CHICKPEA SEITAN FRIED RICE

SERVES 2 PORTIONS

1 cup jasmine rice

1 cup Pressure Cooker Tender Patties

1 425g (15oz) can chickpeas, drained and rinsed

3 tbsp tamari

3 tbsp maple syrup

1⁄4 tsp ground ginger

2 tbsp coconut oil

2 carrots, peeled and diced small

1 clove garlic, minced

Green onions, sliced, for garnish

NUTRITIONAL VALUES

Calories: 1406kcal
Fat: 29.3g (14.4g S.Fat)
Carbs: 229.3g
Protein: 61.7g
Sugar: 44.1g
Sodium: 1632mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water has been absorbed and the rice is tender. Place aside.

In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.

Add the chickpeas to the food processor and pulse three or four times to make small pieces.

Set aside the tamari, maple syrup, and ginger in a small bowl.

Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.

Garnish with the sliced green onions and serve.

CHICKPEA TORTILLA FAJITA STACK

SERVES 4 STACKS

FOR THE CHICKPEA TORTILLAS

1 cup chickpea flour

1⁄4 tsp sea salt

1⁄2 tsp ground cumin

2 tbsp extra virgin olive oil

FOR THE FILLING

1 tbsp extra virgin olive oil

1⁄2 cup diced white onion

1 yellow bell pepper, diced 227g (8oz) white mushrooms, diced

1⁄2 cup diced tomatoes

2 tsp fajita seasoning

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 15-ounce can pinto beans, drained and rinsed

2 tbsp raw shelled hempseed Salsa, for garnish

Avocado, for garnish

NUTRITIONAL VALUES

Calories: 681kcal
Fat: 14g (1.9g S.Fat)
Carbs: 105.3g
Protein: 36.6g
Sugar: 11.3g
Sodium: 527mg

METHOD

CHICKPEA TORTILLAS:
Mix 3 tbsp ground chia seeds and 3 tbsp water. Place aside.

In a medium mixing bowl, combine 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin.

Mix until everything is just combined.

Heat 2 tbsp oil in an 8-inch skillet over medium high heat. 1/4 cup chickpea batter, tilting the pan in a circular motion to allow the batter to flow to cover the bottom of the pan, as you would a crepe.

Cook until golden brown on one side, then flip. Cook for another minute before transferring to a plate. Continue until all the batter has been used up and the tortillas have been made.

FILLING:
Heat the oil in a large skillet over medium high heat. Sauté the onion, bell pepper, and mushrooms for 10 to 15 minutes, or until the onion has turned translucent. Cook for 5 minutes after adding the tomatoes, fajita seasoning, salt, and pepper. Combine the beans and hempseed in a mixing bowl. Warm all the way through.

ASSEMBLY:
ASSEMBLE: Arrange the chickpea tortilla stack on a plate, beginning with one tortilla. 1/2 cup filling should be spooned on top. Continue with another tortilla and 1/2 cup filling until the filling is gone. Serve with a tortilla, salsa, and avocado on top. Cut into quarters and serve in a pie shape.

LOADED CHICKPEA SALAD SANDWICH

SERVES 8 SANDWICHES

2 425g (15oz) cans chickpeas, drained and rinsed

2 425g (15oz) cans pinto beans, drained and rinsed

2 tbsp raw shelled hempseed

1 tbsp vegan mayonnaise (add another tbsp if you like it better that way)

1 tbsp Dijon mustard (add another tbsp if desired)

2 tbsp lemon juice (optional)

1⁄4 tsp garlic powder

1⁄4 tsp paprika

1⁄2 tsp salt

1⁄4 tsp ground black pepper

16 slices whole wheat bread or sprouted grain bread

2 avocados, sliced

2 ounces baby spinach

NUTRITIONAL VALUES

Calories: 1019kcal
Fat: 21g (3.6g S.Fat)
Carbs: 159.4g
Protein: 52.6g
Sugar: 17.2g
Sodium: 495mg

METHOD

Mash the beans in a large mixing bowl. Keep it chunky and not completely mashed. Except for the bread, avocado, and spinach, combine the remaining ingredients. Combine thoroughly.

Spread the mixture on the bread slices. Combine the avocado slices and spinach in a mixing bowl. You can also store any leftover chickpea salad in the fridge for up to 5 days.

CHOPPED CHICKPEA SALAD VEGGIE BOWL

SERVES 2 PORTIONS

FOR THE QUINOA

1⁄2 cup dry quinoa

1 cup vegetable broth

Pinch of salt

FOR THE CHICKPEA SALAD

1 425g (15oz) can chickpeas, drained and rinsed

1⁄4 cup vegan mayonnaise

1 tbsp nutritional yeast

1 tbsp cider vinegar

1⁄2 tsp ground mustard

2 scallions, finely sliced

1 tsp salt

Pinch of cayenne pepper

FOR THE DRESSING

1⁄2 cup extra virgin olive oil

1⁄4 cup balsamic vinegar

FOR THE ASSEMBLY

3 cups chopped romaine lettuce

1⁄2 cup diced purple cabbage

1⁄2 cup diced orange bell pepper

NUTRITIONAL VALUES

Calories: 1506kcal
Fat: 74.3g (9.1g S.Fat)
Carbs: 168.3g
Protein: 53.2g
Sugar: 26.5g
Sodium: 1833mg

METHOD

QUINOA:
Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa, broth, and salt. Bring to a boil, then cover and reduce to a low heat. Cook for 15 minutes, or until all the broth has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and transfer the fluff to a small bowl to cool.

