turmeric

Dinner, Lunch, Recipes, Vegan, Vegetarian

Chickpea Patties

I hope that everyone is having a great Memorial Weekend. Thank you to all of the men and women who have served and are serving in the United States Armed Forces!

If you are starting up the BBQ in observance of the holiday today, I have another alternative protein burger recipe for you! Chickpea Patties provide plant-based protein, which makes this recipe a great option for vegans and vegetarians. Use Chickpea Patties in any recipe that calls for chicken or turkey.


For a low carb option, try serving your Chickpea Patties on Portabella Buns!
Simply remove the gills and stem from 2 large portabella mushroom caps and grill over medium heat.

Dress your burger with your favorite toppings such as fresh lettuce, tomato, onion and avocado.
Use the Portabella Buns as you would with a regular hamburger bun!


Chickpea Patties
Serves 4

2 cups chickpeas
1/4 cup grated carrot
1/2 yellow onion
1/4 cup finely ground flaxseed
1 tsp paprika
1 tsp cumin
1 tsp turmeric

Thoroughly rinse and strain the chickpeas. Chop the yellow onion, and grate the carrots. Combine all ingredients in a mixing bowl and stir until well mixed. Transfer the contents to a food processor and pulse until it reaches a smooth yet firm consistency. Add water 1 Tbsp at a time to help reach your desired consistency.

Note: The mixture should be moist and smooth but still firm. It should not be crumbly.

After the mixture has reached the proper consistency, divide it into 4 patties. Place a pan over medium/high heat and lightly coat with nonstick cooking spray. Place patties in the pan and cover and grill for about 4 minutes on each side, spray the pan with cooking spray in between flips to prevent sticking. Continue cooking and flipping until they become firm and slightly browned but not dry.


Note: If storing the Chickpea Patties in the freezer; follow all instructions and precook patties before freezing. Let the patties cool. Place wax or parchment paper in-between each patty to prevent from sticking together. Store the patties in a ziplock bag, and freeze. Reheat each patty in the microwave before eating!

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Breakfast, Recipes, Treats, Vegan

Sunburst Muffins

I spent some time playing in the kitchen for my second ever, vegan baking experiment from Love Food Eat. I used a healthy mixture of whole-wheat flour & almond flour, along with all natural honey, and unsweetened applesauce in place of oil. After I mixed up my batter, I could not stop licking the spatula! I’m so glad there are no raw eggs in this recipe, because I probably would’ve been sick after that little taste test! I know that some strict vegans do not consider honey to truly be vegan because it is made by bees, but since it does not actually contain any animal product, I still incorporate it in some of my vegan recipes. If you do not feel that honey works into your diet, you could try an alternative like agave or maple syrup! I have not experimented with these sweet alternatives, but I would love to hear if anyone tries!

Question: Do you think that honey should be considered vegan or not?

These muffins are like a little burst of sunshine. They have a warm, mildly sweet flavor with a punch of citrus. Perfect with a cup of tea or coffee in the morning! Sunburst Muffins
Makes 12 muffins

1 cup whole-wheat pastry flour
1/4 cup almond flour
1 cup rolled oats
1 cup finely grated carrots
3/4 cup orange juice
1/4 cup unsweetened applesauce
1/4 cup honey
1/3 cup golden raisins
1 tsp baking powder
1/2 tsp salt
1/2 tsp turmeric
2 Tbsp ground flaxseed + 6 tbsp water

Preheat oven to 350 degrees. In a small bowl, combine ground flaxseed with water. Set aside and stir occasionally until it forms into a sticky/gooey texture (like an egg). In a mixing bowl, combine and mix all dry ingredients (whole-wheat flour, almond flour, oats, baking powder, salt, and turmeric). In a separate mixing bowl, combine all wet ingredients (orange juice, applesauce, honey, grated carrots) along with the golden raisins, and the flaxseed mixture. Line a muffin pan with 12 muffin/cupcake liners. Carefully pour the batter into the liners. Place in the oven and bake for 25 minutes or until a toothpick comes out clean.

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