Crispy Chickpea-Quinoa Cakes

Crispy Chickpea-Quinoa Cakes

Chickpea- quinoa cakes: 

30 minutes 

makes 8-10 patties

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For the cakes:

  • 2 cups cooked chickpeas about 1 can
  • 1/2 cup veganaise 
  • 4 cloves garlic confit 
  • Zest and juice of two lemons 
  • salt and pepper taste
  • 1 cup quinoa (cooked and cooled)
  • 1/4 cup flour + more if too gooey 
  • 1 onion diced 
  • 1/2 cup English peas 

Mustard vin:

  • Juice of one lemon
  • 1 tbsp dijon 
  • 1 tbsp olive oil 
  • Salt and pepper 

 

Instructions:

Slice up a pint of cherry tomatoes into quarters. Dress with olive oil, salt, pepper, and a splash of champagne vinegar (or any light vinegar you have) let sit for at least thirty minutes.

Add chickpeas, veganaise, garlic, lemon, salt and pepper to a food processor and pulse until smooth. Add to bowl and mix in quinoa and flour. Set aside. 

Saute the onion and peas and add them to the mix. Add more salt and pepper if needed.

Form into patties and sear In a pan on medium heat for 4-5 minutes per side or until crispy and golden. Re-heat in oven before serving. 

To serve: 

Cut one large avocado into cubes and add to tomatoes. 

Cut the swiss chard into smaller pieces and toss with a simple mustard vinaigrette and lay on a platter. Place patties on top and cover with tomatoes and avocados.

Garnish in photo is sunflower sprouts :) 

 

Vegan Spelt Pancakes

Vegan Spelt Pancakes

prep  20 min. 

total time 40 min. 

makes 9 small pancakes or 5-6 large

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  • 1.5 cups spelt flour
  • 3/4 cup coconut sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/4 cup flax seed meal 
  • 1 1/2 cups almond milk
  • 1 Tbsp organic melted coconut oil + more for the pan
  • 1 cup berries, bananas, chocolate chips, or whatever filling you like (optional)
  • 1/2 cup real maple syrup slightly warmed for topping 

Preheat oven to 300F. Mix together dry ingredients in bowl then add the wet. When fully incorporated let sit for 10 minutes so the flax can activate. 

Place a scoop of Batter in a hot greased pan and sprinkle whatever topping you chose on top of each pancake. Cook on medium high heat for 2-3 minutes, flip and cook for 2 more minutes. Place on tray and place in oven until you are done making the pancakes. 

Serve hot with maple syrup

 

Chocolate Berry Cream Pie

Chocolate Berry Cream Pie

Prep 20

Total time 1 hour

V GF

Crust:

  • 1 cup almond flour
  • ½ cup coconut sugar
  • ¼ tsp salt
  • ¼ cup raw cacao
  • ¼ melted coconut oil
  •  1 tsp flax oil
  • 2 tbsp maple syrup

Filling:

  • 1- 8 oz. can full fat coconut cream
  • ½ pint fresh raspberries
  • 3/4 cup melted raw dark chocolate

Topping:

  • 6 large strawberries
  • 1 tsp maple syrup

Instructions:

Mix crust ingredients in a bowl, using the back of a fork incorporate all the oil until you have the texture of wet sand. Press into a pie or tart dish and bake at 350°F for 15 minutes. Let cool completely before putting in the whipped topping.

Whip together filling ingredients in a mixer or with whisk until all lumps are smoothed and place in refrigerator for 20 twenty minutes. Add to crust and smooth out with spatula. -note the raspberries will leave somewhat of a texture

Slice the strawberries into thin slices and mix with the syrup and shingle them in circles on top of the pie.

Refrigerate for 30 minutes before slicing