chickpea pancakes

Chickpea Flour Pancakes with Chipotle Lime Cashew Cream

My favorite breakfast before I went vegan was scrambled eggs with avocado and salsa. My college library had a cafe that made this in burrito form, and they were my go-to study food. I’d grab one for lunch and have lots of energy to sit down and write a big paper. I started to make these burritos at home all the time, and have definitely missed this breakfast since going vegan. Tofu scrambles are a typical vegan substitute, but what about those of us who avoid soy products? The answer: chickpea flour!

When I heard about the concept of chickpeas as a substitute for scrambled eggs, I was ecstatic. They’re soy free and packed with protein to keep me full and energized all morning. I really wanted to recreate my favorite breakfast burrito, so I began experimenting with different kinds of chickpea scrambles, hoping to get something resembling scrambled eggs.

Surprisingly my end result was a savory chickpea flour pancake–definitely not what I originally expected to make! It’s so good though, and I don’t even miss the burrito. I absolutely love this breakfast recipe, and the pancakes take only a few minutes to whip up in the morning. I can make a batch of the chipotle lime cashew cream to use throughout the week, and it adds a great flavor to this whole dish. If you’re not a huge fan of spicy peppers, try the pancakes with my Avocado Lime sauce!

INGREDIENTS FOR THE PANCAKES
  • 1/2 cup chickpea flour
  • 1/2 cup unsweetened almond milk
  • 1/4 tsp each of garlic powder, onion powder, turmeric, paprika, and sea salt
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
INGREDIENTS FOR THE CASHEW CREAM
  • 1/2 cup cashews, soaked in water for one hour
  • 5 tbsp water
  • 1/4 tsp chipotle powder
  • 1 garlic clove
  • 1/4 tsp paprika
  • 2 tsp lime juice
INSTRUCTIONS
  1. Whisk all the ingredients for the pancakes together in a bowl. Let sit for 5 minutes.
  2. Add all the ingredients for the chipotle lime cashew cream into a blender. Process until smooth, then pour into a bowl and set aside.
  3. Heat up a griddle and coat with olive oil. Pour 2-3 tbsp of batter onto the griddle to form a pancake. Let it cook for 2 minutes or until the edges brown and then flip over and cook for another minute.
  4. Serve with avocado, salsa, and chipotle lime cashew cream.
NOTES

Yields about 6 pancakes.

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Fried Mac and Cheese

This is my final game-day-themed recipe of the week! These fried mac and cheese “nuggets” will be a hit at any super bowl gathering, so make sure you fry up a whole bunch of them. I try to eat everything fried in moderation, but if there’s any place to have something like this, it’s a super bowl party.

These mac and cheese bites can be eaten alone, but are even better with one of the many dips I’ve posted this month. I’ve personally tried them with the avocado lime, avocado buffalo, queso, and classic buffalo, all of which were fantastic. I had a few taste testers helping me out who were big fans of these fried mac and cheese bites, and we ran out of them before I could think of anything else to try them with. I have a feeling they’d go well with ketchup, mustard, or barbeque sauce too. Any other combinations you can think of, please share!

I prefer to use the cashew version of the mac and cheese sauce, but you can also use the non-dairy milk version.

INGREDIENTS FOR THE CASHEW CHEESE SAUCE

1 cup cashews soaked for 1 hour

3/4 cup water

1 tsp lemon juice

1/4 tsp each of garlic powder, paprika, onion powder, salt, pepper, mustard

pinch of cayenne

6 tbsp nutritional yeast

OTHER INGREDIENTS

12 oz gluten free pasta (I use Jovial fusilli, smaller pasta is easier to work with)

6 tsp Ener-G Egg Replacer powder + 1 cup water

2 cups gluten free panko breadcrumbs

1/2 tsp sea salt

pinch of black pepper

1 tsp Italian seasoning blend

1/2 cup potato starch

Lots of olive oil for frying

INSTRUCTIONS
  1. Cook the pasta according to directions on the package. Once the pasta is ready, drain and rinse in the sink.
  2. Make the cashew cheese sauce in a blender.
  3. Pour the pasta back into the pot and stir in the cashew cheese sauce to make sure all the noodles are coated.
  4. Pour the pasta into a freezer-safe dish (I used a 9×9 brownie pan) and cover. Freeze for 1 hour, or until solid.
  5. When the pasta is solid, assemble the egg wash and breadcrumbs.
  6. For the egg wash, whisk together the Ener-G powder and water in a small bowl (if you run out of egg wash while cooking, just make another batch with the same proportions).
  7. In a separate shallow dish, mix together the breadcrumbs, salt, pepper, Italian seasoning, and potato starch.
  8. Heat up a frying pan with olive oil for a few minutes on medium heat on the stove.
  9. Use a large spoon to take a piece of mac and cheese (several noodles stuck together) and dip it in the egg wash, and coat it completely. Then dip it in the breadcrumbs, and coat it completely. Place the breadcrumb-coated mac and cheese in the frying pan. You can fry 6-7 “bites” at a time.
  10. Fry them on each side for 7 minutes or until golden brown, then remove and place them on a paper-towel lined plate to drain away the excess oil.
  11. Serve warm.
Adapted from Olives for Dinner

Classic Buffalo Dip

We’ve got one week to go until the big game, and I’m gearing up with lots of superbowl-themed snacks. Buffalo wing sauce is the classic football food, and this buffalo dip is no exception. It’s a vegan twist on the popular “Buffalo Chicken Dip”, which is typically made with lots of cheese, dairy, and chicken.

