It’s been a chickpea kinda day around here. Chickpeas, aka garbanzo beans, are so versatile, and today I tried out a brand new way to prepare them: in cookies! A friend of mine shared this post with me, and I was eager to give them a try. These cookies are gluten-free/grain-free/dairy-free. My recipe is an adaptation of the original, and I have prepared three variations: one with chocolate, one with jam, and one with fresh raspberries. They are all delicious — creamy, satisfying, and not too sweet.
Chickpea PB & Banana Cookies
1 – 19 fl oz can chickpeas, drained
2 small ripe bananas
1/4 c. honey
1/2 c. natural peanut butter
2 tbsp oil
1/2 tsp vanilla
1 tsp baking powder
1/4 tsp salt
for the variations: chocolate chips (I used Enjoy Life chocolate chunks – dairy & soy free), jam (I used strawberry), berries (I used fresh raspberries)
…In food processor or blender, puree chickpeas, banana, honey, peanut butter, egg, oil, vanilla, baking powder and salt. I used my Vita-Mix, and the dough was the consistency of hummus.
…Drop by spoonful onto a parchment- or silpat-lined baking sheet. Top with chocolate, a dab of jam, or a fresh raspberry.
…Bake at 350 for about 13 minutes. Cool slightly & enjoy! Makes about 3 dozen cookies.
Even though I’ve worked as a chef, and I do love to cook, I still tend to be lazy about it. In general, I try to eat as clean & healthy as possible, but in reality that can take a little time & effort. I love my greens, especially kale. Every week, I get an organics delivery from Front Door Organics. What I love most about their service is that all summer & fall, I can get a variety of fruits and veggies that were all grown in Ontario. For the past few weeks, I’ve been getting kale, spinach, beets (with tops), green beans & broccoli. Rather than cook something every day, I’ve come up with a ‘system’ that has been working really well with my penchant for lazy-cooking. Basically, I steam all the greens at one time, so they’re in the fridge, ready to eat at anytime: with eggs in an omelette, rolled into a burrito with tofu & vegan cheese, as a topping on black bean tacos, added to veggie broth for a quick soup (with tofu + other veggies)…The possibilities are endless!
steamed beet greens, kale, spinach & green beans…sitting next to some delicious tahini sauce & hummus in my fridge
I haven’t really cooked for myself since moving into my new place, so I couldn’t resist posting tonight’s dinner – a warm potato salad, with lots of greens & farm fresh ‘treasure’ eggs. Proudly made with all Ontario organic veggies — even the garlic! Recipe outline after the photos (I say outline, because if you know the way I cook, I don’t really follow recipes…if I do, there is usually some tweaking involved)… Yum!
Freshly tossed & ready to plate!
Don’t forget the Sriracha!
Warm Potato Salad
1lb new potatoes – boiled
3 golden beets – roasted or boiled (in this case I boiled them with the potatoes, in an effort to save time)
a bunch of kale & the beet greens, chopped & steamed
1-2 cloves garlic, minced
1-2 handfuls chopped cilantro
hard boiled eggs
you could also add some chickpeas
2T lemon juice
2T red wine vinegar
3T olive oil
1T grainy dijon mustard (regular dijon will do)
a generous dollop of Sriracha (or Tabasco)
s+p to taste
…Mix dressing in a large bowl, toss in the warm potatoes, beets, most of the greens, cilantro & garlic. Top with eggs (and sriracha if you need it like I do). A little avocado would be nice too! Save your extra steamed greens for a nice healthy omelette the next morning (maybe with a little sauteed mushrooms?).
Oh, and check out this basil…smells amazing!!
Ontario organic basil
When it comes to food, I like to keep things simple, but with lots of flavour. Over the past year, my eating habits have changed, such that I’ve become almost-vegan. I say almost, because I still eat farm fresh eggs…and the occasional bit of dairy when I treat myself to some chocolate. With my upcoming move, I haven’t been taking the time to cook elaborate meals. When my father came to visit a few weeks ago, I took advantage of the fact that I had someone else to cook for, and made a few of my favourites. Here is my recipe for a very simple Ratatouille. I am quite happy that it was made exclusively with local organic veggies — even the parsley was picked from my slightly-pathetic herb garden. I served it for dinner with quinoa, and the next morning I used some of the leftovers in an omelette. I was able to stretch it to yet another dinner for two, this time served with arugula and avocado. I don’t have any photos of the fully-plated meal, but here is how it looked in the pot – fresh & delicious!
Simple ratatouille, ready to enjoy!
1 red onion
1-2 cloves garlic, minced
1 red pepper
1 summer squash
1 large eggplant
1-2 handfuls of fresh parsley and/or cilantro, chopped
salt & pepper
Large dice all the veggies (about 1cm square), but keep them separate. Start by heating some grapeseed oil in a large pot (I love using my Le Creuset pot for meals like this). Add the onion, red pepper and garlic. Saute over medium-ish heat (you don’t want to brown/burn the veggies). After a few minutes, add the mushrooms. Allow the mushrooms to cook down a bit, then add the zucchini and summer squash. A few minutes later, add the eggplant. Give everything a good stir & continue to cook, stirring occasionally. You want the veggies to soften, but not get too mushy. Once everything is almost done, add the tomatoes and chopped parsley/cilantro. Season with salt and pepper.