CHICKPEA CROQUETTES WITH DILL YOGURT SAUCE

SERVES 6 TO 8 PORTIONS

DILL YOGURT SAUCE

1 cup plain coconut yogurt (or soy yogurt; preferably unsweetened)

6 tbsp. vegan mayonnaise (soy-free if necessary)

1/4 cup lemon juice

2 tbsp. freshly chopped dill (or 1 tbsp. dried dill)

2 tsp. maple syrup (exclude if using sweetened yogurt)

1 1/2 tsp. garlic powder

1 tsp. salt

CROQUETTES

1lb (16oz) sweet potatoes or yams, peeled and roughly chopped

One 425g (15oz) can chickpeas, brine reserved, chickpeas rinsed and drained

1 tbsp. reserved chickpea brine

4 green onions, finely chopped (green and white parts)

2/3 cup cornmeal (certified gluten- free if necessary)

1 garlic clove, crushed

1 tsp. grated lemon zest

1/2 tsp. paprika

Pinch of cayenne pepper

Salt and black pepper to taste

1 cup vegan panko bread crumbs (gluten-free if necessary)

Olive oil for frying

NUTRITIONAL VALUES

Calories: 158kcal
Fat: 5.9g (1.2g S.Fat)
Carbs: 25.9g
Protein: 15g
Sugar: 2.3g
Sodium: 146mg

METHOD

To make the sauce: In a medium mixing bowl, combine the sauce ingredients. Refrigerate until ready to use, covered.

To make the croquettes: Place the sweet potatoes in a pot with enough water to cover them. Bring to a boil and cook for 7 minutes, or until the potatoes are tender. Drain thoroughly.

In a large mixing bowl, mash the chickpeas with 1 tablespoon brine until they are broken up into small pieces. Mash the sweet potatoes until mostly smooth. Combine the green onions, cornmeal, garlic, lemon zest, paprika, cayenne pepper, salt, and pepper in a mixing bowl. Stir everything together until it's smooth.

Use parchment paper or a silicone baking mat to line a baking sheet. Fill a shallow bowl halfway with bread crumbs. Scoop up a small amount of the croquette mixture, shape it into a patty, coat it in bread crumbs, and place it on the prepared baking sheet. Rep with the rest of the croquette mixture.

Paper towels should be used to line a plate. Over medium heat, heat a large frying pan, preferably cast iron. Heat enough olive oil to coat the bottom of the pan until it shimmers. Cook for 3 to 4 minutes on each side, or until golden, with half of the croquettes. Place on a plate to drain. If necessary, add more oil to the pan (allow the oil to heat if you add more). Cook the rest of the croquettes. Serve immediately with the dill yogurt sauce. Refrigerate leftovers in airtight containers for 2 to 3 days.

CHICKPEA CAESAR PASTA SALAD

SERVES 6 TO 8 PORTIONS

CAESAR DRESSING

1/4 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved

6 tbsp. reserved soaking water

1/4 cup hemp seeds

3 tbsp. lemon juice

2 tbsp. olive oil

1 tbsp. vegan mayonnaise (soy-free if necessary), optional

1 tbsp. nutritional yeast

2 tsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)

2 tsp. Dijon mustard (gluten-free if necessary)

2 tsp. drained capers

1 garlic clove

Salt and black pepper to taste

SALAD

340G (12oz) pasta shape of your choice (gluten-free if necessary)

3 cups cooked chickpeas (or two 15- oz. cans, rinsed and drained)

1/4 cup liquid aminos (use coconut aminos to be soy-free)

2 cups halved cherry or grape tomatoes

1 large head romaine lettuce, chopped

2 avocados, pitted, peeled, and chopped

Pepita Parmesan

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 2.3g (1.5g S.Fat)
Carbs: 10.4g
Protein: 2.5g
Sugar: 1.8g
Sodium: 152mg

METHOD

To make the dressing: In a food processor or blender, combine all of the ingredients and process until smooth. Place aside.

Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Drain, then rinse with cold water and drain again. Place the pasta in a large mixing bowl.

Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos, 4 to 5 minutes. Remove from the heat and combine with the pasta.

Allow the chickpeas to cool for 5–10 minutes. Toss in the tomatoes, lettuce, and dressing until well combined. Fold in the avocado gently. Refrigerate for at least 1 hour, and up to 3 hours, before serving. Serve topped with Pepita Parmesan (add it to the large bowl if people are serving themselves, or over individual servings if you're serving it that way). This is best eaten on the day it is made, but it will keep in an airtight container in the fridge for about a day.

CHICKPEA-AVOCADO TAQUITOS

SERVES 8 TAQUITOS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 avocado, pitted

2 1/2 tbsp. lime juice

2 green onions, chopped (green and white parts)

1 1/2 tbsp. plain vegan yogurt (or mayonnaise; soy-free if necessary), optional, to add creaminess

1/2 tsp. ancho chile powder

1/2 tsp. garlic powder

Salt and black pepper to taste

8 corn tortillas (see Tip)

Olive oil spray

Salsa or dip of your choice

NUTRITIONAL VALUES

Calories: 135kcal
Fat: 21.1g (4.2g S.Fat)
Carbs: 16.7g
Protein: 15.9g
Sugar: 5.7g
Sodium: 321mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos. Remove from the heat and set aside for 2 to 3 minutes to cool. Mash the chickpeas into small pieces with a potato masher or pastry cutter.

Mash the avocado flesh in a large mixing bowl until smooth but slightly chunky. Combine the chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper in a large mixing bowl. Stir everything together until it's smooth.

Warm the tortillas in a frying pan over medium heat for 30 seconds on each side, or until soft and pliable. Stack them on a plate and cover with aluminum foil while you finish the rest of the food.

Spread about 3 tbsp of the avocado mixture down the center of 1 tortilla. Roll the dough into a tube and place it on the prepared baking sheet, seam side down. Rep with the rest of the tortillas and filling.

Bake the taquitos for 10 minutes, sprayed with olive oil. Flip the taquitos, respray with olive oil, and bake for 10 minutes, or until crispy. Serve immediately with a dip or salsa of your choice.

VARIATIONS

Taquitos can be filled with a variety of different ingredients. Jackfruit Carnitas, 15-Minute Refried Beans with Pepperjack Cheese Sauce, Tempeh Sloppy Joes, or even Scrambled Tofu are all delicious options.

RECIPE NOTES

These taquitos are best made with thin corn tortillas. Avoid ones that say "handmade," as they are generally thicker and more likely to crack when rolled up.

FILLET O’ CHICKPEA SANDWICH WITH TARTAR SAUCE SLAW

SERVES 6 SANDWICHES

TARTAR SAUCE

1/2 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved

1/4 cup reserved soaking water

1/4 cup vegan mayonnaise (soy-free if necessary)

1/4 cup lemon juice

1 tbsp. caper brine

1 tbsp. dried dill

SLAW

3 cups shredded cabbage

1 cup grated carrot

CHICKPEA FILLETS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

1 tbsp. liquid aminos (use coconut aminos to be soy-free)

One 14 to 15 oz. can artichoke hearts, rinsed and drained

1 cup cooked brown rice

1/4 cup + 1 tbsp. chickpea flour, plus more if needed

1 tbsp. Old Bay Seasoning

1/2 to 1 tsp. kelp granules

1/2 tsp. dried dill

Salt and black pepper to taste

1 1/2 cups vegan bread crumbs (gluten-free if necessary)

Vegetable oil for pan-frying

SANDWICHES

Basic Cashew Cheese Sauce

6 vegan sandwich rolls or burger buns (gluten-free if necessary), split horizontally

Sliced avocado

NUTRITIONAL VALUES

Calories: 574kcal
Fat: 23.2g (10g S.Fat)
Carbs: 71.1g
Protein: 20.2g
Sugar: 13.3g
Sodium: 438mg

METHOD

To make the tartar sauce: In a food processor or blender, combine the tartar sauce ingredients and process until smooth.

