Veggie Recipe of The Day: Chickpea Pancakes Loaded with Veggies

Ok, our study is over, but if you are feeling adventurous, here is a healthy meal with bunches of veggies!!! 

Jumbo Chickpea Pancake

Vegan, gluten-free, grain-free, nut-free, oil-free, soy-free, sugar-free

This dense and filling savoury chickpea pancake is packed with protein and fibre. Feel free to change up the mix-ins and toppings based on what you have in your fridge. To prevent it from sticking to the skillet, be sure to spray the skillet liberally with olive oil before pouring on the batter. Also, I suggest chopping the veggies finely so they cook faster.

Yield
1 large or 2 smaller

Prep Time
10 Minutes

Cook time
10 Minutes

Ingredients:

• 1 green onion, finely chopped (about 1/4 cup)
• 1/4 cup finely chopped red pepper
• 1/2 cup chickpea flour (also known as garbanzo flour or besan)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• pinch red pepper flakes (optional)
• 1/2 cup + 2 tablespoons water
• For serving: salsa, avocado, hummus, cashew cream (optional)

Directions:

1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
4. Stir in the chopped vegetables.
5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

Notes: 1) For the cashew cream, see this recipe. I added red pepper flakes into the blender to make it spicy. 2) You can make this recipe into 2 smaller pancakes if desired.

Read more: http://ohsheglows.com/#ixzz2f1RM9JBk

Final Veggie Recipe of The Day: Carrot cake waffles

Finally, I leave you with something a little bit more sweet (and healthy too!)......

Carrot Cake Waffles

(Makes 2 waffles)

Print this recipe

• 1/2 cup spelt flour (or all-purpose or Bob’s gluten-free) (60g)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• pinch stevia extract, or 2 tbsp agave or pure maple syrup
• 1/4 cup shredded carrot (32g)
• 1/3 cup milk of choice (decrease by 2tbsp if using the agave/syrup) (80g is 1/3c)
• 1 tbsp more milk of choice or 1 tbsp oil (15g)
• 1 tsp pure vanilla extract (4g)

Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is ready. Don’t lift the lid before the waffle is finished cooking.) Frost these vegan carrot cake waffles with either coconut butter or my healthy cream cheese frosting (linked below the second photo in this post).

View Nutrition Facts

Veggie Recipe of the Day: Roasted Cauliflower with Lemon Tahini Sauce

Roasted Cauliflower in Lemon-Tahini Sauce

Serves 4

30 minutes or fewer

*Rachel's Note: Cauliflower is delicious and so versatile!!!

An avid cook and enthusiastic eater, Tim Miano says his experiments in the kitchen aren’t always successful. But he hit the mark with this delicious side dish that is deceptively simple—our judges were wowed by its speed, ease and incredible flavor. The sauce uses tahini, a Mediterranean paste of ground sesame seeds that can be found in most supermarkets. 1st Place, 2006 recipe contest.

• 1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
• 4 tsp. olive oil, divided
• 2 cloves garlic, minced (about 2 tsp.)
• 2 Tbs. tahini
• 1 Tbs. lemon juice
• ¼ tsp. salt
• 1 Tbs. chopped parsley
• 1 tsp. toasted sesame seeds

1. Place oven rack in top position. Preheat oven to 425°F.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Divide cauliflower among plates. Whisk sauce, then spoon over cauliflower. Sprinkle with parsley and sesame seeds, and serve.

http://www.vegetariantimes.com/recipe/roasted-cauliflower-in-lemon-tahini-sauce/ 

Veggie Recipe of The Day: Baked Kale Chips (Only 3 Ingredients!)

Ingredients

1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html?oc=linkback

Veggie Recipe of the Day: Wrap it in lettuce!!

Tip 12: Bag the Bread

We’re not playing nutrition police on the bread group. Carbohydrates are an essential energy-boosting part of a healthy diet. Let’s just say most of us do not struggle to get enough of our daily bread. Try replacing one bread serving a day with a fruit or vegetable, and you’ll be a step ahead.

•   Love the lettuce wrap. Instead of bread or tortillas, make your next sandwich or wrap inside a leafy green. Stack 2 or 3 large, leafy greens such as Bibb lettuce, romaine, red lettuce, cabbage, or radicchio and pile on the fixings. Enjoy the added crunch factor. It also tastes really great to wrap a collard green or chard leaf around a sandwich!

http://www.cookinglight.com/healthy-living/healthy-habits/eat-vegetables-fruits-00412000069675/page24.html

Veggie Recipe of The Day: The Best Brocoli of Your Life

Preheat the oven to 425.

• Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) dried thoroughly
• Put the broccoli on a cookie sheet. 
• Toss with olive oil, salt and pepper. (5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, or just eyeball it.)
• Add 4 garlic cloves that are peeled and sliced and toss them in too.
• Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
• When it’s done, take it out of the oven–and here’s where it gets really good–
• zest a lemon over the broccoli and squeeze the lemon juice over the broccoli (NOT optional!)
• Add 1.5 Tbs more olive oil (optional)
• 3 Tbs toasted pine nuts (optional)
• 1/3 cup of freshly grated Parmesan cheese (optional)