About My Blog.

Welcome! This is "Catatonic Digressions."
Most readers don't understand my blog's title. It's an old inside joke from a forum long gone. I was going to change it, but since it's been "confusing" for so long, I decided to leave it. Don't worry about what it means, the content of the blog is what matters...or not

Unfortunately, my blog isn't what I set out for it to be. A sick woman in Orleans, MA began stalking me in 2007 on Myspace. Since that time, this woman obsessed over me to the point of having the police come to her home and threaten to confiscate her laptop. She is a racist and anti-Semite.I could no longer blog freely, knowing this nutbag was just going to take the photos I'd post and put them on a child exploitation website.

This site is only up for the information it has that others might need to know about. That information is about "Seal Shepherd" aka Michael McDade, Kat McAboy aka Marilyn McAboy and Veronika Hompo, a self-proclaimed Nazi.

I'm a real person. I'm real and I don't pretend to be someone I'm not. After years of putting up with online abuse by manipulative, pathological liars, attention whores or narcissists, I've had it. Don't bother me with pathetic drama. I have no time for these types of people and their need to absorb others' time and attention.

This blog is no longer used. I've retired it for the most part unless something very important comes up.

Please, join Sea Shepherd Conservation Society, and follow them on Twitter and Facebook.

Tuesday, January 25, 2011

No Meat Zone Recipes: Vegan Warm Chickpea and Artichoke Salad | This Dish Is Veg - Vegan, Animal Rights, Eco-friendly News

No Meat Zone Recipes: Vegan Warm Chickpea and Artichoke Salad | This Dish Is Veg - Vegan, Animal Rights, Eco-friendly News

Copied and reposted from This Dish Is Veg, because they rock!

No Meat Zone Recipes: Vegan Warm Chickpea and Artichoke Salad

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Warm Chickpea and Artichoke Salad

  • 5 Tbsp (75 ml) extra virgin olive oil, divided juice of 1 lemon
  • 2 tsp (10 ml) dried basil, or use 1-2 Tbsp (15-30 ml) fresh, finely chopped
  • 1 tsp (5 ml) dried oregano
  • 1/4 cup (60 ml) fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp (2.5 ml) fine sea salt, or more, to taste
  • 1-1/2 cups (360 ml) cooked chickpeas, well drained (canned are fine; rinse well before using)
  • 6-8 artichoke hearts (about one large can), drained and sliced lengthwise
  • 1/3 cup (55 g) natural almonds with skin, coarsely chopped

In the bottom of a large bowl, whisk together 3 Tbsp (45 ml) of the olive oil, lemon juice, basil, oregano, parsley, garlic and sea salt. Set aside.

In a large frypan, heat another 1 Tbsp (15 ml) oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 minutes). Add to the bowl.

Heat the remaining 1 Tbsp (15 ml) oil in the pan and add the artichoke hearts, cut side down. Cook until they are browned, stirring only once or twice to avoid breaking them up, about 5-10 minutes more. Add them to the bowl as well.

Toss the salad gently until the chickpeas and artie hearts are well coated with the dressing. To serve, spoon the salad onto serving plates and sprinkle with some of the chopped almonds (add any leftover almonds to the bowl and toss again). Serve warm. Makes 4 servings.
Submitted by Ricki Heller, PhD, RHN-- Author of Sweet Freedom Twitter:  @RickiHeller 

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Photo Credit: Ricki Heller

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