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Sarah Lawrence

Sweet Potato and Chickpea Curry (gluten free, dairy free, vegan)

Cooked a batch of chickpeas this week... so chickpeas get to star in a few meals. Here's the result of my kitchen fun on Sunday. We enjoyed this curry for lunch yesterday. Want to stretch it? Add a bit more tomato and almond milk or even veg broth to make more of a sauce and you could easily serve this over rice, quinoa, millet or noodles.  Round everything out with a big beautiful salad!   [caption id="attachment_565" align="alignright" width="300" caption="Sweet Potato and Chickpea Curry"]Sweet Potato and Chickpea Curry[/caption] Sweet Potato and Chickpea Curry 3 cups cooked chickpeas 2 large sweet potatoes, cubed 1 leek, minced 3 cloves garlic, minced 1 large tomato, diced (1-2 cups total), reserve about 1/4 cup for garnish 3 Tbsp curry powder (your choice) 2 cups water 1 cup almond milk or coconut milk 1-2 tsp salt 1-2 tsp pepper   Combine everything except almond milk, salt and pepper in a large cast iron skillet or your favorite pot.  Bring the stew to a simmer over medium heat and cook for about 30-40 minutes until the sweet potato and chickpeas are soft.  You will want to check the pot a few times during cooking to make sure that it’s not getting dry.  You can add more water as necessary and may want to turn down the heat.  We aren’t after a vigorous boil… we want gentle heat so we keep the sweet potato in cube form. Once you’ve cooked everything to this point you have a choice.  Add in the almond or coconut milk and season with salt and pepper to taste so you can serve this stew right now OR let it cool and pop it in the fridge overnight.  When you reheat the stew, add the almond/coconut milk and season --- you will be rewarded for your patience with a much more flavorful curry than if you serve it right away.

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Sarah Lawrence

Easter 2012 – our best (and easiest) Gluten Free Vegan Feast ever!

[caption id="attachment_553" align="alignleft" width="300" caption="Easter 2012"]Easter 2012[/caption] I really wish you could have been here today to SMELL our Easter Feast cooking.  Have you ever had one of those proud moments where you are outside and you smell something amazing and think to yourself, "I'd love to taste THAT!"  --- it's that kind of smell that totally makes you jealous, unless it's coming from your house... your kitchen... and then you just feel proud!  Yup, I had that moment today.  I think you're going to love me for experimenting with socca today (if you don't already love me!)  Maybe you think it's wrong to experiment with food on a holiday, but I'm always game.  Becuase I've been on a socca kick lately, I figured that socca works so beautifully when it's thin that it might work beautifully as a binder in a thick pie/kind of quiche form... and I am beside myself with glee because it does and it does so in an amazing, dare I say, incredible way!   I wanted something like Spanikopita, so I used kale for a base of greens and artichoke for that feta-like saltiness.  This is one basic idea that I can't wait to play with using other greens and flavor combinations.  What will you try? What's even better than a meal that tastes great?  -- A meal that's also easy to prepare.  No slaving in the kitchen for this cook today! I turned on the oven, spent about 20 minutes prepping veggies and then enjoyed time with my family for an hour while things cooked.  Easy enough for any night of the week and PERFECT for leftovers!  Try them and let me know what you think!    Mesculin Greens with Beets, Grapefruit and Toasted Pecans  - Fill salad bowl with greens, top with diced beet (ours were peeled, raw); slice grapefruit in half and cut out the segments, then squeeze rind to lightly splash greens with the grapefruit juice; top with toasted pecans (I toasted ours in a dab of coconut oil and sprinkled with a pinch of coconut sugar and a pinch of salt). Butternut Squash Soup  -- Peel and de-seed 1 butternut squash (or cheat and buy peeled squash at the market like I did this time!); Dice about 1 cup of sweet onion.  Add squash and onion to a soup pot and add 8 cups of water.  Add 1 tsp salt, heaping tsp pepper, a few cloves of garlic, 1 tsp cumin.  Boil for 20 minutes.  Cool.  Puree in blender.  Reheat and serve. Kale and Artichoke Socca Pie -- Wash and chop 1 lb kale.  Dice 1 cup onion.  Mince 3 cloves garlic.  Add to hot skillet and sauté until veggies are soft.  Season with rosemary, nutmeg, salt and pepper to taste.  Stir in ¾ cup chopped artichoke hearts. -- Combine 2 cups chickpea flour, 2 cups water, juice of 1 lemon. -- lightly oil/spray an 8 inch springform pan.  Pour enough batter to coat bottom, then add half veg mixture, top with batter, add remaining veg and top with remaining batter.  Lightly mix using a fork… it’s more like moving the veg to the side so the batter can penetrate. -- bake in 400 F oven for 50-60 minutes or until a wooden skewer inserted in center comes out clean. Roasted Veggies -- Clean and chop veggies into bite sized pieces.  I used carrots, potato and onion.  Add 1 tsp coconut oil and stir to coat.  Sprinkle with salt and pepper.  Roast in 400 F oven with the Socca Pie for 1 hour.  Toss with fresh dill before serving.

