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Chickpea Ravioli

I made these Chickpea Ravioli for a client. I used the Macadamia Nut “Ricotta” for the filling. I have made these using a pasta maker attachment and also rolling them out with a rolling pin. The attachment gives you a more consistent thickness in the ravioli, but might take a little bit getting used to working with. You might want to try them first rolling them out with a rolling pin, until you are used to working with the dough.

The dough takes a little bit to get used to, but once you get the feel of it it works beautifully. It is a very stiff dough and does not have the same elasticity as a regular pasta dough. I just want you to know that, so you do not think that you have done something wrong.

You do not have to cut them in circles. You could cut them into squares, which will probably take less time. I just like the way the circles look. This recipe makes about 14-16 individual ravioli.

  • 3 c chickpea flour + some for rolling out
  • 1/2 c water
  • 1/2 tsp Himalayan salt
  • 1 tsp parsley, dried

Add all the ingredients into a food processor. Process until the dough looks like little pebbles.

Transfer dough mixture into a large bowl. Press mixture together forming a dough ball.

Roll the dough out in between to pieces of wax paper that is dusted with some chickpea flour. Roll the dough to about 1/8 – 1/4 inch thick.

I usually roll them out in small batches. It just makes the dough easier to work with.

Cut ravioli into desired shapes. Put a dollop of the Macadamia Nut Ricotta in the center of the ravioli. Place another piece of the ravioli on the top. Press the edges together with your fingers, then using a fork crimp the edges.

Cook these in a gentle boil of water. You do not want them to break apart. They are done when the ravioli float to the top of the water. It takes hardly any time at all.

Note: These can be frozen and then cooked at a later time. To freeze them: lay them out in a single layer on a baking sheet and freeze. When they are frozen you can transfer them to a container and then freeze them for future use.

Note: These would be great served with my Spinach Pesto.

Serve. Eat. Enjoy.

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Tropics Bowl

I’ll be honest I had a hard time coming up with a name for this dish. The ingredients reminded me of the Bahamas and the Southwest. I think the mango is what put it towards the tropics. It is perfect for a light and refreshing meal, and so nutrient packed.

  • 1 c quinoa, uncooked (I used the trick-colored quinoa, but any will do)
  • 1 c vegetable broth
  • 1 c water
  • 1 can black beans, drained, rinsed
  • 1 c corn kernels, frozen, thawed
  • 1 c tomatoes, seeded, diced
  • 1 orange bell pepper, diced
  • 1 ripe mango, skinned, pitted, diced
  • 1 avocado, diced
  • 1 tsp garlic, minced
  • 1 lime, zested, juiced
  • 8 oz. baby spinach

Cook the quinoa according to package directions. I used 1 cup of vegetable broth and 1 cup of water for my liquid.

When the quinoa is done cooking, add the black beans, corn, tomatoes, bell pepper, mango, avocado, garlic and lime. Stir all the ingredients together and cover with a lid for about 5 minutes. This resting time is good to let the ingredients meld together and the raw veggies soften a little.

While the quinoa mixture is setting, layer the spinach into a bowl. Spoon the quinoa mixture on top of the bed of spinach.

This recipe makes 4-6 servings. It depends on the appetite.

Serve. Eat. Enjoy.

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Greek Falafel Salad Bowl

This bowl is a mashup of a greek salad and falafels. I had made a batch of Easy Falafels GF/Vegan. I did not want to serve them the same way, so I did a mashup – Greek salad meets falafels – YUM! It took just minutes to assemble because the Easy Falafels GF/Vegan were already made.

It makes meal planning and assembling easy when you batch cook. Double up on the Easy Falafels and you can make a variety of different meals.

Assemble salad, beginning with the greens as the base. Continue to layer with the ingredients. Drizzle the Creamy Citrus Cilantro Sauce/Dressing.

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Serve. Eat. Enjoy.

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JB’s Asian Lentil Meatballs

We love the Lentil Meatballs. I adapted the recipe for JB so they could have some too. This is an Asian version that is just – WOW!

