Chili Chickpea Caesar – Vegan

Another one for the salad vaults – and yes there have been a tonne of them lately. Why? Well, because I am cooking mostly only 1 creative meal per day and that is at dinnertime when I can spare the minutes of my life to do this. To add, I’m in contest prep currently and salad-type meals are the best for my waistline at this point – yours too!

This heart healthy salad took about 10 minutes to put together….less waiting for your chickpeas to firm up. In total you’ll need about 45 minutes to get this done so may I suggest this tempo:

Get home, preheat your oven then slip into something more comfortable…….put on some tunes, crack a bottle of Perrier with a slice of lime and romance this one together. You’ll need to get your kissing on before you eat this one…she’s a garlic-y doozer which I used to my advantage trying to overcome this poorly timed flu.

Dressing Ingredients: 

2 tbsp Vegenaise or any other type of vegan mayo.

1 large clove garlic

Juice of 2 lemons

2 tbsp nutritional yeast

3 tbsp water

1/2 tsp Himalayan salt

1/2 tsp tri-colour pepper (freshly ground)

Salad Ingredients:

2 cans chickpeas

4 cups kale torn to small pieces

2 cups romaine lettuce chopped into small pieces

1 tsp Chili powder

1 tsp Garlic powder

1 tsp salt

1 tsp avocado oil

Method: 

Preheat oven to 350 degrees.

In large mixing bowl add both cans of rinsed chickpeas with chili powder, garlic powder, salt and avocado oil. Mix well.

Spread over baking sheet and bake for 12 minutes, remove from oven & stir/mix and bake for another 12 minutes or until desired firmness is reached.

While these are baking combine all your dressing ingredients in a wide mouth mason jar and blend with a hand blender. If you do not have a hand blender simply ensure all your ingredients are minced as finely as possible and whisk in a deep vessel with a fork.

Toss greens in dressing and top salad with roasted chickpeas. You can even use these chickpeas as a simple appy to replace salty crackers or nuts.

Serves 2-4 people. 2 as a full meal, 4 as a side.

Nutritional Info: 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 725
% Daily Value *
Total Fat 16 g 25 %
Saturated Fat 2 g 9 %
Monounsaturated Fat 4 g
Polyunsaturated Fat 5 g
Trans Fat 0 g
Cholesterol 3 mg 1 %
Sodium 836 mg 35 %
Potassium 6209 mg 177 %
Total Carbohydrate 128 g 43 %
Dietary Fiber 57 g 229 %
Sugars 32 g
Protein 42 g 85 %
Vitamin A 4130 %
Vitamin C 237 %
Calcium 96 %
Iron 145 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

 

Falafel Salad with Tzatziki Dressing

A lot of the time new recipes are born of my die-hard desire to not waste any food in my home. Looking in the fridge I noticed there was some Tzatziki dressing that was going to go off ~ chickpeas to the rescue.

This recipe is simple, though not too quick if you’re in a rush but if you prep the whole recipe you’ll have leftovers you can freeze and use easily any time.

Going out for food is absolutely impossible during prep, these made the cut and didn’t equal a cheat because I re-arranged my Macros for the day to accommodate.

You must try this one.

Ingredients:

Falafel

2 cans of chickpeas

1 medium yellow onion chopped

4 large cloves of garlic diced

1 large dried chili pepper (or chili pepper flakes)

2 tbsp cumin

2 tbsp corriander

1 tsp parsley flakes

1 tsp celery seeds

1 tsp salt

1 cup spelt flour

Water as needed to thin mixture

Dressing: 

1/2 cup vegan sour cream

1/4 cup water

1/4 cup chopped dill

Juice of 1 large lemon

1 large clove of garlic

** Place all ingredients in small vessel and using hand blender mix until creamy and smooth**

Salad: 

Cucumber, Kale, Spinach, Peas, tomato – you name it! I keep a big clean bowl of ready-to-eat mixed greens in the fridge that work well with every style of salad.

Method: 

Combine all ingredients in bowl and use hand mixer or food processor to mix well.

“Raw” Ingredients

I liked this a little more on the watery side to ensure they cooked a little more quickly.

