In my weekly perusal of gorgeous food blogs, I came upon this delicious recipe over at Fat Free Vegan Kitchen. I had most of the ingredients already and decided to try it. And of course, true to form, I ended up partially following the recipe and improvising as I went. (This is why I completely SUCK at baking!)
I recommend checking out her post and trying it for yourself. What I made was delicious and I only deviated from her instructions in a couple of places:
~I roasted my asparagus. I just don’t like them blanched for some reason.
~I drizzled some balsamic vinegar over the asparagus before popping them in the oven.
~I didn’t make a broth for the chick peas, I simply sauteed them in olive oil, basil, onions, garlic, salt and pepper.
I’m not sure what the etiquette for this sort of thing is. But I want to definitely send props over to Susan. Her image and recipe caught my eye instantly. Jon and I both loved it and this was one of those meals where once done I just felt wonderful. I felt satisfied, nourished and light. No sense of heaviness, slowness, or swelling. Which for me these days is the way I gauge when my body and a particular food go together in a healthful way.