Category Archives: Beans

Baked Chickpea Curry Burgers

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5

Burgers are the easiest thing to feed our 18 month old, Cash. He refuses to eat with a fork or spoon, just wants to hold it in his hand and use the opposite hand to shovel in food! 😉

Burgers are easy for me too since I don’t have a ton of time to prepare my meals during the day. I just throw one of these in my collard wraps with Sun-Dried Tomato Basil Cashew Cheese, leftover quinoa, shredded veggies, lentil sprouts and avocado. Sometimes I top it with Habanero Sauce or an oil-free dressing I have in the fridge. I have a ton of different burgers recipes but these are one of my favorites!!!

Chickpea Curry Burgers

Chickpea Curry Burgers in a wrap!

Original recipe from VegKitchen.com

INGREDIENTS

1 medium onion, chopped

2 garlic cloves, minced

1 medium carrot, thinly sliced

1 large celery stalk, chopped

1-150z can chickpeas, drained and rinsed OR 1 1/2 cups cooked chickpeas

1/4 cup quick oats

2 tablespoons ground flax seeds

2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash – I use Trader Joe’s 21 Seasoning Salute)

1/2 teaspoon curry powder – I use Kashmiri Curry, my fav!!!

1/2 teaspoon ground cumin

1/4 cup hummus (any flavor will do – I use Our Favorite Hummus)

Juice of 1/2 lemon

Salt and freshly ground pepper to taste

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Sauté chopped onion over medium heat until translucent. Add the garlic, carrot and celery and sauté until all the vegetables are tender and golden.

3. Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.

4. Drop by heaping 1/4 cup portions (I used my large ice cream scooper) onto a baking sheet lined with baking parchment paper and flatten/shape gently. Bake for 30 minutes, flip over and continue to bake for 10-15 minutes or until they’re done.

Saute onion, garlic, celery and carrot until soft and add them with all other ingredients to processor

Saute onion, garlic, celery and carrot until soft and add them with all other ingredients to processor

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Sriracha Lime Roasted Chickpeas

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6

Here they are! Hope you like them, we sure do! My poor hubby has eaten almost 10 or so batches just to get this recipe down!

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Ingredients:

1 can chickpeas – rinse, drain and pat the beans dry

1 1/2 Tbsp Sriracha Hot Sauce

1/2 tsp maple syrup (optional but good)

2 Tbsp nutritional yeast

1/2 tsp ground coriander

1/2 tsp garlic powder

1/4 tsp smoked paprika

Juice and zest of 1 lime

Tiny pinch of salt

2-3 Tbsp fresh cilantro (optional but pretty!)

Instructions:

1. Preheat oven to 400.

2. Whisk sriracha, lime juice and maple syrup together in small bowl.

3. Add chickpeas to mixing bowl, add in Sriracha, maple syrup and lime juice mixture, toss to coat.

4. Add in nutritional yeast, coriander, garlic powder and smoked paprika to chickpeas, toss to coat.

5. Spread them onto parchment lined baking sheet. Bake for about 45-50 minutes stirring/shaking pan every 15 minutes.

** NOTE: I go back and forth between cooking them at 350 – stirring/shaking pan every 10 minutes or 400 – stirring shaking pan every 15 minutes so do what works for you!

6. Remove chickpeas from oven once they are to your desired texture. Toss with chopped cilantro, tiny pinch of salt (both optional) and lime zest.

7. ENJOY!!!

 

 

Mix Sriracha, lime juice and maple syrup together in a bowl

Mix Sriracha, lime juice and maple syrup together in a bowl

Add to chickpeas, toss to coat

Add to chickpeas, toss to coat

Add nutritional yeast, garlic powder, coriander, smoked paprika and tiny pinch of salt. Toss to coat well

Add nutritional yeast, garlic powder, coriander and smoked paprika. Toss to coat well

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Spread onto parchment lined baking sheet

Spread onto parchment lined baking sheet – Bake for 45-50 minutes, stirring every 10-15 minutes 

Remove from oven, transfer to mixing bowl

Remove from oven, transfer to mixing bowl

Add lime zest, tiny pinch of salt and chopped cilantro

Add lime zest, tiny pinch of salt and chopped cilantro

Serve warm!

Serve warm!

 

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Sweet Potato Hash

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9

I made this in a hurry but it turned out delicious! Our 18-month old was screaming at the top of his lungs in his high chair most of the time, flinging bananas across the kitchen. Once his portion cooled off he started eating the screaming stopped. Phew!!

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Sweet Potato Tofu Hash

Ingredients

Water/Veggie Broth for sauté 

1 package Trader Joe’s Organic Sprouted Tofu (or any other package of firm tofu) drained and pressed OR 1 package of tempeh, shredded

1 1/2 cups garbanzo beans/chickpeas – I was going to use black beans but I was out. Turned out great with these!

2 small-medium sized sweet potatoes, peeled and diced

1 onion, diced

3-4 cloves garlic, minced

1 red bell pepper, diced

2-3 cups diced mushrooms

2-3 cups spinach or kale (I didn’t get a chance to add this in because I ran out of pan space but I recommend it!)

1 Tbsp coconut aminos (or tamari, soy sauce)

2 Tbsp nutritional yeast

(I use heaping amounts of all these spices but I love bold flavors!)

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp dried oregano

1 Tbsp dried parsley

1/2 tsp turmeric

1/4 tsp smoked paprika

1/2 tsp black salt (optional but really good!!)

Salt and pepper, to taste

* Topping/Mix in suggestions: chopped cilantro, green chilies (?), avocado, hot sauce…

Directions

1. Water/broth sauté sweet potatoes, onions, garlic and red pepper together until soft. I covered my pan with a lid, I feel like it helps the sweet potato cook faster.