First Blend:

Combine eggplant, mushrooms, JB’s All-Purpose Blend , pecans and oat flour into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, coconut aminos, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into walnut size balls. This recipe makes about 36-42 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 10 minutes. Turn lentil balls over and bake for an additional 5 minutes.

Make 1-2 recipes of the Chinese Brown Sauce to coat Asian Lentil Meatballs.

Serve with brown rice and Chinese Brown Sauce.

Garnish:

  • cilantro, garnish
  • sesame seeds

Note: These would make great appetizers, potluck dish, or even for game day.

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Serve. Eat. Enjoy.

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Roasted Vegetables with Spinach Pesto

I had some carrots and parsnips in the crisper drawer that needed to be used. Also, I had some baby potatoes that needed to be used. Out of necessity that is how I came up with this meal.

These veggies will be great for a base for a bowl. Just add some beans and greens and you are all set. By using two sheet pans of veggies I will have a big start on quite a few meals for the week.

  • 1 pound carrots, cleaned, chopped
  • 8 oz. parsnips, cleaned, chopped
  • 24 oz. baby potatoes, cleaned, chopped
  • All-Purpose Seasoning
  • 1-1 1/2 c chickpeas, cooked, drained, rinsed
  • Spinach Pesto

Preheat oven to 400 degrees. Line baking sheets (I used two) with a silicone mat/parchment paper .

Place carrots and parsnips on one baking sheet. Sprinkle All-Purpose Seasoning on top of the carrots and parsnips. Place baby potatoes on the other baking sheet, and sprinkle All-Purpose Seasoning on the potatoes.

Roast the vegetables for 20 minutes. After 20 minutes, stir all the vegetables and chick for doneness. Continue to roast from 10-20 minutes. the vegetables should be fork tender.

When the vegetables are done transfer them to a large bowl. Add the chickpeas to the veggies. Pour Spinach Pesto over the vegetables and stir so that all the vegetable are coated.

Serve as is or add some greens and non-starchy veggies.

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Serve. Eat. Enjoy.

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Peanut Butter & Chocolate Chickpea Brownie Bites

YUM! Is the perfect word for these Peanut Butter & Chocolate Chickpea Brownie Bites. They are the perfect combination of Peanut Butter and Chocolate, creamy and crunchy. You cannot go wrong with these. You can change them up a bit with almond or cashew butters and nuts. They make about 30 bites, so there will be plenty to share, if you want.

  • 1 1/2 c chickpeas, cooked
  • 1/2 c peanut butter
  • 1/2 c  GF oat flour
  • 1/4 c cocoa powder
  • 1/2 c Date Paste
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan salt
  • 1/2 c dark chocolate chips
  • Peanuts to roll the bites into

Combine chickpeas, peanut butter, oat flour, cocoa powder, Date Paste, vanilla and salt into a food processor. Process until smooth and creamy. Add chocolate chips to the chickpea mixture and pulse the processor to break up the chocolate chips.

Transfer mixture to a bowl and refrigerate for about 15 minutes to firm up dough. The dough will be somewhat soft, even after refrigerating.

Form dough into walnut size bites. Roll the brownie bites into chopped peanuts. Freeze for about 15 minutes to firm up.

Note: I did not give a measurement for the peanuts, because it is a matter of how crunchy a coating you want on the brownie bites. I like to completely cover the brownie bites because the bite itself is very creamy and the nuts give it a nice contrast in texture.

These bites freeze well. You can store them in the freezer or refrigerator in a sealable container.

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Share. Eat. Enjoy.

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JB’s Two Bean Pasta Salad

I made this pasta salad for JB (one of my clients) who has limited food choices. It is protein packed with pinto and kidney beans. Also, I used chickpea pasta. It is lightly dressed with lemon, tahini and some fresh herbs.

This pasta salad would be great to bring to a gathering. For a pop more color add some multicolored tomatoes or some corn. You will be taking home an empty bowl.

