Pesto Hummus

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Ingredients:

  • 2 cans or 3 cups of Chickpeas (save of the juice).
  • 3 tbsp Pine Nuts
  • 3 cloves of Garlic
  • 6 tbsp of Basil Paste (or fresh basil if you have it in)
  • 1 tbsp of Olive Oil
  • Juice of 1/2 a Lemon
  • Salt and Pepper to taste (optional)

*Makes 6 servings

**Use vegetable broth if you don’t use canned chickpeas.

Directions:

  1. Add 1 can of chickpeas into a  blender with the chickpea juice until smooth.
  2. Add in the pine nuts, garlic, basil/ basil paste, olive oil and lemon juice. Blend.
  3. Strain the second can of chickpeas and add to the blender. Add the juice until the right texture is reached.
  4. Keep blending until a smooth consistency is reached.
  5. Add salt and pepper to taste.
  6. Enjoy with whole wheat pita, add to a wrap, use in a salad or dip your favorite veggies in it.
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Chickpeas with Mustard and Capers Sauce

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Ingredients:

  • 2 cans or 3 cups (cooked) of Chickpeas
  • 2 tbsp of Earth Balance or Olive Oil
  • 4 tbsp of Dijon Mustard
  • 4 tsp of Capers
  • 1 medium Onion
  • 4 cloves of Garlic
  • 1/4 cup of Vegetable Broth
  • 1 cup of Unsweetened Soy Milk
  • 1/8 cup of White Wine
  • 2 cups of Spinach

*Makes 4 servings.

Directions:

  1. If using dried chickpeas, cook ahead of time.
  2. Cook onions and garlic with Earth Balance or oil in a large pan.
  3. Once the onions are somewhat cooked, add all remaining ingredients except the chickpeas.
  4. Once the spinach has reduced in size, add the chickpeas.
  5. Cook until chickpeas are adequately heated.
  6. Serve with brown rice or more vegetables.

Tempeh and Black Beans Fajitas

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Ingredients:

  • 1 can of Low Sodium Black Beans (or 1.5 cups cooked)
  • 1 package of Tempeh
  • 8 Whole Wheat Tortillas
  • 2 Bell Peppers (any color)
  • 1 medium Onion
  • 2 cloves of Garlic
  • 1 Portabello Mushroom
  • 1 tbsp of Coconut Oil
  • Cayenne Pepper Powder
  • Paprika
  • Garlic Powder
  • Onion Powder

*Makes 8 servings

Directions:

  1. Chop veggies and fry in a pan with coconut oil.
  2. Once veggies are close to being ready, add black beans and tempeh.
  3. Add spices to taste.
  4. Serve on a whole wheat tortilla.
  5. Add hot sauce, salsa, avocado or other toppings if desired.

If you want to save yourself some calories, try swapping the tortilla for romaine lettuce.

Buffalo Chickpeas

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Ingredients:

  • 1 can of Low Sodium Chickpeas
  • 1 cup of Corn
  • 1/3 of a Red Onion
  • 2 cups of Spinach
  • 1 tbsp. of Buffalo Sauce
  • 1/2 tbsp of Canola Oil
  • Hot sauce to taste (optional)

Directions:

  1. Rinse chickpeas and corn (if canned).
  2. Chop onions.
  3. Fry onions in canola oil in pan.
  4. After a few minutes, add chickpeas, corn and spinach.
  5. Cook until spinach it is wilted.
  6. Add buffalo sauce.
  7. Serve.
  8. Add hot sauce to taste (optional).
  9. Eat and enjoy.

Zucchini Pasta with Tomato and Basil

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Ingredients:

  • 3 Zucchinis
  • 3 Tbsp of Olive Oil
  • Juice of 1/2 Lemon
  • 1 Cup of Cherry Tomatoes
  • 8 Leaves of Fresh Basil

*Serves 4

Directions:

  1. Spirilize the zucchinis. (You can buy a spirilizer here).
  2. Mix the zucchini and 2 tbsp olive oil together.
  3. Lightly cook the zucchini in a pan. (Skip this step if you prefer your zucchini raw)
  4. Chop the tomatoes and basil.
  5. Mix 1 tbsp of olive oil and the lemon juice together.
  6. Put the tomatoes and basil on top of the zucchini, followed by the lemon juice and olive oil.

Chickpea Avocado Salad

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Ingredients:

  • 3 Cups of Chickpeas (cooked)
  • 1 Avocado
  • 1 Onion
  • 1 Tomato
  • 1/3 Cup of Lemon Juice
  • Garlic Powder
  • Onion Powder
  • Black Pepper

*Makes 4 servings

Directions:

  1. Cook chickpeas as instructed (or use canned chickpeas).
  2. Partially mash chickpeas in mixing bowl.
  3. Add lemon juice
  4. Add Avocado.
  5. Chop tomato and onion and add to mixing bowl.
  6. Add spices.
  7. Mix ingredients until evenly distributed.
  8. Eat and enjoy.

Chickpea Tomato Curry

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Ingredients:

  • 1 can of Chickpeas (low sodium)
  • 3/4 cup of Brown Basmati Rice
  • 2 Tomatoes
  • 4 oz. Tomato Paste (low sodium)
  • 1/2 Onion
  • 4 cloves of Garlic chopped finely
  • 1-2 Tbsp of Fresh Ginger chopped finely
  • A few splashes of Lemon Juice
  • Cilantro
  • Curry Powder
  • Cayenne Pepper Powder

*Makes 2 servings

Directions:

1. Cook rice as instructed.

2. Chops tomatoes and onions and heat in sauce pan with 1/2 cup of water.

3. Add the rest of the ingredients to the sauce and simmer until the rice is ready.

4. Combine rice and sauce.