Pre-heat a cast iron pan to medium heat and coat lightly with coconut or olive oil. (You can use a non-stick pan if you don’t have cast iron). We are not looking to use oil to deep fry in any way, only to keep the falafels from sticking! I used a small ice cream scoop to set the mix into the pan, this made them about golf ball sized or a little smaller.

Cook over medium heat for approximately 4-5 minutes per side. The ingredients will firm up in the same way as a pancake, where you can see them starting to cook through the middle (from the bottom) and will know it is time to flip.


Don’t over cook these as they can turn into little hockey pucks quite easily, so patience is best when you’re working with this one.

Dress your salad with the falafels, add hot sauce, dressing and top with diced tomato and cucumber.

Enjoy! – Serves 8 (at least) or two plus a tonne of leftovers!

Nutrition Information Falafels: 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 158
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 254 mg 11 %
Potassium 211 mg 6 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 6 g 25 %
Sugars 1 g
Protein 7 g 14 %
Vitamin A 2 %
Vitamin C 4 %
Calcium 6 %
Iron 17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutritional Information Tzatziki Dressing: 

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 57
% Daily Value *
Total Fat 6 g 8 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 41 mg 2 %
Potassium 24 mg 1 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 0 g 1 %
Sugars 0 g
Protein 0 g 1 %
Vitamin A 2 %
Vitamin C 6 %
Calcium 1 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Chickpea Curry – Vegan Bodybuilding Series

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Getting simple recipes down that make the cut when it comes to bodybuilding, well, isn’t an easy task. These quick recipes are meant to inspire anyone on a strict diet or preparing for a bodybuilding competition.

This meal in particular is great for pre-workout in the last 6 weeks or so of prep – for us gals in the bikini category anyway.

Ingredients: 

3 cups canned/soaked chickpeas KEEP THE LIQUID FROM THE BEANS – this is equal to 3 “meals”

1 tsp curry

1 tsp turmeric

1 tsp coriander

1 tsp onion powder

1/4 cup diced onion

2 large cloves garlic

1 tsp coconut oil ( I like the full flavour one here to sub for cream flavouring)

Method:

Heat oil in pan on medium heat, add onions and garlic. Saute for 2-3 minutes or until translucent. Add powders and mix well.

Add beans WITH liquid. Stir well and cook covered for 7-10 minutes. There should be at least 1/2 cup of liquid in there. If not, add some water.

Remove from heat after most of the liquid is dissolved.

Top with my Sriracha Salt recipe on a bed (1/2 cup) of white basmati rice.

Enjoy!

White bean & chickpea hummus

Perfect for picnic season an on-the-go snack or a lazy lunch. The creamy flavour of white beans with the mediterranean vibe of chickpeas makes this hummus just a little different.

You can go full bore and use only white beans for a strictly puritan bean dip – either way, it’s delish.

Check out my quick and easy dipping crisp recipe added here.

Ingredients: 

1 can of organic white beans or 1 cup soaked dry beans

1 can of chickpeas or 1 cup soaked dry beans

4 cloves garlic

1/4 tsp Himalayan rock salt

1 tsp Herbamare

1 tbsp apple cider vinegar

1 tbsp nutritional yeast

1 tbsp avocado oil

Paprika to garnish

Water as needed

Method: 

Combine all ingredients in food processor and add 2 tbsp filtered water. Process until smooth. Add water if needed if mix does not become creamy.

Sprinkle with paprika to finish.

Try your own homemade crisps for dipping!

Ingredients: 

1 package Ezekiel sprouted whole grain tortillas

Spray coconut oil

Garlic infused sea salt

Method:

Preheat oven to 375.

Use a pizza cutter to achieve triangular chip shape.

Lay out crisps on baking sheet and coat lightly with oil and a dusting of salt.

Bake for 5-7 minutes or until hardened. Keep an eye on these as they will burn up quickly.

Chickpea Sal San – Vegan

 

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I can’t begin to tell you how bloody delicious this recipe turned out. It ACTUALLY tastes like chicken – but I lend that to the “mayonaise-y” flavour.

Easy for camping, school lunches and picnics, you’ll want this one in your repertoire for sure.

I found some amazing relish at my farmers market this summer that was to die for and topped this recipe off SO well.