CHICKPEA SALAD:
Rinse the quinoa thoroughly in a sieve. In a small saucepan, combine the quinoa, broth, and salt. Bring to a boil, then cover and reduce to a low heat. Cook for 15 minutes, or until all of the broth has been absorbed. Remove from the heat and set aside for 5 minutes with the cover on. Remove the lid and transfer the fluff to a small bowl to cool.

SPICY CHICKPEA SEITAN TOFU ROLLUPS

SERVES 6 PORTIONS

57g (2oz) extra-firm tofu, drained

1 cup canned chickpeas, drained and rinsed

2 tbsp dairy-free chipotle mayonnaise

1 tbsp hot sauce

2 tsp hempseed, toasted in shell

2 tsp tahini

1⁄2 tsp cider vinegar

1⁄2 tsp garlic powder

1 green onion, chopped

1⁄4 tsp salt

Pinch of ground black pepper

1⁄2 cup Steamed Seitan Smoky Nuggets

2 large spinach tortillas

Fresh parsley, for garnish (optional)

NUTRITIONAL VALUES

Calories: 200kcal
Fat: 13.4g (8.9g S.Fat)
Carbs: 16.6g
Protein: 3.7g
Sugar: 11.6g
Sodium: 124mg

METHOD

In a food processor, combine the tofu, chickpeas, mayonnaise, hot sauce, hempseed, tahini, vinegar, garlic powder, onion, salt, and pepper. Combine all ingredients in a food processor until well combined and spreadable with a knife.

Cut the seitan nuggets into small pieces. (You could also pulse a couple of times in a food processor.) In a small skillet over medium-high heat, cook seitan for about 4 minutes, stirring frequently to prevent it from burning. Place aside.

Divide the tofu filling into two portions and evenly distribute it on each tortilla. To aid in rolling, leave about an inch from the edge on one side without filling. Each tortilla should be topped with seitan. Begin rolling each tortilla from the opposite side of the edge that was not covered. Roll tightly but not too tightly to avoid squeezing out the filling.

Pin toothpicks about 1 1/2 to 2 inches apart along the edge of the tortilla. Using a sharp knife, cut between each toothpick. This helps to keep the rolls together until you're ready to serve them. They do a good job of sticking together. If desired, garnish with fresh parsley.

CHICKPEA CACCIATORE WITH CAULIFLOWER STEAKS

8 TO 10 SERVINGS

FOR THE CACCIATORE CHICKPEAS:

1 tbsp (15 ml) olive oil

1⁄2 of a medium onion, cut into 1⁄2- inch (1.3 cm) slices

1⁄2 of a bell pepper (any colour), cut into 1⁄2-inch (1.3 cm) slices

4 ounces (113 g) cremini mushrooms, cut into quarters

4 cloves garlic

1 tsp dried thyme

1 tsp dried basil

1⁄2 tsp dried rosemary

1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas (See Recipe Note.)

1 can (14.5 ounces, or 411 g) diced tomatoes, undrained

1 tsp fine sea salt

1⁄2 tsp ground black pepper

2 tbsp (8 g) (0.28oz) minced fresh parsley

Minced fresh basil, for garnis

FOR THE CAULIFLOWER STEAKS:

1 large head of cauliflower

1 tbsp (15 ml) olive oil

Salt and pepper

NUTRITIONAL VALUES

Calories: 424kcal
Fat: 9.5g (1.1g S.Fat)
Carbs: 66.8g
Protein: 21.4g
Sugar: 12.5g
Sodium: 489mg

METHOD

To make the chickpeas: Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 x 13 inch (23 x 33 cm) glass baking dish, combine the oil, onion, bell pepper, mushrooms, garlic, thyme, basil, and rosemary in a large mixing bowl. Bake for 30 minutes, or until the peppers and onions are slightly browned on the edges. Remove the garlic cloves and mince them. Return the garlic to the mixture, followed by the chickpeas, diced tomatoes, salt, and pepper. 15 minutes in the oven Add the parsley and mix well.

To make the cauliflower steaks: From the crown to the stem, cut the cauliflower into four (1 inch, or 2.5 cm) slices as evenly as possible. Use the remaining florets for something else.

Using foil, line a large baking sheet. In a large skillet, heat the oil over medium to medium-high heat. Cook (in batches) the cauliflower steaks for 4 to 6 minutes, or until browned. Turn the cauliflower over gently and cook for 3 to 5 minutes, or until browned on the second side. Transfer to a foil-lined baking sheet. Repeat with the rest of the cauliflower. Place in the oven for 8 minutes, or until the meat is tender. Distribute the chickpea mixture evenly over the cauliflower steaks and top with basil.

RECIPE NOTES

We enjoy canned chickpeas just as much as the next bean- loving fiend, but homemade are the way to go in this case. It's amazing what a difference a few simple ingredients can make. Cook a large batch of beans and freeze them in portions to make quick dishes like this.