Kale and Mixed Greens from Garden
Quinoa
Chickpeas sautéed in Marash Pepper
Sun-dried Tomatoes
Heirloom Tomatoes
Masseira Mirogallo Artichokes
Miyoko’s Creamery Black Ash Vegan Cheese
Squeeze of lemon and lemon peels
CHICKPEAS
Sauté in cast iron pan until lightly browned turning frequently, add marash Pepper while cooking. I always use Jovial Chickpeas, they come in a jar and are pressure cooked, and taste exquisite, So easy too!
QUINOA
1 cup Quinoa
2 Cups Water
Salt
Rinse and add Quinoa to boiling water, lower heat and simmer for approximately 15 minutes. Empty into dish to cool and fluff with fork.
DRESSING: 1/2 cup Tahini, Water, Salt, Juice 1 Lemon, Maple Syrup:
Add Tahini and 1/4 cup water, salt, lemon, maple syrup and blend. You have to keep adding water for desired consistency, until smoothy and creamy.
Layer bowl: Kale, Greens, Quinoa, Chickpeas, Artichokes, Tomatoes and Dressing with a Dash of EVOO, lemon, lemon peel, and sprinkle with Marash and Black Urfa Pepper. SO DELICIOUS!
You’ll feel like your in the Mediterranean with so many amazing flavors! Miyoko’s Black Ash is my new favorite vegan cheese, it went so well with this dish topped with my favorite Raw Olive Oil from Rallis. I’m very lucky to have an organic Spanish Store that carries red peppers, artichokes, olives and many amazing spices, like Urfa and Marash…. If you’re reading this I will gift you both the cheese and the oil! Just comment below! Enjoy, it’s so delightful to eat vegan. Blessings!
