Posts tagged chickpea
Blueberry & Banana High Protein Pancakes

I feel like it's been forever and a day since I've posted loads of food recipes! Once upon a time back in the early days) I was posting three or four times per week, but that's when I had nothing else to do alongside ;-)

Blueberry & Banana High Protein Pancakes

Recently I've been spending a lot more time doing my own inner work which is my track of to becoming a better person and coach. I've also been doing a lot of brainstorming- figuring out how to make my mark on this world and how best to make a difference in your lives. With the news of Scott's passing a few weeks ago it made me think more deeply about how I show up and the actions I take.

On another lighter and altogether delicious note, if you've been keeping up with me on Facebook page you'll know I have been busy creating recipes for a 'porridge' e-book to be ready for you very very shortly. Sign up to my newsletter for a special launch offer coming in the next couple of weeks!

In the meantime it's the weekend and so I reckon pancakes should be on the agenda. It's been a while!

Mmmmm pancake brunch!

These ones are super duper simple and also super duper high protein- all natural protein by way of the chickpea flour, chia seed and a little nut butter. 

I love the flavour of these, although if you are not such a fan of chickpea flour you might want to sub half with ground oats or another grain for a neutral flavour.  I have used banana and frozen blueberries, but for for an autumnal twist why not try stewed apple or pear.

If the hot sun comes out as it has done most days this week, I may well whip up another batch and sit out in the garden. Indian summer bliss!

Blueberry & Banana High Protein Pancakes

Recipe: chickpea flour pancakes

Serves 1 (3 small pancakes)

Ingredients:

  • ½ cup chickpea flour (aka gram or garbanzo flour) 
  • 2 tsp chia seed (or flax)
  • ¼ tsp baking soda
  • 1 heaped tsp coconut sugar
  • ½ tsp cinnamon
  • ½ cup water
  •  1 tbs peanut or almond nut butter 
  • toppings of choice- I used mashed banana, blueberries and soy yoghurt

Method:

Mix/mash all ingredients together until you have a thick but spoonable/runny batter. Ideally, allow to stand for 2-3 minutes to thicken a little more whilst you prepare your toppings.

Dollop into three equal sized pancakes into a large oiled frying pan. Cook for 2 minutes then flip and cook for another minute or so until both sides are golden.

Layer up with mashed or sliced banana and blueberries (or fruity filling of choice!) and a little non dairy yoghurt for extra messyness ;-)

Serve immediately.

Blueberry & Banana High Protein Pancakes vegan
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Mini picnic quiche

The sun is shining, summer is here ….and it’s BBQ time!

Sunshine always gives me the feel good factor, but today just didn’t feel quite right. You know sometimes you just get those days when you feel a bit bummed out, sometimes there’s a logical reason and sometimes there’s not.

Sometimes I just feel lonely. There have been a few things playing on my mind recently, and at times like that I am reminded of the downside to ‘doing things differently’ and not simply following the crowd without questioning.  I haven’t got anyone to turn to in the same way as I did before and I have no-one that truly understands me anymore, I mean I’ve barely begun to understand myself yet!

I will never regret going down the paths I have taken, and the ways in which my life has changed, but sometimes I wish, just for a few moments, I didn’t have to think, I could just be and go with the flow and not worry about the consequences or what will become. I sometimes wish someone else could make the decisions and just tell me what to do…working it all out for yourself is mighty hard! But I also know it’s the only way to truly live the life you want.

Well, that’s enough of all that philosophical talk. That’s what happens when it’s silly late at night and I’m tired…but determined to get the post written up before going to sleep!

It’s been a hot sunny day…happy happy happy. And I am happy, really, life is good. I’m just having a silly moment.

So let’s talk BBQ’s, since this evening’s dinner was a cosy little BBQ at my friend’s house. I took along a couple of things to add to the food collection.

Guess which one was mine?

If you read this post you may have guessed!  Yep it was the black bean beet burger towards the back. Looks pretty authentic though, right?

I also made a few mini quiches to share. These mini's are perfect for BBQ's or picnics. The recipe was prety much identical to this quiche recipe, but this time without a crust and served cold as mini snack bites, so they seemed totally different; the perfect light bite. This is such a simple recipe and I have provided it again below. I would strongly recommend silicone mini muffin pans as this will make it easier to pop the quiches out. Also allow the quiches to fully cool before handling them as I also found it a little more difficult to remove from the pan whilst still warm (I was in a rush to get to the BBQ so couldn't wait for as long!)

