Chickpea Party Pleaser

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Meatout Mondays

 

 

 

 

 

 

 

 

 

January 26,

2009

 

Recipe

Easy Chickpea Salad

Like most beans, chickpeas are a good source of cholesterol-lowering fiber and

provide virtually fat-free protein.

They're also exceptionally versatile. Add them to soups and salads, or mix

them with other veggies and condiments

for a hearty sandwich or tasty snack. Try this Easy Chickpea Salad. You can

eat it plain or get fancy and turn it into

elegant hors d’oeuvres. Simply mash the chickpeas, spread on a cracker, add

veggie wedges, some parsley, and

voila... party food!

 

Ingredients:

 

1 can (15 oz)

chickpeas, rinsed well

3 - 4 Tbs. Vegenaise (see product section)

2 tsp. fresh lemon juice

1 tsp.

mustard

1/2 tsp. paprika (sweet, hot, or smoked)

1/2 small red onion, finely chopped (optional)

1 Tbs.

nutritional yeast* (optional)

1/2 tsp. salt

fresh black pepper (to taste)

 

* Not to be confused with brewer's yeast, nutritional yeast can be found at

your local

natural foods store.

Directions:

 

Mash all the ingredients to form a chunky spread.

Refrigerate or serve immediately.

 

 

Find this and other temptingly tasty and beautifully photographed vegan

recipes with

helpful tips and step-by-step instructions at veganyumyum.com!

 

 

product

Follow Your Heart Vegenaise

Follow Your Heart

to the perfect spread. Vegenaise is a 100% all-natural veggie mayonnaise. It

tastes great on sandwiches, salads, dips

and everything else. Available in four varieties – Original, Grapeseed,

Organic, and Expeller-pressed – you

can enjoy real mayonnaise taste without the unwanted cholesterol from eggs

and dairy. It's also free of unnatural

additives like sweeteners, fillers, colorings, and preservatives. Made with

canola oil, filtered water, apple cider

vinegar, brown rice syrup, soy protein, sea salt, lemon juice and mustard

flour, Vegenaise is all-natural, gluten free,

kosher, and vegan. Spread it around!

For more information and other products, visit www.FollowYourHeart.com!

 

 

health

Soy & Chickpea Benefits

Stroke patients who regularly eat soybeans and chickpeas can reduce their risk

of additional strokes and

cardiovascular disease, according to a study recently published in the

European Heart Journal. The benefits

are traced to isoflavones, compounds naturally found in soybeans, chickpeas,

and legumes.

The study examined 102 patients diagnosed with heart disease who had suffered a

first or recurrent stroke in the past

six months. Patients receiving a 12-week course of isoflavone as an 80mg

daily dietary supplement had significantly

improved blood flow through the arteries.

Isoflavones are phytoestrogens, naturally occurring chemicals that mimic the

human hormone estrogen, known to protect

against heart disease. Soy isoflavones have been shown to reduce

cardiovascular disease risk by inhibiting the growth

of cells that form artery-clogging plaque.

To read the full article, click here!

 

 

Inspiration

Vegan Yum Yum

Lauren Ulm is a 20-something vegan living in

Boston with her husband and two cats. In addition to writing cookbooks, she

also hosts a vegan food blog where you can

find appetite-whetting recipes. They are beautifully photographed with simple

instructions to guide you through every

step in creating a vegan masterpiece. Lauren says she’s not a chef, has

never been to culinary school, and

isn’t a professional photographer; she just enjoys cooking and

experimenting in the kitchen to make vegan food

tasty and appealing to vegans and non-vegans alike.

Lauren's culinary creativity has afforded her a guest appearance on the Martha

Stewart Show, and her website VeganYumYum.com won the

VegNews Choice Award for Best Food Blog of 2008.

Find out more about Lauren and check out her recipes at www.VeganYumYum.com!

 

 

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Meatout Mondays is published each week by:

FARM - Farm Animal Rights Movement

10101

Ashburton Ln Bethesda, MD 20817

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