2. Add in beans, greens, mushrooms and sauté until mushrooms are soft.

3. Crumble tofu into the mixture and stir, add in nutritional yeast, coconut aminos and all the spices. Cover and cook for 5 minutes or so, stirring occasionally. Taste and adjust seasonings.

Saute veggies, add in crumbled tofu

Saute veggies, add in crumbled tofu

Add in beans (greens would go here)

Add in beans (greens would go here)

Ready for Soyrizo or toppings!

Ready for toppings!

Our Favorite Hummus & Sweet Potato Hummus (2)

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6

Here are two hummus recipes, the first one is our absolute favorite!

I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.  

Our Favorite Hummus!!

Our Favorite Hummus!!

Ingredients:

2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini 
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper

INSTRUCTIONS

1. Drain beans and reserve the liquid when you do so OR use cooked beans.

2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!

Blend ingredients in food processor until it reaches your desired consistency - use bean liquid or water to thin it out.

Blend ingredients in food processor until it reaches your desired consistency – use bean liquid or water to thin it out.

Taste and season to your liking!

Taste and season to your liking!

Our Favorite Hummus!!

Our Favorite Hummus!!

Sweet Potato Hummus

You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!

Sweet Potato Hummus

Sweet Potato Hummus

1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini 
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid 

Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.

Fiesta Bean Salad with Basil Lime Dressing

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3

Talk about a protein powerhouse! This salad is pretty easy to put together and perfect for a quick lunch or dinner. If you have little kids, like I do, you totally understand how important quick meals are!! I originally made this salad without the Basil Lime Dressing but my hubby insisted I post it together since it was so good. We haven’t tried this out on our kids yet but we will soon. I’m thinking it may be a bit spicy for them but we shall see 🙂

If you don’t want to make the dressing, just add the lime juice and agave to the salad recipe. I thought about adding chopped cilantro but I though it might be a bit much with the basil dressing. Next time I’ll add some chopped jicama and maybe some corn as well. Hope you enjoy it as much as we did!!

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Ingredients:

  • 1 large 28oz can chickpeas OR 2-15oz cans, rinsed and drained – SAVE THE LIQUID FOR THE DRESSING!!!
  • 1-15oz can black beans
  • 1 1/2 – 2 cups sprouted green lentils (optional but adds a nice crunch. Not sure how to sprout lentils? SEE HERE)
  • 1 large red pepper, diced small
  • 1 cucumber, diced
  • 2 cups spinach, chopped
  • 4 cups prepared quinoa – I added mine after it had cooled for about 20 minutes, still pretty warm
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper (This amount gave it a little kick but not too much. Adjust as you wish)
  • 1/4 cup raw pumpkin seeds
  • 1 large avocado, diced

Basil Lime Dressing

* You can double this recipe and keep what you don’t use for other salads… it’s pretty good!

2-3 Tbsp agave
1/8 cup lime juice
1/8 cup apple cider vinegar

1/3 cup fresh basil (roughly chopped)

1/2 cup bean liquid from canned beans

1/4 tsp salt
1/8 tsp pepper

Mix all ingredients in a high-powered blender until completely blended. Refrigerate until ready to serve.

Directions:

  1. Add beans, lentils, red pepper and cucumber together in a large bowl. Mix gently.
  2. Add cumin, coriander and cayenne pepper and mix throughout.
  3. Add quinoa and spinach and gently combine mixture until fully mixed.
  4. Add pumpkin seeds and… you guessed it! Mix gently 😉
  5. Add as much dressing as you’d like and combine until completely mixed.
  6. Serve with chopped avocado on top!

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Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add warm quinoa and mix gently

Add warm quinoa and mix gently

Add pumpkin seeds

Add pumpkin seeds

I made extra dressing for later - doubled recipe

I made extra dressing for later – doubled recipe

Serve with chopped avocado!

Serve with chopped avocado!

 

 

 

 

 

Carrot Oatmeal Breakfast “Cookies”

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6

 

I’m always looking for ways to pack a bunch of nutrition into my preschoolers tiny breakfast/lunch box all while keeping the mess to a minimum. It’s not easy packing whole food plant-based meals sometimes so anything in a muffin, bar or cookie form is perfect. I very rarely use flour or other processed foods so that poses a bit of a challenge when cooking such things. These breakfast “cookies” are made with leftover No-Pumpkin Pie Oatmeal and they are very good! I’m sure you could use regular leftover oatmeal but I don’t think they’d be as good as these.

Carrot Oatmeal Breakfast “Cookies”

Recipe from Melomeals!!! What would I do without her!?!?! She has mad skills when it comes to the recreation of leftovers!!

Leftover Oatmeal Breakfast Cookies

½ batch ( around 1.5 cups ) No-Pumpkin Pie Oatmeal
1 c dry rolled oats
2 carrots, pulsed really well in the food processor
½ c raisins or dried fruit
1/8 t Kal Stevia (optional)
¼ t baking powder
Around ¼ c liquid ( non dairy milk )

Method:
Mix well. Taste batter and add more spices if desired as well. Add to parchment paper.

Bake for 20 minutes  at 375 – I used an ice cream scoop to make bigger cookies and I found that 20 minutes was the right amount of baking time. The original recipe calls for 11 minutes so try that first if you’re making regular sized cookies.

Add leftover oatmeal with carrots, raisins, oats, stevia (if using) and non-dairy milk and mix well

Spoon onto cookie sheet lined with parchment paper – I used a larger ice cream scoop and flattened the cookies before baking

Flattened and shaped’ish

Allow them to cool completely. Ready to pack in our preschooler’s breakfast box!!!