Living La Vida Holoka


Vegetable Stir Fry with Chickpeas

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If you made a promise to yourself to eat more veggies (or less meat) this year, put this Vegetable Stir Fry with Chickpeas on your menu rotation! It’s a quick, one pan dish that’s ridiculously easy to make and full of flavor and crunch!  

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My sister works about five minutes away from our house, so we spend a lot of lunches together.  Sometimes I cook, sometimes she brings lunch over for us.  Because of our lunches, I’ve learned a lot about plant based meals.  Last year, my sister went on a plant based diet and reintroduced it to me after the holidays. 

One of the first plant based dishes that we ate together was a vegetarian stir fry that she made.  It had broccoli, carrots, onions, peppers, mushrooms, and snap peas in it.  But the one ingredient that was really unexpected (and pretty darn brilliant) was chickpeas!


The only vegetarian stir fries I’ve ever had were made with tofu.  In fact, tofu was the main protein in most of the vegetarian dishes I’ve eaten.  Now, I’m a girl who doesn’t mind the taste and texture of a good, firm tofu.  In fact, I actually enjoy it!  But chickpeas are my jam!  I buy club-sized cases of them just so we never run out! 

I love putting them in salads, quinoa, eating them as a crunchy snack, and of course, turning them into homemade hummus.  But up until now, I had never thought of adding them to a stir fry!


So a couple weeks ago, I got a craving for Chinese food.  Instead of hitting up the takeout menu, I decided to make my sister’s plant based stir fry and invited her back over for lunch.  It hit the spot, it was filling, and it was a delicious way to use up some of the veggies sitting in my fridge!  

This stir fry gets a big boost of flavor from garlic, onion, ginger, and a splash of coconut aminos added at the end of cooking.  It has a ton of satisfying crunch and a ton of colorful veggies!  I promise that you won’t even miss the meat!

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Vegetable Stir Fry with Chickpeas

Vegetable Stir Fry with Chickpeas

Ingredients

  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 tbsp fresh ginger, minced
  • 1/3 cup onion, chopped
  • 1 cup carrot chips, halved
  • 3 cups broccoli florets, chopped
  • 1 red bell pepper. sliced
  • 1 cup mushrooms, sliced
  • 1 - 15 oz. can chickpeas, rinsed and drained
  • 3 tbsp. coconut aminos, or low sodium soy sauce
  • Sesame seeds, for garnishing

Instructions

  1. Heat olive oil in a wok over medium heat.
  2. Add garlic, ginger, and onion and cook until fragrant, about 1-2 minutes.
  3. Add the carrots and cook for 2 minutes.
  4. Then, add the remaining vegetables and chickpeas to the wok and stir fry about 8 minutes.
  5. Stir in the coconut aminos and stir fry for 3-4 more minutes.
  6. Then, sprinkle with sesame seeds and serve over brown rice, if desired.
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I turned this stir fry into lunch bowls by spooning it over some brown rice that I cooked in veggie broth.  You can easily turn this dish into easy meal prep for the week by doing the same.  Don’t forget to add an extra splash of coconut aminos or a little Sriracha!


Did you make this Vegetable Stir Fry with Chickpeas recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this stir fry recipe, you might enjoy these as well:

Air Fryer Tostones with Jackfruit and Guacamole

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These crispy air fryer tostones are a vegan appetizer, snack, or light lunch loaded with homemade guacamole and seasoned jackfruit!

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There was a lot of hype about jackfruit last year and for good reason!  The first time I tried it, I didn’t know there was a difference between the young unriped green fruit and the sweet, yellow, ripened fruit.  The first time I made vegan tacos, I ended up using ripened jackfruit.  Honestly, they weren’t that awful.  Sure, they were on the sweeter side.  But it was kind of like eating a mango salsa and I didn’t mind that.  

These days, I know better and grab cans of the young green fruit whenever I can.  Drain the brine, cut the jackfruit into smaller pieces, and cook until softened and easy to shred.  You’ll be surprised at how much jackfruit ends up looking like shredded pork or chicken!  Will the taste trick a meat eater?  Probably not.  But it does make an awesome meat substitute! 


My sister and I were trying to come up with new ways to use jackfruit in recipes.  She came up with the idea to top tostones with it.  So last week, I invited her over for lunch and whipped up some tostones topped with homemade guacamole and jackfruit.  It turned out to be a really delicious lunch!  And it was a good thing I ran to the store to get another plantain because we devoured every last tostone! 

How to make easy air fryer tostones

 

Tostones are twice fried plantains, fried in oil, then smashed to flatten, and fried once again.  I decided to try to make a healthier version by frying the plantains in my air fryer and it ended up working like a charm! 

