Saturday, October 20, 2012

VEGANIZE IT | Spinach with Chickpeas and Fried Eggs





I have just one Kitchen La Bohème rule: Keep it as accessible as possible—I’m not trying to preach to the choir. My goal has always been to use KLB as a vehicle for showing the average omnivore who may have never considered a vegan meal easy, delicious ways to eat outside the box; and to help vegan-curious vegetarians make the transition easily. Products like some of the best pre-packaged mock meats, cheeses and buttery spreads on the market are great accessible replacer ingredients for anyone just getting their feet wet in the world of vegan cooking and baking. That said, ultimately graduating to a diet free of meat and dairy that incorporates the least amount of those pre-packaged ingredients is where you really want to be. 

The following comforting chickpea stew recipe, inspired by the current issue of Bon Appetit, brings me back to my simplest, healthieast roots with only a few notable tweaks to make it entirely vegan and get the most flavor in the absence of the non-vegan ingredients. I did sprinkle some Daiya cheese over the top of my finished plate for added flavor and visual appeal, but you really don’t need it—a finishing dash of kosher salt and fresh pepper will do.




Photography, styling and design/graphics by Alyssa. Photos ©Alyssa Yeager

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