Author: karenwpullen

Chickpea Fritters with Tzatziki

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies ,

Serve in pita or a lettuce wrap, and drizzle with the cool & creamy tzatziki sauce.

Prep Time20 minutes
Cook Time10 minutes
Print Recipe

Chickpea Fritters

Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Servings: 6

Equipment

  • food processor

Ingredients

  • 1 15-oz can chickpeas drained and rinsed (or 1.5 cups cooked)
  • 1 flax egg 1 Tbs flax seed & 3 Tbs water
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1/8 cup basil, chopped
  • 1/2 cup vegan parmesan
  • 1 1/2 teaspoons Italian seasoning
  • 1 tablespoon lemon juice about half a lemon
  • 1 tablespoon dijon mustard

Tzatziki Sauce

  • 1 cup vegan yogurt
  • 1 tablespoon lemon juice about half a lemon
  • 2 teaspoons dried dill
  • 1/2 cup cucumber peeled, seeded, chopped small
  • 2 cloves garlic, minced

Instructions

  • Make the flax egg by combining the ground seed with water; let sit 3-4 minutes until it's a gel.
  • Sauté the onion and garlic until the onions are soft.
  • Add all the remaining ingredients to a food processor and pulse until the ingredients are combined and the chickpeas are chopped. Don't over-chop. It's OK if some chickpeas are still whole. The mixture should be chunky.
  • Using your hands, form patties.
  • In a non-stick pan, brown each patty about 4 minutes per side until crisp.
  • Or, place on a baking sheet and cook at 400° for 20 minutes, flipping half-way through.

Tzatziki

  • Whisk together all ingredients.

Quinoa Tabbouleh

karenwpullen Recipes, Salads, Side Dishes , , ,

A light and refreshing salad with a Middle Eastern flair, tabbouleh is usually made with bulgur wheat. This version uses quinoa, which is a seed, not a grain, that has a lot of protein and a lovely texture

.

Print Recipe

Quinoa Tabbouleh

Course: Salad, Side Dish
Cuisine: Mediterranean
Servings: 4

Equipment

  • food processor

Ingredients

  • 2 cups cooked quinoa
  • 2 bunches curly parsley
  • 2 cucumbers
  • 3 green onions
  • 2 lemons
  • 2 cups cherry or grape tomatoes
  • 1 bell pepper green
  • 1 tablespoon mint leaves, chopped or 1 teaspoon dry

Instructions

  • Trim most of the stems from the parsley. Place in a food processor and pulse until it is chopped.
  • Peel the cucumbers; cut them lengthwise and scoop out the seeds. Chop.
  • Chop the green onions, mint, and bell pepper. Cut the tomatoes in half.
  • In a bowl, mix the quinoa, bell pepper, onions, mint, tomatoes, cucumber, and parsley.
  • Squeeze juice from the lemons into the salad and stir.

Notes

Quinoa is a starchy seed, not a grain.  It cooks in less than 30 minutes to a fluffy, tasty ingredient that can be used like rice in a recipe. It comes in different colors ranging from black to red to white.
It’s best to let the salad cool in the refrigerator for a couple of hours before serving.
For an easy Near-Eastern meal, serve this with pita bread, hummus, yogurt, and falafel patties.

Peach-Raspberry Crisp

karenwpullen Breakfast, Desserts, Recipes, Side Dishes , , , ,

The perfect summer dessert.

Prep Time15 minutes
Cook Time30 minutes
Print Recipe

Peach Raspberry Crisp

Course: Breakfast, Dessert
Servings: 0

Ingredients

  • 3 cups sliced peaches fresh or frozen
  • 1 cup raspberries
  • 1 cup rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup flour I like whole wheat pastry flour
  • 1/2 cup date paste 8 medjool dates blended with 1/2 cup hot water
  • 1 tablespoon vanilla

Instructions

  • Preheat the oven to 375 degrees.
  • Mix the peaches and raspberries, place into a lightly greased baking dish, like a baking dish, pie pan, or individual ramekins.
  • Make the topping by stirring together the oats, flour, date paste, pecans, and vanilla.
  • Spread the topping over the fruit and bake for 15-20 minutes until the filling bubbles and the top is golden.

Notes

Serve with vegan ice cream, unsweetened yogurt, or cashew whipping cream.