For Dan I made a chickpea sweet potato cake while Mim got some regular kid fare (Ezekiel cashew butter sandwich with a little touch of maple syrup to curb her Herculean sweet tooth) that they ate on their way to Mim's gym class. I realize there is nothing extraordinary about either of these (although the chickpea cake was thebomb.com), but they ate each bowl in its entirety and I felt a little more awesome for nourishing my family...like a boss. Here's the rundown:
Chickpea sweet potato cakes
1-2 tbsp coconut oil divided
1 yellow onion, chopped (I like a bit of onion so I cut it in a rustic manner)
5 cloves of garlic, minced
2c grated sweet potato (raw)
1/8 tsp crushed red pepper flakes
1 tbsp lime juice
1 "flegg" (flax egg : 1 tbsp flax meal in 3 tbsp warm water and left to rest 15m before using)
1 1/2 c whole wheat Panko breadcrumbs
2 cups chickpeas (I used dry that I soaked and cooked for an hour but canned will so)
Several hits of hot sauce to taste
Salt and pepper to taste
1. Preheat oven 400. Heat a pan on medium. Once heated add coconut oil and shift the pan to coat. Add onion and a dash of salt. Stir for one minute and turn heat to low,. Caramelize for 20-30 minutes until browned and sweet (for ease you can skip this caramelizing step and simply proceed with step 2 once onions are translucent...although I highly recommend the former)
2. Turn up heat to medium. Add garlic and red pepper to pan and cook for 3 minutes.. Add chickpeas and sweet potatoes and cook for five minutes or until sweet potatoes start to brown.
3. Throw it all into a food processor with your breadcrumbs, lime juice, flegg, hot sauce and salt/pepper. Pulse until it forms a nice dough. There should still be some solid bits for texture.
4. Heat pan on medium heat...once hot add 1 tbsp oil to pan and tilt to coat. Form dough into 4 patties. Cook on each side for 2 minutes or until brown. Put patties on a cookie sheet and cook in oven for 10 minutes.
5. Yum.
6. Double Yum.
The rest of the roll call: Mim has diced firm tofu, mushrooms sauteed in coconut oil with a pinch of salt, steamed carrots and Ezekiel bread with cashew butter mixed with a touch of maple syrup. Dan gets the chickpea patty in half a whole wheat pita with sliced Jersey tomato (if it isn't from Jersey and isn't in season it has no business in the pita) and raw broccoli with store-bought (stop it with the smh) garlic hummus.
While a bit tedious, we enjoyed these cakes for two dinners. Gosh I just love a chickpea. Swoon.
Love,
Jes
3. Throw it all into a food processor with your breadcrumbs, lime juice, flegg, hot sauce and salt/pepper. Pulse until it forms a nice dough. There should still be some solid bits for texture.
4. Heat pan on medium heat...once hot add 1 tbsp oil to pan and tilt to coat. Form dough into 4 patties. Cook on each side for 2 minutes or until brown. Put patties on a cookie sheet and cook in oven for 10 minutes.
5. Yum.
6. Double Yum.
The rest of the roll call: Mim has diced firm tofu, mushrooms sauteed in coconut oil with a pinch of salt, steamed carrots and Ezekiel bread with cashew butter mixed with a touch of maple syrup. Dan gets the chickpea patty in half a whole wheat pita with sliced Jersey tomato (if it isn't from Jersey and isn't in season it has no business in the pita) and raw broccoli with store-bought (stop it with the smh) garlic hummus.
While a bit tedious, we enjoyed these cakes for two dinners. Gosh I just love a chickpea. Swoon.
Love,
Jes
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