Zero Food Waste, Weeks 24 and 25: Fall in Love (plus chickpea wraps)

zero food waste challenge 2015Yes! I’m in love! No! It’s not with some dude! It’s with something admittedly less cuddly, but in its own way very, very, very, very satisfying.

I’m in love with a cookbook.

I’ve shared recipes here a few times adapted from the blog 101 Cookbooks, and I finally decided to buy one of her books, Super Natural Every Day.

I’ve bought far far fewer cookbooks (and weeded my old ones a lot) since I’ve been cooking from blogs so much. But the ones I do still own are used often, and this is clearly going to be one of them. In fact, it’s the only cookbook I can remember where I’ve literally wanted to make every single recipe — though granted, I’m not a fan of seitan or tempeh, so I might make those dishes with tofu or even chicken instead. I’ve had it for two weeks and so far I’ve made lemon-zested bulgur wheat with coconut milk, honey, and toasted almonds; millet muffins (also with honey); hardboiled eggs with dukkah (a spice mix); and, twice, the chickpea wraps (see below.) I love that it’s a cookbook that includes a section on lunch that is full of recipes that really are the way I actually eat lunch (salads, soups, and sandwiches that are creative, with multiple components, and deeply flavored, but not fussy or weird), a section on snacks that focuses on protein (but also includes popcorn with mustard, thyme, chives, and butter, which I intend to make the second it’s fall), and a lovely selection of drinks that are mostly not cocktails. She uses a wide variety of grains, flours, nuts, seeds, and beautiful dark sugars, doesn’t kill produce with overcooking, has great sturdy sauces that are often yogurt rather than mayo-based, so they’re both lighter and less prone to spoiling…. This is exactly the way I want to be cooking right now and I’m just loving it.

So, uh, my grocery bill went up a bit 🙂

Groceries
MeijerIMG_20150703_180248986_HDR IMG_20150703_175831324_HDR IMG_20150704_075321096
Cheesecloth, $2.99
Mouthwash, $1.00
Parsley, $.89
Scallions, $.50
sugar, $2.19 (x2)
coconut milk, $2.19
Daikon radish, $1.94
shallots, $2.49
Parchment paper, $2.99
Lemons, $3.49
Butter (2 lbs), $7.58
Almonds, $6.99
Ziploc quart bags, $7.59
Cherries, $13.11
Avocado, $1.25
Canning jars & labels, $17.93
Tissues, $1.39
Mint, $1.99
White vinegar, $2.69
bug spray, $5.49
apple cider vinegar, $5.89
Total, Meijer: $98.99

Whole Foods
Frozen blackberries, $3.99
Salted peanut caramel gelato, $3.99 [it was on sale. wouldn’t you have?]
Vanilla beans, $3.98
Poppy seeds, 1.82
Whole wheat pastry flour, $2.15
Bulgur wheat, $1.03
Yogurt, $3.69
Milk, $2.39
Chickpeas (2 cans), $1.98
Coffee, $9.99
Total, Whole Foods: $34.81

Farmer’s Market
Whole wheat tortillas, $3
Dozen eggs, $3
English cucumber, $2
Quart strawberries, $5
Rhubarb, $5
Carrots, $2
Mixed hearty baby greens (mizuna, tat soi, kale, etc), $3.50
Total, farmer’s market: $23.50

Grand Total: $157.30

Whew! That’s a lot. I took some of the $$ from my slush fund, however, because of the canning supplies that are in there, and since I’ll be at friends/family for much of the rest of the month, I’m not really too concerned. This is a good time to buy lots of produce (and preserve some of it, of course!) and I eat so cheaply in the winter, what with beans and squash and kale forming the majority of my diet, that it doesn’t bother me too much that I’m on the high end right now.

Chickpea Wraps
Adapted from Super Natural Every Day by Heidi Swanson

The second time I made these, I actually made some significant changes to the recipe. It was great both ways, mind you; but I really liked the adjustment I made the second time around, so I’m giving both versions here — I’ll write it out as it is in the book, but put my notes/adjustments in brackets.