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Sarah Lawrence

Gluten Free Vegan Cauliflower Pizza Crust

So here we are again with pizza!  I've made what seems like a million versions of pizza crust, because, well... my kids are like most kids and they LOVE pizza.  Back in the day, I loved pizza too.  But the gluten and dairy didn't love me, so we parted ways.  Now I've got some great crust recipes and this one is another keeper.  Check out my other faves and try this version too! (polenta pizza,  socca pizza ).  I have to tell you that I was inspired by a post that kept popping up on Pinterest for this Cauliflower Pizza Crust.  I can’t eat dairy cheese or eggs, so that version won’t ever be on my table… but the idea of adding veg into my trusty pizza crust got me going!  Here’s what happened from my kitchen experiment (I hope you enjoy it as much as we have!)  Other changes I made to my original recipe include testing the batter with flax and without it.  Leaving the flax out yields a thinner crust that is harder to flip and requires some tough love to hold it together… but it’s worth the minute of trouble because what you get is a thin and crispy slice of goodness that you’ll write home to mom about. I have some clients who are quite athletic and have higher protein requirements, so I’ve added ¾ cup of shelled hempseed to the crust for that protein kick.  That gets a solid 3 tablespoons of hempseed into each crust and adds a whopping 11 grams of protein plus a hefty dose a Iron, Magnesium, Phosphorous and Zinc. [caption id="attachment_541" align="alignleft" width="300" caption="GFV Cauliflower Socca Crust"]GFV Cauliflower Socca Crust[/caption]         Gluten Free Cauliflower Socca Pizza Crust (makes 4 personal size crusts – sometimes you get a bonus snack size) 2 cups chickpea flour 1 cup steamed cauliflower, mashed well or riced ¼ cup flaxseed meal (OMIT for thin crust) ¾ cup shelled hempseed (optional) ¼ cup lemon juice 2 ¼ cups water (use 2 cups if you omit the hempseed) 1 tsp onion powder (optional) ½ tsp grated lemon zest (optional) 1-2 tsp seasoning mix of your choice (Italian herbs are nice) 1 Tbsp oil, for your pan Preheat your oven to 450 degrees F. If you have pizza stones, put them in to get nice and hot. For thicker crust: Mix flour, cauliflower, flax, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter will be thick. For thin and crispy crust: Mix as for the thick crust but leave out the flax. The batter will still be thick. Lightly coat your cast iron skillet with a bit of oil and heat oil to medium high heat.  You don’t need the full tablespoon of oil now since you will need to recoat the skillet for each pizza base.  I use a basting brush and just dip it in my oil and then swipe it over the surface. Scoop out a 1 cup portion of your batter and tip if out in the center of the hot skillet.  Use a wooden spoon and spread the batter out into a nice circle.  Don’t go too thin with this crust or you may not be able to flip it.  After 5 minutes, use a spatula and see if the bottom has set.  It should be a nice golden color and the top will be looking like it’s getting dry.  Mine develop tiny air holes and I can see steam escaping through some like little geysers.  Others spurt the itty bitty bit of oil that I used to prep the skillet (only a swipe is needed if you have a well seasoned cast iron pan.) To flip, I use two spatulas that are meant for use on an outdoor grill. They are long and flat and are perfect for this sort of thing!  Slide the spatulas under the crust and flip it over. The thin crust batter may not flip easily, but rest assured, all you have to do is flip it and then use your spatula or spoon to smoosh and smooth the surface together.  Once it’s crisp’ed up on both sides it will hold.  Think of it a bit like spackling a wall --- you need to patch it back together if it comes apart but it will be smooth in the end.  The baking really works to crisp up the edges once you’ve loaded it with your toppings. For both thick and thin crusts, let the second side get crisp for a minute and then transfer the crust to a hot pizza stone in your preheated oven.  Ladle on the tomato sauce of your choice and any other toppings that work for you. You can also keep everything in the skillet and let the toppings get warm and bubbly under your broiler.  Your choice; because I make enough to feed my family, I choose to use the oven so I can continue making the pizza bases in the skillet. [caption id="attachment_539" align="alignleft" width="300" caption="thin and crispy crust"]thin and crispy crust[/caption] If you want to make pizza meals in a big batch you can save yourself some time on busy nights.  Make the crusts in your skillet and bake them without toppings for about 5 minutes, then transfer to a wire cooling rack.  You need to cool the crusts completely before storing them.  I had good luck separating my crusts with parchment paper or with wax paper and then popping the stack into a large freezer bag.  Lay everything flat and you’ll be able to remove one crust at a time if you need to.  Thaw in the fridge for an hour or pop right into a preheated 400 degree oven, top it and bake it for 12-15 minutes.

