Chickpea, Swiss Chard and Sweet Potato from Eats Well with Others. I have been admiring Joanne's picture which I pinned to Pinterest. My top photo is an homage to a glorious image. I wish I had had sweet potatoes but used other vegies instead. I had thought I had some feta to use but it was too wilted. The cheddar cheese didn't add much. Some chunks of avocado would have been a better addition. Despite this, I loved this dish. It was a satisfying dinner and made wonderful leftovers for work lunches.
Vegan Mofo again because I enjoyed it last year. I swithered about doing it because I was worried I wouldn't have enough time to commit to it. Then I decided that if I tried to do at least 20 post in the months (rather than every day like I did last year) it was achievable. It does mean spending time looking at new blogs, which will put the squeeze on visiting my regular blogs. But you will get to see lots of delicious vegan food.
I have already started experimenting. Above is a vegan mofo teaser. Yes it is covered in dairy cheese. I have a vegan version that I will share soon. Can you guess what sort of pizza it is?
Previously on Green Gourmet Giraffe:
One year ago: Fruit bread
Two years ago: Orange and Almond Cake
Three years ago: Monsalvat Café – rustic charm
Chickpea, Kale and Corn Burritos
Adapted from Eats Well with Others
1-2 tbsp olive oil
1 onion, chopped
1 carrot, diced
1 parsnip, diced
1 clove garlic, minced
1/2 green capsicum, diced
1 zucchini, diced
kernels from 1 cob of corn
2 tsp smoked paprika
1 tsp sea salt
1 tsp maple syrup
dash of cayenne pepper
1 bunch kale, destemmed and torn into strips
400g tin chickpeas, rinsed and drained
4 whole wheat soft tortillas
grated cheese (or chopped avocado to make it vegan), to serve
chopped tomatoes, to serve
When kale mixture is almost ready, heat a medium frypan over medium high heat. Spray with olive oil. Place a tortilla on the frypan for 30 seconds (or until brown heat spots appear on the underside) and then turn and heat on other side for about 30 seconds.
Place warm tortilla on a dinner plate. Spoon over the kale mixture. Scatter with grated cheese and chopped tomatoes. Eat either with the tortilla wrapped around the filling (the messy way) or with a knife and fork (the posh way).
On the Stereo:
Super Trouper: ABBA