To make the slaw: Combine the shredded cabbage and carrots in a large mixing bowl with 12 cup tartar sauce. Chill for at least 1 hour after mixing until completely combined. Refrigerate the remaining tartar sauce in a small bowl until needed.

To make the chickpea fillets: Over medium heat, heat a large frying pan, preferably cast iron. Cook for a few minutes after adding the chickpeas. Cook for 5 to 7 minutes, stirring occasionally, until the liquid aminos have been absorbed. Take the pan off the heat. Gently mash the chickpeas with a fork or pastry cutter. You only need to mash them a little; you want them to be a little chunky.

In a food processor, pulse the artichoke hearts 5 to 7 times, or until the artichokes are broken down into small pieces but not mushy.

In a large mixing bowl, combine the chickpeas, artichokes, rice, and chickpea flour. Mash the mixture with your hands until it's fully combined and holds together when squeezed. If it doesn't hold together, add a tablespoon of chickpea flour at a time until it does. Mix in the Old Bay, kelp granules to taste, dill, salt, and pepper until well combined.

Use parchment paper or a silicone baking mat to line a baking sheet. To drain the cooked fillets, line a plate with paper towels.

Fill a shallow bowl halfway with bread crumbs. Make six equal portions of the chickpea mixture. Shape each fillet into the shape of your choice (round, square, or rectangle), then place in the bread crumbs and gently flip until all sides are covered. Shake off any excess crumbs before placing on the prepared baking sheet.

Melt butter in a large frying pan over medium heat. Add oil until the pan's bottom is thinly coated. Add 2 or 3 fillets once the oil begins to shimmer. Cook for 2 to 3 minutes on each side, or until golden on both sides. Drain the excess oil from the fillets on a paper-towel-lined plate. Cover with a clean kitchen cloth to keep warm while you finish the rest of the filets (adding more oil to the pan if necessary).

To assemble each sandwich: Spread the bottom half of a roll with cheese, and the top half with tartar sauce. Place a fillet on top of the cheese sauce, then top with avocado slices, slaw, and the top half of the roll. Serve right away. If you intend to eat the sandwich later, place it in an airtight container and place it in the refrigerator for up to 5 hours. Leftover fillets can be stored in an airtight container in the refrigerator for 3 to 4 days.

CHICKPEA & DUMPLIN’ SOUP

SERVES 6 TO 8 PORTIONS

5 tbsp. cold vegan butter (soy-free if necessary)

1 small yellow onion, diced

4 celery stalks, sliced

3 large carrots, peeled and sliced

2 garlic cloves, minced

227g (8oz) cremini mushrooms (or button mushrooms), sliced

3 bay leaves

2 1/2 tsp. dried thyme

2 tsp. dried rosemary

1 tsp. dried parsley

1/2 tsp. ground cumin

1/4 cup oat flour (or other flour; certified gluten-free if necessary)

3 cups cooked chickpeas or two 15 oz. cans, rinsed and drained

1 quart vegetable broth

1 1/4 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1/2 cup fine cornmeal (certified gluten-free if necessary)

2 tsp. baking powder

1 tsp. baking soda

Salt and black pepper to taste

1/4 tsp. garlic powder

1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

3/4 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

2 tbsp. chopped fresh parsley

NUTRITIONAL VALUES

Calories: 463kcal
Fat: 11.4g (2g S.Fat)
Carbs: 71g
Protein: 20.6g
Sugar: 11.3g
Sodium: 604mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">In a large Dutch oven or pot, melt 1 tablespoon of the butter over medium heat (choose a wide one to give you more dumpling surface area). Cook for 3 minutes after adding the onion, celery, carrot, and garlic. Cook for 3 minutes more, stirring occasionally, after adding the mushrooms. Cook for 1 minute after adding the bay leaves, 2 teaspoons thyme, rosemary, dried parsley, and cumin. Stir in the oat flour until it is no longer visible. Bring the chickpeas and broth to a boil, then reduce to a low heat. Cook, covered, for 10 minutes, stirring every few minutes to prevent sticking.
<br></br>
Combine the all-purpose flour, cornmeal, baking powder, baking soda, 12 teaspoon salt, garlic powder, and xanthan gum in a large mixing bowl (if using). Add the remaining butter and cut it into the flour mixture with a pastry cutter or a fork until you have a coarse meal that resembles wet sand. Combine the milk and fresh parsley in a cup or small bowl. Pour the flour mixture over the top. Stir until a thick dough forms.
<br></br>
Remove the bay leaves from the pot. Season with salt and pepper. 8 to 10 large spoonfuls of dough should be dropped into the soup. Keep in mind that the dumplings will expand as they cook. Cook for another 15 minutes, or until the dumplings are firm. Season with more pepper if desired. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.</n>

