Snacks, Dips, and Smoothies

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.

Cashew Whipped Cream

karenwpullen Basics, Desserts, Recipes, Snacks, Dips, and Smoothies , , , ,
Prep Time5 minutes
Cook Time5 minutes
Print Recipe

Cashew Whipped Cream

Course: Dessert, Sauces and dressings
Servings: 8

Equipment

  • blender

Ingredients

  • 2 cups raw cashews
  • 1/3 cup water
  • 1/8 teaspoon vanilla
  • 1 pinch salt
  • 1 teaspoon tapioca starch/flour

Instructions

  • Soak the cashews in boiling water for 10 minutes. Rinse and drain.
  • Put all ingredients into a high-speed blender and process for 3 minutes. Stop and scrape down the sides a few times.
  • Allow to cool for a couple of hours.

Notes

Makes a nice topping for fruit, pie, cobblers, crisps.

Endive Boats with Fennel-Apple Filling

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

I made these for my “shindig” — the canape party that marked the end of my plant-based culinary course with Rouxbe. I love them because they are

  • fresh
  • crisp
  • quick to make
  • pretty
  • different
  • yummy
  • fun to eat
Print Recipe

Endive Boats with Fennel-Apple Filling

Course: Appetizer, Side Dish
Cuisine: Vegan
Servings: 0 bites

Ingredients

  • 3 Belgian endive
  • 1 fennel bulb
  • 1 large apple
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1/3 cup silken tofu
  • 1 pinch each, salt and pepper

Instructions

  • Put the lemon juice, garlic, tahini, and mustard into a food processor or blender. Blend until well incorporated.
  • Add the silken tofu and blend briefly. Add salt and pepper to taste.
  • Chop the fennel bulb and the apple into small dice. Pour the dressing over them.
  • Peel the leaves of the endive apart.  Place a spoonful of the salad in each. 
  • If not serving immediately, refrigerate.