I created this stock to use with my Black Bean Brisket, to replace the beef stock called for in the sauce for the brisket, making it plant based, and oh so much healthier!  And guess what, it worked! Guests could hardly tell the difference between the two stocks.

Use this stock  when you are making a hearty plant based stew or sauce, or even when sautèeing vegetables, which totally elevates their deliciousness.

Unlike Kermit the frog who says “it’s not easy being green”, Garden of Eydie says:  It is easy being green! with this verdant and highly nutritious salad.

Being from Texas, I just adore Southwestern cuisine, where you’ll usually find deep fried tortillas, sour cream and fat-laden sauces as part of every delicious dish. It doesn’t have to be that way!!! You can get all of the exciting flavors, spices, and sauces without all of the trouble they cause, by “Garden of Eydie-ing” it!

I found a recipe on-line for Chickpea tortillas, from Powerhungry.com.  There are many renditions of this recipe from lots of bloggers. I decided to turn these into flavorful chips which work perfectly with all of the dips we’ve developed.  These are the “healthy alternative to very salty and fat laden pita chips you find in the grocery aisle. They are made out of Chickpea flour so we coined them: “Chickpita chips!” and they are so easy to make, you won’t have to make a run to the store.   Chickpita chips can be flavored anyway you like. We used garlic powder, but turmeric, cumin seed, curry powder, smoked paprika, or other salt free seasonings are great. 

Everybody seems to love hummus, and so do I!  It’s so fun to come up with different renditions of the original made with chickpeas, garlic, tahini and olive oil.  

This is a lovely way to serve a unique hummus that is so beautiful to look at and equally delicious to eat.