Identifying as a flexitarian used to be a bit of a joke. Now, it qualifies as a legitimate way to approach your wellness choices and to eat more intuitively. LA’s food scene has helped push the term into the mainstream — but it is cookbooks like the brand new title Mostly Plants that are really solidifying the concept.
The collection of flexitarian recipes come from all the women in the family of acclaimed author and journalist Michael Pollan — who summarized flexitarianism in the perfect way:
“Eat food, not too much, mostly plants.”
With these seven words, Michael started a nation-wide conversation about how to eat for optimal health.
Mostly Plants is a look at how flexitarianism comes to life for the Pollan family day-to-day. Written by Michael’s sisters and mother, this essential new cookbook is an invaluable source of inspiration for anyone looking to live healthier in a truly sustainable way. We’ve grabbed one of our favorite recipes from the book — these simple, crunchy chickpeas that add plant-power and a ton of flavor to just about everything…
These simple Parmesan chickpeas are so addictive that when we make them, our family and friends cannot stop eating them until the bowl is empty. And that’s okay, because they are so nutritious. Only three ingredients (plus salt and pepper), and full of plant-based protein. Serve these as a snack, a party hors d’oeuvre or in lieu of croutons on soups or salads.
Food for thought: Chickpeas are ranked one of the healthiest foods for weight loss. One cup of these legumes provides 94 percent of the daily recommended intake of protein and 50 percent of fiber. The high amounts of protein and fiber in chickpeas help create a feeling of satiety, even while consuming fewer calories. Chickpeas are also high in iron, zinc, and B vitamins, especially folate.
Crispy Parmesan Roasted Chickpeas
Makes 3 cups
2 Tbsp plus 2 tsp extra-virgin olive oil
2 15-ounce cans chickpeas, drained, rinsed well and patted dry (or 3 cups cooked chickpeas)
1⁄2 cup firmly packed freshly grated Parmesan cheese (not pre-grated or it will not melt)
freshly ground black pepper
Preheat the oven to 425°F.
Pour the 2 tablespoons of olive oil into a 4-or 5-quart baking dish (or divide the oil between two smaller baking dishes). Place in the preheated oven.
In a medium bowl, combine the chickpeas, the remaining 2 teaspoons olive oil, the Parmesan cheese, 1⁄2 teaspoon salt and 1/8 teaspoon pepper. Mix well until the chickpeas are thoroughly coated.
Carefully remove the hot baking dish from the oven and pour the chickpea mixture into it.
Use a wooden spoon to spread the chickpeas into a single layer. Roast for 10 minutes, then stir with the wooden spoon and continue to roast until crispy and golden brown, an additional 7 to 9 minutes. Season with additional salt and pepper as desired, and serve hot or at room temperature.
Note: Do not drain the chickpeas on paper towels or they will loose their crispiness.
From the book MOSTLY PLANTS. Copyright © 2019 by Old Harvest Way LLC. Published on April 16, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.