Little Dishes #8

 

Here is an unexpected combination borne of my commitment to use what I have: A romaine-broccoli-walnuts-ramen salad (veganized from an omnivore recipe using vegan butter) and chickpea and corn fritters (recipe from Nadia's Healthy Kitchen) with siracha mayo.

I have long been intrigued by uncooked ramen in salads. Ramen noodles are, of course, pre-cooked, which is one of the reasons they are so quick to prepare; you can just eat them "raw" from the package if you want. But you can also toast them in vegan butter with pecans and toss that with a sweet and salty dressing, broccoli, and romaine. I blanched the broccoli, incidentally, even though the recipe doesn't ask you to; I am not a fan of raw broccoli. This was an unusual but really delicious salad! I can very much recommend trying something like this.

The fritters were also delicious, but I knew they would be. Things made from chickpea flour are virtually always delicious. There was, at some point when I bought it, a minimum order for shipping the chickpea flour, so as I've continued to push myself to use what I have before buying new things, I realized I really need to get through the chickpea flour, too, even if that is a "staple" food for me. Fortunately, I always love things make with chickpea flour, so it works. The sriracha mayo, suggested by the original recipe, wasn't something I would have tried with this without prompting, but it was perfect! This meal really needed a bit of a spicy kick.