Epicurean Vegan

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Chickpea Salad Tacos

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Chickpea Salad Tacos -- Epicurean Vegan

I find it’s easy to fall into a lunch rut, especially when you don’t have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won’t get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they’ll keep you going through the afternoon slump. I love crunch in my salads, so there’s plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage–next time!) Lately, I’ve been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for 1/2 a red bell pepper, I used 2 of the mini peppers:

Chickpea Salad Tacos -- Epicurean Vegan

I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.

UPDATE: And for the second batch (because the first batch disappeared fast, I swapped out the carrots with the promised purple cabbage and water chestnuts. Divine)!

Chickpea Salad Tacos -- Epicurean Vegan

INGREDIENTS:
1 15-oz can chickpeas, drained and rinsed
1/3 C onion, diced or minced
1/3 C carrots, diced
2 celery stalks, diced
1/2 red bell pepper, diced
1/4-1/3 C pepitas or chopped almonds
Sauce:
1-1/2 Tbs miso + 1 Tbs water
1/2 C vegan mayo
2 Tbs Dijon mustard
1 (heaping) Tbs dill relish
1 Tbs nutritional yeast
1 tsp kelp powder
3/4 tsp salt
1/4 tsp black pepper
The rest:
Gluten-free corn tortillas
Lettuce

DIRECTIONS:
Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.

Chickpea Salad Tacos -- Epicurean Vegan

In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.

Chickpea Salad Tacos -- Epicurean Vegan

Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

Chickpea Salad Tacos
 
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I find it's easy to fall into a lunch rut, especially when you don't have a lot of time to pull something together. The beauty of this salad is that you spend 20 minutes in the kitchen preparing it, but it can last you several days. (I promise you won't get bored with it!) The chickpeas (or garbanzo beans) are an excellent source of protein, so they'll keep you going through the afternoon slump. I love crunch in my salads, so there's plenty of that between the celery, carrots, bell pepper, and pepitas. (I had to stop myself from adding water chestnuts and/or red/purple cabbage--next time!) Lately, I've been buying the mini sweet peppers which are ideal for snacking, so while the recipe calls for ½ a red bell pepper, I used 2 of the mini peppers. I also went for gluten-free corn tortillas instead of bread, which I think was ideal! However, feel free to enjoy this salad on any bread of your choice.
Author:
Serves: 6-8
Ingredients
  • 1 15-oz can chickpeas, drained and rinsed
  • ⅓ C onion, diced or minced
  • ⅓ C carrots, diced
  • 2 celery stalks, diced
  • ½ red bell pepper, diced
  • ¼-1/3 C pepitas or chopped almonds
  • Sauce:
  • 1-1/2 Tbs miso + 1 Tbs water
  • ½ C vegan mayo
  • 2 Tbs Dijon mustard
  • 1 (heaping) Tbs dill relish
  • 1 Tbs nutritional yeast
  • 1 tsp kelp powder
  • ¾ tsp salt
  • ¼ tsp black pepper
  • The rest:
  • Gluten-free corn tortillas
  • Lettuce
Directions
  1. Using a fork or pastry blender, mash the chickpeas until chunky. Add the rest of the salad ingredients.
  2. In a medium bowl, whisk together the miso and water, then add the rest of the sauce ingredients; combine well.
  3. Add the sauce to the chickpea mixture and stir together thoroughly. Top a tortilla with some lettuce and scoop the salad on top. Enjoy!

 

Rice Bowls with Kale, Mushrooms, and Chickpeas

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Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

We’ve been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We’re not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend’s diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can’t get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days’ worth of delicious, high-protein lunches. I used Trader Joe’s Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Trader Joe's Brown Rice Medley -- Epicurean Vegan

INGREDIENTS:
2-1/2 C vegetable broth
1 C Trader Joe’s Brown Rice Medley
1 Tbs vegan margarine
4-5 C kale, chopped or torn
2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
1 14-oz can chickpeas (garbanzo beans), drained and rinsed
1 C cilantro, chopped
1-1/2 C green onion, chopped
1/3 C pepita seeds
Cashew-Curry Sauce
1/2 C cashews
1 clove garlic
3/4 C canned coconut milk
1 tsp fresh ginger, grated
1 Tbs peanut butter
2 Tbs lime juice
1 tsp curry powder
1/2 tsp salt

DIRECTIONS:
Start with the rice since it will some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.

Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean VeganIn a small bowl, combine the cilantro, green onions, and pepitas.
Rice Bowls with Kale, Mushrooms, and Chickpeas (Topping) -- Epicurean VeganTo assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!
Rice Bowls with Kale, Mushrooms, and Chickpeas -- Epicurean Vegan

Rice Bowls with Kale, Mushrooms, and Chickpeas
 
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We've been having a beautiful fall season here in Colorado, so when a friend and I decided to have lunch on her back patio, I knew this would be the perfect dish to bring. We're not in hunker-down mode yet and this made for a light, healthy, and satisfying lunch. I also needed to make it gluten-free to accommodate my friend's diet, so it worked beautifully. It takes only about 45 minutes to pull together, but I suggest soaking the cashews earlier in the day for the sauce. If you can't get to it, no worries! The sauce will still be creamy and smooth. If you take a lunch to work everyday, this is a great option; just make a batch ahead of time, and you have several days' worth of delicious, high-protein lunches. I used Trader Joe's Brown Rice Medley which is made up of long grain brown rice, black barley and daikon radish seeds, however, any rice medley will do.
Author:
Serves: 6
Ingredients
  • 2-1/2 C vegetable broth
  • 1 C Trader Joe's Brown Rice Medley
  • 1 Tbs vegan margarine
  • 4-5 C kale, chopped or torn
  • 2-3 C baby portobello mushrooms, sliced (I find this variety to be heartier/meatier)
  • 1 14-oz can chickpeas (garbanzo beans), drained and rinsed
  • 1 C cilantro, chopped
  • 1-1/2 C green onion, chopped
  • ⅓ C pepita seeds
  • Cashew-Curry Sauce
  • ½ C cashews
  • 1 clove garlic
  • ¾ C canned coconut milk
  • 1 tsp fresh ginger, grated
  • 1 Tbs peanut butter
  • 2 Tbs lime juice
  • 1 tsp curry powder
  • ½ tsp salt
Directions
  1. Start with the rice since it will take some time to cook. In a medium sauce pan, bring the vegetable broth to a boil. Add the vegan margarine and rice. Stir, reduce heat, and cover. Simmer for 35-45 minutes. Meanwhile, prepare the sauce. If you soaked the cashews ahead of time, drain and rinse them under cold water. Transfer to a food processor and puree with the clove of garlic. Add the remaining ingredients and puree until smooth. You may need to scrape the sides of the bowl once or twice. Transfer to a small saucepan and place over low to medium heat. Stir often until it begins to thicken. Remove from the heat. I then like to funnel the sauce into a squeeze bottle.
  2. Once the rice is done, fold the kale, mushrooms, and chickpeas into the rice and cover for about 5 minutes, or until the kale and mushrooms soften.
  3. In a small bowl, combine the cilantro, green onions, and pepitas.
  4. To assemble, start with a scoop or two of the rice mixture, then some of the green onion goodness, then top with sauce. So delicious! Enjoy!

 

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice

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Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

This recipe came to me about two in the morning a few days ago and I haven’t been able to get it off my mind. And it’s a good thing. The flavors of the sage, thyme, and parsley meld so perfectly and I love the combo of the soft chickpeas and crispy asparagus. I don’t usually go for instant brown rice, but I also don’t always like waiting forty-five minutes for brown rice to cook, so the ease of instant rice made this delicious dish come together in breeze.

INGREDIENTS:
1 bunch asparagus, cut diagonally into 3-4 pieces
1 Tbs olive oil
2 C instant brown rice
1-3/4 C vegetable broth
1 Tbs fresh sage (about 10 leaves), minced
1 Tbs fresh thyme, minced
1/3 C fresh parsley, chopped
1 15-oz can chickpeas, drained and rinsed
Salt and pepper, to taste
2 Tbs lemon juice

DIRECTIONS:
In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean VeganMeanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you’re using regular brown rice, get it going right away and don’t start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)

Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes.