Ingredients:

1 can chickpeas

2 oz tofu diced, crumbled and browned & cooled

5 stalks celery

2.5 tbsp relish

2.5 tbsp veganaise

1 tsp dulse – optional

1 tsp diced shallot – sub 1 tsp onion powder

1 tbsp diced dill (fresh)

1 tbsp diced chives (fresh)

Salt & Pepper to taste

Method: 

Crumble and brown your tofu in a small pan on medium heat. I opted to use a spicy oil infusion for this part. Allow to cool.

Mix all other ingredients in large bowl, add tofu & refrigerate for a couple of hours.

Serve over lettuce or on sourdough buns for an amazing lunch or dinner nosh.

Indian potato galette – vegan

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I’m happy to be a half-baked locavore – pun intended. As a portion of my ethics of eating, it allows me to utilize foods that are in-season and plentiful. I rarely waste and can come up with some pretty creative ideas. This recipe popped up because I had a massive delivery (in error TWICE) of organic produce. Part of me wanted to grocery shop for a less starchy meal, however, the other part of me that works out often, won.

I love spice and I especially L-O-V-E indian spice. The flavours and heat are second to none. Don’t even try to argue that with me.

Behold a galette worthy of any winter palette.

Ingredients:

1.5 head kale – chopped

2 medium yellow onions – chopped

4 large cloves of garlic – chopped

3 tbsp oil (of your preference)

6 medium & small potatoes peeled and sliced as thinly as you can with a knife (mandolins that are not accurate may slice too thinly)

4 carrots sliced thinly

1 can chick peas

2 tbsp AMAZING indian spice

1 small tsp garlic salt

3 tbsp tandoori paste

1/4 + a bit melted butter or butter-like substance (Earthbalance)

1/4 cup nutritional yeast

1/4 cup chopped fresh cilantro (optional)

Pepper to taste

Method:

Grease baking dish /casserole dish with 1 tsp oil.

Heat oven to 425/435.

Sautee onions and garlic in pan until translucent. Add chopped kale & cook until wilted.

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Stir in amazing indian spice.

Mix one can chickpeas, garlic salt & tandoori paste, set aside.

Peel, wash and slice potatoes and carrots.

Line bottom of baking dish with potatoes & carrots, layer kale mixture, then potatoes & carrots, then chickpeas, then potatoes and carrots.

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Pour melted “butter” mixture over dish.

Bake for 25 – 30 minutes at least or until potatoes begin to brown.

Add nutritional yeast, bake for another 1- minutes.

Let stand 5-7 minutes, top with cilantro, pepper & serve.

**UPGRADES**

On day one this recipe seemed a little bit dry. I have tried two variations that work out way better and keep this dish moist. Note: this does taste better day 2.

Variation #1 – use 1.5 tbsp oil of choice, 1/2 cup PANEER and blend with chickpeas and blend with tandoori paste, 3-5 tbsp water and chickpeas until creamy.

Variation #2 – grate 2 cups of cheese or cheese product of choice. Mix in between layers and top with cheese.

Warm, Savory Kale & Chickpea Salad

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Tonight was one of those rushing around nights, but one where we FINALLY got home before 7:30pm on a weeknight. Yay!!

Nothing sucks more than living in a hamlet with barely any services when the cupboards are bare!

I popped into the local market before it closed (for once) and along with a couple items I had from my CSA pick up yesterday, I managed to slap together a great cold weather salad.

Delish, warm, filling, 30 minutes start to finish.

Now to relax, snuggle and reset for tomorrow.

Ingredients:

1 bunch curly kale
1 can/cans worth cooked chickpeas
2 tbsp grapeseed oil
1 tsp Himalayan salt
1/2 tsp pepper
Juice of 1/2 large lemon
1/4 tsp paprika
1/4 tsp garlic salt

Method:

Preheat oven to 250

Wash & tear kale into bite sized pieces, coat with 1 tbsp grapeseed oil. Lightly salt.

Place on baking sheet & bake for 20 minutes or until a 50/50 wilted/crispy texture is achieved.

While baking combine chickpeas and all ingredients but lemon juice in bowl, fry on stovetop on medium heat until hot, mildly crunchy and brown.

Combine chickpea mixture with kale, coat with lemon juice & serve.

Serves 2

 

Click HERE for 14 awesome things you should know about Kale.