This is the most delicious shit I've ever had. Yes, expletives were absolutely necessary here. I won't apologize. I just won't. This blog is PG-13, okay?
What does crispy roasted sage, sweet maple syrup and creamy pumpkin add up to? Toasted caramel. Yes. That's exactly what this dessert dinner tasted like. Even Todd said so! I wish we had some left...
Before the dish though, I'd like to take this moment to discuss James Cameron. Yes, the man behind Aliens, Titanic, Avatar, etc. The man is a genius. Everyone knows that. There's a few interesting things that I didn't know about him though. For example, he states that he is a "converted agnostic". He's an atheist, and says he's sworn off agnosticism which he now refers to as "cowardly atheism", source. Interesting. Also, he applied for American citizenship, but revoked it after Bush won the presidential election in 2004, source. He's from Canada. Just sayin'.
Oddly enough, my favorite vegan quote happens to be from him, "...all of human consciousness is five years old emotionally. It's not a requirement to eat animals, we just choose to do it, so it becomes a moral choice and one that is having a huge impact on the planet, using up resources and destroying the biosphere." source. That pretty much sums it up, don't you think? It's not a requirement, it's a moral choice that has huge negative impacts on our lives, animals lives and the planet.
Well said, Sir. Well said, indeed.
He apparently advocated a vegan diet during his speech at the National Geographic Society Gala, where he was being honoured. Cameron said, "I've had an epiphany recently. I want to challenge all of you as people of deep conscience, people who are environment stewards of the earth and oceans … By changing what you eat, you will change the entire contract between the human species and the natural world." Source - The Huffington Post
Cameron talks about how much of an impact raising cattle has on global warming. Discussed in this article by The Examiner, "In 2006, the U.N. Food and Agriculture Organization released a report indicating that 18% of the world's man-made greenhouse-gas emissions come from livestock production. In reality, that figure is closer to 51%, according to a 2009 report by Robert Goodland and Jeff Anhang of the IFC Environment and Social Development Department." Yikes! For more on that, you can look at the World Watch's PDF, here. Don't choose ignorance.
So, if animal rights or the health impact meat has on the diet doesn't tickle your fancy, how about the health of our planet? Besides, the whole hipster bacon obsession "thing" is sooo 2012. "Do what you can until you know better. Then when you know better, do better." - Maya Angelou
Sage Maple Chickpeas with Creamy Pumpkin Quinoa & Millet sounds better to me anyway.This dish would be great paired with a green, leafy salad. No meat or dairy necessary.
Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet
Inspired by Season to Season Eating
Makes 4 smallish servings
- 15 oz can chickpeas, drained and rinsed
- 1 Tbsp. olive oil
- 16 fresh sage leaves, finely chopped
- 1 Tbsp. fresh thyme, finely chopped (or 1 tsp. dried)
- 1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried)
- 1 tsp. kosher salt
- 1 Tbsp. maple syrup
- 1/2 cup dry millet
- 1/2 cup water
- 1/2 cup dry quinoa, rinsed
- 1 cup water
- 15 oz canned pumpkin
- 2 Tbsp. maple syrup
- 2 Tbsp. canned full-fat coconut milk (or soymilk)
- 1 tsp. lite salt (or additional salt), to taste
- pepitas (shelled pumpkin seeds), for garnish
Preheat oven to 350 F.
In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup.
When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes.
Remove when 20 minutes is up and set aside.
Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.
While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.
Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.
Serve warm with the roasted chickpeas (make sure to get all the crispy sage leaves too!) over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.
- 15 oz can chickpeas, drained and rinsed
- 1 Tbsp. olive oil
- 16 fresh sage leaves, finely chopped
- 1 Tbsp. fresh thyme, finely chopped (or 1 tsp. dried)
- 1 Tbsp. fresh rosemary, finely chopped (or 1 tsp. dried)
- 1 tsp. kosher salt
- 1 Tbsp. maple syrup
- 1/2 cup dry millet
- 1/2 cup water
- 1/2 cup dry quinoa, rinsed
- 1 cup water
- 15 oz canned pumpkin
- 2 Tbsp. maple syrup
- 2 Tbsp. canned full-fat coconut milk (or soymilk)
- 1 tsp. lite salt (or additional salt), to taste
- pepitas (shelled pumpkin seeds), for garnish
- Preheat oven to 350 F.
- In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup. When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes. Remove when 20 minutes is up and set aside.
- Meanwhile, bring the millet and 1/2 cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.
- While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.
- Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.
- Serve warm with the roasted chickpeas over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.