1.5 cans of chickpeas, drained and rinsed [second time around, just used one can]
1/2 c chopped celery [I put a lot more celery in because I like it — just winged the amount]
1/3 c chopped red onion or shallot [I absolutely recommend shallots here, they’re so much milder]
2 tbsp chopped fresh dill
1.5 tbsp Dijon mustard [I used 1 tbsp Dijon and .5 tbsp whole-grain mustard]
2/3 c plain yogurt
1/2 tsp sea salt
1 tbsp fresh lemon juice and “a bit of grated zest”
2 cups mixed salad greens [second time, I used a blend of sturdy baby greens and liked it much better than the more innocuous salad greens — my mix, which I bought premade at the farmer’s market, had mizuna, tat soi, kale, etc]
[Second time around, I threw in a bunch of chopped up sugar snap peas; I’d bought them earlier in the week on a whim and hadn’t eaten many, and I thought they might work here. I was right; they provided a beautiful green secondary crunch along with the celery and enough bulk to more than make up for the missing 1/2 can of chickpeas. The result was even fresher-tasting than the original, but with a bit less heft.]

Whole wheat lavash flatbread, tortillas, or pitas [I can’t find lavash here, but I buy wonderful tortillas from a woman who makes and sells them at the farmer’s market, so I just used those and they were delicious.]

Pulse 1 can chickpeas in a food processor or using an immersion blender or whatever, just til they break up. If you’re using them, add the other 1/2 can, leaving those whole. Stir in the shallots, celery, and dill [and I added the snap peas at this point too the second time.]

In a small bowl, whisk yogurt, mustard, and salt. Toss the chickpeas with about 2/3 of that, and add the lemon zest and juice and stir again.

If you’re using tortillas, heat them up! This works great if you have a gas stove (heat them straight on the burners, flipping with tongs) but if you have electric you can do it in a pan. In any case, spread your flatbread with a bit of the leftover yogurt, then pile some greens on, then a scoop of the chickpea mix. Roll up and eat, and omg just typing this out is making me want another one. So good.

 

12 thoughts on “Zero Food Waste, Weeks 24 and 25: Fall in Love (plus chickpea wraps)

  1. Hannah says:

    Uncooked falafel salad! Yes please!

    And also, love the pics. You eat a ton of produce!

    1. thesingledollar says:

      I do! I love fresh produce; it’s so worth it to me to seek out and pay for quality. You in particular are going to love this recipe, I promise.

  2. ARBM says:

    This sounds tasty! And super easy to make!

    1. thesingledollar says:

      It’s super good, and yes, super easy!

  3. Chonce says:

    I just love how clean you eat. I have a minor obsession with cookbooks. I found some some Sandra Lee cook books at a sale at the library and still cherish them to this day.

    1. thesingledollar says:

      I just feel so much better when I eat this way! Mind you, I also eat a lot of sweets, but they’re usually ones I’ve baked myself which feels better even though there’s a lot of butter and sugar involved 🙂 Aren’t cookbooks great? I like looking at all the pictures even when I don’t use them, heh.

  4. Yum! We’re having kind of a chickpea renaissance at the moment, so this fits nicely into that. (Recent made-up recipe is what we’re calling “chana tikka masala” — cooked chickpeas — we use dried beans that we cook in the slow cooker — simmered in a mix of almond or coconut milk (or any milk), tomato paste and hot curry powder, plus salt to taste. So ridiculously easy — and good! We also do a version with kale and spinach stirred in. Even better.)

    if you’re feeling bad about your grocery spending, read our confessional post today! Holy moly, we overspend on groceries! 🙂

    1. thesingledollar says:

      Oh, that sounds both delicious and healthy!

  5. Ooh, this sounds delicious!! I’ll definitely be making this.

    1. thesingledollar says:

      It is the BESt. I’m in love.

  6. And now I’m hungry…chickpea wraps sound BOMB!

    1. thesingledollar says:

      They are so good, you should go make them right now 😉

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