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Sarah Lawrence

Gluten Free Veg Pot Pie

Boy, have things gotten busy around here!  There are so many things I've intended to post... I'm just going to add a few recent kitchen bits and ease back into the fray. This pot pie comes together pretty quickly.  Reheats well.  Easily adapted to accomodate a bit of meat if you feed a variety of eaters.  Vary the veg to what you have on hand.  This version was heavy on cauliflower because organic cauliflower was looking good at the market!  Big salad on the plate with a slice of hearty pot pie is a lovely meal.   [caption id="attachment_522" align="alignright" width="300" caption="GFV Pot Pie + mesculin greens"]GFV Pot Pie[/caption] Pot Pie Filling:| 3 cloves garlic, crushed 4 carrots, sliced into coins 1 cup mushrooms, sliced 1 cup onion, diced 1 cup green peas 1 cup corn 2 cups cauliflower florets 1 small sweet potato, diced Sauce: ½ - 1 cup vegetable stock or water 1 Tbsp brown rice flour ½  tsp salt ½ tsp pepper 1 tsp dried lemon peel 1 tsp dried onion 1 tsp dried dill or thyme or sage 1 cup cauliflower or potato ¼ cup dried mushrooms (optional) Crust: ¾  cup brown rice flour ¾  cup garbanzo bean flour ½  tsp xanthan gum ½  tsp baking powder ½  tsp salt 1 Tbsp Earth Balance, softened or Olive Oil ½ - ¾ cup water, as needed to form non sticky dough   Optional Add-Ins: 1 cup chopped/shredded cooked chicken 1 cup white beans or garbanzo beans, cooked 1 cup tofu, cubed
  1. Heat oven to 400 degrees F.  Prep a 9x9 or 10x12 baking dish by lightly rubbing with oil.  Set aside.
  2. Start filling by putting veg into a large skillet with a bit of water (2 Tbsp).  Get things going over medium heat and let the veggies sweat while you prep the sauce.
  3. In Vitamix or blender, combine the sauce ingredients and blitz until smooth.  Taste and adjust the seasonings as needed.  Pour into skillet with the veg.  Stir to combine.
  4. In a large bowl, combine the dry ingredients for the crust.  Give those a nice stir to combine, then add the Earth Balance or Oil and about ½ cup of water.  Use a spoon to combine, then use your hands to make a ball of dough.  Add more water as needed to create a dough that is not sticky, but holds together enough to roll out.
  5. Lightly flour a work surface with rice flour.  Tip the crust dough onto the floured surface and roll it out to the size of your baking dish.
  6. Veg filling should be nicely cooked, so tip it into the prepared baking dish, then top with the rolled out dough.
  7. Place pot pie into pre-heated oven and bake for 15-20 minutes or until crust is lightly golden and fragrant.

