About My Blog.

Welcome! This is "Catatonic Digressions."
Most, if not all 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 is important.

Unfortunately, my blog isn't what I set out for it to be. A disturbed and manic online stalker and cyberbully has made it impossible for me to post about family, my son, life in my part of New York...so I stopped (for the most part), and I mostly reblog and repost what I feel is important, necessary or close to my heart. As for the stalking sociopath, she can go to hell for harassing me and my family since mid-2008. You can't scare me offline with a few lame threats and dozens of pages of defamation, abuse, depravity and libel. I'm bitchy like that. ;)
(Anyone who knows me knows I'm not actually a bitch, but let's allow this psychopath to think I'm a bitch to her blackened heart's content—it seems to make her feel she has some sort of control over me…and it does not.)

If you read a story and you feel moved in any way, comment. Comments are more than welcome.

Unlike those online who lie and hide behind fake photos and insanely fabricated stories, 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.

Feel free to email me if you have a story or cause you would like shared, especially if it pertains to animal rights, liberation, veganism, animal welfare, health and well-being, geekery, Macs and computer dorkiness, music, lowbrow art, kitchy stuff, skateboards, the beach, swimming, diving, NYC, beading (it's my hobby), recipes (love to cook, especially if I made the recipe up myself!), VEGAN!, ALF, Sea Shepherd, Action for Animals, NIO, 269Life and/or anything you think I might enjoy or others might—you never know. It doesn't always have to be serious. Hilarious stories, local NY, funny videos or photos, photobombs (especially if they contain pets!)...I might be partially censored, but I'm not closed down!

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

For the Oceans,
Suzanne

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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VEGAN

Warm Chickpea and Artichoke Salad
Ingredients: 

  • 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
Directions:

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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