Mac and “Cheese” Please

Hello all. We at the Sustainability office would like to cordially invite you to another wonderfully tasty Tuesday! So please, put your treacherous, toilsome, tasks aside and make your way for a Meatless Monday, or should I say Meatless One day that is based on a favourite comfort food but made a lot healthier and a lot more… well vegan!

Macaroni and “Cheese” just got a lot less cheesy!
Continue reading “Mac and “Cheese” Please”


Chana Masala

On the Menu today…..None other than the scrumptious Chana Masala!

If you are not familiar with this dish, it is basically a delicious tomato based Indian chickpea stew, probably one of my favourite things on the menu when I get Indian food, and now I’ve figured out a way to make some for myself.

A while back I tried making Aloo- Palak a spinach based Indian dish, and now I’ve come full circle to try for another recipe from the same background. If you’d like to check out the Aloo- Palak recipe, here is a link.

Anyway! Onward with our chickpea adventure 🙂

Anyways, Other than clearly a can of chickpeas, here are the Ingredients you’ll need!


-1 can of chickpeas

-1-2 onions

-1 inch of sliced ginger

-4 cloves sliced garlic

-1 large tomato or 1 cup of crushed tomatoes

-1 chopped hollowed out chile pepper or hot pepper flakes (optional)

-1 tsp chile powder

-1 tsp garam masala

-1 tsp coriander

-1/2 tsp turmeric

-pinch of salt

-1 tsp cumin (optional)

-2-3 bay leaves

-3 tblsp olive oil

-water (as needed)


STEP #1: Chop ’til you drop 

Chop the onion, garlic, ginger and tomato and hot pepper if applicable

I used tomato sauce and chile flakes so I didn’t chop a tomato or chile pepper.

STEP #2: Blending 

Blend the tomato (sauce or fruit), onion, garlic, ginger and chile (vegetable or flakes- use as much as you can handle, be careful not to make it too spicy unless you are looking for a challenge) Into a blender or food processor. I used a blender and added a bit of water. 


STEP #3: Oily

Heat oil on a pan on a high- medium heat for about a minute or two, and then add your bay leaves and cook until fragrant. (I let it cook for around 30 seconds) 

12674535_10153981917509662_580294682_n.jpg 12626051_10153981917424662_63549897_n.jpg

STEP #4: Adding the tomato stuff! 

Add your tomato blend to the pan and cook for around 2-3 minutes. Then add all your spices- chile powder, salt, turmeric, coriander, garam masala, and optional cumin and cook for another 2-3 minutes add water if the mixture is too thick, or strain a little out over the sink carefully if it is too thin. (Be careful with this part!) let the mixture come to a boil and then turn down the heat.

12674616_10153981917419662_1063607330_n.jpg  12650200_10153981917359662_537641677_n.jpg

STEP #5: Chickpeas! 

This step is very simple. Add in your chickpeas and then stir the mixture until you reach your desired flavour and texture. I added a splash of almond milk to give it a creamy kick. Cook for around 5-7 minutes or until you feel your dish is complete! 


With just a dash of almond milk
It was a bit too watery for me so I drained mine just a bit


Ahh how I love this step. This is the time you can serve your dish or put it in tupperware for later. This dish ages well and is great leftover food! Serve over a bed of rice, quinoa, or with naan or tandoori bread if you want to get fancy.



Well that is it! It was quite a lovely hearty healthy meal with the spicy kick I like! As for ratings I think I am going to give this dish a big 5 out of 5 just because it is one of my personal favourites and I am so glad I now know how to make my own 🙂 

If you want to suggest a dish for us to make in the future, or show us your meatless monday dishes you made inspired by our recipes or not, tweet or tag us @sustainableuofg 🙂

That’s all for now!