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.

JACKFRUIT CRABLESS CAKES WITH LEMON DILL AIOLI

SERVES 3 TO 4 PORTIONS

One 567g (20oz) can jackfruit, thoroughly rinsed and drained

1 1/2 cups cooked cannellini beans/15 oz can, rinsed & drained

4 green onions, finely chopped, plus more for garnish

1 cup cooked brown rice

2 tbsp. chickpea flour, plus more if needed

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

1 tbsp. Old Bay Seasoning

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

1 tsp. dried parsley

1/2 tsp. kelp granules

1/2 tsp. garlic powder

Salt and black pepper to taste

Sunflower oil (or canola oil) for frying

LEMON DILL AÏOLI

3/4 cup vegan mayonnaise (soy-free if necessary)

3 tbsp. lemon juice

1 1/2 tsp. dried dill

1/4 tsp. garlic powder

Salt to taste

NUTRITIONAL VALUES

Calories: 164kcal
Fat: 2g (0.2g S.Fat)
Carbs: 32.4g
Protein: 3.9g
Sugar: 0.6g
Sodium: 409mg

METHOD

Use parchment paper or a silicone baking mat to line a baking sheet. In a food processor, pulse the jackfruit five times until it is broken up into smaller pieces.

Pour the beans into a mixing bowl and mash them with a potato masher until creamy but still chunky. Stir in the jackfruit, green onions, brown rice, chickpea flour, mayonnaise, Old Bay, liquid aminos, parsley, kelp granules, garlic powder, salt, and pepper. When you squeeze the mixture, it should stay together. If it doesn't, add a tablespoon of chickpea flour at a time until it does.

Scoop out 1/3 cup of the mixture and shape it into a patty with your hands. Place the patty on the prepared baking sheet. Repeat with the rest of the mixture. You should be able to make about 12 patties.

Over medium heat, heat a large frying pan, preferably cast iron. Heat for 2 to 3 minutes with enough oil to coat the bottom. Paper towels should be used to line a plate. Cook for 3 to 4 minutes on each side, or until crispy and browned all over, with three or four patties in the pan. Place the cooked patties on a plate and cover with additional paper towels to absorb any excess oil. Repeat with the remaining patties, adding more oil as needed, until they are all cooked.

Make the aioli while the cakes are baking: Stir together all the ingredients in a cup. Refrigerate until ready to use. Serve the cakes with the aioli on the side, garnished with chopped green onions. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.