Welcome to my fifth video interview for Kuri K9 Massage...where I touch on Veganism, Vegan cooking, Animals and Sustainable Farming with my guest Sunny Gandara:
Sunny Gandara is a vegan food and lifestyle consultant, certified wine educator and trained professional chef, with over 15 years of experience in the food and wine. A certified health coach specializing in plant-based nutrition, Sunny is dedicated to help those who want to adopt a vegan lifestyle through creating delicious plant-based meals and showing them that a healthy, rewarding life can even include a glass of wine (or two).
Sunny is founder of Menufacturers, a vegan food and wine consulting firm serving both corporate and private clients. She also has a big role as the U.S. Brand Director for Querciabella, a leading vegan, organic and biodynamic winery located in Chianti Classico in beautiful Tuscany, Italy. Additionally, she oversees the wine programs for Matthew Kenney Cuisine, a national plant-based restaurant group in the United States.
Lastly, Sunny is an avid food blogger and the author of the Norwegian food blog, Arctic Grub, where she veganizes classic, Scandinavian dishes.
She owns her multi passionate personality and draws on her varied background through leading with food, fun, kindness and compassion.
You can find Sunny at sunnygandara.com and connect with her on the social media channels below:
FB: https://facebook.com/sunnygandara
FB group: https://facebook.com/groups/plantempoweredbonvivants
IG: https://instagram.com/decantwithplants
https://instagram.com/sunnygandara https://instagram.com/arcticgrub
Pinterest: https://pinterest.com/sunnygandara
Sunny is founder of Menufacturers, a vegan food and wine consulting firm serving both corporate and private clients. She also has a big role as the U.S. Brand Director for Querciabella, a leading vegan, organic and biodynamic winery located in Chianti Classico in beautiful Tuscany, Italy. Additionally, she oversees the wine programs for Matthew Kenney Cuisine, a national plant-based restaurant group in the United States.
Lastly, Sunny is an avid food blogger and the author of the Norwegian food blog, Arctic Grub, where she veganizes classic, Scandinavian dishes.
She owns her multi passionate personality and draws on her varied background through leading with food, fun, kindness and compassion.
You can find Sunny at sunnygandara.com and connect with her on the social media channels below:
FB: https://facebook.com/sunnygandara
FB group: https://facebook.com/groups/plantempoweredbonvivants
IG: https://instagram.com/decantwithplants
https://instagram.com/sunnygandara https://instagram.com/arcticgrub
Pinterest: https://pinterest.com/sunnygandara
Read on for Sunny's vegan food blog and scramble recipe!
Sunny's Norwegian vegan food blog where she also writes about Norwegian Scandinavian traditions, culture, history and travel: https://arcticgrub.com
Chickpea Scramble
Here is a basic recipe you can use for many purposes and is really easy to modify to whatever mood you're in or ingredients you have.
Serves 4
Spice mix:
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme or oregano, crushed
1 tsp ground turmeric
½ tsp smoked paprika
salt and pepper to taste
1 tbsp olive oil (or omit and use additional water or veg stock)
3 cloves garlic, minced
1 small onion, chopped
1 x 15 oz (425g) organic chickpeas, drained
1/3 cup nutritional yeast
Directions:
Stir the spice blend together in a small cup.
Set aside.
Preheat a large, heavy bottomed pan over medium high heat. Sauté the garlic and onion in the olive oil for about a minute on medium - low heat. Add in the chickpeas and sauté for about 10 minutes, using the back of
your fork to “scramble” it. Don’t let it stick to the pan, add a little water or veg stock if you need to.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm - either on top of toast or optionally with cooked, diced sweet potatoes. Repurpose next day by stuffing the scramble in a tortilla or top on tacos for a “cook once, eat twice” experience.
You can include these additions to your scramble by themselves or combine them however you want:
Broccoli – Cut about one cup into small florets, thinly slice the stems. Add along with the chickpeas.
Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms – Thinly slice about a cup of mushrooms. Add along with Chickpeas.
Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted, about 1 minute.
Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado – Why not always add avocado with your scramble. Just peel and slice it and serve on top.
Serves 4
Spice mix:
1 tsp ground cumin
1 tsp ground coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme or oregano, crushed
1 tsp ground turmeric
½ tsp smoked paprika
salt and pepper to taste
1 tbsp olive oil (or omit and use additional water or veg stock)
3 cloves garlic, minced
1 small onion, chopped
1 x 15 oz (425g) organic chickpeas, drained
1/3 cup nutritional yeast
Directions:
Stir the spice blend together in a small cup.
Set aside.
Preheat a large, heavy bottomed pan over medium high heat. Sauté the garlic and onion in the olive oil for about a minute on medium - low heat. Add in the chickpeas and sauté for about 10 minutes, using the back of
your fork to “scramble” it. Don’t let it stick to the pan, add a little water or veg stock if you need to.
Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm - either on top of toast or optionally with cooked, diced sweet potatoes. Repurpose next day by stuffing the scramble in a tortilla or top on tacos for a “cook once, eat twice” experience.
You can include these additions to your scramble by themselves or combine them however you want:
Broccoli – Cut about one cup into small florets, thinly slice the stems. Add along with the chickpeas.
Onion – Finely chop one small onion. Add along with the garlic, and cook for about 5 minutes, until translucent. Proceed with recipe.
Red Peppers – Remove stem and seed, finely chop one red pepper. Add along with the garlic and cook for about 5 minutes. Proceed with recipe.
Mushrooms – Thinly slice about a cup of mushrooms. Add along with Chickpeas.
Spinach – Add about 1 cup of chopped spinach towards the end of cooking, after mixing in the nutritional yeast. Cook until completely wilted, about 1 minute.
Carrots – Grate half of an average sized carrot into the scramble towards the end of cooking. This is a great way to add color to the scramble.
Avocado – Why not always add avocado with your scramble. Just peel and slice it and serve on top.
RSS Feed