I’ve been living out of a suitcase for more than one month now, hopping from city to city and hotel room to hotel room. I’ll stay on the road for another 6 weeks before finally settling down at home for more then one or two nights! This might sound glamorous but to be honest, it’s not. Well, I take that back. It IS glamorous to do what I love to do and preform every night with my friends for amazing crowds, I just wish that after that happened, I could magically appear in my own bed with my husband and dog!
One of the things I miss the most while travelling is being domestic. I start craving laundry, making my own bed, washing dishes, going grocery shopping or making yummy homemade meals. I’m seriously going to start making my bed in hotels and asking restaurants if I can start doing their dishes!
The last meal I made before I left was an amazing chickpea casserole. I even froze it and took a glass container of it with me to Spokane for the Team Challenge Competition (it is THAT good). I discovered this recipe from a vegan cookbook during a stroll through Indigo. Sadly, I didn’t write down the name… Because now I want to go back and buy the book and make everything else that was in it! You see, sometimes I just walked around Indigo if I have time to kill (which isn’t as often as I’d like) and I peek inside vegan cookbooks. If something looks good, I snap a photo of the recipe and I try it once I get home. This particular recipe turned out great, and I am really kicking myself for not buying the book!
Ingredients: The Unknown Chickpea Casserole
- 3 cans of chickpeas
- 1 onion (chopped)
- 3 carrots (shredded well)
- 1 head of broccoli (but I used 2 because I love broccoli)
- ½ cup vegan bread crumbs
- 3 tablespoons olive oil
- 1 cup of vegetable broth
- Preheat your oven to 350.
- Mash chickpeas with a potato masher. This might take a while, but roll up your sleeves and use all the strength you’ve got!
- After the chickpeas are mashed well, perfection is not important, add the chopped onions, shredded carrots and cut up broccoli and mix well.
- Add bread crumbs and olive oil and mix again.
- Transfer to a 9X13 inch casserole dish and cover with foil and bake for 45 minutes.
- After 45 minutes uncover the foil, and take this opportunity to add some vegan cheese on top (YUM!) I used Daiya cheese, and it melted very well.
- After adding your favourite vegan cheese, or no cheese at all, completely your choice, keep the casserole uncovered and bake again for 15 more minutes.