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
The Less:
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.
The More:
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
The dip:
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,
Miss Shira – I love roasted cauli, so this dip will be made. Perhaps even this weekend as we, too are under a deluge down here in Syders.
I grew up with a Dad who is famous for saying ‘I won’t eat anything that wasn’t around when I was 7′. This got him out of polenta, cous cous, quinoa while I was a girl… you get the picture. He likes his potatoes. But lo! Now (at 73) he has a veg’ garden and is a green smoothie convert. People can change!
Stay dry, my friend.
PS – from Hawaii, it is but a short jump to Syders!
Love this story about your dad J! It’s true the CAN! I’m so happy my love has come around …. 15 years later! Wish I could hop on a plane to come over there!
I’ve never thought to use cauliflower in a dip before! It sounds really exciting with the combination of creamy cauli and pungent, sweet peppers. Hooray!
It turned out creamy and wonderful — it’s a fave of a friend of mine who inspired me to try it
Yes, hooray indeed!
This looks so yummy. I have it on my menu for this weekend. Thanks Shira!
Enjoy LuAnn! Let us know how it turns out!
This recipe is gorgeous! I would eat that entire bowl. What perfect words of wisdom from your grandpa, and your husband is a gem for eating what you enjoy.
Isn’t he Britt? Funny thing is he is LOVING eating this way. Such a win
Thanks girl!
I am most DEFINITELY pinning this!!! It looks so fantastic!
Thanks Liz! It’s a good one!
Wow that is such a good piece of advice he gave you
And what a fabulous recipe to honour that advice and your husband! He is a lucky man too to have you in his life, don’t you forget that!
I love this recipe and I have fallen in love with chickpea flour breads recently. How could I not try these adorable little cakes?
Thanks Gabby! Chickpea flour is really the very best isn’t it?? You really are the sweetest thing to say that about the husband…and I’m sure to remind him of that on a very regular basis!
That’s great that your husband has become a more adventurous eater in the past year and also some very good advice from your grandfather. We have to appreciate compromise in our relationships and even with ourselves. Things are rarely as we’d pick them to be in an ideal world. We are always adjusting. Speaking of adjusting, I bet the rain is a lot easier to take with Hawaii in the forecast! Lucky you!
Thanks Cadry! Yes, it is a very lovely thing to have so much more flexibility at meal time these days – we are loving it, and it’s great that he is seeing/feeling the benefits too as an athlete.
We are SO looking forward to a sunny getaway after another wet Vancouver winter – thanks!!
Yum! This all looks so colorful and fabulous! I would probably blend some (roasted or not) chickpeas right into the dip, too… even if that would be a little redundant, chickpea-wise.
thanks Allison! I loved this all veggie – seed dip – a perfect foil for the chickpeas…which I guess you can’t have too much of!
So great that your hubby is finally on the bandwagon! I mean, how could he continue to resist? You’re incredible Shira!
How sweet are you Somer!? He’s a guy that loves what he loves (good news right) – it’s amazing after all these years to see him come around – I am loving every minute!
Compromise, though sometimes it may seem to be a struggle, always seems to pay off in the end. In fact, I often end up wondering why I was fighting so hard for something else.
I can’t wait to try the chickpea flatbread in the muffin tins, and this spread! I love every ingredient in it and sounds just amazing! Looks like a perfect meal to me.
It was a perfect meal Kristy! Especially for my newly open-minded man
I totally agree with you on the compromise, it always works out for the better in the end. xo
I love the story about your Grandpa, sounds like he was a really great guy. Your flatbread and dip look so delicious and healthy, I think I’m going to have to get some chickpea flour and give this a go!
Enjoy Rosie – I hope it works out! xo
What an amazing man your Grandfather was – his life sounds like it was full of challenges and happiness. It is amazing how we are able to grow year after year- this year too, Justin has grown leaps and bounds regarding his food adventures- so proud! Compromising is so vital , for me anyways in day to day life- it makes me happy to find middle ground with another person or event or to as you say “bend” a bit to perhaps see it from their point of view.
Great post as always Shira
xo
Thanks Heather! Amazing how as couples we can grow together … I love to hear how yours has grown with you in your food adventures too! It is SO much more fun that way
xo
What a beautiful dip
And with some chickpea flatbread sounds awesome! I also like the idea of having it on a burger. Yum!