Roasted Buddha Bowl

Roasted Buddha Bowl
Vegan; Gluten Free; Soy Free

Ingredients
For roasting and serving
1 head broccoli, chopped into bite-sized pieces
1 head cauliflower, chopped into bite-sized pieces
1 1/2 cups cooked chickpeas, drained and rinsed
1 tbsp Oil, divided
Salt & Pepper
Cooked grains, for serving (optional)

For the dressing
1/2 cup cashews, soaked
2 tbsp fresh lemon juice
1 tbsp tahini
1 large garlic clove
1/4 tsp fine grain sea salt
1/4 cup nutritional yeast
6 tbsp water, or as needed to thin out

Instructions
1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

2. Preheat oven to 400F and line two large baking sheets with parchment paper.

3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.

4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.

5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in color.

6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.

Notes: The leftover dressing will keep for 5-7 days in the fridge in a sealed container. The dressing will thicken as it stands (especially when chilled) so you can add more water to thin out as necessary.

Found: Oh She Glows

Quinoa Loaf with Mushrooms and Peas

Quinoa Loaf with Mushrooms and Peas
Vegan; Soy Free; Gluten Free

Last night was my cooking demo (which I got sick-sad face).... So, while I was trying to hold down water; my friends made this recipe. Hope you all enjoy this healthy, easy, tasty recipe! Hopefully next months cooking demo will be better!

1 tablespoon extra-virgin olive oil, plus more for the pan
8 ounces button mushrooms, sliced
Salt and ground black pepper to taste
1 (15 ounce) can no-salt-added garbanzo beans, rinsed and drained
3/4 cup rolled oats (use gluten free)
2 cups cooked quinoa
1 cup frozen green peas
1/2 cup chopped fresh parsley and/or 1 tablespoon minced fresh thyme
10 sun-dried tomatoes packed in oil, drained and chopped
1 cup chopped red onion

1. Preheat oven to 350 degrees. Lightly grease an 8-inch loaf pan with oil; set aside. Heat oil in a large skillet over medium-high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until mushrooms are golden brown, 6 to 8 minutes.

2. Meanwhile, put beans, oats and 1/2 cup water into a food processor and pulse until almost smooth. In a large bowl, combine mushrooms, bean mixture, quinoa, peas, parsley, tomatoes, onion, salt and pepper. Transfer mixture to prepared loaf pan, gently pressing down and mounding it in the middle. Bake until firm and golden brown, 1 to 1 1/4 hours. Set aside to let rest for 10 minutes before slicing and serving.

Found: Whole Foods

Buffalo Chickpea Dip

Buffalo Chickpea Dip
Vegan; Gluten Free

Make at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake off just before serving.

1 15-oz can kidney, drained and rinsed
1 cup raw cashews, soaked overnight
3/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 cup hemp milk
2 teaspoons lemon juice (about 1/2 lemon)
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya pepper jack-style or cheddar cheese, divided

1. Preheat the oven to 375 degrees.

2. Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.

3. Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and 3/4 cup of the Daiya. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. Serve with tortilla chips or veggies for dipping.

Found and slightly adapted from Gluten Free in the City

Chickpeas Masala

Chickpeas Masala

2 cups chickpeas
1/2 cup diced onion
2 cups diced tomatoes
1 green chili, minced
1 tsp. ginger
1 tsp. garlic paste or 1 large clove of garlic minced
1 tsp. red chili powder
2 tsp. coriander powder
3 tsp. Chana masala powder, (optional)
1/4 tsp. Garam masala
garnish with fresh cilantro

1. Soak chickpeas overnight and pressure cook with salt in it. If using canned rinse them.

2. Heat a wide pan with a Tbsp of oil, add cumin seeds, green chili and ginger garlic paste. Add onions and cook till onions are translucent. Add tomatoes, red chili powder, coriander powder, chana masala (if using), salt and cook till tomatoes are mushy. Transfer the cooked chickpeas and let it boil.

3. Take 1/4 cup of tomato and allow it cool. Grind the rest of the tomato onion mixture to a smooth paste. Blend in the gravy and cook further till it thickens. Mix the chickpeas with tomato onion mixture.

4. Add cilantro or kasuri methi leaves.

Enjoy with warm naan

Adapted from Hot Pot Cooking

Pumpkin Burgers

Pumpkin Burgers
Vegan; Makes 6 patties

With all of the pumpkin I still have, I'm finding different recipes for it. I made these last, and they are really good! Since my pumpkin had already been pureed, these didn't take very long to make. I served these with an old favorite, chipotle mayo and Brussels sprouts on the side (recipe will follow).

