Chickpea peanut butter blondies

Ingredients

• 1 can (398ml.) chickpeas, rinsed & drained
• ½ cup peanut butter
• ¾ cup maple syrup (this time I discovered I had run out of maple syrup so I substituted for 1/3 cup agave, 1/4 brown cane sugar and 80ml water which works just as well) 
• 2 tsp vanilla
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cups dark chocolate chips, reserve ¼ cup for the top
• pinch sea salt

Instructions

1. Preheat oven to 350 and line a loaf pan with parchment paper
2. In a food processor (or high speed blender), add all ingredients except chocolate chips and process until batter is smooth, similar consistency to hummus
3. Stir in 1/2 cup of the dark chocolate chips
4. Scoop the batter into the lined pan and smooth it out evenly. Lightly press the remaining chocolate chips over top
5. Bake for 60 minutes or until toothpick comes out clean. This will vary with ovens so be patient and wait until the edges are beginning to brown
6. Cool for 10 minutes in the pan then transfer to a rack for another 30 minutes for them to set
7. Cut into squares

 

Balsamic cauliflower 'wings'

I've seen cauliflower wings all over Pinterest for months and I've wanted to try them. Mostly because they fall under my list of "I've always been a vegetarian so I've never tried the meat version of this and crazy pinterest people are saying that they taste like te real thing".

Let me burst your bubble right now, unless wings taste of cauliflower these don't taste of wings, they taste of cauliflower. In saying that they taste pretty damn good so I'm willing to forgive the Pinterest collective for their misleading comments.

(Apparently there's a dehydrated version of these that REALLY DOES taste like the real thing so as much as I doubt cauliflower will ever taste like hot wings I'll try that as soon as I buy a dehydrator).

Ingredients

For the sauce:

• ¼ cup balsamic vinegar
• 2 Tbsp soy sauce (or tamari for gluten free)
• ¼ cup honey (or agave or maple syrup for strict vegan)
• 1 clove garlic, crushed
• 1 tsp finely minced fresh rosemary
• ¼ tsp salt
• a few grinds black pepper

For the cauliflower:

• One large head cauliflower
• ½ cup flour (I used coconut flour)
• ½ cup milk (I used almond milk)

Instructions

For the sauce:

1. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:

1. Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
2. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
3. Whisk together the flour and milk in a bowl.
4. Toss the cauliflower in the batter until thoroughly coated.
5. Arrange the cauliflower on the baking sheet in a single layer.
6. Bake for 15-20 minutes, or until slightly less done than you want them.
7. Remove from the oven and pour the sauce over the cauliflower.
8. Return to oven for another 5 minutes.
9. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
10. Return to the oven for another 5 minutes.

Today I had my version of wings and fries. I paired the 'wings' with baked zucchini chips and my balsamic hummus. 

Quinoa veggie chilli

Ingredients:

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

2 jalapeno peppers, diced

1 large carrot, peeled and chopped

1 green bell pepper, chopped

6 mushrooms, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Method:

In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Spicy mushroom and spinach falafel

You guys have no idea how much I love falafel. It's a sick, sick addiction that I try and fail to break every few months. And whenever I have a falafel relapse I try out new recipes. 

I feel like this is one of my greatest achievements to date as it combines my first love (falafel) with my second and third loves (mushrooms and spinach). Which when I think of it is slightly weird because I'm sure that wine should be higher up the list than falafel, mushrooms or spinach.. But apparently not. Anyway, wine falafel sounds horrendous so it's probably for the best.

Ingredients (makes 14 falafels)

- 1/2 cup finely chopped spinach

125g button (or other) mushrooms

2 spring onions, sliced into rounds

2 finely chopped chillis

1 tsp ground cumin 

Handful finely chopped parsley 

1 clove garlic

400g tin of chickpeas

1 tbsp vegetable oil

1/4 tsp sesame oil

zest of 1/2 lemon

salt and pepper to taste

Method

- Heat 1 tbsp oil in a large pan, then fry the onion, garlic, spring onion and mushrooms over a low heat for 5 mins until softened. 

- Tip into a large mixing bowl with the chickpeas, spinach and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. 

- Stir in the parsley and chillis with seasoning to taste. 

- Add the egg, then squish the mixture together with your hands.

- Mould the mix into 14 balls and place on grease proof paper on a baking tray.

- Cook at 180 degrees for 10-15 minutes or until golden. 

Chocolate and Blueberry Post Workout Protein Cake

*insert text post about wanting a delicious chocolatey treat that is both healthy and high in protein after every drill sergeant tough workout at the gym*

Except I don't go to the gym, ever. And honestly if I ever do go to the gym Id rather treat myself with a celebratory glass (bottle) of wine, not a slice of chocolate cake. 

However, if you are predisposed to a chocolatey treat that seems to undo your hard work at the gym this is pretty perfect for you.

Ingredients 

• 1 can of aduki (or black) unsalted 

   beans (cooked) 

•  1/2 cup of liquid egg whites OR whites of 4 eggs 

• 1/2 cup of chocolate whey protein 

   powder  

• 1 pot (300g) of low-fat cottage 

   cheese 

• 1/2 cup of raw cocoa powder 

• 3/8 cup of organic honey

• 3 tbsp of coconut flour 

• 1 tsp of baking powder

Method

- boil black beans for 5 minutes (or until soft) and drain. 

- blend cooked beans, cottage cheese, egg whites and honey together until they form a smooth paste.

- pour mixture into a large bowl. 

- fold in baking powder, flour, cocoa powder and protein powder until everything is properly combined.

-stir in a fresh blueberries 

- pour into a greased tin and bake at 170 degrees for 40-45 minutes.

For the frosting (optional) :

- 2 tbs peanut butter,

- 4 tbs almond milk and 

- 1tbs icing sugar