One of the things I love most about the food blog world is the super quick turnaround on recipe sharing, reviewing and modifying. Someone posts a recipe, and by the next day countless other bloggers have tried it out, weighed in with their opinions, personal modifications and new ideas. This is, obviously, an example of the powers of the internet being harnessed mostly for good. I’m sure you’re more than capable of finding examples of the opposite all on your own, freaks.
Anyhooo. The other day the lovely fANNEtastic food posted an amazing looking “Cheesy” Vegan Coconut Sauteed Chickpeas and Kale recipe (and a shoutout to my delish Cheesy Roasted Chickpeas!) featuring two flavour combos very close to my heart, namely kale & chickpeas, and the buttery/cheesy combo of coconut oil/nutritional yeast/salt. I wanted to devour this delicious sounding concoction in my mouth immediately, but being in need of a serious grocery shop, I had neither kale nor chickpeas on hand. I did have some leftover baked tofu from last night, and a head of broccoli desperately in need of some eatin’. Enter, my own version of “Cheesy Greens & Beans,” which was delicious. There’s just something about coconut oil & nooch that really turns my crank. Those roasted chickpeas I made are dangerously delish, and another common snack for me is a bowl of warm quinoa topped with melted coco oil, nooch & salt. Buttery, cheesy, comforting.
Here’s my “recipe” for this delish little meal, but I suggest you also hop over to fANNEtastic food and check out her version, which I plan on making asap now that I’ve got some kale in and a bowl of chickpeas soaking!
Cheesy Beans & Greens (broccoli/tofu edition)
2 cups broccoli, small florets & thinly sliced stems
1/2 -1 cup tofu cubes (I used some sliced leftover baked tofu)
1 tbsp extra virgin coconut oil
2-3 tbsp nutritional yeast
salt to taste
dash fresh lemon juice
few tbsp water
optional: dash cayenne pepper to taste
Heat pan over medium-high, sautee broccoli in coconut oil until bright green. Add nutritional yeast, salt & lemon and stir to combin and “melt” the nooch. If it begins to stick to the pan, add a few dashes of water to loosen everything up. Add more nooch or salt to taste, and optional cayenne. Eat it up and
lick your plate clean.
This is a seriously nutritious little meal that can be whipped up in under 10 minutes, which is just how I like my lunches when I’m working at home! This is an absolute winner, and I can’t wait to get on the kale & chickpea version, which I may even eat atop some quinoa! If you upped the nooch/water/lemon/salt level and added an extra dash of coconut oil near the end, this would also get deliciously cheese-saucy and make perfect grain or pasta-topping material!