In typical Bristish style the sun began to set and the breeze got up just as we sat own to eat. It was a little on the chilly side, after having been so hot all day, so as soon as we’d eaten we cosied up inside for an evening of girlie chat.

Recipe: Mini picnic quiche

Ingredients:

  • ½ tsp garlic powder
  • ½ cup chickpea flour
  • 1 tbs potato starch (or other starch)
  • 3 tsp nutritional yeast
  • 1 tsp mustard
  • ½ teaspoon salt
  • ¼ tsp mixed herbs
  • pinch paprika
  • Large pinch baking powder
  • 1 tbs olive oil
  • 1 cup water
  • Veggies- I used ½ grated courgette, 1 small pepper diced, 1/3 cup  each sweetcorn and soy beans. Feel free to use whatever other veggies you have to hand, ensuring you chop the pieces small enough.

Method:

In a medium bowl whisk together the ingredients, other than the water. Once a smooth paste is achieved add the water and whisk again until smooth. It should be about the consistency of pancake batter and have no lumps.

Pour the batter into mini muffin pans filling them  half way. Add the vegies equally between each muffin pan.

Bake for approx. 30 minutes, until the filling appears well set and pulls away from the side of the muffin tray. Let cool in tray before removing.

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Pesto cabbage and chickpea soup

This is a red soup, a very red soup indeed! 

As much as I love this soup and could eat it every day, sometimes I have the urge to change things up a little and so today this is my new soup concoction.

I used a red onion and a red cabbage which gives the deep rich hue, but I imagine this would also work fine with white cabbage. The key ingredient in this soup is pesto. I used my homemade pesto but you could use any vegan pesto (or regular pesto if vegan is not a priority).

This soup is super simple to throw together, and allows for plenty of variation with choice of beans and cabbage type if you don’t have the ones I used to hand. I love using chickpeas in soups as they have a lovely unique bite to them, more so that other beans in my opinion, but that’s just me so feel free to go for your favourite. Or use red kidney beans for a truly red delight!

This makes for a lovely light lunch or a more hearty evening meal served with bread, cous-cous or quinoa. You could even try this chilled on a hot summers day!

The sun has finally decided to come out here and I am going to make the most of it! I have a few ‘summer’ recipe ideas up my sleeve for the coming days…and hopefully a few days of reading in the sun will be on the cards for this weekend. Yay!

I hope the sun is out wherever you are too!

Recipe: Pesto cabbage and chickpea soup

Serves 4

Ingredients

  • 2tbs olive oil
  • 1 red onion
  • 1 carrot- grated
  • 1 small courgette- grated
  • ½ head red cabbage- chopped/sliced
  • ¼ cup vegan pesto (I used my homemade version)
  • 1 can chopped tomatoes
  • 4 cups vegetable stock
  • 1 tsp dried oregano or mixed herbs
  • 1 ½ cups cooked chickpeas
  • Salt and pepper to taste
  • ¼ cup pine nuts (or crushed cashews as I used)
  • Handful fresh basil

Method

Heat oil in a large pan and gently fry the onions for 2 minutes. Add the pesto, grated carrot, courgette and cabbage and sauté for another 3 minutes.

Add the tomatoes, dried herbs and stock and simmer for around 15 minutes until softening. Add the chickpeas and simmer for another 10 minutes.

Mix through the basil and nuts just before serving. Serve with a swirl or soy yoghurt or cream if desired.

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Vegan Quiche- gluten free/soy free

It did work! The very much experimental Bank Holiday Monday trial dinner paid off, and I think it offers a versatile recipe that may well be back in various forms.

I have never made a vegan quiche before even though I have come across numerous recipes in the past, it was simply something I had not got round to doing. So finally I have… and to give myself a double challenge I opted for a GF crust (as opposed to spelt as I would have typically gone for).

Most quiche recipes I have come across use a tofu mix as the ‘eggy’ part. I personally don’t have any objection to soy, but I know many people do and also others have allergies so I was intrigued to see what other options were out there. Ok, I’ll admit, that being the person I am I don’t like to do things the easy way so thought I may as well go all the way in ‘experimentalness’ (new word?)  The answer...? Chickpea flour...well I never!

