Tag Archives: maple syrup

Sriracha Lime Roasted Chickpeas

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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

DSC_0003

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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Coconut “Bacon” Roasted Chickpeas

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I’ve been obsessed with roasted chickpea lately! I’m determined to invent a bunch of new flavors since we eat them so often! The coconut it totally optional if you don’t like it, they’re great with or without! These would also go great on a salad or thrown in a wrap!!

Coconut "Bacon" Roasted Chickpeas

Coconut “Bacon” Roasted Chickpeas

"Bacon" Roasted Chickpeas

“Bacon” Roasted Chickpeas

Coconut “Bacon” Roasted Chickpeas

Ingredients:

1-15oz can chickpeas – drained, rinsed and patted dry OR 1 1/2 cups cooked chickpeas

Marinade:

1 Tbsp. liquid smoke – I buy Colgin brand
2 Tbsp. coconut aminos
1 Tbsp. water
1 Tbsp. maple syrup (I used Grade B from Trader Joe’s)

1/4 cup unsweetened coconut – I used finely shredded for this first batch because it’s all I had. Next time I will use the large unsweetened flaked coconut AND probably use 1/2 cup. 🙂

Instructions:

1. Mix marinade together in a small bowl and pour over chickpeas (I used a ziploc bag but you can use a shallow dish if you prefer).

2. Stick it in the fridge and marinate overnight – I let mine sit for about 12 hours.

3. Next day – drain marinade off of chickpeas and save. Preheat oven to 400 and spread chickpeas out on parchment lined baking sheet.

4. Mix shredded coconut in with the leftover marinade and set aside. 

 5. Bake chickpeas for 15 minutes then toss. Bake another 15 minutes and remove from oven. 

6. Add coconut mixture to chickpeas, toss and stick them back in the oven for the last 15 minutes. Check to make sure the coconut isn’t burning. 

7. Take them out, let sit for a minute or two then serve!

Mix marinade ingredients together

Mix marinade ingredients together

Add chickpeas and marinade to a ziploc bag or shallow dish

Add chickpeas and marinade to a ziploc bag or shallow dish

Spread evenly

Spread evenly

Stick them in your fridge overnight - I did about 12 hours

Stick them in your fridge overnight – I did about 12 hours

Next day - Strain off marinade and set aside

Next day – Strain off marinade and set aside

Strain off marinade and set aside. Preheat oven to 400, spread chickpeas on parchment lined baking sheet.

Strain off marinade and set aside. Preheat oven to 400, spread chickpeas on parchment lined baking sheet.

Bake chickpeas for 15 minutes, toss and bake for another 15 minutes. Remove from oven.

Bake chickpeas for 15 minutes, toss and bake for another 15 minutes. Remove from oven.

Mix coconut and marinade together.

Mix coconut and marinade together.

Add coconut and toss, bake for another 15 minutes or so.

Add coconut and toss, bake for another 15 minutes or so.

WIthout coconut - chickpeas are done after 45 minutes or so, tossing every 15 minutes.

WIthout coconut – chickpeas are done after 45 minutes or so, tossing every 15 minutes.

With coconut! Next time I'll use bigger coconut pieces!

With coconut! Next time I’ll use bigger coconut pieces!

Other roasted chickpeas your might enjoy!

Buffalo Ranch Roasted Chickpeas

Dill Pickle Roasted Chickpeas

Raw Lime Avocado Pie

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I had a few ladies from my Crossfit gym over last night and we had a blast! Most of them follow the Paleo Diet so I tried to find a recipe that would please everyone’s dietary needs. This pie looked really good so I decided to try it and I’m glad I did because it was delicious! Very rich but delish! Who would’ve thought to use avocados in a pie?!

This recipe uses a ton of limes so prepare yourself, I got quite a workout zesting them all!

Raw Lime Avocado Pie

Original recipe from Health Damy.

Crust Ingredients:

  • 2 Cups Raw Cashews
  • 1 Cup Unsweetened Shredded Coconut (a little extra to top it before serving too, if you wish)
  • 1/2 Cup Pitted Dates
  • 2 Tsp Vanilla Extract
  • 2 Tbsp Lime Zest
  • 3 Tbsp Lime Juice
  • Dash of Salt
  • 4 Packets of Stevia
  • 2 Tbsp Agave (You can use maple syrup)

Mousse Ingredients:

  • 4 Large Ripe Avocados (Pealed and Pitted)
  • 1/2 Cup Lime Juice
  • 1/3 Cup Lime Zest (You’ll need 8-10 limes for this entire recipe)
  • 1/4 Cup Agave (or maple syrup)
  • 2 Tsp Vanilla Extract
  • Dash of Salt
  • 8 Packets of Stevia

Directions:

  1. Place the crust ingredients in your food processor and blend until dough-like.
  2. Spray your 8 inch spring form pan with non-stick cooking spray – I’m sure any pan would work, really.
  3. Using your hands press the dough evenly into the pan.
  4. Place all mousse ingredients in your food processor and blend until smooth (stopping occasionally to scrape down the sides).
  5. Pour mousse over-top of crust.
  6. Chill in your refrigerator or freezer (depending on your desired texture) for at least 3 hours.
  7. Cut and serve immediately.
  8. Enjoy!

Crust making in progress

Crust done!

Smooth into spring form pan

Filling ingredients

Nice green color!

Ready to chill!

Oh so pretty!

Serve with coconut on top (if you wish!)

Spicy Tofu & Tempeh Buffalo Bites

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These are SO GOOD and take less than 20 minutes to make! This was our Super Bowl splurge food and WOW it was good!! I haven’t used oil in so long it was a little odd to cook with it again but I don’t think this recipe would’ve worked without it. I only used a tiny bit so feel free to use whatever you wish.

