I’ll never forget the day my late grandfather shared with me his last words of wisdom. It was during perhaps his last visit to my parents house round about the time that I was leaving home (which was very early in my almost adult life). I forget exactly what time of the year it was or who was there with me, but I do remember hearing his voice and the way his words still resonate with me to this day.
My grandfather was a man’s man. Big, burly, Jewish. He was a rather intelligent bloke and spoke 8 languages. He was a successful businessman who eventually wound up in Canada after leaving Poland before World War II broke out to assume a new identity as a British soldier during the war & his story is one of courage, mystery, and bravado (in my mind). Quite a guy he was, that lovely old man I only knew for a short few years.
He’s been gone for a long time now, and I like to recall those last words to honor him, as I’m proud to say they stuck with me, and I’ve done my best to listen. He told me the secret to a good life was always to compromise (this was well before I married).
Things won’t always be just the way we want. We can try, but really, to live peacefully with other people we’ve got to bend. Give a little, take a little. Meet in the middle, and pick our battles very carefully. As a young lass with lofty ideals and a rather rigid viewpoint on the world, I am lucky to have met the love of my life, who today continues to love me just the way I am, and to prove that the compromises we both make on a daily basis to keep our family life healthy & balanced are worth every last concession. I am a much better person today because of it too .
This recipe is for my husband, as he has grown so much in the last year (since I started this blog actually). A year ago he wouldn’t have eaten chickpea flat bread. Or kale, or lentils (unless I hid them). My how we’ve grown over time, and thank goodness for the power of compromise – for we don’t always know what’s best for us, even if at the time we think we do. Thanks, Grandpa. This one is for you too. xox
Less grain-based foods means less potential irritants for those sensitive. Less gluten and ground rancid flours means more opportunities to branch out with new foods. Fewer ingredients in our foods means knowing precisely what we are eating, so the connection between us and what we consume is honest, real, and transparent.
More veggies & legumes on the table means more fiber, vitamins, and proteins. More simple recipes in the repertoire means more variety at the ready. More plant-based entertaining options means less reliance on cheese & bread, so taking a break here and there becomes a nutrition filled joy that doesn’t break the bank.
Chickpea Flat Bread Cakes & Roasted Veggie Dip:
- (1/2) recipe Chickpea Flatbread
- (1/2) large cauliflower or (1) small cauliflower, cut into florets
- (2) red bell peppers, halved
- (1) tbsp oil for baking
- (1/2) cup sun-dried tomatoes in oil
- (1/4) cup raw sunflower seeds
- (4-5) tbsp lemon juice
- (2) tbsp olive oil
- (1) tbsp salt, or to taste
Start by heating the oven to 400 degrees. Lightly oil a flat baking sheet and spread the cauliflower florets flat on the sheet, as well as the red pepper halves, seed side down. Drizzle a tbsp of olive oil on the cauliflower and using your hands, gently coat the cauliflower in the oil. Bake the peppers and cauliflower for 30 – 35 minutes, tossing the cauliflower once or twice to promote even browning.
Once ready, remove the veggies from the oven and combine all of the ingredients in a blender or food processor. Blend on high until smooth. You can blend this dip to either a super smooth consistency or leave it in a somewhat grainy/clumpy texture – it’s up to you – it’s great both ways and the taste is super heavenly!
The Flatbread Cakes:
Prepare the flatbread according to the recipe. Bake in a well-oiled muffin tin until well cooked, about 20 – 25 minutes. Remove from the oven and allow to cool before gently removing. Use a knife to gently loosen the sides to do this.
To serve, spread a little of the dip over the cakes, and serve as is for a delicious (and rather filling) appetizer or side dish. To serve as a main with a vegetable or raw salad, try broiling them topped with a little grated sharp cheese or parmesan.
Keep this veggie dip in the fridge for use on anything – it would be amazing on these millet burgers – or as side to roasted potatoes or even tossed with a bowl of hot pasta. It should keep for up to a week easy and is also perfect for feeding those pesky vegan friends of yours
So much love to them. And to all of you, too.
Wishing you all a fabulous rest of the week, and an even better weekend. Currently we are entrenched under a deluge of Vancouver rain….which means lots of cozy inside time! Not such a bad thing, really…more time to plan our upcoming trip.
More details to follow as we are headed to Hawaii in 3 weeks! As I said, this rain isn’t so bad! This recipe is also being submitted to Gabby, Carrie & Katherine’s weekly blog-hop Healthy Vegan Friday.
Yours in Less,