Sauteed Asparagus and Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Add the herbs to the cooked rice and combine well.
Sauteed Asparagus & Chickpeas Over Herbed Brown Rice -- Epicurean Vegan

Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

Sauteed Asparagus & Chickpeas Over Herbed Brown Rice
 
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This recipe came to me about two in the morning a few days ago and I haven't been able to get it off my mind. And it's a good thing. The flavors of the sage, thyme, and parsley meld so perfectly and I love the combo of the soft chickpeas and crispy asparagus. I don't usually go for instant brown rice, but I also don't always like waiting forty-five minutes for brown rice to cook, so the ease of instant rice made this delicious dish come together in breeze.
Author:
Ingredients
  • 1 bunch asparagus, cut diagonally into 3-4 pieces
  • 1 Tbs olive oil
  • 2 C instant brown rice
  • 1-3/4 C vegetable broth
  • 1 Tbs fresh sage (about 10 leaves), minced
  • 1 Tbs fresh thyme, minced
  • ⅓ C fresh parsley, chopped
  • 1 15-oz can chickpeas, drained and rinsed
  • Salt and pepper, to taste
  • 2 Tbs lemon juice
Directions
  1. In a large skillet, over medium-low heat, heat the olive oil add the asparagus. Saute 10-15 minutes, or until softened, but with still a little crunch. Season with salt and pepper.
  2. Meanwhile, start the rice. Bring the broth to a boil, then add the rice. Cover, reduce heat to low, and cook for 5 minutes. If you're using regular brown rice, get it going right away and don't start sauteeing the asparagus until the rice has about 15 minutes of cooking time left. (Cook according to package instructions.)
  3. Add the chickpeas to the skillet, along with the lemon juice, and cook over low heat for about 5 minutes. Add the herbs to the cooked rice and combine well.
  4. Serve the asparagus-chickpeas mixture over the herbed brown rice and enjoy!

 

A Spectacular Superfood Salad

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A Spectacular Superfood Salad -- Epicurean Vegan

So what’s a superfood, you might ask? Well, according to the online dictionary, it’s “a nutrient-rich food considered to be especially beneficial for health and well-being.” That sounds about right. Chances are, your fridge and pantry are stocked with these very ingredients and a salad is a great way to make the most of them—all in one bite. You won’t find meat and dairy labeled as superfoods. Ever. (Okay, some people consider salmon a superfood, but it’s really the omegas they’re after, which are readily found in plant foods). I made a very light dressing to coat the salad, also packed with immune-boosting deliciousness, so dig in and feel super energized, super healthy, and super happy with this spectacular superfood salad!

The super benefits:

Kale: high in fiber, iron, Vitamin K, C, and A; an anti-inflammatory food, supports cardiovascular health and is full of antioxidants.
Spinach: high in Vitamin A, K, D and E; good source of omega-3 fatty acids, loaded with antioxidants (fights cancer & inflammation), rich in calcium and magnesium, as well as carotenoids for eye health.
Pepitas (pumpkin seeds): high in magnesium, zinc, omega-3 fatty acids, antioxidants, fiber and anti-inflammatory properties. They’re also high in tryptophan—you know, the “sleep hormone” found in turkey? Sprinkle some pepitas on your next Thanksgiving dish and enjoy the same post-meal nap without the dead bird.
Walnuts: cancer-fighting properties, heart health benefits, extremely high in antioxidants, as well as Vitamin E, folate, melatonin and omega-3 fatty acids.
Red onion: high in quercetin, a bioflavonoid with antioxidants, anti-inflammatory, cancer-fighting, anti-fungal and anti-bacterial properties.
Blueberries: said to help with memory decline, reduce heart attack risk, and are full of antioxidants. Also high in Vitamin K, manganese and fiber.
Chia seeds: high in protein, fiber, phosphorus, manganese, calcium and potassium. They also contain healthy antioxidants and are a good source of omega-3 fatty acids.
Garbanzo beans (chickpeas): high in fiber, protein, manganese, and iron. They can also stabilize blood sugar and help lower one’s cholesterol.

A Spectacular Superfood Salad
 
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Author:
Recipe type: Salad
Serves: 8-10
Ingredients
  • 2 heads of kale, stems removed and discarded, leaves chopped small
  • 3 C spinach, chopped small
  • 2 C fresh or dried blueberries
  • 1 C red onion, diced small
  • 1 15-oz can garbanzo beans, drained and rinsed
  • ½ C pepitas
  • 1 C walnuts, chopped
  • .
  • Dressing
  • .
  • 1 clove garlic, minced
  • 1 Tbs yellow miso
  • 1 Tbs tahini
  • 1 Tbs nutritional yeast
  • 1 T lemon juice
  • ½ tsp chia seeds
  • ¼ C water
Directions
  1. Toss all of the salad ingredients together in a large bowl.
  2. In a small bowl, whisk together the dressing ingredients. Let the dressing sit about 10 minutes to allow the chia seeds to thicken the dressing just a bit.
  3. Add the dressing to the salad and toss to coat thoroughly. Enjoy!

