Spicy Thai Kale and Garbanzo Beans
Recipe from Whole Food American Favorites
1/2 cup short grain brown rice
1 onion, finely chopped
1 T minced fresh ginger
1/2 cup canned or bottled diced green chilies
8 oz. kale, finely chopped (about 1 bunch)
1 cup water
2 cups chopped cremini mushrooms
2 cups cooked garbanzo beans
2 t chili powder
1 14 oz. can crushed tomatoes
1/4 cup natural unsalted peanut butter
Sea salt
Boil 1 cup water in a small saucepan. Add rice, cover, lower heat, and cook until tender, about 25 – 30 minutes. Water sauté onion and ginger for 3 minutes. Add green chilies, chopped kale, and water. Bring to a boil, lower heat to medium, and cook 5 minutes. Stir in mushrooms, beans, chili powder, and tomatoes, and continue to cook until kale is tender. Stir in peanut butter. Salt to taste.
Chicken Style Seasoning
This recipe comes from “Of These Ye May Freely Eat” by JoAnn Rachor. Her web site if www.familyhealthpub.com. She has given me permission to publish this in my books and on my site because I use it in many of my recipes.
1 1/3 cups nutritional yeast
3 Tbsp onion powder
3 Tbsp sea salt
1 1/2 T dried basil
1 T garlic powder
1 t dried oregano
1/2 t turmeric for color
Blend all ingredients until smooth. Store seasoning in a glass jar. A coffee grinder will also work for “blending” but will need to be done in batches.
Chic Pea Tortilla Casserole
This Chic Pea Tortilla Casserole reminds me of my Grandma’s Chicken Tortilla Casserole. Chic Peas are a great high-fiber substitute for chicken and have a good amount of protein at 21.6%. However, the brussels sprouts that I include in this recipe have even more protein then chic peas coming in at 28.4%! Skinless chicken has 25% protein. Greens are king when it comes to protein and pretty much everything thing else! Include them whenever you can!
Recipe from Whole Food American Favorites
1 head cauliflower
1 onion, chopped
2 cloves garlic, minced
1/2 cup canned or bottle chopped green chilies
3 cups chopped mushrooms, cremini or white button
3 cups brussels sprouts, halved
1/2 cup raw sunflower seeds
2 T nutritional yeast
4 T lemon juice
2 1/2 cups cooked chic peas (garbanzo beans)
8 – 10 corn tortillas
Break off cauliflower florets and steam until tender. Set aside. Water sauté onion, garlic, green chilies, and mushrooms over medium high heat until juicy. Add in 1/2 cup water, add brussels sprouts and bring to boil. Lower heat to medium. Cover and cook about 10 minutes until tender. Blend cauliflower with steam water, seeds, Chicken Style Seasoning, nutritional yeast, and lemon juice until smooth. Pour all but 1 1/2 cups of sauce into vegetable mixture .Stir in chic peas. Spread remaining sauce on the bottom of 9 x 13 casserole dish. Arrange one layer of tortillas on top of sauce. Spread 1/2 the vegetable bean mixture over tortillas. Add a second layer of tortillas, and top with remaining vegetable mixture. Bake at 350 for 15 minutes, until bubbly.
Chocolate Black Bean Cookies
1 cup rolled oats
1/2 cup raw walnuts*
1/2 cup cooked black beans
30 small pitted dates
2 T cocoa powder
1/2 t baking soda
1/2 T apple cider vinegar
Process all ingredients in a food processor until a dough forms. Scoop out desired amount of dough and place on a cookies sheet limed with parchment paper. Flatten and from into a cookie shape. Cookies will not spread when cooked. Bake at 350 degrees for 10 minutes.
*For those with nut allergies, substitute 1/2 hemp seeds and 1/2 sunflower seeds.
Lentil Mushroom Stroganoff
From my cookbook Whole Food American Favorites
2 cups cooked brown rice
1 cup green lentils
2 1/4 cups water
1 onion, chopped
2 cloves garlic, minced
1 1/2 pounds creminin mushrooms, sliced
8 oz. (or more) fresh spinach, chopped
1 t dried tarragon
1 t paprika
1/2 cup raw sunflower seeds
4 T nutritional yeast
4 T lemon juice
Sea salt
Boil 2 1/4 cups water in a medium saucepan. Add lentils, reduce heat and simmer for 25 minutes, or until tender. Sauté onion, garlic, and mushrooms in 2 tablespoons water until mushrooms are tender and juicy. Add the spinach and cook until wilted. Drain liquid from mushrooms into a blender jar. Add sunflower seeds, nutritional yeast, and lemon juice. Blend until smooth. Pour over mushrooms. Add lentils, paprika, and tarragon. Heat through. Salt to taste. Serve over brown rice.