As if I’d let that stop me from enjoying my buffalo sauce. Who needs the chicken or the cheese? I’ve got your dairy-free and meatless buffalo sauce dip recipe right here.

You can dip french fries, tofu nuggets, carrot sticks, really anything you want into this stuff. You can put it on sandwiches or salads too for an added kick. It is super addictive and delicious, and great to share even with your non-vegan friends too. As long as they’re OK with cashews and soy, everyone at your party will love this buffalo dip (that is, if you don’t eat it all by yourself first).

My recipes this week will be superbowl themed (read: involving more fried things and buffalo sauce), so look out for some more delicious snacks for your game day party!

INGREDIENTS

  1. 1/2 cup Frank’s Redhot Buffalo Sauce
  2. 8 oz vegan cream cheese
  3. 1 cup cashews, soaked for 1 hour in water
  4. 1/2 cup water
  5. 1/4 teaspoon each of dried parsley, onion powder, garlic powder, dried chives, salt, dried dill, mustard powder
  6. 1 tsp lemon juice

INSTRUCTIONS

  1. Add the cashews, water, dried parsley, onion powder, garlic powder, dried chives, salt, dried dill, mustard powder, and lemon juice to a blender and process for 30 seconds. This will make a “cashew cream ranch”.
  2. Pour the cashew cream ranch, buffalo sauce, and cream cheese into a bowl and whisk together until completely combined.
  3. Pour this mixture into a small casserole dish and bake at 350F for 20 minutes.
  4. Serve warm with tortilla chips.

Spinach & Artichoke Dip II

I’m a bit of a spinach artichoke dip addict, and I’m always looking for ways to improve or simplify my recipes. While I love my original spinach & artichoke dip recipe, I found an even easier way to make my comfort food favorite: with cashew cream! This recipe is creamy, delicious, and so quick. It takes only 10 minutes to prep, 20 minutes to bake, and five seconds to eat the whole thing.

Ingredients:

10 oz frozen chopped or leaf spinach

can artichoke hearts, drained and rinsed

1/4 cup vegan mayonnaise

1/4 tsp sea salt

1/2 tsp garlic powder

pinch of cayenne pepper

1 cup cashew cream: 1 cup cashews, 1/2 cup water, pinch of sea salt

Directions:

Preheat oven to 350F.

Place the frozen spinach in a microwave safe dish and defrost according to instructions on the package, usually about 6-8 minutes. Prep the other ingredients while the spinach is defrosting.

Drain and rinse the artichoke hearts, then cut into small pieces using a sharp knife. Put the chopped artichoke hearts into a medium-sized casserole dish, and add the vegan mayo, garlic powder, cayenne pepper, and sea salt.

Place the cashews, water, and a pinch of sea salt into a blender and process for 30 seconds or until smooth. Pour the cashew cream into the casserole dish.

Once the spinach is defrosted, drain out the extra liquid and add the spinach to the casserole dish. Stir everything together until completely incorporated.

Bake the dip for 20 minutes at 350, then remove and serve warm with tortilla or lentil chips.

Mango Guacamole

You don’t need to be a vegan to love guacamole, and you definitely don’t need to be a vegan to love mango! This colorful, tropical guac is a little bit sweet and a little bit savory, and is a great dip or spread on sandwiches. Plus, the mango packed with tons of Vitamin C to help you fight off those winter colds!

Ingredients:

3 avocados, halved and pitted

1.5 tbsp lime juice

1/2 tomato, diced

1/4 onion, diced

1 clove garlic, minced

1 tsp sea salt

1 tsp dried cilantro

1 mango, peeled, pitted, and cubed

optional: add a pinch of chipotle powder for an added kick and smoky flavor!

Directions:

Scoop out the insides of the avocados and place into a bowl. Pour in the lime juice and mash the avocados with a fork until smooth. Add the onion, garlic, cilantro, and optional chipotle powder and stir to incorporate. Add the diced tomato and cubes of mango, and fold into the guacamole. Serve with tortilla or lentil chips.

Vegan Gluten Free Jammie Dodgers

I’m going to geek out a little bit right now and tell you all about my favorite TV show, Doctor Who. If you’ve never seen the show, it’s about a two thousand year old space-time-traveling, face-changing alien called The Doctor. He basically saves the universe on a weekly basis with his time machine and various human companions. Now that you’re all caught up, why am I posting about this on Christmas Eve? It’s because the BBC airs a special episode on Christmas Day each year, and it’s a huge television event around the world. I realize that “space-time travel” doesn’t exactly sound very Christmas-ey, but trust me, it’s the best Christmas tradition ever.

