My mom and I are talking about the garden we’re going to have when I move back home. Oh, I’m moving back home, did I tell you? I finally (officially) quit my job in corporate finance (!!!!) and I’m moving back home while I pursue my degree in nutrition. Let’s be honest, living at home with your parents at the age of 23 is not the most ideal situation. But it makes the most sense financially, and I’m trying to keep an open mind about it. It’ll be interesting to see how the blog goes when I’m in my mother’s kitchen! My parents aren’t vegan or even close to being vegetarian, so I’m excited/nervous to see how they’ll deal with the deluge of vegan cooking I’m going to bring. My mom, for one, is pretty excited. No one else in my family is culinarily inclined, and this is going to be the first time since her childhood that someone else is going to do the cooking for her. On my part, I’m really looking forward to helping my mom and taking care of her a little, after all she’s done for me throughout my life. But it’ll definitely be a little crazy around here in the meantime, and I hope you all will stick around!
This chickpea scramble breakfast bowl is my vegan answer to scrambled eggs. I can’t take credit for the idea of “scrambling” chickpeas, but this is my version that I’ve come to love. Chickpeas are such a interesting ingredient…. the water in which the chickpeas sit in their can – known as aquafaba – has amazing, egg-like properties, and can be used for baking or even to make meringues. In this recipe, the aquafaba lends the chickpeas their scrambled egg-like texture.
- 1 15 oz. Can Chickpeas
- 1 Tsp Turmeric
- ½ Tsp Salt
- ½ Tsp Pepper
- ¼ White Onion, diced
- 2 Cloves Garlic, minced
- Drizzle Extra Virgin Olive Oil
- Mixed Greens
- Handful of Parsley, minced
- Handful of Cilantro, minced
- To start, mince garlic and dice onion. Heat a pan over medium heat with a drizzle of olive oil. First, sauté the onions until they are soft. Then add the garlic and continue sautéing until garlic is just slightly browned.
- In a bowl, pour out chickpeas AND a little bit of the water they're in. Mash chickpeas slightly with a fork, leaving some whole. Mix in turmeric, salt, and pepper until evenly combined.
- When onions and garlic are done, add in mashed chickpeas and sauté for about five minutes.
- Assemble the breakfast bowls. Add in some mixed greens at the bottom of the bowls, topped with the chickpea scramble. Top with minced cilantro and parsley. Serve with avocado slices.
Quote of the Day:
Your time is limited, so don’t waste it living someone else’s life.
– Steve Jobs