They’re so easy to make, too!  Peel the plantain, slice, and toss with a little olive oil.  Then, pop them in the air fryer for 8 minutes.  When they’re done, take them out and give them a smash.  Then, return them to the air fryer one more time.  Add a little sprinkle of salt and you’ve got yourself crispy tostones!


You can stop there and have a tasty little side or snack.  But we decided to load our tostones with guacamole and jackfruit.  I whipped up a quick homemade guac with the usual – avocado, onion, lime juice, jalapeño, tomato, and spices.  Then, I heated olive oil in a pan and added my jackfruit.  

The jackfruit was seasoned with cumin, paprika, a pinch of cayenne, and cooked with lime juice and a little water.  Once it softened, I started breaking the jackfruit apart until it resembled shredded pork.  Then, I cooked it a few minutes longer until it started to brown.

All you have to do to put the loaded tostones together is top them with a spoonful of guacamole and jackfruit!  Serve them with some extra chopped cilantro and tomatoes.  And don’t forget the hot sauce!  

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Air Fryer Tostones with Jackfruit and Guacamole

Air Fryer Tostones with Jackfruit and Guacamole

Ingredients

    For the tostones:
  • 2 green plantains
  • 1 tbsp. olive oil
  • Salt
    • For the guacamole:
  • 2 avocados
  • 1/2 lime, juiced
  • 1/4 red onion, minced
  • 1/2 tomato, diced
  • 1/2 tsp. cumin
  • 1/2 jalapeño, seeds removed and minced
  • 2 tbsp. fresh cilantro, stems removed and chopped
    • For the jackfruit:
  • 1 tbsp. olive oil
  • 1 clove garlic, minced
  • 1 - 20 oz. can young green jackfruit in brine
  • 1/2 lime, juiced
  • 1/4 cup water
  • Pinch of cayenne pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika

Instructions

    For the tostones:
  1. Cut the ends off the plantains. Then, cut a slit down the middle of the plantains.
  2. Peel the plantains and cut into inch slices.
  3. Toss the plantains with olive oil and place in the air fryer basket. Air fry for 8 minutes at 400 degrees.
  4. While the plantains are warm, smash them with the bottom of a glass or jar. Then, place them back in the air fryer basket and cook for 5 more minutes.
  5. Sprinkle with salt and keep warm.
    6. For the guacamole:
  6. Cut open the avocados, remove the pits, and mash in a bowl.
  7. Stir in the lime juice, onion, tomato, cumin, jalapeño, and cilantro.
  8. Set aside.
    9. For the jackfruit:
  9. Heat olive oil in a skillet over medium heat.
  10. Add the garlic and cook until fragrant, about 1-2 minutes.
  11. Add the jackfruit, lime juice, and water. Stir in the seasonings.
  12. Cook about 10-15 minutes, until the jackfruit softens and can break apart easily.
  13. Continue to cook the jackfruit until it browns.
    14. To assemble the tostones:
  14. Top each tostone with a spoonful of guacamole. Then, top with a heaping spoonful of jackfruit.
  15. Serve with fresh cilantro, chopped tomato, and hot sauce, if desired.
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I kept the tostones in the oven to keep warm while I prepped the jackfruit, but you can give them a couple quick minutes in the air fryer before serving, if you wish.  Top them beforehand or serve everything separately.   

Did you make this Air Fryer Tostones with Jackfruit and Guacamole recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Kale and Portobello Tortilla Pizza

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This Kale and Portobello Tortilla Pizza is a fast and delicious, personal style pizza topped with fresh kale, baby bella mushrooms, and artichokes.

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I could eat pizza all day, every day. It’s definitely one of my favorite foods!  I mean, there are so many ways you can make a pizza!  While my husband’s a big Buffalo chicken pizza guy, I love a slice loaded with a ton of veggies!  Keep the sauce light, the layer of cheese thin, and give me a rainbow of veggies on top!

It doesn’t stop there!  You can do a lot with pizza crusts, too.  You can have your crust stuffed, whole wheat, made out of cauliflower, or even a breaded chicken patty!  But one of the easiest ways to make a pizza is by using a soft tortilla.  Add some sauce, some toppings, and bake until crispy.  So quick and you end up with a tasty, little personal pizza! 

Kale and Portobello Tortilla Pizza

 
I was craving pizza for lunch one day and decided to scour the fridge for ingredients.  As usual, I had a package of tortillas on hand.  I also found some left over kale, some artichoke hearts, and about half a container of baby bella mushrooms.  Kind of a perfect trio of ingredients, if you ask me! 

So I made a simple, sauceless pizza topped with sauteed kale, mushrooms, and artichokes.  The veggies were cooked in a little olive oil and garlic, then spooned onto a soft tortilla.  I sprinkled some mozzarella cheese on top and baked it in the oven just until the cheese melted and the tortilla got crunchy.  Such an easy and delicious lunch! 