  • 8 oz. shell pasta (I used Banza)
  • 1/2 c celery, sliced thin
  • 1/2 c peas, frozen
  • 1 cup spinach, chopped
  • 1 1/2 c pinto beans
  • 1 1/2 c kidney beans
  • 1 tbsp, chives, minced
  • 1 tsp thyme, fresh

Blanch the celery in boiling water for about 2 minutes. The celery’s green color will brighten.  That is when you take it out and shock it in ice water. Remove the celery from the ice bath. Set aside.

Cook the shells according to the package directions. I always cook the Banza pasta at its lowest suggested cooking time. This keeps it from falling apart so easily.

Combine pasta, veggies, beans and herbs in a large bowl.

Dressing:

  • 1 lemon zest and juice
  • 1 tsp tahini
  • 1/4 c water
  • 1/2 tsp mustard, ground
  • salt and pepper to taste

Whisk together dressing ingredients into a large measuring cup. Drizzle over pasta mixture and stir to coat pasta.

Serve. Eat. Enjoy.

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Note: This recipe makes a large bowl. It would be great for food prep for your lunch during the week.

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Chickpea Pizza Crust

I have been meaning to make this crust for a few weeks. I have finally gotten around to getting it made. This is a super-easy crust. You can change up the flavors with whatever seasonings you want to use. I made two crusts for JB. One with no seasoning and the second one using JB’s All-Purpose Blend II.

Make a couple of crusts and freeze some for another time. That way half the work is done when you are in the mood for pizza.

  • 1 c chickpea flour
  • 1 c plant milk, unflavored, unsweetened
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1/4 tsp baking powder
  • 1/4 tsp Himalayan salt
  • 1 tsp favorite seasoning (optional)

Note: My favorite seasoning is my All-Purpose Seasoning.

Add all the ingredients into a high speed blender. Blend for about 50-60 seconds.

Heat a 10-inch nonstick skillet over medium heat.

Pour batter into warm skillet. Cook for 5-10 minutes. The top of the crust will look somewhat dry and have lots of bubbles. Flip over and cook for another 5-10 minutes. Transfer to a cooling rack to completely cool.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Top the pizza crust with your favorite toppings. Bake in oven for 15-20 minutes.

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Serve. Eat. Enjoy.

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Easy Hummus

This Easy Hummus is as it declares to be – EASY. There is no oil, so for those that are following WFPBNO (Whole Food Plant Based No Oil) this hummus is for you. It is light and creamy. There are only 5 ingredients for this hummus.

  • 1 can (1 1/2 c) chickpeas, liquid included
  • 3/4 c tahini, make sure to stir the tahini
  • 1 lemon, zested, juiced
  • 1/2 tsp cumin + some for garnish
  • 1/2 tsp paprika + some for garnish (I like smoked paprika)

Combine chickpeas, tahini, lemon zest, lemon juice, 1/2 tsp cumin and 1/2 tsp paprika. Process until light and creamy, about 2 minutes.

Taste and season with salt as needed.

Serve with raw veggies. Spread it on some GF Naan bread. You could even use it as a sandwich spread.

Serve. Eat. Enjoy.

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Lentil Meatballs

I made these because I was wanting to try my hand at using lentils in a different way. There is no need to cook the lentils before making the meatballs. By soaking them the lentils keep their texture, yet are tender.

This is one of those combine everything together type of recipes. One of my favorite kinds.

First Blend:

  • 1/2 c onion, chopped
  • 8 oz. portobello mushrooms
  • 1 tbsp All-Purpose Seasoning
  • 1/2 c walnuts
  • 1/2 c nutritional yeast

Combine onions, mushrooms, All-Purpose Seasoning, walnuts and nutritional yeast into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, tomato paste, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into golf ball size balls. This recipe makes about 24 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 15 minutes. Turn lentil balls over and bake for an additional 10 minutes.

Serve with pasta and a favorite sauce, or in your favorite grain bowl.

Serve. Eat. Enjoy.

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