Wednesday, June 6, 2012

"Battered" Fried Chickpeas

Excuse these horrible photos!

I've tried a few times to make baked chickpeas like the ones you can buy in the supermarket, but they always end up a soggy dissapointment. Thankfully I've found a way around it. These pan fried chickpeas are not as crunchy but they have a slightly crisp outer shell and still remain soft inside. I actually prefer the texture of these. I've made them several times and each time adapt the seasoning to include garlic powder, onion powder, and smoked paprika. I normally serve it with some gluten free pasta, basic lemon-olive oil dressing and some cheezy and some veggies (broccoli thrown into pasta water). Its a pretty fast weeknight meal if you used canned chickpeas.

"Battered” Fried Chickpeas from Oh She Glows
Yield: 1.5 cups (I normally make a triple batch)


    1 tbsp oil
    1 (15-oz or 450gram) can chickpeas, drained and rinsed
    2-2.5 tbsp nutritional yeast
    1/4 tsp garlic powder
    1/4 tsp Herbamare (or use kosher salt)
    freshly ground black pepper, to taste
    Pinch of cayenne pepper, optional

1. Heat 1 tbsp oil in a medium-sized skillet over medium heat.

2. Meanwhile, drain and rinse the chickpeas. When the skillet has pre-heated (chickpeas should sizzle on it), carefully add the drained chickpeas to the skillet. Be very careful as they will sizzle and crackle in the oil and it may splash you.

3. Fry the chickpeas, stirring every 20 seconds or so, over medium heat. After a few minutes, stir in the rest of the ingredients to taste. The chickpeas will have a thin coating on them. Fry for about 5-6 more minutes, stirring frequently and making sure they don’t burn. If they are starting to burn, reduce heat. They should be golden and lightly charred in some parts.

Rilakkuma liked them too

Sunday, June 3, 2012

Raw Vegan Chocolate Brownie Bites

This is another successful recipe from the always cheerful Hannah from wayfaring chocolate. For some reason regular dried dates make me bloated and feel but medjool dates are fine. I got a big box of medjool dates from costo. These are so simple as long as you have a food processor. Whilst they are not as good regular brownies they do a great job of satisfying sweet craving and do have a lovely caramel flavour. I did cheat and use regular chocolate chips though! I'm loving recipes like this and the protein bites are the moment, if you know of similar recipes please point me in the right direction.

I apologise for this picture, it was taken with my phone when I didn't have my camera.

Raw Vegan Chocolate Brownies Bites from Wayfaring Chocolate:

Makes 15 – 20, depending on the size you roll them.

    3/4 cup walnuts or pecans (I used pecans)
    1/4 cup almonds or cashews (I used cashews)
    1 cup Medjool dates, pitted
    1 tsp vanilla extract
    Pinch salt
    2 tb cacao powder
    2 tb raw cacao nibs (or chocolate chips)

In the bowl of a food processor, pulse the nuts until finely chopped.

Add in the dates, vanilla, salt, and cacao powder, and pulse until everything is incorporated and the mixture sticks together when pressed between your fingers. (Depending on how soft your dates are, you may need to throw in a few more to get to this stage.

Tip in the cacao nibs, and pulse briefly to combine.

Roll into balls and store in the fridge or freezer, or share with family and friends and eat all in one go.