On the Menu this Week

Now that it has cooled down here in NYC (a lot!) I’m back in the kitchen cooking way more than I was this summer. One of the new things I’m into cooking right now is chickpea pasta! Similar to the concept of lentil pasta, which I’ve mentioned here on the blog before, it’s pasta that is made out of legumes instead of wheat. I’ve been using Detroit-made Banza chickpea pasta. It is high in protein, high in fiber, vegan and naturally gluten-free. It makes any pasta dish so much healthier than just regular pasta. Check out how I ate my chickpea pasta and what else was on the menu this week:

I made this simple and nutritious dish using the Banza chickpea pasta. I simply sautéed onions and kale in a little bit of olive oil, then threw the cooked pasta in, and seasoned it all with salt and crushed red pepper flakes.

I’ve also been enjoying it in a simple red sauce. It’s such an easy dinner and so much more nutritious than if that was traditional pasta.

I recently had this avocado toast at a little cafe in Tribeca called Gotan. Normally it comes with feta but I asked them to make me a vegan version, which they were happy to do. Nowadays you can find avocado toast on the menu at so many restaurants, so it’s always a good option to look for on the menu if you’re at a not-so-veg-friendly restaurant.

You already know that my favorite salad is the Chef Aimee salad from Sun in Bloom. Well, it used to be made to order but now they have them packaged and ready to go so if you’re downtown and in a hurry this is really a great place to pick up a healthy lunch.

And last but not least if you’re craving cookies By Chloe serves delicious vegan old-fashioned chocolate chip cookies as well as a delicious gluten-free version too.

xo,

Tedi