 It is raining and storming her at my little cove on the Pacific Ocean. My suitcases are packed for another adventure. We are emptying our fridge, which includes some bacon. So, my husband volunteered to make his famous BLT sandwich. What a wonderful guy I have! The day before, I made some homemade mayonnaise with just five ingredients. At first, I was skeptical because there was a most unusual ingredient in this recipe. This mayonnaise is made with water from garbanzo beans, and it has no eggs in it. Unbelievable but true, and it is delicious. It has a light and subtle tangy flavor and tastes like real mayonnaise. I love it. The recipe comes from one of my favorite German YouTube channels, Thomas kocht. I posted his recipe for Flammkuchen (flatbread ) on my blog. I tried other recipes from him, and they are all good.  So far, I had the mayonnaise with my artichokes and on my sandwiches. The wonderful thing is that it is made in a few minutes with very few ingredients. The first time I made it, I used my mini food processor, because I couldn’t find the container for my immersion blender. It worked, but I preferred making it with my immersion blender after I found the container. This is really amazing and I hope you try it.  I have been tinkering with different sauces and herb butter, but the results have not been blog-worthy. This recipe, however, was a winner the first time I made it. So, with no further ado, here is the recipe. All I can say is, please try it the next time you open a can of garbanzo beans. You won’t believe how good it is.
Ingredients: This recipe yields a scant cup of mayonnaise. One 15-ounce can of garbanzo beans has enough juice for two batches of mayonnaise. ¼ cup (50g) liquid from a can of garbanzo beans ½ tsp salt ¾ tsp mustard A splash of lemon ⅔ cup and 4 TBS (200 ml) sunflower oil Directions: Put all the ingredients (except, the oil) in your immersion container. Mix to combine the ingredients. Now, slowly add the oil while moving the blender up and down. Stop when it becomes solid. Guten Appetit! The recipe is from Thomas kocht Posted by ©sunnycovechef.com What to do with the actual garbanzo beans? Make humus, put them in a salad, or roast them for a snack. Here is Melissa Clark’s recipe from the NYT for roasted chickpeas using Za’atar, a Middle Eastern spice mix made from dried thyme, sumac, and sesame seeds. This gives the chickpeas a tangy bite. I enjoy snacking on them.
Ingredients:
1 15 ½ ounce can of garbanzo beans ½ TBS olive oil 1 TBS. Za’atar ¼-½ tsp. salt Directions: Rinse the chickpeas, pat them dry, and let them dry for an hour. Heat the oven to 400 degrees. Line a cookie sheet with parchment paper, spreading the beans evenly. Bake them in the center of the preheated oven for 30 minutes or until they are crunchy, shaking and rotating them every 10 minutes. Place the chickpeas in a bowl and drizzle with olive oil, za’atar, and salt. Store them in an airtight container for up to a week. Recipe from Maureen Abood, written and adapted for the NYT by Melissa Clark Adapted again by Sunnycovechef.com
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A healthy vegan spread that has a rich flavor and can be used as a dip, a sandwich spread, or added to pastas or salads. It is made in no time and will nourish your body with wholesome food for days. My friend, Diane, and I decided to start a book club with some of our friends. At our first meeting at my house, we were off to a good start. Everyone enjoyed themselves and we talked about our personal relationship with books. Three of us (myself included) told stories about reading under the blankets with a flashlight when we were children. All of us love to read and admit that we often don't take the time to do so. Oh, those busy lives we live! As a hostess, I nominated three books and our group chose The Schopenhauer Cure by Irvin Yalon, a beautifully told tale about a psychotherapist who is diagnosed with a fatal disease. Knowing he has only one good year left, he is inspired to reexamine his life and work. He chooses to continue to work with his therapy group during this final year. He reconnects with one of his former patients, who is miraculously transformed by the teachings of the German philosopher Arthur Schopenhauer. Schopenhauer lived an isolated life, without friends, wife, family, or colleagues. He was a troubled individual and a most peculiar man. Yet his work showed an extraordinary range of depth in his vision. Some philosophers argue that his work contains more interesting ideas than other famous philosophers. He advised to minimize our natural desires for the sake of achieving a more tranquil frame of mind. He was the first western philosopher to look to the east and the Buddhist teachings for guidance. The book is a moving debate about the end of life.  Let's not become too philosophical and return to one of my favorite snack. I like it because it makes me believe that I am eating healthy food, even though it tastes so rich and sinful. I have made this tasty spread for years. My inspiration comes from Ina Garden's recipe. I have played with it and used it for different purposes. The originally recipe is for a dip. The spread is great with homemade or store-bought pita chips. But it also great as a vegetable added to quinoa or on a sandwich. I love to snack on it. I get hungry just thinking about it.  This dish can be made a day ahead. If you don't like the spicy kick that the red pepper gives this dish, feel free to reduce the amount or leave it out.
Roasting potatoes and vegetables intensifies their flavor. They compliment many meals. By using different potatoes and veggies, everybody gets to eat their favorite. When we first started making this dish in our family, we called it "Mediterranean Potatoes.” We would roast potatoes with garlic, olive oil, and herbs—and that was it. Did you notice I used "we" instead of “I” because my husband usually makes them. After awhile, I chimed in by adding a sweet potato (because I like sweet potatoes) and before I knew it, my husband added some more garlic and onions. So, I added some parsnip because I love roasted parsnip. And that is where our roasted veggie recipe stands now. who knows what will happen to it in the future. The thing about this recipe is that you can really roast anything you like. Every family member gets to pick their favorite vegetable. After all, we live in a democracy and we need to eat our daily choice of healthy and wholesome food—and this is great way to do so. Enjoy, as we have for years.  Most of the time, I cut the veggies into bite-sized pieces, but sometimes I have cut the veggies to make them look like french fries. This takes a little bit more effort, but the kids of all ages like it. It’s a great way to get your family to eat their veggies.  I usually make enough to have plenty of leftovers to eat the following days. It's a great little snack and can be added to almost everything you eat. Add an egg and you have a meal. This has been a family recipe for years
A healthy satisfying vegan dish  This is by far my favorite way to prepare winter greens. The raisins and sugar add a touch of sweetness to the vegetables. The vinegar gives it a bite, and the nuts add a bit of crunch. I have used kale with this recipe and it works well. I'm always happy when I bring home a big bunch from the farmer's market. I prepare the greens for dinner and then have a leftover for lunch the next day. By the way, it tastes great with a fried egg on top—the perfect lunch. This a straightforward recipe that is easy to prepare and makes a great leftover. Substitute any winter green you like for Swiss chard. Adjust the sugar and vinegar to your taste.
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WELCOME TO SUNNY COVE CHEFThank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time. Categories
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