1 15oz. can of chickpeas, drained and rinsed
1 cup fresh pumpkin puree
egg replacer equivalent to 1 egg
1 red bell pepper, diced
1/4 onion, diced (add more if you like onion)
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon chili powder (if you like it a little hotter add 1 teaspoon)
salt and pepper to taste
1/2 cup flour
1/2 cup bread crumbs

1. Saute garlic, onion and red bell pepper, until soft. About 5 minutes.

2. In a food processor, add chickpeas, egg replacer, cumin, chili powder, and coriander. Pulse until smooth.

3. In a large bowl, combine flour, breadcrumbs, chickpea mixture and pumpkin until mixture is stiff enough to from and hold patty shape. In a skillet (I used a little oil to coat the pan) over medium high heat, cook patties until golden brown. About 5 minutes on both side.

Pesto Sweet Potato Mushroom Chickpea Salad

Pesto Sweet Potato Mushroom Chickpea Salad
Vegan; Serves 6; 30 minutes

Already having my zucchini shredded for the fritters I was planning on making for dinner, I didn't have a side dish. So, my quest begins (knowing I that I found the perfect recipe-taking the best of 3 different recipes).... I found this while surfing pinterest and foodgawker (my addictions)! I made these to fit mine and Bruce's taste! Enjoy and remember, a recipe has no soul until the chef gives it one....

Ingredients:
1 medium sweet potato, sliced
2 cups of mushrooms, sliced
2 Tablespoons Safflower oil
salt and pepper to taste (I put about two pinches of both sprinkled over)
1 14.5 oz can of chickpeas, rinsed and drained
Pesto Recipe will follow in the blog

Instructions:

1. Preheat your oven to 400. Line a baking sheet with parchment paper. Spread the mushrooms and potatoes out on the baking sheet.

2. Lightly drizzle with safflower oil and add salt and pepper to taste. Toss to fully coat each piece. Bake in the preheated oven for about 15-18 minutes, until the largest chunk of potato can easily be pierced with a fork. Remove and set aside to cool.

3. While your mushroom and potatoes are cooking, you can prepare your pesto.

4. Once the mushrooms and potatoes have cooled for about 10 minutes or so, place them in a bowl along with the chickpeas. If you want it really “pesto-ey”, dump all of it in. Otherwise scoop it in by the spoonful, tossing the salad to combine between each spoonful, until all the pieces are coated to meet your pesto preference. You can serve immediately or chill for 30 minutes or more before serving. Enjoy!

Cajun Chickpea Patties

Cajun Chickpea Patties
Serves 4

I made these for Bruce and the boys when they got back from Florida. Bruce missing my cooking, loved these and what was even better-the boys liked them too! In this household, we tend to like things spicy so you may have to adjust the heat. I served these on toasted buns with the chipotle mayo and for a side made a cucumber and tomato salad. (That was not a big hit with the boys.)

INGREDIENTS

1 tbsp oil
1/4 cup diced onion
3/4 poblano pepper, diced and seeded
2 15 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp adobo sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying


1. Heat oil in a frying pan over medium heat. Saute onion, and poblano pepper for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 4 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

Adapted from Vegan Dad Blog

Autumn Vegetable Tagine

Autumn Vegetable Tagine
Vegan; Serves 6 (Can be made Gluten Free)

This recipe shows you how to quick-soak dried chickpeas in a pressure cooker in about 5 minutes—a good technique to know because you can use it with any dried bean. When cooking beans, adding a tablespoon of oil to the pressure cooker minimizes foaming. This dish calls for harissa, a North African chile paste available in Middle Eastern markets and some supermarkets. If you can't find harissa, substitute sriracha sauce and 1/4 tsp. each of ground cumin and ground coriander. To make the tagine gluten free, substitute quinoa for the couscous.

Ingredient List

1 cup dried chickpeas, rinsed and drained
2 Tbs. olive oil
1 small onion, chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
1 medium butternut squash, peeled and cubed (3 1/2 cups)
1 lb. collard greens, coarsely chopped (8 cups)
1 lb. plum tomatoes, seeded and coarsely chopped (2 cups)
1 Tbs. harissa
1 10-oz. pkg. whole-wheat couscous
2 Tbs. chopped cilantro
Lemon wedges, for garnish

Directions

1. Combine chickpeas and 4 cups water in pressure cooker; bring to a boil. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 2 minutes. Release pressure using automatic pressure release, or carefully transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Rinse and drain chickpeas. Set aside.


2. Heat oil in pressure cooker over medium-high heat. Add onion and garlic; sauté 3 minutes, or until onion is soft. Add chickpeas and 3 cups water. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 15 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape.


