Vegan Chickpea Flour Banana Crepe

Using stone ground chickpea flour such as Bob’s Red Mill yields much better results than chickpea flour “besan” bought at middle eastern stores. Allowing the batter to rest for at least 20 minutes eliminates lumps. I like to serve mine with fruit warm preserves.

Low calorie recipe, clocking in at about 270 kcal total, and 12 g protein. Gluten-free.

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- 1/2 cup Chickpea Flour
– 1/3 – 1/2 cup Water
– 1/4 teaspoon Baking Powder
– 1 pinch Sea Salt
– 1 tablespoon Flax seeds, ground
– 1/2 medium Banana , mashed or chopped

1. Mix first 4 ingredients (flour through salt), cover with bamboo mat or paper towel and let batter rest overnight.

2. In the morning, add freshly ground flax seeds and mashed banana. Add a little water if batter is too thick.

SERVINGS: 1 large or 3 small crepes

Warm Brussels Sprout Salad with Lentils and Orange Vinaigrette

Brussels Sprouts

- 1 tablespoon Olive Oil
– 1 lb. Brussels sprouts, halved
– 1/2 teaspoon Sea Salt

Dressing
– 1 1/2 teaspoons Dijon Mustard
– Thyme
– 1 tablespoon Maple Syrup
– 1 tablespoon Olive Oil
– 4 medium Shallots, chopped
– 1/4 cup Sherry Vinegar

Lentils
– 1 cup Lentils, cooked
– 1 medium Orange, zested and segmented
– 1/2 medium Red Onion, thinly sliced
– 4 ounces Goat Cheese, crumbled

1. In a large saute pan, heat olive oil on medium-high. Place brussels sprouts in the pan, cut side down and cook until caramelized, about 10 minutes. Remove from heat, season with 1/4 teaspoon salt.

2. Mix dressing ingredients. Bring to simmer with red onion in a large saute pan. Add cooked lentils and heat through 1 minute.

3. Add orange zest and a little black pepper. Pour the hot lentil vinaigrette mixture over the brussels sprouts and mix well. Top with crumbled goat cheese.

SERVINGS: 4
SOURCE: Adapted from Shape Magazine

Moroccan Chickpea & Lentil Stew

Serve with bulgur or polenta.

INGREDIENTS:

- 1 tablespoon extra-virgin olive oil
– 3 medium Carrots, finely chopped
– 1 large Onion, finely chopped
– 2 cloves Garlic, finely chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground ginger
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon ground cinnamon
– 1 teaspoon Sea Salt
– 28 ounces Diced Tomatoes
– 2 cups Chickpeas, cooked
– 1 cup Red Lentils, dry
– 4 cups Vegetable Broth
– 1/2 whole Lemon, juice of
– 1/4 cup Cilantro, finely chopped

1. In a large pot set over medium heat, heat the olive oil. Add the carrots and onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic, cumin, ginger, coriander, turmeric, cinnamon and salt and cook, stirring often, until the mixture is fragrant, 1½ to 2 minutes.

2. Add the diced tomatoes and cook, stirring any browned bits up from the bottom of the pot, until the mixture has slightly reduced, 5 to 7 minutes.

3. Stir in the chickpeas and lentils, add the vegetable broth and bring to a simmer over high heat. Once it comes to a simmer, reduce the heat to medium-low and cook until the lentils are tender, 20 minutes.

4. Turn off the heat and stir in the lemon juice and 3 tablespoons cilantro. Serve sprinkled with the remaining 1 tablespoon cilantro.

SERVINGS: 8
SOURCE: Tasting Table
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Pad Woon Sen

INGREDIENTS:

- 8 ounces Eggplant
– 7 ounces mung bean noodles
– 2 large Eggs
– 1 whole Scallion
– 3 tablespoons Soy sauce
– 1-2 teaspoons sugar
– 1/2 cup Cabbage, thinly sliced
– 300 g Choi Sum (Chinese Spinach)
– 1 pinch White Pepper
– 1 tablespoon Coconut Oil
– 1 clove Garlic, minced
– 1-2 tablespoon water

1. Soak noodles in warm water about 5 minutes.

2. Add 2 tbsp light soy sauce and 1 tsp. sugar to eggplant and marinate about 5-10 minutes.

3. Heat a large pan on medium high heat, add oil and wait until oil is hot.
Add garlic cook until golden brown.
Add vegetables and stir until cooked.
Add eggs, stir to scramble.  When eggs are cooked add cabbage stir a couple of times.

4. Add soy sauce, sugar and water, mix well. Add soaked noodles, stir. Add a little water if needed.

5. Add scallion and remove from heat. Pour into serving bowl and sprinkle with white pepper and cilantro.

SERVINGS: 4
SOURCE: Modern Thai Food

Pasta with Portobello Mushrooms

INGREDIENTS:

- 8 ounces Portobello Mushroom Caps
– 1 teaspoon Sea Salt
– 6 cloves Garlic, minced
– 1 large Red Onion, sliced
– 1 tablespoon Rosemary, minced
– 1/2 teaspoon Crushed Red Pepper
– 1/4 cup Vegetable Broth
– 1/2 cup Dry Sherry
– 1/2 cup Dijon Mustard
– 2 tablespoon Olive Oil
– 1 ounce Pine Nuts
– 9 ounces Whole Wheat Pasta

1. Toast pine nuts in dry pan over low heat, 2-3 minutes, set aside.

2. Bring pasta water to a boil, cook pasta, drain.

3. Heat oil in wok over high hear, add mushrooms and 1 teaspoon salt. Stir fry until tender, about 2 minutes. Transfer to bowl.

4. Return wok to high heat, add another tablespoon oil, onion and garlic, stir fry 2 minutes. Add rosemary and pepper, stir fry 1 1/2 minutes.
Add stock and bring to boil. Reduce heat and simmer 2 minutes.
Add to bowl with mushrooms.

5. Return wok to high heat. Add sherry and mustard, blend with whisk. Bring to boil.
Add pasta and mushroom mixture, cook 2 minutes.
Toss with pine nuts and serve.
SERVINGS: 4
SOURCE: Vegetarian Times

Roasted Fennel with Parmesan Vinaigrette

INGREDIENTS:

- 1 tablespoon Olive Oil
– 4 cloves Garlic, minced
– 1 tablespoon Red Wine Vinegar
– 1/2 teaspoon Dijon Mustard
– 1/2 teaspoon Salt
– 1/8 teaspoon Black pepper
– 3 medium Fennel Bulbs, quartered
– 2 ounces Parmesan Cheese, grated

1. Preheat oven to 425 degrees. Coat baking sheet with cooking spray.

2. Blend olive oil, vinegar, mustard, salt and pepper until smooth.
Toss fennel quarters with oil mixture and Parmesan in a large bowl.

3. Place fennel on baking sheet and roast 35 to 40 minutes until outer edges are golden brown.

SERVINGS: 3- 4
SOURCE: Vegetarian Times

Sesame Ginger Broccoli

INGREDIENTS:

- 1 lb. broccoli, cut into medium florets (6 cups loosely packed)
– 2 tablespoons mirin or sake
– 1 tablespoon tamari
– 1 tablespoon minced fresh ginger
– 1 teaspoon toasted sesame oil
– 1 pinch salt
– 1 teaspoon sesame seeds

1. Place broccoli, mirin, tamari, ginger, oil, and ¼ cup water in large (2- to 3-qt.) skillet.

2. Cover, and bring to a simmer over medium heat. Steam 4 minutes, or until broccoli is bright green and crisp-tender.

3. Sprinkle with salt and sesame seeds.

SOURCE: Vegetarian Times