Archive | May, 2013

Mock Chicken Salad (chickpeas and avocados!)

28 May

On a recent trip to Austin, my mom and I ate at Boldin Creek Cafe for a late breakfast.  Because I don’t often have the chance to eat gluten free, vegan sandwiches, I jumped (even at breakfast time!) at their “Chick Pea Chik’n Salad Sammich.”  I’ve been dreaming of it ever since!

Jennifer and I decided to tackle it today and came up with our own that does not have soy.

And boy did we!

The avocado made it creamy, the chickpeas gave it texture and substance, and the tiny pieces of celery gave it just the right amount of crunch.  But we think that the little gherkins and the blend of mustards took it over the top.  YUM!  Total success!

photo (47)

Mock Chicken Salad (with chickpeas and avocado)

  • 1 can chickpeas, rinsed and drained
  • 1/4 of a large avocado or 1/2 of a small avocado
  • 8 baby gherkins (sweet pickles), chopped
  • 1 rib of celery, chopped finely
  • 1/2 T tahini
  • 1 T Dijon mustard
  • 1 T yellow mustard
  • Kosher salt and fresh cracked pepper
  1. Place the drained chickpeas in a bowl and mash them a bit.  Add your avocado and mash some more.
  2. Add your chopped pickles and celery, as well as the tahini and mustards.
  3. Add a few pinches of salt and some fresh cracked pepper.
  4. Still all together.  Taste for seasonings and adjust until you think it is perfect!

Enjoy!

We served it on crackers that we whipped up right before making the chickpea salad. Here is the cracker recipe, only I made a flax egg in place of egg whites, added 1 T of water, and added extra nutritional yeast in place of the Parmesan.

Advertisements

Healthy, hearty, peanut butter flax oatcakes!

24 May

photo (46)

 

We have come to LOVE these pancakes and I make them on a regular basis.  They are one of the very few recipes I will skip my morning shake for.  They are hearty, healthy, peanutbuttery goodness that are not only gluten free, but vegan!

Peanutbuttery Flax OatCakes

  • 3 T milled flax seeds
  • 6 T water
  • 2 T coconut oil, melted
  • 3 T agave
  • 1 T baking powder
  • 1 1/2 tsp baking soda
  • 3 T peanut butter (we refer crunchy, but use either)
  • 2 tsp vanilla
  • 1 1/2 cups almond milk
  • 2 1/4 cups gluten free oat flour (make it yourself or use the stuff in a pkg)

1) Preheat your skillet to medium/medium high.

2) In a large bowl, combine your flax seeds and water.  Let it sit and congeal for a minute while you pull the rest of your ingredients out.

3) Add melted coconut oil, agave, baking powder, baking soda, peanut butter and vanilla.  Whisk together.  Add almond milk and whisk again.  Add oat flour.  Whisk until well blended.

4) Add a little bit of Earth balance (or butter or coconut oil) to your skillet and cook pancakes until brown on each side and cooked through.

Enjoy!

Chocolate chip scones with almond flour.

2 May

I love almond flour.  And I love chocolate.  And I love scones.

Do you?  Here is a recipe full of nutritious ingredients.  And chocolate.

This is one of the recipes I serve to people who don’t eat weird like us and always get compliments!
photo (45)

Chocolate Chip Scones:

  • 2 T milled flax seeds
  • 4 T water
  • 2 1/2 cups almond meal or almond flour
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil, melted
  • 1/4 cup agave
  • 1/2 – 1 cup dark chocolate chips
  1. Preheat oven to 350.  Line a baking sheet with a Silpat or parchment paper.
  2. Make a “flax egg” by mixing flax seeds with water.  Set aside.  
  3. In a large bowl, combine almond flour, salt, and baking soda.  
  4. In a medium bowl, whisk coconut oil, agave, and “flax eggs” together.
  5. Stir wet ingredients into almond flour mixture and combine thoroughly.
  6. Fold in chocolate chips.
  7. Use a 1/4 cup and drop batter on baking sheet.
  8. Bake 12-17 minutes, until golden brown.