 

Garbanzo-White Bean Truffle Spread

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Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

This is a variation on the white bean truffle spread that I decided to whip up for our July 4th party. I’ve made the original version several times, but I wanted to change things up a little and I’m thinking I like this new version even better!

INGREDIENTS:
1 15-oz can garbanzo beans (chickpeas), drained and rinsed
1 15-oz can Great Northern beans, drained and rinsed
1 large (or two medium) clove of garlic, halved or quartered
1 tsp salt
5-6 large green onions (white and green parts) sliced
4 Tbs lemon juice
2 Tbs truffle oil

DIRECTIONS:
Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up. Add the beans, lemon juice, salt, and green onions; puree until smooth. While the machine is running, add the truffle oil; blend well. If you have time, let it chill for an hour or two before serving. Enjoy on crackers, toasted baguette slices, or veggies.

Garbanzo-White Bean Truffle Spread -- Epicurean Vegan

Garbanzo-White Bean Truffle Spread
 
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Author:
Ingredients
  • 1 15-oz can garbanzo beans (chickpeas), drained and rinsed
  • 1 15-oz can Great Northern beans, drained and rinsed
  • 1 large (or two medium) clove of garlic, halved or quartered
  • 1 tsp salt
  • 5-6 large green onions (white and green parts) sliced
  • 4 Tbs lemon juice
  • 2 Tbs truffle oil
Directions
  1. Add the salt and garlic to a food processor and process until the garlic is pretty well chopped up.
  2. Add the beans, lemon juice, salt, and green onions; puree until smooth.
  3. While the machine is running, add the truffle oil; blend well.
  4. If you have time, let it chill for an hour or two before serving.
  5. Enjoy on crackers, toasted baguette slices, or veggies.

Quick and Easy Lunch: Chunky Chickpeas and Rice

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Quick and Easy Lunch: Chunky Chickpeas and Rice -- Epicurean VeganNot eating wheat, it can be tough not being able to make a quick sandwich. Scouring the pantry, I found Chunky Chickpeas from Tasty Bite.

Quick and Easy Lunch: Chunky Chickpeas and Rice -- Epicurean Vegan

We’ve taken these camping because they’re so easy—just pour into a pan and heat. At home, you can heat the packet in the microwave for 90 seconds. In this case, I decided to combine the chickpeas with some cooked rice and diced mushrooms. So easy! During the last few minutes of cooking the rice, throw in some mushrooms. Then heat the chickpeas in the microwave (according to the package instructions) and stir into the rice. Voila. Lunch is served.

The ingredients in the packet are simple: water, chickpeas, onions, sunflower oil, garlic, ginger, coriander, salt, cumin, and spices. There’s even 9 grams of protein per 1/2 a packet. I don’t remember how much the packets are, but I know they’re just over $3. (The Bombay Potatoes variety is awesome)!

Chickpea Salad

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Chickpea Salad -- Epicurean VeganI got this recipe from Luminous Vegans who called it “Chick-Peace Salad.” Great name—I didn’t want to steal it, so mine’s just plain old Chickpea Salad. Regardless of the name, it’s a delicious vegan version of tuna salad. LV added crumbled up nori to the mix to give it that tuna taste, but I didn’t have any. I still think it had amazing flavor without it. I did add some carrots and parsley. Just because. I also used Earth Balance’s vegan, gluten-free, and soy-free mayo that my good friend, Angela of The Veracious Vegan turned me on to. It’s fabulous!

I also served the salad on Food For Life’s brown rice tortillas.

Chickpea Salad -- Epicurean Vegan

I have to say, they’re ok. Heated up, they’re better, but you have to eat it fast before it gets crispy and falls apart. I’m wondering if steaming them would be better, or make it worse. The taste is chewy, but crunchy at the same time. Is that possible? Apparently so. Anyway, they’re not horrible, but they made eating this sandwich a bit tough because they tend to crack and split.

INGREDIENTS:
1 15-oz can chickpeas (garbanzo beans), drained and rinsed
2 stalks celery, chopped
2 green onions, chopped
1-2 Tbs fresh dill, chopped
1 carrot, shredded
2 Tbs vegan mayonnaise
1 tsp Dijon
1-1/2 tsp lemon juice
Salt and pepper, to taste
Veggies, crackers, tortillas, etc.

DIRECTIONS:
Mash the chickpeas. I used a pastry blender. You can also pulse them in the food processor.

Chickpea Salad -- Epicurean Vegan

Stir in all of the other ingredients and combine well. I layered the salad on some lettuce inside one of the tortillas and added some sliced cucumber and tomato.

