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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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Baby Greens Quinoa & Chickpea-Pea Falafel Bowl

I like to make a batch of Falafels and use them to make different kinds of meals. I made this bowl with part of a batch of Chickpea-Pea Falafels. This bowl had the perfect combination of ingredients.

This recipe makes 2 servings.

  • 4 c Baby Spinach & Baby Kale
  • 1 c Tri-colored Quinoa, cooked
  • 6 Chickpea-Pea Falafels
  • 1 c cherry tomatoes, halved
  • 4 tbsp sunflower seeds

Layer all the ingredients in a bowl and top with your favorite sauce. I like the Creamy Cilantro Sauce or maybe the Green Goddess.

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Serve. Eat. Enjoy.

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Easy Chickpea-Pea Falafels

This recipe is easy and adaptable to go with your likings. It is a twist on my Easy Falafels GF/Vegan. The mixture ia all made in the food processor so there is minimal cleanup. I always like minimal cleanup.

  • 1 1/2 c chickpeas
  • 1/3 c peas, frozen
  • 1/2 c onion, diced
  • 2 tbsp sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp Himalayan salt
  • 1/8 tsp black pepper
  • 1/8 tsp coriander
  • 4 tbsp oat flour

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the falafels hold together better.

Form dough into 12 little patties. Cook the falafels over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the falafels in the pan. Cook each side until a deep golden color.

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Serve. Eat. Enjoy.

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Chickpea Mini Burgers

I’ll be honest these are very similar to my Easy Falafels. I changed up the seasoning to give them a different flavor profile.

Combine all the ingredients into a food processor. Pulse the ingredients until they look like a chunky meal.

Test the texture by trying to form a ball with your hand. If it holds it is good to work with, if not, add a little water.

Form into little patties. Chill in the refrigerator or freezer for about 30 minutes to firm up.

Cook patties in a non-stick skillet. Make sure the skillet is hot. Otherwise, the patties may stick. Cook until golden.

Serve. Eat. Enjoy.

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Easy Refried Bean Casserole

I came up with this Easy Refried Bean Casserole when I was looking through my pantry to see what I could make for dinner. At first I was going to make taquitos, but the corn tortillas kept falling apart. It was just not going to work. That is when I came up with this casserole. It is basically refried bean taquitos in a casserole form. It  can be ready in about 30 minutes, is easy to assemble and requires very few ingredients. It turned out to be a winner.

Preheat oven to 350 degrees.

Layer tortillas into an 8 inch pie plate. Spread a layer of the Shortcut Refried Beans on top of the tortillas. Sprinkle half the corn on top of the beans. Sprinkle some Smokey Southwestern Seasoning on top of the corn. Repeat 1-3 more times It just depends on how deep is your pie plate.

Bake until it is hot, about 20-25 minutes.

You can use a number of different toppings: Guacamole, your favorite salsa, or my Creamy Cilantro Sauce/Dressing.

Serve with a salad or your favorite green vegetable.

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Note: Make sure you get Non-GMO corn products.

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Pinto Bean Burgers

These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.

  • 1 onion, medium, diced
  • 1 tsp garlic, minced
  • vegetable broth for sautéing
  • 1 1/2 c pinto beans
  • 1/2 c gf rolled oats
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tbsp walnuts, chopped
  • 2 tbsp cilantro
  • 2 tsp Smokey Southwestern Seasoning

Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.

Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.

Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.

Serve. Eat. Enjoy.

Note: These are good with BBQ sauce, salsa or a spicy aioli.