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Sarah Lawrence

Gluten Free Sorghum and Socca Pizza Crust

Gluten free warriors, good pizza crusts are not a thing of the past! The 3 superstars here are powerhouses of fiber, protein and iron… and this stuff is not only nutritious, but also tasty!  If you haven’t tried chickpea flour (also called besan), you are in for a treat! Bob’s RedMill chickpea flour is available in my local market, but if you can’t find it you can order it online or try your local Indian Market.  Ask for besan, which is what chickpea flour is called in Indian cuisine.  Sorghum flour adds a level of sweetness to balance the earthiness of the chickpea flour.  Sorghum is also a fiber rich, protein packed and iron filled grain.  Rounding out the triumvirate is Golden Flax.  Blend it into a meal and it won’t be noticeable; if you prefer a bit of a seed bite for an artisan style crust, try leaving the flax seed whole. Put your cast iron skillet to use here and you won't believe how easy it is to have great gluten free, dairy free, nut free, vegan friendly pizza! Gluten Free Sorghum and Socca Pizza Crust 2 cups chickpea flour ¾ cup sorghum flour ¼ cup golden flaxmeal ¼ cup lemon juice 2 cups water 1 tsp salt 1 tsp onion powder ½ tsp grated lemon zest 1-2 tsp seasoning mix of your choice 1 Tbsp oil, for your pan Preheat your oven to 450 degrees F.  If you have pizza stones, put them in to get nice and hot. Mix flours, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter should be thick but not stiff; think pancake batter consistency.  Adjust your liquid if necessary.  Thinner batter will yield a thinner, crispier crust.  Thicker batter will yield a more dense, toothsome crust.  You really can't go wrong, so experiment! Coat a cast iron pan with oil and heat oil to medium high heat. Pour batter into pan as you would pancake batter… this is quite like making pancakes, actually! Tip the pan if you need to get the batter out to the edges. You can make your crust thicker or thinner depending on how much batter you put in your pan. Your pan may not be the same size as my pan, so the amount of batter you use will also likely be different than mine. I use a 12 inch cast iron pan and was able to pour 1.5 cups of batter in to cover the bottom, twice, for 2 beautiful crusts.  Definitely can squeak 3 crusts out of this recipe if you use closer to 1 cup per pour for 3 moderately thin, crispy crusts. So, the bottom of the crust will get crispy and the top will start to look a little bubbly and set like a pancake. You can take a peak at the bottom by lifting an edge with a spatula to see if it’s getting golden. The fun part comes next, so grab a spatula or two and get ready to flip the crust. I use two spatulas that are meant for use on an outdoor grill. They are long and flat and are perfect for this sort of thing! [caption id="attachment_493" align="alignright" width="300" caption="Top of crust, bubbly and set"]Top of crust, bubbly and set[/caption] When you’re confident, slide the spatulas under the crust and flip it over. Let this side get crisp for a minute and then transfer the crust to a hot pizza stone in your preheated oven. [caption id="attachment_494" align="alignleft" width="300" caption="Flipped and golden"]Flipped and golden [/caption] Ladle on the tomato sauce of your choice and any other toppings that work for you. I made a quick sauce by blending a carton of Pomi crushed tomatoes with 1/2 cup of sundried tomatoes. Topped ours with a light sprinkling of Daiya Cheddar. In a few minutes everything is hot and ready to take out, slice and eat! Enjoy! [caption id="attachment_495" align="alignright" width="300" caption="Finished Pizza"]Finished Pizza[/caption]