Chic Pea Vegetable Soup
1 onion, finely chopped
2 cloves garlic, minced
1 cup finely chopped celery
1 cup chopped carrots
1 cup chopped red potato
1/2 pound kale or collard greens chopped
4 cups water or broth
1/2 cup quinoa
1 bay leaf
1 1/2 t dried thyme
1 cup finely chopped mushrooms
2 1/2 cups cooked chic peas
1/2 cup chopped parsley
Sea salt
Saute’ onion in a dry soup pot over medium high heat until it starts to brown. Add garlic and saute’ an additional minute. Add 1/2 cup water to loosen the onion and brown that has stuck to the bottom of the pan. Add celery, carrots, potato, greens, quinoa, 2 – 3 cups of water just to cover the veggies. Stir in bay leaf and thyme. Cover and cook until quinoa and vegetables are tender. Add chic peas, mushrooms and parsley and cook an additional 5 minutes. Salt to taste.
Cranberry Spice Cookies
20 small pitted dates soaked in 1/2 cup water
1/4 cup pumpkin seeds
1/4 cup hemp seeds
1 1/2 cup rolled oats, divided
1 t. baking soda
1 t cinnamon
1/4 t nutmeg
1/8 t cloves
1/2 cup fruit juice sweetened dried cranberries
Soak dates for at least 4 hours. Grind seeds and 1/2 cup oats to powder in 2 batches in a coffee grinder or use a strong blender. Add soaked dates, along with soak water, ground seeds and oats, baking soda and spices to food processor fitted with the S blade. Process till smooth. Manually stir in oats and dried cranberries. Process briefly if need to make sure all is mixed well. Scoop out dough with a spoon or cookie scoop and place on cookie sheet lined with parchment paper. Mash just a bit with a fork. Bake at 350 for 12 – 13 minutes.
Gingerbread Man Cookies
From my cookbook Whole Food American Favorites
A strong blender such as a Vitamix or BlendTec., or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.
25 small pitted dates
2 1/4 cups white wheat flour, sifted
2 t baking powder
1/4 t sea salt
1 1/2 t powdered ginger
1 t cinnamon
1/4 t cloves
1/3 cup molasses
1 cup raw cashews
1 t vanilla
Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper or wax paper. Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Use raisins or dried cranberries to decorage. Bake for 10 minutes at 350 degrees.
Oatmeal Chocolate Chip Cookies
20 small pitted dates soaked in 1/3 cup water
1 1/2 cup rolled oats, divided
1/4 cup hemp seeds*
1/4 cup sunflower seeds*
1 T apple cider vinegar
1 t baking soda
1/4 cup mini non-dairy chocolate chips
In a food processor with an S blade, grind dates, including soak water, 1/2 cup oats, seeds, and vinegar until creamy. Manually stir in baking soda and remaining oats, until well incorporated. Process briefly if needed. Manually stir in chocolate chips. Process briefly if needed. It’s best not to process the oats too much. Scoop out dough and place on a cookie sheet lined with parchment paper. Flatten using your hand and a piece of parchment paper or wax paper to keep from sticking to your hand. Bake until slightly brown, about 12 – 13 minutes.
*If needed, grind seeds in a coffee grinder first to make sure they get finely ground.
* 1/2 cup pecans or walnuts can be used in place of the seeds
Thanksgiving Chic Pea Loaf
I should probably change the name of this recipe to “Garbanzo Stuffing” because it reminds me of Stove-Top Stuffing but way better! This recipe is Adapted from fatfreevegan.com.
1 – 2 yams or sweet potato (need 2 cups cooked)
1 medium onion
2 cups chopped mushrooms
2 ribs celery
1 medium carrot
2 cloves garlic
4 cups cooked chic peas (garbanzo beans)
1 cup rolled oats
1/2 cup chopped walnuts
3 T balsamic vinegar or 2 T tamari or soy sauce
2 T tomato paste
1 T spicy brown mustard
1 1/2 t onion powder
1 t garlic powder
1/2 t dried sage
1 1/2 t dried thyme
1/2 t dried rosemary, crushed
¼ cup fresh parsley, chopped
1 t Real Salt or sea salt, or to taste
1/2 t black pepper
Bake sweet potato in a 350 degree oven for 1 hour – 1 hour 15 minutes or until soft. Set aside to cool.
Sauté vegetable in ¼ cup water until soft. Transfer to large mixing bowl. Add remaining ingredients, including cooked yam, and mash with a pastry cutter until the mixture become sticky and will hold together. Press into a 9 X 13 baking pan and bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes if desired. Let set for at least 15 minutes before serving.
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