TAHINI-MISO CHICKPEAS WITH ZUCCHINI

SERVES 4 PORTIONS

FOR THE TAHINI-MISO CHICKPEAS

1/4 cup (50 g) tahini

1 tbsp. (15 g) mild miso paste

1 tbsp. (15 ml) tamari

2 tsp. (10 ml) lemon juice

1/4 tsp. salt

1/8 tsp. black pepper

2 cans (30 oz., or 850 g) chickpeas, drained and rinsed

FOR THE ZUCCHINI

1 1/2 lb. (680 g) zucchini, cut into 4- inch (10 cm) spears

1 tbsp. (15 ml) olive oil

1/4 tsp. salt

1/4 tsp. black pepper

FOR THE QUINOA

2 2/3 cups (635 ml) low-sodium vegetable broth

1 1/3 cups (250 g) red quinoa

NUTRITIONAL VALUES

Calories: 942kcal
Fat: 24.9g (3g S.Fat)
Carbs: 140.3g
Protein: 47.7g
Sugar: 26.6g
Sodium: 792mg

METHOD

TO MAKE THE TAHINI-MISO CHICKPEAS
Preheat the oven to 375oF (190oC, or gas mark 5), and line a large baking sheet with parchment paper.

Whisk together the tahini, miso paste, tamari, lemon juice, salt, and pepper in a mixing bowl until smooth. Add the chickpeas to the bowl and fold until evenly coated with the tahini mixture. On one half of the baking sheet, spread the chickpeas in a single layer.

TO MAKE THE ZUCCHINI
Drizzle olive oil over the zucchini spears in a single layer on the other half of the baking sheet. Toss the spears lightly to coat them, then season with salt and pepper. 30 minutes, stirring and flipping the chickpeas and zucchini halfway through.

TO MAKE THE QUINOA
While the chickpeas and zucchini roast, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium-low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

Divide the quinoa, zucchini, and chickpeas among four bowls or containers to serve. Serve warm or store in the refrigerator for up to 7 days.

RECIPE NOTES

This bowl works well as a base for your favourite sauce or dressing. I enjoy drizzling it with tahini sauce!

ZUCCHINI BREAD

SERVES 1 10-INCH (25cm)LOAF

1 large or 2 small zucchini

1 small carrot

2 1/2 oz. (75g) macadamia nuts

2 cups (225g) all-purpose flour

pinch of sea salt

pinch of ground cinnamon

1 tsp. baking powder

1/2 cup (80 g) granulated sugar

juice of 1/2 lemon

vegan margarine, for the pan

SPECIAL EQUIPMENT

10 inch (25cm) long loaf pan

NUTRITIONAL VALUES

Calories: 1918kcal
Fat: 75.1g (12g S.Fat)
Carbs: 294.4g
Protein: 30.6g
Sugar: 112g
Sodium: 504mg

METHOD

Grate the carrot and zucchini. In a mixing bowl, combine the nuts, flour, salt, cinnamon, baking powder, sugar, and lemon juice. Stir in the zucchini and carrot, followed by 2/3 cup (150ml) water, until everything is evenly combined. Allow the mixture to rise for about 30 minutes, covered.

Preheat the oven to 180°C/350°F. Grease the pan, pour in the mixture, and bake for about 1 hour in the lower third of the oven. Insert a wooden toothpick into the centre of the loaf to check for doneness. If no mixture sticks to it when you pull it out, the bread is done; if it does, bake it for a few minutes longer, then test again. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

BLUEBERRY ZUCCHINI BREAKFAST COOKIES

SERVES 12 COOKIES

1 1/2 cups (120 g) rolled oats; gluten free if necessary

1 cup (130 g) unbleached all- purpose flour, or gluten- free flour with 1/2 tsp. xanthan gum

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup (115 ml) orange juice

1/2 cup (72 g) coconut sugar

1/2 cup (60 g) shredded zucchini

1/4 cup (60 ml) melted coconut oil

1 tbsp. (5 g) ground flaxseed

2 tsp. (10 ml) vanilla extract

2 tsp. (4 g) orange zest

1 tsp. molasses

1/2 cup (75 g) blueberries

1/2 cup (100 g) chopped pecans

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 5.5g (4.1g S.Fat) Carbs: 23.3g
Protein: 2.7g
Sugar: 6.2g
Sodium: 117mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line two large baking sheets with parchment paper.

Whisk together the oats, flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the orange juice, coconut sugar, zucchini, coconut oil, flaxseed, vanilla, orange zest, and molasses in a medium mixing bowl until combined.

Make a well in the dry ingredients and then pour in the wet ingredients. Fold the dough until there are no dry spots left in the mixture. Fold in the blueberries and pecans until evenly distributed in the dough.

Place 1/4-cup (90 g) scoops 2 inches (5 cm) apart on the baking sheets. Gently press down on the cookies to slightly flatten them. Bake for 20 to 24 minutes, rotating the baking sheets halfway through. When the cookies are done baking, they will be soft; leave the sheets on cooling racks for 15 to 20 minutes before serving.