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     Re: Re: Right Up Your Street   
     By: Dave Drum to Ben Collver on Sat Apr 05 2025 07:28:00   
      
   BC>       Title: Tlacoyos   
      
   DD> One good phart deserves another:   
   DD>       Title: Herbal Bean Sausages   
      
   Have you ever seen the Vegan Restaurant scene in the show Portlandia?   
   If not, i recommend tracking it down.  :-)   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Marry Me Chickpeas   
    Categories: American, Vegetarian   
         Yield: 4 Servings   
      
        10    Raw cashews or   
              - sunflower seeds   
       1/2 c  Vegetable broth (120 ml)   
       1/2 c  Sun-dried tomatoes;   
              - finely chopped; plus:   
         2    Whole tomatoes;   
              - for the sauce   
         1 tb Nutritional yeast   
         1 tb Olive oil or vegan butter   
              - for more flavour   
         1 sm Onion; finely diced   
         3 cl Garlic; minced   
         1 ts Dried Italian herbs   
         1 ts Garlic powder   
         1 ts Onion powder   
       1/2 ts Sea salt; to taste   
       1/4 ts Ground black pepper   
        28 oz Chickpeas (2 cans) (425 g);   
              - drained and rinsed   
        14 oz Can coconut cream or full   
              - fat coconut milk (425 g)   
       1/3 c  Vegan parmesan cheese   
       1/4 c  Fresh basil; chopped   
      
     Preparation time: 15 minutes   
     Cooking time: 15 minutes   
      
     Soaked cashews or sunflower seeds in hot water for 15 minutes.   
      
     Marry me chickpeas are creamy and garlicky, with sun-dried tomatoes   
     and fresh basil to make them extra delicious. A quick and easy dinner!   
      
     In a blender, combine the soaked and drained cashews with 1/2 cup   
     broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until   
     completely smooth and creamy. Set aside.   
      
     In a large skillet or saucepan, heat the olive oil or vegan butter   
     over medium heat. Add the diced onion and cook for 3 to 4 minutes,   
     until softened and translucent.   
      
     Add the minced garlic, remaining chopped sun-dried tomatoes, Italian   
     herbs, garlic powder, onion powder, sea salt, and ground black   
     pepper. Cook for 2 minutes, stirring frequently.   
      
     Add the drained chickpeas, creamy cashew blend and coconut cream or   
     milk to the skillet. Stir well to combine.   
      
     Bring to simmer. Reduce the heat to low, cover, and let the mixture   
     cook for about 10 minutes, until the sauce thickens and flavors meld   
     together, stirring occasionally. Add in your vegan parmesan cheese   
     (optional, but tastes amazing!), stirring in to combine for another 2   
     minutes. Remove from heat. Taste and adjust seasonings as you desire.   
      
     Garnish with fresh basil. Serve with toasted bread or rice.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
   MMMMM   
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