Chickpea Salad -- Epicurean Vegan

This salad would also be great on crackers, or sliced veggies. Enjoy!

Chickpea Salad -- Epicurean Vegan

Lemony Pan-Fried Chickpeas with Chard

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Lemony Pan-Fried Chickpeas with Chard -- Epicurean VeganThis recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)

INGREDIENTS:
1 Tbs olive oil
1 small onion, diced
1 15-oz can chickpeas, drained
1 bunch Swiss chard, chopped
1 small lemon
1/2 tsp salt, or to taste
Black pepper, to taste

DIRECTIONS:
Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon—if there is any— in the hummus). Serve immediately, or at room temperature. Enjoy!

Lemony Pan-Fried Chickpeas with Chard -- Epicurean Vegan

Lemony Pan-Fried Chickpeas with Chard
 
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This recipe is from Color Me Vegan and considering I love chickpeas, (a.k.a garbanzo beans) and chard, this is a new favorite. I would, however, make a few changes next time. Even though chickpeas are a great source of fiber and protein, and have no saturated fat, they do sport 90 calories per half a cup. Given this, I would use just half a can and even double the chard. So what to do with the other half of beans? Make a small batch of hummus, perfect for a few sandwiches during the week. I could have eaten the entire pan of this, which would not have been wise, so reducing the amount of chickpeas and adding more chard, I think, is a smart way to go. Otherwise, share this dish with plenty of others! (The recipe below is sans my suggestions.)
Author:
Ingredients
  • 1 Tbs olive oil
  • 1 small onion, diced
  • 1 15-oz can chickpeas, drained
  • 1 bunch Swiss chard, chopped
  • 1 small lemon
  • ½ tsp salt, or to taste
  • Black pepper, to taste
Directions
  1. Heat the olive oil in a large skillet. Add the onion and cook until tender. Add the chickpeas and cook 10 minutes, or until the beans begin to brown.
  2. Stir in the chard and cook until it begins to wilt and cook down, about 5-7 minutes. Zest the lemon over the pan, then cut the lemon in half and squeeze the juice from one half over the mixture. (Watch out for seeds). Stir well to combine. Add salt, pepper, and more lemon, if desired. (If you go with my suggestions, you can use the leftover lemon---if there is any--- in the hummus). Serve immediately, or at room temperature. Enjoy!

Chickpea Havarti Spread

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Chickpea Havarti Spread -- Epicurean VeganThis spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

INGREDIENTS:
1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

DIRECTIONS:
Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Chickpea Havarti Spread -- Epicurean Vegan

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Chickpea Havarti Spread -- Epicurean Vegan

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Havarti Spread
 
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This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.
Author:
Ingredients
  • 1 C water
  • 2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
  • ½ C raw cashews
  • ⅓ C nutritional yeast flakes
  • 2 tsp onion powder
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp ground dill seed
  • ½ tsp whole celery seed
  • ¼ C lemon juice
Directions
  1. Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.
  2. Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.
  3. Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Burgers with Ricotta Sauce

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Chickpea Burgers with Ricotta Sauce -- Epicurean VeganI saw this recipe in the January issue of Shape magazine and knew it’d be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I’ll make 3. They were a little wimpy as 4 and since there’s 3 in my little vegan family, it’ll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I’ll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

INGREDIENTS:
1-15 oz can chickpeas, drained and rinsed
1/4 C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
1/4 C +2 Tbs panko or regular bread crumbs
1/3 C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

DIRECTIONS:
Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.

Chickpea Burgers with Ricotta Sauce -- Epicurean VeganStir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

(I also should have chopped the parsley more)

Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Chickpea Burgers with Ricotta Sauce
 
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I saw this recipe in the January issue of Shape magazine and knew it'd be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I'll make 3. They were a little wimpy as 4 and since there's 3 in my little vegan family, it'll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I'll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.
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Ingredients
  • 1-15 oz can chickpeas, drained and rinsed
  • ¼ C chopped parsley
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Ancho chili powder
  • Black pepper
  • 2 tsp egg-replacer powder + 2-1/2 Tbs water
  • ¼ C +2 Tbs panko or regular bread crumbs
  • ⅓ C ricotta (I had some of my go-to tofu ricotta in the freezer)
  • 2 Tbs plain nondairy yogurt
  • Whole wheat buns
  • Cucumber, sliced
  • Tomato, sliced
  • Spinach leaves
Directions
  1. Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.
  2. Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.
  3. Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.
  4. Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

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