Lately I have been kinda lazy… With lots of work and travel, I have not been the most creative in the kitchen, cooking from scratch for myself. For lunch or dinner, lots of sandwiches and snack foods. I know… not so good.
But I was training for a half marathon so I needed to get some good vegetarian protein in my diet especially for after my workouts. They help rebuild muscle when taken right after training. I sometimes turn to my trusted pretzels with hummus combination… or my peanut butter and jelly sandwich. But I had gone to La Hacienda, a popular gourmet market and deli here in Puerto Rico and I had bought a garbanzo bean salad and this is what I came up with it… you can call it a pizza or an open-faced sandwich, but there’s no denying that you will certainly be adding “mouth-watering” and “addictive” to whichever name you choose.
OPEN-FACED MEDITERRANEAN SANDWICH
1 flat bread of your choice… I like FlatOut brand
½ cup of cooked garbanzo beans or garbanzo bean salad from La Hacienda
3 wedges of avocado
1 roma tomato, sliced
2 large handfuls of mesclun salad greens
Freshly Cracked Black Pepper
Extra Virgin Olive Oil
This is just assembling…
- Drizzle and spread some olive oil to the flat bread and toast it in the oven… I like my flat breads crispy. I use the toaster feature in Light.
- Take the toasted flat bread from the oven and place the garbanzo bean salad and the avocado wedges and mash it all together with a fork trying to cover as much flatbread surface as possible. You can sprinkle a little salt, pepper and olive oil to the mixture while you’re mashing.
- Place tomato slices over the mashed garbanzo/avocado mixture.
- Place mesclun greens or even baby spinach over the tomato slices. Season salad greens with a sprinkle of salt, pepper and a drizzle of olive oil.
- Cut into pieces using a pizza cutter… I found it was easier than using a knife.
Tip: I found the mashing worked best than leaving the garbanzos and avocados in pieces… they would roll off the flat bread and I ended up eating more out of the plate with a fork than over the bread itself. So that’s why I recommend mashing…
The last few months have been a whirlwind – Lots of work, lots of traveling and those who follow me on Facebook, Twitter or Instagram have been privy to that, as I have found some time to post updates here and there, but unfortunately not a lot of time to develop new recipes and content the way you’re used and accustomed to from me.
As part of one of these trips I got to meet representatives of Qué Rica Vida, a great Spanish-language website and community that provides recipes, articles and great cooking inspiration to the Hispanic and Latin American public. Now, I am proud to announce KarmaFree Cooking is an official contributor for Qué Rica Vida, particularly helping them add variety and spice to their selection of vegetarian/meat-free recipes.
In the next few weeks, you’ll start seeing some KarmaFree Cooking recipes which will be featured in Spanish in the Qué Rica Vida site… but don’t fret, we’ll make those recipes also available to you in English as well. You’ll see the whole collection of KarmaFree Cooking recipes for Qué Rica Vida in a new category in our right-side bar.
If you’re bilingual… or just plain curious, I invite you to check out Qué Rica Vida’s site and their expansive collection of recipes. It’s a great space to gather some inspiration for the kitchen and to check out a few friends of KarmaFree Cooking – Sazón Boricua, ChecaLaMovie and Hungry Food Love.
Thanks to my Facebook friends, I was reminded that today, October 1st, is International Vegetarian Day!!!
Everyday to me is a vegetarian day, therefore, I tend to forget these things. I’m going to have to program a reminder in my calendar, just like I do for birthdays.
I invite you to invite a friend to celebrate this beautiful “holiday” by enjoying a dish that highlights fruits, vegetables or cereals… showing by example that the vegetarian lifestyle is varied, healthy and delicious at the same time… Let’s Celebrate!!!!
I know this recipe might sound quirky… but it’s probably because it was “invented” by one of my quirkiest friends, Yanelis. While we were in Paraguay, we were assigned a different day to lead the kitchen and design a menu for all of us who were traveling together. This was one of Yanelis’ creations on his menu…
This dish was so popular that Yanelis actually made it 3 times… well the third time I actually was the one who made them, using macadamia nuts instead of the peanuts. And to be honest, I like them both (but maybe a little bit more the macadamia version)…
This is easy and delicious and will impress anyone when served at a table. I usually plan for 2-3 tomato halves per person. Or maybe 2 whole tomatoes per person so you make sure there’s enough for all. I know I served myself seconds each and every time we made these. Check them out.
ROASTED TOMATOES WITH ROSEMARY AND PEANUTS
8-10 Roma tomatoes – make sure they’re organic, without wax on the outside
¼ cup honey
¼ cup water
2 tbs olive oil
2 tbs dried rosemary
½ cup raw peanuts
Salt and Freshly Ground Black Pepper
- Pre-heat oven to 400F.
- Half all the tomatoes and take off a very thin piece off the “bottom” of each tomato half, to make sure they stand and do not topple on top of each other when they’re roasting. Place in a roasting dish cut side up one next to the other.
- Season tomatoes liberally with salt and freshly ground pepper. Sprinkle dried rosemary on top of tomatoes.
- In a large measuring cup measure the oil, honey and water. Whisk well to combine and drizzle over the tomato halves.
- Roast in oven for about 45-60 minutes. The tomatoes will cook, but maintain their shape.
Serve was a simple but tasty side dish… I just liked them on top of whole grain rice and a salad.
Roasted Tomatoes with Rosemary Honey and Macadamia Nuts