This month the items are:
I had a difficult time deciding what to make this month. Similar to last month. I had a ton of ideas bouncing around in my noggin. After much consideration I decided on a vegan Asian inspired dish.
Nothing complicated but packed with nutrition and flavor. Hoover, as I like to refer to W's son, loved it. It does have a kick so you might want to tame the sriracha a tad or add more honey. Either way it was delicious. I managed to get a small portion before Hoover inhaled the rest, so I guess that is a good testament to a great new recipe.
Be sure to check out the links to all the other bloggers and see what great ideas they had. Thanks for stopping by!
1 can drained and rinsed chick peas
1 tsp sesame oil
1/2 tsp garlic powder
1/4 tsp ginger powder
Saute in a pan until the peas are brown and a little crisp on the edges.
2 TBSP + 1 tsp honey
1 TBSP sriracha
1 1/2 TBSP soy sauce
1 TBSP rice vinegar
1/2 tsp sesame oil
Pour over the peas and saute until thickened. IF you use too much vinegar add some honey or a corn starch slurry to thicken the sauce. The sugar in the honey will create a thick sticky sauce. Next time I will double the amount of sauce because I would enjoy it over the rice instead of just coating the peas.
Serve over rice, I used Jasmine rice because I love the flavor and aroma.