Category: Blog

Minimalist Baker | Roasted Sweet Potato & Chickpea Salad

http://minimalistbaker.com/roasted-sweet-potato-chickpea-salad/

Well, I definitely need to make this about 350 times.

Roasted Sweet Potato & Chickpea Salad

Ingredients

SALAD

  • 2 small (or 1 large) organic sweet potatoes (~200 g), sliced into 1/2-inch rounds with skin on
  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry (~1 1/4 cups drained)
  • 2 Tbsp (30 ml) grape seed or melted coconut oil, divided
  • 2-3 Tbsp (14-21 g) Tandoori Masala Spice Blend*
  • 1/8 tsp sea salt, plus more to taste
  • 1 tsp (4 g) coconut sugar
  • optional: 1/4 tsp turmeric
  • 1 large bundle (12 stems) rainbow chard* or kale*, chopped, large stems removed
  • optional: 2-3 Tbsp roasted lightly salted or unsalted pumpkin seeds[/list]

DRESSING

  • 1/4 cup (56 g ) tahini
  • 1 Tbsp (15 ml) maple syrup
  • 1 small lemon, juiced (2 Tbsp, 30 ml)
  • 1-2 Tbsp hot water to thin[/list]

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with foil.
  2. Add chickpeas to a small mixing bowl and toss with 1 Tbsp oil, tandoori masala spice blend, salt, coconut sugar, and turmeric (optional). Taste and adjust seasonings as needed, making sure they’re well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
  3. Add sweet potato rounds to the other half of the baking and drizzle with remaining 1 Tbsp oil – toss. Sprinkle with a bit of salt and arrange in a single layer.
  4. Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more, or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
  5. In the meantime, add tahini, lemon juice and maple syrup to the mixing bowl you used earlier (for the chickpeas) and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
  6. Once the potatoes and chickpeas are done roasting, let cool for a few minutes. To serve, divide chard or massaged* kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds (optional). Serve with dressing on the side.

Best when fresh, though leftovers will keep covered separately for 2-3 days.

Can we stop calling China a communist state, now, please?

Can we stop calling China a communist state, now, please? This is what barely-regulated capitalism actually looks like, in practice.

https://www.wsws.org/en/articles/2015/08/22/pers-a22.html

The evident disarray of Chinese policymakers, combined with a growth of labor unrest and discontent fueled by events such as the Tianjin warehouse explosion, is stoking concerns in corporate boardrooms and imperialist governments over the political stability of the regime, on which they have relied to ensure high profits based on poverty-level wages and intense exploitation of Chinese workers.

Tsipras’ decision to call snap elections is a calculated maneuver

Any wonder why the left faction of Syriza split from the party?

Greek Prime Minister Alexis Tsipras’ decision to call snap elections is a calculated maneuver aimed at establishing a new political framework for pushing through deeply unpopular austerity measures.

In the hours after Tsipras announced that he was resigning and calling the new elections, statements from European officials make clear that the decision was carried out under the direction of Greece’s European Union (EU) creditors. Tsipras’ Syriza party is expecting to be able to win the elections held next month and to form a new government, perhaps with one or another pro-austerity coalition partner.

https://www.wsws.org/en/articles/2015/08/22/gree-a22.html

Crap I’m Listening To: Mixpat – Deep House 146

http://www.house-mixes.com/sharewidget/iframe/?autoplay=false&feed=%2fapi%2fShareWidget%2fSingle%2faudios-468875

Deep House 146 by MIXPAT on House-Mixes.com

http://www.house-mixes.com/profile/MIXPAT/play/deep-house-146

So far, Feeling U (Sonny Fodera & Yasmin) is a standout track. So, so good.

1. Moshic, Joe Elbaz – Feed My Soul (Original Mix)
2. Thomas Schwartz & Fausto Fanizza – Dawn To Dusk (Meramek Remix)
3. Claptone – The Only Thing (Tube & Berger Remix)
4. Tuneon – Every Sound (Original Mix)
5. Saison – Do You
6. Sonny Fodera ft. Yasmin – Feeling U (Deep Mix)
7. Soul Minority, Nathalie Claude – Always There (Norty Cotto Classic Mix)
8. Sandy Dae – Losing Myself (Mark Lower Remix)
9. Alternative Kasual & Cahio feat. Diana Alencar – Wicked Game (Moe Turk Remix)
10. Gene Farris – Time (Original Mix)
11. Thee Cool Cats – Finna Walk (Sharam Jey Edit)
12. Andre Butano, Pablo Inzunza – Ataraxia (Original)
13. Riva Starr – Raw Feel (Original Mix)
14. Green Velvet, Patrick Topping – When Is Now (Original Mix)
15. Alex Hook Feat Shyam – Walk Into The Night (Original Mix)
16. Arcade 82 – Everyday (Original mix)
17. Deeperise Ft. Anything But Monday – Crush (Mahmut Orhan Remix)
18. Oxen Butcher feat. Nick Tart – Emergency (Original Mix)
19. De Hofnar x Goodluck – Back In The Day (Original Mix)
20. Dura, Oziriz – Riders On The Storm (The Deep Storm House Mix)

 

Creamy Vegan Lemon Bars

Author: Minimalist Baker

http://minimalistbaker.com/creamy-vegan-lemon-bars/

Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 9

Ingredients:

FILLING

  • 1 cup (120 g) raw cashews
  • 1 cup (240 g) coconut cream* (the hardened portion at the top of full fat coconut milk)
  • 2 Tbsp (14 g) arrowroot or cornstarch
  • 1/2 cup (120 ml) lemon juice (~2 large lemons)
  • 1 heaping Tbsp (4 g) lemon zest (~1 large lemon)
  • Pinch sea salt
  • 1/4 cup (60 ml) maple syrup, plus more to taste
  • optional: 2 Tbsp (14 g) organic powdered sugar, for topping
CRUST
  • 1 cup (90 g) gluten free oats
  • 1 cup (112 g) almonds
  • 1/4 tsp sea salt
  • 2 Tbsp (24 g) coconut sugar
  • 1 Tbsp (15 ml) maple syrup
  • 4-5 Tbsp (60-75 g) coconut oil, melted
Instructions:
  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
  2. In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
  3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
  4. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with 4 Tbsp (60 g) and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  5. Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
  6. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
  7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
  8. Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
  10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “giggly” but not liquidy.
  11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
  12. To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
Notes
  • If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
  • Nutrition information is a rough estimate for 1 of 9 bars without organic powdered sugar.
  • Crust adapted from my Peanut Butter and Jelly Snack Bars.