I am a vegan wife and mother to a meat eating family. I will share with you recipes I have tested and changes I am making to encourage my family to lean into a vegan diet.

Kumbaya by the Fire

Last night we headed over to Chris & Kelly’s house for a cookout!  They are two of our closest friends, we love getting our families together because we always have the best time. 

They have a daughter and son that are close in age to our children.  This is a picture from a trip we took together about a year ago.  The kids get along so well, it makes it nice for us!

Kelly is a great cook and it seems like every time we eat over there, I get to try something new.  This time it was …

Roasted Chickpeas

They were delicious.  Both of my kids liked them (Hayden said they tasted like popcorn) so I will definitely make these as a snack for them in the future.

Kelly said it was really easy to make. 

You will need  2-12 oz cans of chickpeas.   Drain and rinse.  Blot chickpeas with a paper towel to dry them. 

In a bowl toss chickpeas with 3-4 tbsp of olive oil, and season to taste with your favorite seasoning.  Kelly used:

She said she gets all of her spices from Penzey’s.   Kelly said you can add any spices that you like.

Spread on a baking sheet and bake at 400 degrees for about 30 minutes, until browned and crunchy.  Watch carefully the last few minutes to avoid burning.

We also started with chopped veggies and hummus topped with roasted red peppers.

Dinner was tuna steaks,


shrimp and  portobello mushrooms.

Kelly also made roasted veggies.

It was quite a spread!

The boys played hard in the backyard and the girls sang Kumbaya by the fire.

We had a great time and I learned how to make roasted chickpeas!

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