Roasted Chickpeas

Stolen from the web, somewhere

Ingredients

Olive oil spray
1 teaspoon cumin
1 teaspoon garlic granules
1/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper (optional)
Two 14-ounce cans chickpeas, rinsed and drained well

Preheat oven to 400 degrees.

Cover a baking sheet with foil. Coat the foil with olive oil spray.

Mix the spices on a plate (paper works well) or small cup. Put spices in a plastic bag, add chickpeas, and toss to coat well. Remove chickpeas and spread out on the baking sheet.

Roast at 400 degrees for 30 minutes, stirring a few times during the roasting period, or longer, until beans have shrunk slightly in size and have developed a hard and somewhat crusty exterior.

Serve immediately, keep warm in the oven, or store in an airtight container.

Asparagus Stuffed Mushrooms

What is it with me that all things mushroom must contain asparagus? I don't know, but this recipe turned out mouth watering! The vast majority has been stolen shamelessly from elsewhere on the web. Deal with it.

Ingredients

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon (3 cloves) minced garlic
6 thin stalks asparagus, finally chopped
1 (8 ounce) package Tofutii "Better Than" cream cheese, softened
1/4 cup grated soy Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions

1. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Break hard ends off the asparagus. Bisect and finely chop.
3. Heat oil in a large skillet over medium heat. Add garlic, asparagus, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
4. In a bowl combine cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.
5. Preheat oven to 350 degrees F (175 degrees C).
6. When garlic and mushroom mixture is no longer hot add to cream cheese mixture. Mixture should be very thick.
7. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 8. Arrange the mushroom caps on prepared cookie sheet.
9. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

You'll have lots of left over cream cheese filling. It makes an excellent chip dip, or, you can increase the number of mushrooms you're filling, just don't double the recipe to use their stems, this could get out of control quickly.