Before some of you scroll down and loose the plot with my unusually long list of instructions, let me just say three things:

1- This quiche is worth the effort

2- You could opt for any crust recipe if you have a favourite (or buy one if you insist!)

3- These firm up really well and would make great crust-less quiches in muffins tins if you want to speed things up and make less work for yourself  (note: I have not tested this idea but now i so want to!)

I did a lot of research before attempting this quiche and therefore I give credit below to two recipes that inspired the filling and the crust, as usual I changed things up a bit  (partly due to ingredients I had to hand) but they gave me the basis to work from. The crust itself is quite thick and very filling,  so you could make it a little thinner if you like (maybe 4-5mm)  and I think it would still hold together well. It was really crisp with a slight flakiness which I loved although my mum (who I was making dinner for also) said she thought it was harder than a regular wheat crust but she enjoyed it all the same.

I had a left over portion for my lunch the next day and it was just as good. I warmed it up before serving but you could just as easily have it cold as it firms up really well as a 'veggie slice' hence why I think it would make really good crust-less mini quiches even you allow them to cool in tins before serving.

P.S. I apologise for the not so great photos- these were taken with my makeshift night kit (I misjudged the timing and it got dark by the time it was served) and for some reason I just wasn't really having much success with the lighting, so having to rely on Photoshop instead... oh well. I can already anticipate Foodgawkers blunt critique!

Recipe: Veggie Quiche 

Makes approx. one 9’quiche to serve 4

Ingredients- crust

Inspired by  this recipe

  • ¾ cup buckwheat flour
  • ¾ cup brown rice flour
  • 4tbs arrowroot
  • 4tbs tapioca starch
  • 1 tbs ground flax or chia (optional- I think this helps to bind)
  • ½ tsp salt
  • 3 tsp soft (not melted) coconut oil
  • 3 tsp olive oil
  • 2 tsp white wine vinegar (or any mild vinegar)
  • 2tbs cold water (or more as needed)

Method:

In a medium bowl, mix together the flours and starches. Add the remaining ingredients and mix with your hands until and firm dough forms (add a little extra water if the dough is too dry or a little extra buckwheat flour if too wet).

The dough will be firm and should hold together well, it should roll out fairly easily, mine was a little crumbly but that is fine since you will mainly press it in the pie dish anyway. Roughly roll the dough into a circle the size of you dish then place the dish upside down over the dough circle before flipping it over the allow the dough to fall into the dish (does that make sense?)  Alternatively you can get your hands in and simply using your fingers to press the dough evenly to cover the pie dish right up to the rim.

Prick the pasty with a fork and then pre-bake for 10 mins at 180C.

Whilst the crust is baking, prepare the filing. Feel free to vary the veg from the ones I have used below.

Ingredients- filling

Inspired by this recipe

  • 1 medium courgette- chopped into half-rounds
  • ½ a large red bell pepper- chopped into strips
  • ½ cup soy beans or peas (thawed if using frozen)
  • 1 small onion- thinly sliced
  • ½ tsp garlic powder
  • ½ cup chickpea flour
  • 1 tbs potato starch (or other starch)
  • 3 tsp nutritional yeast
  • 1 tsp mustard
  • ½ teaspoon salt
  • ¼ tsp mixed herbs
  • pinch paprika
  • Large pinch baking powder
  • 1 tbs olive oil
  • 1 cup water

Method:

Chop the veggies and set aside.

In a separate bowl (or a food processor as I did), whisk together the remaining ingredients, other than the water) once you have a smooth paste add the water and whisk again until smooth. It should be about the consistency of pancake batter and have no lumps.

Once the quiche crust is out if the oven, fill it with the veggies so that it is just about full. Pour the batter on top of your veggies making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.

Bake for approx. 30 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for 10 minutes before slicing. The leftovers can also be eaten cold the next day (which is what I did!)

