Artichoke & Chickpea Salad

Thank you for voting this recipe as the best side dish in the
May 2013 Virtual Vegan Potluck!







Welcome Virtual Vegan Potluckers! I hope you'll enjoy your stay here at Vegan Fling.
I am very excited to be participating in this event for the 3rd time. It's always so much fun!

I know, I know... I am in the Side Dish category but my post title says "Salad". This is not your typical salad dish though, and it works wonderfully alongside almost anything. It can be two things at once because it's just that tasty!

I loved that this dish was quick and easy to make. After spending a huge part of my day baking up a double batch of my Peanut Butter Oatmeal Chocolate Cookies for an event this weekend, I needed something uncomplicated, fast, and filling. This dish delivers on all three!

Artichoke & Chickpea Salad
serves 4-6, adapted from vegan yum yum

1 Tbsp oil
1 15 oz can Chickpeas, drained and rinsed
1 clove garlic, chopped
5-7 large artichoke hearts, drained and sliced
1/3 C sliced almonds
1 tsp lemon juice
1/4 tsp salt
2 Tbsp fresh parsley, chopped

In a skillet over medium-high, heat the oil. Add the chickpeas and cook for 10 minutes. Remove from pan and set in a serving bowl. Add the garlic to the pan and saute for a minute, then add the sliced artichokes. Cook until slightly browned. Remove from the pan and add to the chickpeas. Toast the almonds until just slightly browned, and add them in with the chickpeas and artichokes. Add the lemon juice, salt, and parsley, and toss well. Serve warm.

I enjoyed this side dish next to some roasted cauliflower with brussels sprouts, and some simple vegetable risotto, but it would be delicious with so many different other meals and flavors. You could always change up the spices to suit your other dishes too - it's super versatile!

Thanks so much for stopping by, and don't forget to check out the rest of the Virtual Vegan Potluck!

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Quinoa, Kale and Exhale


Forward to ----->
Glue and Glitter


Cranberry Almond Granola Cookies

Welcome Virtual Vegan Potluckers!

I am so excited to be participating in the virtual vegan potluck again. This time there are over 100 bloggers from all over the world sharing everything from appetizers to main courses to desserts.

If you've visited my blog before, you know that I'm no stranger to dessert, and so that is what I'm bringing to the pot luck today! Last time I brought a salad, and even though I do love a good salad, in my kitchen cookies totally win every time. Sorry brussels sprouts, I still love you.

Cranberry Almond Granola Cookies

6 Tbsp vegan butter
3/4 C sugar
1/4 C applesauce
1 tsp vanilla extract
1 C flour
1/2 tsp baking soda
1 C natural granola
1/4 C almonds, chopped
1/4 C dried cranberries

Preheat oven to 300 F.

Combine butter, sugar, applesauce and vanilla with an electric mixer. Add in the flour and baking soda and mix again. Gently stir in the granola, chopped almonds, and cranberries.
Drop rounded spoonfuls onto a baking sheet and bake for 15 minutes or until golden brown.
Let cool and enjoy!

These cookies were delicious! I was almost out of ideas after all those vegan mofo posts, but I had some granola to use from the last food swap, and these were the perfect thing. I hope you enjoy them!

To see more amazing desserts, go FORWARD to: Balanced Living
To go to the blog before mine, go BACK to: Veganville
Start from the beginning at Vegan Bloggers Unite

Virtual Vegan Potluck: Brussels Sprout Citrus Slaw

Hello Virtual Vegan Potluckers! 
This is a virtual potluck that connects like-minded foodies and bloggers for a worldwide eating and drinking celebration.
I hope you enjoy this side dish I made for the occasion.

Brussels Sprout Citrus Slaw
vegan, serves 4 to 6 as a side dish
adapted from la vida saporita

12-16 raw Brussels Sprouts, chopped (toss the cores)
1 pear, peeled and chopped
1 apple, peeled and chopped
A handful of raw walnuts
A handful of raw pumpkin seeds
A handful of pitted dates, chopped
1 tsp extra-virgin olive oil
1 tablespoons lemon juice
Salt and pepper to taste










Wash, peel and chop all your fruits and vegetables
Steam the brussels sprouts for 2 minutes (either in a steamer or in the microwave with a bit of water)
Combine all ingredients into a large bowl and toss
Chill until ready to serve

That's it! Pretty easy. I had this with a peanut tofu wrap. I may or may not have had a chocolate chip cinnamon roll for dessert, too!

Thanks to An Unrefined Vegan for organizing this fun blog event! Be sure to click through to see the other exciting recipes from appetizers all the way to desserts.

Check out the rest of the potluck by clicking the links below!

<< GO BACK           GO FORWARD >>

Start at the beginning at Vegan Bloggers Unite

Friday Flashback

Hope everyone had a great week! I am looking forward to a busy weekend but I think I will still have time to fit some cooking in. I have some fun posts planned for next week!

1. Delicious Lentil stew from Vegan Yak Attack
2. Happy Kitty, Sleepy Kitty...
3. This chocolate bar is so good, it's dangerous! Found at sunflower market.
4. Kale + mangos + pumpkin seed salad


I'm participating in the Virtual Vegan Potluck on May 12th! If you have a food blog, please join in the fun. :)