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creativecalligraphy

Easy Coconut Curry

My health coach, Tammi, gave me a challenge for this month... and I am not one to forego a challenge, so, this month I am experimenting with Macrobiotics.  Being introduced to macrobiotics this month has been really timely.  Traditionally a balancing and restorative way of approaching food and life, this philosophy has been a gift to me as I've been working to get my 5 year old through a particularly intense bout of croup and the respiratory ickies that follow.  The ease of cooking a huge pot of brown rice and using it as the base for our meals is making up for the lack of my beloved nightshade veggies.  I have a handful of recipes to post from the week, but this one was on our table last night.  I think it's macrobiotic... even if it's not 100% in keeping with the tradition, it was inspired by it and was tasty.   Easy Coconut Curry 1 knob of fresh ginger (about 2 tablespoons) 3 cloves garlic 1 onion, quartered 1 stalk fresh lemongrass (optional – see my note below) 14 oz can of coconut milk* 1 cup water 2 tbsp curry powder (use your favorite, we like Frontier Herbs) 3 cups cooked garbanzo beans 2 cups cauliflower, broken into small pieces 1 russet potato, peeled and cubed (about 2 cups cups) Put ginger, garlic, onion, lemongrass and coconut milk into your food processor or Vitamix blender.  Process until smooth.  (Note: I thought I processed my mixture well enough, but found strings of lemongrass in the finished curry.  They were not problematic, but it looked abit strange and might make people worry that they’re eating a piece of, gulp, hair.  So, my suggestion is to really blitz the mixture and then strain it if you aren’t sure that the lemongrass is incorporated.  Alternatively, chunk the lemon grass into large pieces and you can infuse the coconut milk with it in the next step and then fish the pieces out before serving.) Pour the spiced coconut milk into a large sauce pan and bring to a simmer over medium high heat for 5 minutes. Add the water, beans and vegetables and cook until the potato is soft, about 15 minutes. Serve with brown rice or quinoa and a nice salad. [caption id="attachment_451" align="alignleft" width="300" caption="Easy Coconut Curry"]Easy Coconut Curry[/caption] *Homemade Coconut Milk is easy and is my preference, but not everyone has coconut in the pantry.   If you do, try this! 1 cup coconut flakes 2 cups  water Put everything in your Vitamix and blend on high speed for 3 minutes until the mixture is creamy.  Strain through cheesecloth or a nutmilk bag if you are drinking the coconut milk.  For this recipe, just use the coconut milk right from the blender! This video from tropical traditions will show you how to do it, though they use slightly different proportions than I do and they strain twice.  I love Tropical Traditions organic coconut flakes and they are the only brand I use!

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creativecalligraphy

Cashew Chickpea "Burgers"

I don't have a ton of time to write tonight, but this was SOOOO good!  Baseball practice ran an hour later than expected tonight, so I needed a quick dinner.  With a bit of leftover white beans, some garbanzo flour and a healthy handful of parsley the humble cashew is again a kitchen favorite. 
Cashew Chickpea Burger
Cashew Chickpea Burger
 
Cashew Chickpea Burger
 
1 cup raw cashews 1 onion 2 cloves garlic 1 bunch parsley ¾ cup cooked white beans (this is a great way to use leftover beans!) 1 cup garbanzo bean flour ¼ cup braggs amino acids or gluten free soy sauce juice of 1 lemon ¼ cup water Place cashews, onion and garlic in the food processor and pulse until you have a coarsely ground mixture.  Add in the parsley and beans and pulse the mixture again.  We don’t want a paste, but we are looking for everything to be combined with no large chunks. Go ahead and add the garbanzo bean flour into the food processor and give it a pulse or two.  Stream in the liquids and add up to ½ cup of water if needed to make a smooth batter.  The batter will thicken over the next 10 minutes, so don’t worry if it seems liquidy.  [caption id="attachment_335" align="alignnone" width="300" caption="Cashew Chickpea Batter"]Cashew Chickpea Batter[/caption] Once blended, transfer the batter to a bowl and let it sit for about 10 minutes.  If the batter seems very liquidy after sitting for 10 minutes add another ¼ cup of garbanzo bean flour and stir it thoroughly to combine.  This should thicken the batter.   Now, start prepping your cook surface.  You can use a skillet, grill pan, griddle… whatever you choose.  When your batter is set, get your cook surface lightly oiled and hot over medium heat.  Scoop out a few portions of batter at a time and spread it out to about ¼ inch thick patty shape.  Cook for approximately 2 minutes per side.  The patties will get crisp and golden.  Set on paper towel to absorb any excess oil while you continue to scoop batter and cook the remainder of the batch. Serve over mixed greens with minted veg on the side or pop a few little patties into pita if you can do gluten.  Yummy hot, warm or cold!  The patties firm up as they cool and make a great finger food for little ones. Variations:  use black beans instead of white (navy or cannellini beans); try adding 1 TBSP rosemary or sage with the parsley; substitute cilantro for the parsley and serve with salsa; season with a tsp or two of cumin or curry powder; use cooked lentils instead of beans.

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