3. Stir in squash and collards. Lock lid in place. Bring to high pressure over high heat. Reduce heat, and cook 5 minutes. Release pressure using automatic pressure release, or transfer cooker to sink, and run cool water over rim of lid. Remove lid, tilting away from you to let steam escape. Stir in tomatoes; cover, and let stand 5 minutes. Stir in harissa. Season with salt and pepper, if desired.


4. Meanwhile, prepare couscous according to package directions. Fluff with fork. Serve tagine over couscous. Sprinkle with cilantro, and garnish with lemon wedges.
Nutritional Information

Per serving (1 1/3 cups tagine; 3/4 cups couscous): Calories: 414, Protein: 16g, Total fat: 8g, Saturated fat: <1g, Carbs: 74g, Cholesterol: mg, Sodium: 142mg, Fiber: 16g, Sugars: 8g


Found: Vegetarian Times Issue: October 2009

Chickpea Salad Romaine Wraps

Chickpea Salad Romaine Wraps
Makes 4 servings; Vegan

1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, green onions, vegan mayonnaise, mustard, salt, and pepper. Mix well.

2. Place about one-quarter of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.

NOTE: Stored in a covered container in the refrigerator, leftover Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.
Variations:

Chickpea Salad Sandwich: Spread one-third of the chickpea mixture on whole-grain bread. Top with the tomato slices, lettuce leaves, and another slice of bread. Makes 3 sandwiches.

Chickpea Salad Pockets: Stuff one-quarter of the chickpea mixture into a pita pocket. Add chopped cucumber, tomato slices, and shredded lettuce. Makes 4 pockets.

Nutrition Information
Per serving (1/4 recipe): 163 calories; 4 g fat; 0.5 g sat. fat; 22% calories from fat; 0 mg cholesterol; 25.6 g carbohydrate; 6.5 g fiber; 3.5 g sugar; 8 g protein; 15.2 mg vitamin C
2555 mcg beta-carotene; 1.2 mg vitamin E; 72 mg calcium; 2.9 mg iron; 525 mg sodium

Recipe from The Cancer Survivor's Guide

Garbanzo Salad Sandwich or "Mock Chickn" Salad Sandwich

Garbanzo Salad Sandwich or "Mock Chickn" Salad Sandwich
Makes 4 sandwiches

Garbanzo beans make a delicious and very nutritious sandwich filling. Bruce likes this with sliced beets (since I added them one day-the beets needed to be eaten). We make ours with sliced tomatoes, sliced beets (the yellow/orange ones) and spinch or lettuce....

1 15-ounce can garbanzo beans, drained
1 stalk celery, finely sliced (I omitted)
1 green onion, finely chopped (I used red onion, about 2 tablespoons)
2 tablespoons Tofu Mayo or other vegan mayonnaise (I make this with the chipotle mayo-see recipe)
1 tablespoon sweet pickle relish
8 slices whole wheat bread
4 lettuce leaves
4 tomato slices

1. Mash garbanzo beans with a fork or potato masher, leaving some chunks. Add sliced celery, chopped onion, Tofu Mayo, and pickle relish.

2. Spread on whole wheat bread and top with lettuce and sliced tomatoes.

Per sandwich: 268 calories; 12 g protein; 48 g carbohydrate; 4 g fat; 7 g fiber; 348 mg sodium; calories from protein: 17%; calories from carbohydrates: 69%; calories from fats: 14%<

Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.

Found: PCRM.com

Chickpeas in Sauce

Chickpeas in Sauce
Vegan; 30 minutes or fewer

This is a very simple Indian recipe that takes very little effort and the results are quite tasty. I would make this again and add some spinach or swiss chard stirred into it toward the end of the cooking and then you would have a complete meal. I served it with basmati rice, and it would also be good with naan.

This recipe is from the cookbook At Home with Madhur Jaffrey.

3 tbsp olive or canola oil
3/4 tsp whole cumin seeds
1 cup finely chopped onions
1 tsp finely grated peeled fresh ginger
3/4 tsp ground coriander
1/4 - 1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 cup finely chopped tomatoes
1 tsp salt
2 1/2 cups cooked, drained chickpeas
**2 cups torn spinach leaves (kale or swiss chard are good choices to)
1/2 tsp garam masala
1 tsp lemon juice

1. Pour the oil into a frying pan and set over medium heat. When hot, put in the cumin seeds. After 10 seconds, put in the onions. Stir and fry until the onions turn brown at the edges. Add the ginger and stir once. Add the coriander, cayenne, and turmeric and stir once. Put in the tomatoes and stir for a minute. Now add 1 cup water and the salt. Bring to a boil. Cover and turn heat to low, and simmer 10 minutes. Add the chickpeas. Bring to a boil. Cover, turn heat to low, and cook 15 minutes. Add the garam masala, spinach and lemon juice. Stir and cook, uncovered, on low heat, another 5 minutes.