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Kale and Portobello Tortilla Pizza

Serving Size: 2

Kale and Portobello Tortilla Pizza

Ingredients

  • 2 soft tortillas
  • Extra virgin olive oil
  • 1 clove garlic, chopped
  • 2 cups kale, torn into small pieces with stems and ribs removed
  • 1 cup baby bella mushrooms, stems removed and sliced
  • 3/4 cup artichoke hearts
  • 1/2 cup shredded part-skim mozzarella cheese
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350º.
  2. Heat a little olive oil in a skillet over medium heat.
  3. Place garlic in the skillet and cook just until fragrant, about a minute.
  4. Add the kale and mushrooms. Cook until the kale begins to wilt and the mushrooms soften.
  5. Then, add the artichokes and cook just until warmed through. Season with salt and pepper and remove from heat.
  6. Place each tortilla on a baking sheet.  
  7. Spoon the kale mixture onto each tortilla and sprinkle with cheese.
  8. Bake pizzas for 8-10 minutes, or until cheese is golden and bubbly and the tortilla is crispy.
  9. Cut into triangles with a pizza cutter and serve.
  10. Sprinkle with your favorite seasoning, cut into wedges and enjoy.
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I honestly didn’t even miss the sauce with all of the fresh toppings on this pizza!  It always amazes me how simple ingredients can meld together to create something incredibly flavorful!  This little pizza totally satisfied my craving for a veggie-topped pizza!  Plus, it was a great way to use up some of the veggies sitting in our fridge! 

If you don’t have kale, you could swap in some spinach.  It would almost make this pizza like a spinach and artichoke pizza!  Try finishing this pizza with a nice sprinkle of grated Parmesan, too!  


Did you make this Kale and Portobello Tortilla Pizza? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this post, you might enjoy these as well:

Warm Kale and Chickpea Salad

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This warm kale salad is a simple, filling vegan dish made with chickpeas, black olives, and sun-dried tomatoes. It’s delicious on its own, but would make a healthy side dish, as well.

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


While some people have girls nights, I am lucky enough to have girls days.  One of my friends came over last week and we spent a good part of the day together.  During that time we watched The Lucky One (Oh hey, Zac Efron!), caught up on our lives, and cooked together.  It’s always fun having someone else in the kitchen who enjoys experimenting with flavors and food as much as you do!

She brought the kale and I had the rest of the ingredients hanging out in the kitchen.  My friend is vegetarian so we created a delicious, meatless meal that we both enjoyed very much.  The salad was made with super simple ingredients, but it was so flavorful and very filling! 


Not only was this salad really easy to make, it’s nutritious, healthy and cheap!  A small bunch of kale isn’t any more expensive than a head of lettuce.  And the canned chickpeas and olives are also budget-friendly.  The most expensive part of this dish is probably the sun-dried tomatoes, but you could use sliced grape tomatoes instead.

As a vegan/vegetarian meal, this salad is very satisfying!  But it would also make a great side dish for weeknights since it’s so easy to put together!  Just throw all the ingredients in a skillet, cook it up, and serve warm!  

Warm Kale and Chickpea Salad

 
This salad really is as simple as that! Heat olive oil in a skillet, then add onion and garlic and cook until they become fragrant.  Next, toss in the kale and cook until it starts to wilt.  You want it to become a bright, vibrant green color.  Then, add in the chickpeas and olives.  I added the sun-dried tomatoes last because I wanted them to be warm, but not really cooked much.  Finish the dish with a squeeze of lemon juice and season with salt and pepper.  Done and delicious!

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Warm Kale and Chickpea Salad

Warm Kale and Chickpea Salad

Ingredients

  • 2 tbsp. olive oil
  • 2 garlic cloves, chopped
  • 1/3 cup onion, chopped
  • 3 cups kale leaves, washed with stems and ribs removed
  • 15 oz. can chickpeas, rinsed and drained
  • 1 cup large black olives, sliced
  • 1/4 cup sundried tomatoes, sliced
  • 1 lemon, juiced
  • Salt and pepper

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and onion and cook until the onion begins to soften and the garlic becomes fragrant, about 1-2 minutes.
  3.  Add kale and cook until it starts to wilt and turn bright green.  
  4. Then, stir in the chickpeas, olives, and sundried tomatoes.
  5. Add the lemon juice and stir to combine.
  6. Season with salt and pepper and serve.
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We had half a bag of kale left over, so after we ate we made kale chips.  My love of kale has yet to dwindle!  For a little leafy green, it’s surely versatile! 

Did you make this Warm Kale and Chickpea Salad recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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