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chickpeas

Vegan Cobb Salad with Green Goddess Dressing

Image Leave a comment August 4, 2021 Vicki Brett-Gach

This salad is the perfect main dish on a warm summer evening, and it’s extremely delicious!

I recently served this for a family dinner, along with corn on the cob, but we really didn’t need the corn. This is super … Read more


Za’atar Roasted Chickpeas (Air-Fried)

Image Leave a comment July 21, 2021 Vicki Brett-Gach

Have you ever roasted chickpeas? They’re fun to make – and fun to eat, too. But they do take a bit of time in the oven. However, if you air-fry, that shortens the cook time by half!

These Za’atar … Read more


Curried Chickpea Salad

Image 1 Comment June 2, 2021 Vicki Brett-Gach

As the days get warmer, spending less time in the kitchen is calling my name. This Curried Chickpea Salad is easy, creamy, light, crunchy, and extra flavorful.

It’s great served in lettuce cups, and or as a sandwich on toasted … Read more


Shortcut Roasted Carrot Hummus

Image Leave a comment September 30, 2020 Vicki Brett-Gach

I like to have store-bought hummus handy most weeks, just for convenience. That said, homemade hummus usually tastes so much better!

I’ve been getting plenty of carrots in my weekly CSA (community supported agriculture) box, and like to oven-roast them … Read more


Oven-Baked Falafel Burgers

Image 4 Comments July 1, 2020 Vicki Brett-Gach

These burgers were awesome last night! They’re basically a 2.0 incarnation of my air-fried falafel with the slightest of tweaks. As the binder, this time I used oats. All in all it was an incredible transformation of canned chickpeas and … Read more


Roasted Beet and Roasted Garlic Hummus

Image 4 Comments May 1, 2019 Vicki Brett-Gach

Recently, I started creating my own beet hummus, and my daughter and I have fallen in love with this. It’s creamy and deeply flavorful, and we’re enjoying it with raw vegetables (of course), on sprouted grain toast, in salad wraps, … Read more


Curried Cauliflower Stew

Image Leave a comment February 21, 2018 Vicki Brett-Gach

Here we are in the middle of winter. So, after a long hard day, who wouldn’t love to come home to a steaming bowl of soul-soothing Curried Cauliflower Stew?

This intoxicating curry serves up amazing flavor complexity, and yet is … Read more


Fresh Basil Hummus

Image Leave a comment August 16, 2017 Vicki Brett-Gach

I eat a LOT of hummus. No surprise.

But sometimes I like to intensify the flavor with fresh herbs for a little extra zip, and this 2-ingredient recipe does the trick. It’s just a little hummus, plus the fresh herb … Read more


Creamy Vegetable Soup with Collards and Chickpeas

Image 2 Comments February 15, 2017 Vicki Brett-Gach

Creamy Vegetable Soup with Collards and Chickpeas

Oh my goodness, this Creamy Vegetable Soup is just about the best thing in the world, especially on a snowy winter’s night.

It’s my spin on a 10-Spice Vegetable Soup with Cashew Cream created by Angela Liddon (from ohsheglows.com). … Read more


Perfect Chickpea Salad Sandwich

Image 6 Comments May 6, 2015 Vicki Brett-Gach

Perfect Chickpea Salad Sandwich

This chickpea salad is crunchy, creamy, and colorful, and makes the perfect sandwich spread! It’s so good, I can just eat it with a spoon.

This is actually my version of a classic. I add red bell pepper, dill pickles, … Read more


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NOW AVAILABLE on my website!! My BRAND NEW one-hour course, “Meals All Week: Next Level Batch Cooking for Breakfast, Lunch and Dinner!” I created this class to help you expand your batch cooking repertoire with delicious, satisfying, EASY meals to enjoy all week long! And it’s available now for the very first time on my website! Link in bio!
Join us for our free virtual @vegmichigan demo, “Plant-Based Meals on a Budget” on March 15th at 6:30 pm!
“Good Morning Veggie Tostada, a mixture of roasted and fresh raw veggies, topped with hot sauce, over hummus, all on a toasted Ezekiel tortilla…and just like that - you’ve got delicious! Just use the search bar to find recipe on the Ann Arbor Vegan Kitchen blog (link in bio).
New recipe up on my blog for this Pineapple Fried Rice Bowl with Peanut Sauce (using my favorite black pearl rice)! So good!🍍🍚🥜
Getting all set up for a semiprivate cooking class in my kitchen tonight! We’ll be making Red Lentil Soup, Salad with Vegan Ranch Dressing, and Banana Monkey Bars together!
"Hi Vicki, I made your red lentil and black bean soup (but I used brown lentils) tonight and my husband and son both loved it. They’re used to my bean soups but my husband said this was the best one “in many moons”! Thanks for all the great and pragmatic tips!" YAY!!Thank you so much, Liz K.!!

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Ann Arbor Vegan Kitchen is proudly “Whole-Food Plant-Based Certified” through WFPB.org!

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