I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Topf und Pfanne Rezepte | 2022-08-07 09:58:13 |  352 Views |
Classic Mediterranean Chickpea Salad with Lemon Cheese and Quick Baked Bread
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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I tried my best to sneak into Japan for two weeks without you noticing and let me start by saying that it is still very much winter there. Rain sleet snow and morning fog were all commendable sightings. One of the first things I did upon arriving in Tokyo was invest in a serious umbrella. It seems that no one in Tokyo protects themselves from the elements with less than a four-foot wingspan. My pocket umbrella was laughable. Needless to say I can’t wait to share some of the highlights and photos with you. The bad news is that it might take me a week or so to organize the photos (and links) of the places we visited. In the meantime I thought I’d share a simple chickpea salad. It was the first thing I cooked when I got home. A chickpea salad might seem like an odd way to get the kitchen going again but the day before we left San Francisco I cooked a big pot of chickpeas. We didn’t make a dent in them and I threw them in the freezer before we left. I don’t normally freeze beans but I was happy to see them when I got home and they held up just fine. After a quick trip to the farmers market I roasted the chickpeas with some baby leeks and a little garlic. I used a creamy dressing of plain yogurt and curry powder and finished the salad with lots of chopped cilantro and chopped red onion. It’s a hearty salad with lots of color and I love how the nutty flavor of the chickpeas contrasts with the spicy curry dressing.