I love anything (well, almost anything within my eating range) with buffalo wing sauce on it and these fit the bill!

Spicy Tofu & Tempeh Buffalo Bites

This recipes is from Babble food blog – created by Kathy from Healthy Happy Life vegan food blog. I really love her blog and I’ve made several things from it in the past, never been disappointed!

Tofu and Tempeh Buffalo Bites
vegan, adjust recipe for however many logs you would like to make

tofu logs (from extra firm tofu – I like Trader Joe’s High Protein Organic Extra Firm Tofu)
tempeh logs (from any variety of tempeh – I like Trader Joe’s Organic Tempeh)

safflower oil (for cooking)

hot sauce (I used Cholula and Frank’s Buffalo Hot Sauce)
nutritional yeast
salt/pepper
agave syrup or maple syrup – I used pure maple syrup

Dip: 2 Tbsp vegan mayo + 1 tsp sweetener (agave or maple syrup)

Directions:

1. Press your tofu dry and slice into logs. Slice tempeh into logs.
2. Add a few teaspoons of oil to a hot skillet.
3. When oil is hot, add in enough logs to fill the pan. Allow the tofu and tempeh to sear on both sides for a few minutes. You can add a sprinkle of salt/pepper to these naked logs to season.
4. Add in the hot sauce and maple syrup. You will want to add in about 1/2 tsp hot sauce for every log and 1/2 tsp maple or agave syrup for every 2-3 logs (depending how sweet you like them). Cook the sizzling logs in hot sauce and sweetener for another minutes.
5. With the logs still quite wet from the steam and sauces – add in a plentiful amount of nutritional yeast to the pan. I usually use about 1 cup for the entire skillet. The nutritional yeast acts as your ‘breading’ and creates a crusted over, cheezy-flavored coating. Add enough yeast until the pan is generally dry.
6. Add in a final splattering of hot sauce. You can add a lot for extra spicy bites. Just be sure to add another coating of nutritional yeast if the logs get too wet again.
7. When logs are crispy on the edges with plenty of browned spots – removed from skillet and cool on plate. Serve in a few minutes after allowing to cool.
8. Make your dipping sauce simply by swirling 2 Tbsp of Vegenaise (vegan mayo) with 1 tsp maple or agave syrup. Add in a dash of cayenne or any dip spices you would like toad. Pepper and celery seed are nice. I also like paprika.

Press water out of tofu using a press or heavy pot (I used my cast iron pan and a towel) - slice tofu & tempeh into logs

Brown logs in a little bit of safflower oil

Add hot sauce

YUMMY!!

 

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Sweet Potato Coconut Nog Pancakes

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Pancakes are great for little kids for many reasons – they’re portable in a hurry (without syrup, of course), they’re great for practicing fork skills, they reheat well and they’re easy to make!

Sweet Potato Coconut Nog Pancakes

This recipe (original was Pumpkin Pancakes) is from a fellow blogger Cooking with Two Vegan Boys, she understands what it’s like to feed little kids!! I’m going to try her Starbucks Pumpkin Scones next!

This is a little more sweetness than I usually serve for breakfast but it was a really nice treat! My toddler loved them plain.

Sweet Potato Coconut Nog Pancakes

1 c soymilk

1 cup So Delicious Coconut Nog

1c sweet potato

2T margarine, melted – I used the new Earth Balance Coconut Spread

2t molasses

2T ground flax

3T sugar – I used turbinado

2c flour – I used whole wheat flour

2t baking powder

1t baking soda

1/4t salt

1t allspice

1t cinnamon

1/2t ginger powder

1/4t nutmeg

1 In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

2. Lightly grease a skillet or griddle, pour 1/3c of batter (or more for larger pancakes) onto the griddle. *NOTE: These pancakes were thick and cake-like! I suggest flipping them a few times, pressing down lightly to smooth them down each time.

3. Cook until golden on both sides.  Serve with warm maple syrup.

Mix dry ingredients

Add wet ingredients to dry ingredients

Gently stir to combine

They're thick so flip them a few times, lightly pat them flat each time

Yummy!

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Banana Walnut Pancakes

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These are really good and easy to make, plus this batch makes a bunch of leftovers – great when you’ve been up all night with your 4-month old and you need a quick breakfast for your toddler! That’s my story lately so I really appreciate these kind of easy recipes. My toddler loves these pancakes! I top them with peanut butter and bananas for her… pure maple syrup for me. I put the leftovers in the fridge and toast them the next day.

Banana Walnut Pancakes

This is another… wait for it… Melomeals recipe! I used applesauce instead of oil because I’m really trying to cut down on my oil consumption, you can use oil if you wish.

Banana Walnut Pancakes 
* 2 c white whole wheat flour

* 1 T baking powder

* 1 t cinnamon

* 1/4 c brown sugar

* pinch salt

* 2 c soymilk – I used my homemade hemp milk

* 1 T vinegar

* 1/3 c olive oil – I used about 1/2 cup applesauce instead

* 1 t vanilla

* 1 large banana, mashed

* 1/2 c walnuts 

Method:

  1. Mix dry ingredients together in a large bowl
  2. Mix wet ingredients together along with the walnuts and add to the dry
  3. Cook in a cast iron skillet or griddle over medium heat for around 3 minutes a side 

Mix dry ingredients together

Mix wet ingredients together

Add wet ingredients to dry ingredients with walnuts

Spoon out batter, cook until brown on each side. Enjoy with maple syrup!

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