CHINESE CHICKPEA SALAD

SERVES 4 TO 6 PORTIONS

1 tbsp. sesame oil

3 cups cooked chickpeas (or two 425g (15oz) cans, rinsed and drained)

3 tbsp. gluten-free tamari (use coconut aminos to be soy-free)

4 cups shredded napa cabbage (about 1 small head)

1 cup shredded red cabbage

1 cup grated carrots (3 or 4 large carrots)

1 cup toasted sliced almonds

1/2 cup sliced green onions (green and white parts)

One 283g (10oz) can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained

One 227g (8oz) can sliced water chestnuts, rinsed, drained, and cut in half

Crispy rice crackers, crumbled

MISO GINGER DRESSING

1/2 cup rice vinegar

2 tbsp. sesame oil

2 tbsp. maple syrup

1 tbsp. white soy miso (or chickpea miso)

2 tsp. freshly grated ginger

NUTRITIONAL VALUES

Calories: 591kcal
Fat: 19.6g (1.9g S.Fat)
Carbs: 81g
Protein: 28.4g
Sugar: 15.8g
Sodium: 83mg

METHOD

In a large shallow saucepan over medium heat, heat the sesame oil. Cook for a few minutes after adding the chickpeas. Cook, stirring occasionally, until the liquid has been absorbed by the tamari. Set aside for 5 minutes to cool.

To make the dressing, combine all of the ingredients in a small cup or bowl.

In a large mixing bowl, combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts. Toss in the chickpeas and dressing until well combined. Serve immediately with crumbled rice crackers on top.

RECIPE NOTES

You can prepare the chickpeas, salad (without the almonds), and dressing ahead of time and store them separately. Just before serving, combine the three components, along with the almonds.

BBQ CHICKPEA SALAD

SERVES 2 TO 4 PORTIONS

3 cups cooked chickpeas (or two 15 oz., rinsed and drained)

2 tbsp. liquid aminos (use coconut aminos to be soy-free)

2/3 cup vegan barbecue sauce (homemade or store-bought)

1 large head romaine lettuce, chopped

1 cup shredded red cabbage

1 cup halved cherry tomatoes

1 cup sliced nectarines (or sliced peaches or chopped mango)

1/2 cup grated carrot

Avocado Ranch Dressing

Toasted pepitas (pumpkin seeds)

Pickled Red Cabbage & Onion Relish

NUTRITIONAL VALUES

Calories: 762kcal
Fat: 12.3g (1.3g S.Fat)
Carbs: 129.3g
Protein: 39.5g
Sugar: 26.7g
Sodium: 65mg

METHOD

Melt butter in a large shallow saucepan over medium heat. Cook, stirring occasionally, until the liquid has been absorbed by the chickpeas and liquid aminos, 2 to 3 minutes.

Toss with 1/3 cup barbecue sauce to coat. Cook until the sauce has thickened and caramelized, and the liquid has been absorbed completely. Cook until the sauce has thickened and caramelized again with the remaining barbecue sauce. Take the pan off the heat.

Toss the lettuce, red cabbage, cherry tomatoes, nectarine slices, and carrots in a large mixing bowl. Serve the salad in four bowls, topped with the chickpeas. Dressing, a sprinkling of pepitas, and a scoop of relish on top. Serve right away. Leftover beans can be stored in an airtight container in the refrigerator for 3 to 4 day