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Quinoa and chickpea burgers

I have a few basic principles that I try to keep in mind when I cook:

...Healthy without compromising on taste

...Indulgent without compromising health

...Simple meals that come together quickly

...Snacks and meals that can be made in bulk and frozen

...Recipes that are really versatile

So, with that in mind these Quinoa and Chickpea Burgers make their marks on the tick list. They provide a high protein hit, perfect for a vegan diet, are really simple to throw together, are suitable for freezing and could be dressed up in a variety of ways. Perfect for super speedy lunches or suppers, when I get in late from the gym.

I now make the process even simpler for myself as I cook and freeze batches of chickpeas and quinoa in bulk so I have always have them to hand, it’s also a much cheaper way than buying canned chickpeas or packets of pre-cooked quinoa (which I used to do for speed!)  I prepare a lot of my regularly used ingredients in bulk…I will elaborate on this is a separate post another time.

I sourced the original recipe here and actually made very few changes, other than adding a little leek and a few tweaks to spices.

These burgers held together really well and had a really lovely ‘substantial’ texture due to the quinoa grains. I served them with a simple tomato and basil salsa on a bed of stir fried courgette ribbons and spinach. They’d be equally at home in a bun, or made into small ‘meatballs’ with some spicier flavours….just made a mental note to try this!  I also had a leftover burger which I had cold the next day on its own as a snack, I think that may have been even better than the freshly cooked hot version!

These versatility of these quinoa burgers follow in the same vein as these sweet potato cakes and also these meat balls.

Recipe: Quinoa and chickpea burgers

Makes 4 medium patties (you could easily double this recipe)

Ingredients

  • 1 ½ cup cooked quinoa
  • ½ cup cooked mashed chickpeas
  • 1 small onion or half a leek- finely chopped
  • 1 rounded tbs ground chia or flax seed
  • 1 tbs soy sauce
  • 1 tbs fresh basil- chopped (or 1tsp dried)
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garlic powder
  • 4 tbs potato starch/tapioca flour (other starches should also work)
  • 1 tbs mild oil for frying

Method

Dry fry the dried spices for approx. 2 minutes until the aromas are released.

Mix all the ingredients together in a large bowl.

Chill the mixture for approx. 30-60mins to allow to firm up and marinade

Uisng your hands, form patties approx. 1.5-2cm thick and fry for approx. 5 minutes on each side. To omit most of the oil, you could coat the outside in a very light covering of oil and bake them for approx. 15 minutes until golden (note: I haven’t yet tested this method)

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Spicy Lentil & Chickpea Soup

Time for more soup… and more flatbread! I think this flatbread recipe will become my go-to soup accompaniment- made fresh it’s just so good! This time I made it using spelt flour plus baking powder (use 3 tsp baking powder per 200g spelt flour) and it was so soft and fluffy with an amazingly crisp crust.

This spiced lentil soup was lovely and warming helped along by a chilli kick! The lentils and chickpeas also made for a great protein packed meal. If you wanted to bulk it up a little more or didn’t have any bread to hand you could top it with some cous-cous instead.

Soups are so easy to make and I always make sure I cook up a big portion and freeze leftovers for work day lunches. I make all my soups in my Thermomixas it’s perfect for the job as an all-in-one gadget, but I have given the more typical blender method below.

So, after such a virtuous first course….what is for dessert?  May be sticky toffee pudding or chocolate brownie torte?

Or if like me this will become lunch at the office, then keep your eyes peeled for my forthcoming granola bar experiments, the perfect fill-you-up, feel good snack to round things of just nicely!

Recipe: Spicy lentil and chickpea soup

Serves 4

Ingredients

  • 2 tsp cumin seeds
  • ½ tsp chilli flakes
  • 1 tbsp olive oil
  • 1 red onion (diced)
  • 150g red lentils
  • 900ml vegetable stock
  • 400g can chopped tomatoes
  • 200g cooked/canned chickpeas
  • Small handful of coriander
  • Dollop of or soy yoghurt or swirl of soy cream to serve

Method

Dry fry cumin and chilli flakes for 1-2 minutes. Add the oil and onion and fry for a further 5 minutes. Stir in lentils, vegetable stock and tomatoes then simmer for 15 minutes. Blend the soup with a hand blender to get a rough puree. Add the chickpeas and simmer for a further 5 minutes. Stir through the roughly chopped coriander and serve with a blob of yoghurt or a swirl or cream.

Left over portions can be frozen.


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