Fantastic make ahead salad good for lunches all week. Rice noodles and spicy lime peanut sauce with fresh shredded veggies like carrots and purple cabbage and seasoned with lime wedges, peanuts,cashews, and cilantro. It’s hard to go wrong and real … Continue reading
Can we just take a moment and drool over these photos? Excuse me while I toot my horn for a second.
Now that we’ve taken care of that, I made a yummy snack! I’m not reinventing the wheel here people, but if you haven’t tried roasted chickpeas you probably should. Especially if you’re prone to munching on chips and other less body-friendly treats, ahem, myself included. The salt and oil measurements can be adjusted to your personal taste, as can the seasoning, plus a can of chickpeas is like what, a dollar? Hey-o to that!
Roasted Chickpeas with Rosemary Garlic Oil & Sea Salt
1 can chickpeas ( although I would highly recommend using two cans and doubling the recipe because we ate everything within 5 minutes)
2 tablespoons olive oil
1 large garlic clove, minced
1 1/2 tablespoons fresh rosemary, finely chopped
Sprinkling of sea salt, to taste
Red pepper flakes, optional, but why not spice it up a bit, right?
Preheat oven to 375.
In a medium bowl add chopped rosemary, minced garlic, and olive oil.
Drain and rinse chickpeas under lukewarm water and pat dry. If you’re patient, remove the skins. If you’re in a hurry, toss them in with the rosemary and oil mixture.
Toss chickpeas around in the bowl to fully coat. Add a pinch of salt.
Pour chickpeas out on a baking sheet and cook for 30-45 minutes,depending on how crunchy you like ‘em. After 15 minutes I shook the pan to rotate the chickpeas to ensure even baking.
Remove from heat, season with sea salt and red pepper flakes. They’ll be hot, so let them cool first. Enjoy!
Everyday from 11am-8pm
604 684 3663
101-436 Richards St.
Gorilla Foods is one of those restaurants that believes in the product they’re selling. As all of the food is uncooked, the quality and range of ingredients stands out and defines their innovative cuisine.
When I first heard about this organic/vegan/raw food mecca I was skeptical: sure it sounded cool, but did the food taste good? I was immediately impressed with the extensive menu offering appetizers and entrées including pizzas, soups, burgers, and pastas (made with a Gorilla Food twist). The open kitchen concept allows you to watch the food assembly, something far more interesting than watching any line cook grill a steak. I was amazed at how their food was prepared and surprised by the versatility of nuts and dates in vegan/raw cuisine.
It was recomended I try the Jungle Coleslaw, “a top ranking cole-salad dressed in a smooth sweet avocado dressing”.
It doesn’t seem like a lot of food however it was filling and I left feeling full but not bloated. The dressing had a great flavour profile that exceeded my expectations; it was creamy without being rich, had a sweet element and the sesame seeds added texture.
I followed this up with an Avocado Lime Pie. This was to die for.
Avocados when exposed to air turn a darker green/brown, but once I dug into the slice a luscious green interior revealed itself. The lime was tangy and fragrant while the avocado provided a rich creamy consistency.
The “crust” contains brazil nuts, dates and is dusted with coconut and my mouth is actually watering just trying to remember everything about it.
If you’ve got a hankering for something healthy, organic, adventurous and affordable check out Gorilla Food. A well deserved 4 out of 5 stars.