In a few episodes, the Doctor mentions that his favorite cookies are Jammie Dodgers, a popular biscuit in the UK. So, what could be a better snack to have while watching the Christmas special than these cookies? I googled the ingredients for Jammie Dodgers and found out they are actually vegan (COOL!) but unfortunately not gluten free. Naturally, I had to create a gluten free and vegan recipe for all of you gluten free Whovians out there. They’re a perfect dessert to have for your holiday dinner, or the part right after dinner when you sneak away to watch the Christmas episode of your favorite show.

jammie dodgers

The Doctor with his Jammie Dodger!

Jammie Dodgers are traditionally made with shortbread cookies and raspberry jam. The recipe below is for shortbread cookies, but I also tested these out with my Vegan Gluten Free Sugar Cookies and they were awesome. Shortbread and sugar cookies are similar, but shortbread cookies have fewer ingredients and are heavier on the butter. I adapted my shortbread recipe from Martha Stewart. 

INGREDIENTS:

2 cups gluten free flour mix: 3/4 cup brown rice flour, 3/4 cup gluten free oat flour, 1/4 cup potato starch, 1/4 cup arrowroot powder

1/2 teaspoon salt

1 cup coconut butter

1/2 cup confectioner’s sugar

1 teaspoon vanilla extract

1 tbsp unsweetened applesauce

1/4 cup cold water

Raspberry jam

DIRECTIONS:

1) Place the cup of coconut butter into a bowl and beat with an electric mixer for about 30 seconds until smooth. Add the sugar and beat for another 30 seconds. Add the vanilla, flour, and salt, and beat the mixture until it is crumbly and everything is incorporated.

2) Add 1/4 cup water and 1 tbsp unsweetened applesauce to the bowl and mix with your hands until completely incorporated. The dough should stick together at this point.

3) Divide the dough in half, wrap each half in plastic, and refrigerate for one hour.

4) Remove from the fridge and let the dough warm up for an hour before rolling it out.

5) Line a cookie tray with parchment paper, and preheat the oven to 325F.

6) Roll out the dough to 1/4-inch thickness on a piece of parchment paper. Use a circle cookie cutter about 3 inches wide to cut out circles from the dough. You should end up with about 20 circles.

Note: Jammie Dodgers are sandwich cookies with jam in the middle. The bottom cookie is a full circle, and the top has a hole cut out of the middle. So if you have 20 circles of dough, you’ll end up with 10 Jammie Dodgers.

7) Take half of the circles and cut a hole out of the middle with a cookie cutter or a knife. The hole can be circular or heart-shaped!

jammie dodgers 2

8) Transfer all the cookies to the cookie sheet and bake at 325F for 15 minutes until golden brown at the edges. Remove from the oven and let them cool for 30 minutes.

9) Spread jam on each of the bottom cookies (the full circles). Place the top cookies (holes in the middle) on top of the jam.

Holiday Sugar Cookies

These cookies are a Chanukah tradition in my house. They are full of sugar, but everyone deserves to indulge a bit during the holidays. Dip them in some coconut “egg” nog, snuggle up next to the fire, and have a wonderful holiday! 🙂

Ingredients: 

For the cookies:

1 cup granulated sugar

½ cup coconut butter

1 tsp vanilla

1 egg equivalent of ener-g egg replacer (1.5 tsp powder + 2 tbsp water)

1 cup gluten free oat flour

¾ cup brown rice flour

1 tbsp arrowroot powder

¼ tsp salt

½ tsp baking powder

2 tbsp cold water

1 tbsp unsweetened applesauce

For the frosting:

1.5 tablespoons almond milk

1 cup powdered sugar

Directions:

1) Soften the coconut butter in the microwave on high for 15 seconds, then stir with a spoon until you get a smooth, creamy paste.

2) Pour the coconut butter and sugar into a bowl and beat with an electric mixer or whisk vigorously.

3) Add the vanilla and ener-g egg replacer, and continue mixing until everything is combined.

4) Add the flour, salt, arrowroot powder, baking powder, and continue mixing until you get a crumbly mixture and everything is incorporated.

5) Finally, add the cold water and applesauce, and mix. The dough should not be wet or sticky, but should hold together well.

6) Divide the dough in half and wrap each part in plastic wrap. Place in the fridge for at least one hour, but you can also freeze the dough for a week if you’re not ready to bake it yet.

7) When you’re ready to bake, the dough needs to be taken out of the fridge and warmed up for about 1-2 hours before you can roll it out successfully. Roll it out to about 1/4 inch thick, and cut shapes out with cookie cutters.

8) Bake at 325F for 15-20 minutes or until golden brown around the edges, and let them cool for 30-45 minutes before frosting.

9) Mix the powdered sugar and almond milk together to make the frosting. Add more sugar to make it thicker, and more almond milk to make it thinner. Frost each cookie and decorate with candy, sprinkles, and chocolate chips.