Found: Treehugger.com

Summer Veggies and Chickpeas with Purple Carrot Juice

Summer Veggies and Chickpeas with Purple Carrot Juice
Vegan; 30 minutes or fewer; Serves 4

On Saturday, some friends and I gave a presentation for VegSurvival 101. For the dish, I prepared this to show that you use what you have on hand and to think outside the box. Food is an art and that it doesn't have to be a chore to make dinner for your family. The presentation was a success, with the attendees feeling better about how easy it is to stick to a vegetarian/vegan/plant-based diet. Enjoy the jewel tones of this dish and add what you have on hand. I wanted to use quinoa, but had to substitute pearl barley-just getting back from the store-and realizing I was out...

1 cup quinoa
1 cup purple carrot juice
1 cup water
2 tablespoons olive oil (use vegetable broth if your watching your oil intake)
4 mini sweet peppers, sliced in half moon (I used yellow, orange and red)
1 tomato
5 cremini mushroom, sliced
1 small yellow squash, sliced
1 small zucchini, sliced
1 clove of garlic, minced
1 tablespoon fresh ginger, minced-I zested mine (if going with ground ginger, use 2 teaspoons)
**2-3 teaspoons of dried thyme
**2-3 teaspoons of dried lemon peel
**Add crushed red peppers for added heat or try dried Thai peppers

**With the purple carrot juice being so tasty, you may need to add more spice to the dish for added flavor.

1. In pan add quiona, purple carrot juice and water. Bring to a boil and cook until tender and liquid is absorbed.

2. Meanwhile, in a large skillet, heat oil (enough to coat the pan). Add garlic and ginger, sauté for 30 seconds. Next, add the peppers and mushrooms, continue to sauté for 3 minutes or until mushrooms are brown and peppers are tender. Add squash, zucchini and chickpeas and sauté for 5 minutes or until heated through, adding the lemon peel and thyme until fragrant.

3. Combine the quiona mixture with veggies and serve. Enjoy with some crusty bread, toasted with some earth balance, sprinkle some garlic powder and rosemary.

Chickpea and Date Tagine

Chickpea and Date Tagine
Serves 6; Vegan

I hope all had a beautiful holiday and I wish everyone a joyous new year!!!!! I made this for a holiday potluck and it was a HUGE success!

1 Tbs. olive oil
1 large onion, diced (2 cups) **I used less
4 cloves of garlic, minced (4 tsp.) **I used about 2 1/2 tsp.
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 15-oz. can crushed tomatoes **I used fire roasted tomatoes (organic)
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous **I used organic regular
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro

1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer for 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat for 5 minutes or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover and let stand 5 minutes. **I had to let it sit a little longer.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkle with cilantro.

Found: Vegetarian Times December 2011

Carrot-Pistachio Pesto with Bulgur and Chickpeas

Carrot-Pistachio Pesto with Bulgur and Chickpeas
Vegan; Serves 4

This is great to use as a stuffing for bell peppers or tomatoes....

1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle still releasing flavor)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge

1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.

2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.

3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.

Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber

Found: Whole Living March 2012

Pita Quesadillas with Cilantro Hummus

Pita Quesadillas with Cilantro Hummus
Serves 8; 30 minutes or fewer; Vegan

There is no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.

Hummus-

1/2 cup cilantro leaves (I like to tightly pack the cilantro in)
2 cloves of garlic, peeled
1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
2 Tablespoons lime juice
2 Tablespoons olive oil

Quesadillas-

4 7-inch whole-wheat pitas, split crosswise
4 jarred roasted red bell peppers, drained and sliced into strips
1 1/2 cups baby spinach leaves
**I add crushed red pepper flakes to the quesadillas before putting them in the oven.

1. Preheat oven to 350 degrees F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil and 1/4 cup water; puree 3 minutes, or until creamy.

2. To make quesadillas: Place 4 pita halves on baking sheet. Spread each with 1/2 cup Hummus. Top with peppers, spinach and remaining pita halves. Bake 10 minutes, or until crisp. Cut into triangles, and serve.

Per Serving (1/2 quesadilla): 193 cal.; 7 grams prot.; 5 grams total fat (1 gram sat. fat); 32 grams carb.; 0 mg chol.; 393 mg sod.; 6 grams fiber; 4 grams sugars

Found: Vegetarian Times