MEDITERRANEAN POWER BOWL WITH CRISPY SPICED CHICKPEAS
Prep: 10 min Cook: 30 min Serves: 4
1 small English cucumber, diced
1 container (255 g) Longo’s grape tomatoes, halved
3 cups cooked Longo’s fereek
1/3 cup packed Longo’s fresh torn mint leaves
1/3 cup packed fresh torn parsley leaves
4 cups packed Longo’s baby spinach
1/4 cup Longo’s hemp hearts, toasted
Crispy Spiced Chickpeas:
1 can (540 mL) Longo’s chickpeas, drained, rinsed and thoroughly dried
1 tbsp Longo’s 100% Pure canola oil
1/2 tsp salt
1/2 tsp Longo’s ground cumin
1/2 tsp Longo’s garlic powder
Pinch ground cayenne pepper
1/2 cup plain (non-effervescent) kefir
1/3 cup Longo’s hummus
1 clove garlic, minced
1 tbsp lemon juice
1/4 tsp Longo’s ground cumin
1/4 tsp salt
Crispy Spiced Chickpeas: Combine chickpeas, oil and salt. Transfer to a parchment lined baking sheet. Bake in 400 F oven for about 30 minutes, shaking pan halfway through, until browned and just beginning to blacken. While still hot, toss with cumin, garlic powder and cayenne. Let cool completely.
Kefir Dressing: Whisk together kefir, hummus, garlic, lemon juice, cumin and salt. If dressing seems too thick, add water, 1 tsp at a time, to thin if needed.
In a 1L wide-mouth mason jar, layer one quarter of the dressing, cucumber, tomatoes, fereek, spinach, mint, parsley, chickpeas and hemp hearts. Repeat with additional three 1L jars. Transfer to a bowl and toss before serving.
OVERNIGHT STRAWBERRY-BANANA QUINOA AND OAT BOWL
PREP: 2 min | CHILL: 12 hr | Serves: 1
1/4 cup Longo’s quinoa flakes
1/4 cup Longo’s rolled oats
1/2 cup unsweetened soy beverage
1/2 cup mashed ripe banana (about 1 small)
1/2 cup Longo’s frozen strawberries
1 tbsp Longo’s hemp hearts, toasted
Longo’s maple syrup (optional)
Combine quinoa flakes, rolled oats, soy beverage, banana, strawberries and hemp hearts in a small bowl and stir well.
Cover and refrigerate overnight.
Serve cold or heated in the microwave for about 1 minute.
QUINOA POWER BOWL WITH LEMONY ARUGULA HEMP PESTO
Prep: 10 min Cook: 20 min Serves: 4
1 block (350 g) extra firm tofu, drained well and cut into 1 inch cubes
1 1/2 tbsp Longo’s extra virgin olive oil
1/2 tsp each salt and pepper
3 cups cooked Longo’s quinoa
2 cups Longo’s baby arugula
1 cup matchstick carrots
1 cup Longo’s frozen peas, thawed
4 tsp Longo’s glaze with balsamic vinegar of Modena
Toasted Longo’s hemp hearts (optional)
Arugula and Hemp Pesto:
3 cups packed Longo’s baby arugula
1/2 cup Longo’s hemp hearts, toasted
1 tsp lemon zest
2 tbsp lemon juice
1 clove garlic, peeled
1/2 tsp salt
1/4 tsp pepper
1/2 cup Longo’s extra virgin olive oil
Toss tofu cubes with oil, salt and pepper and transfer to parchment lined baking sheet. Bake in 400 F oven for about 20 minutes, flipping cubes halfway through, until golden brown around edges. Allow to cool slightly.
Arugula and Hemp Pesto: Combine arugula, hemp hearts, lemon zest and juice, garlic, salt and pepper into a food processor. Process ingredients while drizzling in oil until just combined and almost smooth.
Divide tofu, quinoa, arugula, carrots, and peas among four serving bowls. Top each bowl with pesto, glaze and garnish with hemp hearts, if using.