BC Living
Spreads – From Scratch
You’ve Gotta Try This In May
How to Support BC Wineries Now
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
B.C. Adventures: Our picks for May
Spring into Fun in Kamloops: The Best Events in the City
7 BC Retreats Where Solo Travellers Can Find Inner Peace and Wellness
BC Distilled
Melodies and Museums: Solo-Friendly Entertainment for the Independent Traveller
Arts Club Theatre Company Celebrates 60 Years
BC-Based Gifts Perfect for Mom
SOLO CHIC: 5 Essential Pieces for the Stylish Solo Traveller
8 Gadgets and Gear for Your Solo Adventures
A vegan meal fit for Earth Day!
Baked chickpeas add a little crisp to this stirfry and rice
The chickpeas get tossed in olive oil and slightly toasted aromatic spices, then roasted on a baking sheet for 40 minutes to crisp up.
I picked the chard straight out of the garden just before it went in the pan, and the shitakes we got at the farmers market. Also, I used coconut oil for the stirfry, as it has a high smoking point, has almost no flavour and is super healthy.
It was a delicious meal – and so easy!
Next time we make it, I think I’m going to do a little drizzle of walnut oil over top. Yum!
Hilary Henegar is the digital editor of Granville Magazine.