I don’t know what took me so long to try the Chickpea and Spinach Curry recipe from VwaV. I’m kind of mad at myself I’ve been missing out on this tasty dish! If you can’t tell by my previous posts, I’ve been on a Chickpea and Curry bender the past week or two. This recipe was absolutely delicious and will give you plenty of leftovers.
One thing I can’t find in Chicagoland is Aunt Mid’s Baby Spinach. I haven’t liked the other brands I’ve tried here and the fresh spinach at the stores has been really hit or miss. Luckily, at Sam’s Club of all places, I found a large 1.5 lb bag of Newman’s Own Organic Baby Spinach. It was on the pricey side at $4.48 but it was tasty so that makes it worth it. 😀 This recipe calls for 10 cups of fresh spinach so I’m glad I bought a big bag. I have enough spinach left to make some Pasta Alfredo.
Wow, you can really see the steam in this picture:
This morning for breakfast I made Breakfast Burritos from the Hot Damn and Hell Yeah Cookbook/Zine by Ryan Splint. For the tortillas, I used the ones with the blue label from Trader Joes. The filling is packed full of veggies – mushrooms, onions, carrots, potatoes, corn, and red pepper – and mixed with black beans. The recipe calls for canned diced tomatoes but I’m not crazy about canned tomatoes in burrito fillings. I cut up some fresh Roma tomatoes instead.
I made a double batch so we’ll be eating these for breakfast or dinner for the next couple of days. I’ll also up the spice levels next time too. I’m a big fan of spicy food.
Breakfast Burrito Filling:
A very exciting picture (HA!) of the breakfast burrito. No fancy garnishes because I was really hungry this morning:
Now for another repeat. I made VwaV’s Brooklyn Pad Thai yet again. I always like to use wide rice noodles in my Pad Thai. In fact, the first time I ever had Pad Thai, it was made with wider rice noodles. I sheepishly admit the first time I ever had Thai Food was from a veg-friendly food vendor at Lollapalooza in 1995! LOL
Hope everyone has a fantastic day!!! 😀