Quick Garbanzo Burger

A bean burger is the ultimate fiber-rich, protein packed best kind of burgers. So many recipes to choose from but this is a QUICK one. Lots of goodness here with turmeric for it's anti-inflammatory properties, agave (optional) to balance the turmeric's bitter flavor, and GF panko (Japanese- style bread crumbs) for a crunch.

This burger may be a bit crumbly but you can also add it top of a salad, or a topping to soup etc. Toppings could be onions, avocado, lettuce, mustard, vegan mayo, and tomatoes.

INGREDIENTS

• 2 cups dry chickpeas (or 2 cans cooked)

• 1 onion, finely chopped

• 4-5 garlic cloves, minced

• 2 cups of Gluten free panko Bread crumbs

• 1 Tsp. + of raw agave

• 1 tablespoon turmeric

• 1 teaspoon cumin

• ½ teaspoon cayenne

• GF buns or Large lettuce leaves for a wrap

• 1 head lettuce

METHOD

1. Soak chickpeas overnight. Cook chickpeas for 1 and ½ hours, drain water, mash chickpeas well with fork and set aside. (or use canned)

2. Cook onion and garlic for a few minutes on medium heat.

3. Add onion, garlic, panko, and spices to mashed chickpea mixture. Mix everything together well.

4. Form patties with the mixture depending on your Pattie size preference. Note: These are crumbly, pat firmly, and handle with care as you put them on the frying pan.

5. Fry patties on each side on medium heat with a bit of olive or coconut oil or a spray for about 5 minutes or until golden brown and fairly firm.

6. Wrap it up in your lettuce leaf or use a healthy whole sprouted or Gluten free Bun

Plant Protein Chili

Inspired by Eat Healthy Eat Happy

Get your fiber, nutrients and your plant protein in one beautiful bowl.

INGREDIENTS

• 1 Tbsp. olive oil

• 2 medium onions, chopped

• 2 1/2 Tbsp. chili powder

• 1 1/2 Tbsp. paprika (smoked if you have it)

• 1 1/2 tsp. garlic powder

• 2 tsp. dried basil

• 1/4 tsp. chipotle powder

• 2 Tbsp. cumin

• 1/2 tsp. oregano

• 1/4 tsp. black pepper

• 2 Tbsp. no-salt herb seasoning.

• 1 1/2 cups of veggie broth

• 2 c chopped red, orange or yellow bell pepper

• 2 15 oz. cans no-salt-added diced tomatoes

• 1 15 oz. can no-salt-added petite diced tomatoes

• 2 Tbsp. maple syrup

• 2 Tbsp. low sodium GF tamari or soy sauce

• 1 tsp. salt

• 1/2 tsp. liquid smoke

• 4 c water

• 2 Tbsp. lemon juice

• 1/3 c uncooked quinoa

• 3 c cooked black beans (or 2 15 oz. cans, drained and rinsed well)

• 1 1/2 c crushed walnuts

• 2 c fresh or frozen organic corn kernels

• Toppings like fresh cilantro, spinach, parsley, avocado, sliced jalapeno, or vegan cheese shreds (optional)

METHOD

1. Add the oil and onion to a large pot. Sauté the onion over medium heat for about 3 minutes.

2. Add the chili powder, paprika, garlic powder, basil, chipotle powder, cumin, oregano, pepper and no-salt seasoning. Add a few splashes of the broth into the pan and simmer 3-4 minutes. Reduce the heat slightly and/or add more if the spices if necessary.

3. Add the canned tomatoes, maple syrup, soy sauce, salt, liquid smoke and water. Cover the pot loosely and simmer about 30 minutes, stirring occasionally.

4. Stir in the lemon juice, quinoa, black beans, walnuts and corn. Reduce the heat to medium low, lid the pot and simmer about 50 minutes, stirring occasionally. Add enough water to make it the consistency you like as you need to.

5. Serve with your favorite toppings.

Chickpea Egg-less Omelet

A new vegan spin on omelets. A healthy, high protein breakfast, lunch or dinner option.

Enjoy adding in any yummy extras.

Recipe by Vegan Sandra

Serves 2-4

INGREDIENTS

• 3 Tbsp. chickpea flour

• ¼ Tbsp. salt

• Pinch of ground black pepper

• 8 Tbsp. water

• 1 medium onion

• Fresh herbs (dill, spring onions and basil for example)

• 2 Tbsp. oil

METHOD

1. Mix chickpea flour with salt and pepper

2. Add water and mix until you have a creamy omelet batter

3. Add thinly sliced onions and chopped herbs. Mix everything together

4. Heat up some oil in a smaller pan

5. Scoop all the batter onto the pan and spread it out with a spoon so you have a nice round omelet

6. Cook for 2 – 3 minutes (don’t cover the pan with a lid!)

7. Flip the omelet over (use a thin spatula) and cook for a couple of more minutes

8. Remove from the heat

9. Serve and enjoy. I added some spinach, walnuts and pine nuts for added crunch and nutrition.