Chickpea "Chicken" Salad

Chickpea “Chicken” Salad

The other night I was looking for this mock chicken salad at whole foods. Sadly they didn't carry it so I decided to make my own. Seriously, it is my new favorite food! I even packed it for lunch tomorrow and I do not eat leftovers for lunch like ever! It is so easy to make you have got to try it! 

Ingredients:

1 can chickpeas – reduced sodium

5 tablespoons veganise or earth balance (vegan mayo – can be found at whole foods)

2 tablespoons Dijon mustard

5 celery stalks – stems removed

1/6^th of a sweet onion

1 tablespoon onion powder

1 tablespoon ground black pepper

¾ tablespoon kosher salt

2 tablespoons paprika

Sprinkle of mustard powder

Option- grapes

Directions:

Rinse and drain chickpeas. Heat the chickpeas in boiling water on the stove for 3 minutes and drain.

In a food processor, chop the onion and celery.

In a large bowl add; onions, celery, veganise or mayo of choice, mustard, and seasonings. Add the chickpeas and use a masher to smash some of them (keep about ¾ of the chickpeas whole). Stir and season to taste.

Can be served on top of toasted bread or a bed of lettuce.  

Quinoa Broccoli Mac & Cheese

Quinoa Broccoli Mac & Cheese

 

Ingredients:

1 head broccoli – cut into florets and steamed

1 cup quinoa

2 ½ cups water

2 eggs

2 tbsp flour

2 tbsp smartbalance

1 cup milk

1 cup low fat shredded cheddar cheese

¼ cup panko bread crumbs

salt and pepper to taste

Directions:

Preheat oven to 400.

To cook quinoa, heat in sauce pan with 2 ½ cup water. Bring to a boil, cover and simmer for 12-15 minutes or until all the water is absorbed.

Melt the smartbalance over saucepan. Add the flour and stir. Add the milk and cheese and stir until melted. Combine the cheese mixture, quinoa, eggs, and broccoli. Season with salt and pepper.

Pour into a baking pan and top with panko bread crumbs. Bake at 400 for 25-30 minutes (until the top is slightly browned).

Let cool for a few minutes after removing from microwave.

Mix in the eggs, seasonings, ¾ cup mozzarella cheese, and parmesan cheese. Spoon about 2 ½ tablespoons into each muffin pan. Press around to make a cup-like form. Make sure that it is the same thickness all around.

Bake for 21 minutes. Let cool for about 5 minutes and remove from muffin pan. If you have trouble getting them out of the pan, place in the freezer for a few minutes and this should make it easier to remove them.

Heat over to broil and grease a baking sheet. Put the crusts on a baking sheet and broil for 4 minutes.

Remove from oven and spoon some sauce into each crust and top with tomatoes and remaining cheese.

Broil for another 3 minutes. Remove from oven and top each pizza with fresh basil.

Cauliflower Pizza Bites

Cauliflower Pizza Bites

 Last night I went to Pinot's Palette and I brought the food. I wanted to bring something appetizeryish, healthy, and tasty. I made cauliflower crust pizza a few weeks ago. It smelled AMAZING and tasted also AMAZING but I did not get the crust crusty enough so it ended up like a soggy casserole. I experimented with the crust until I found the perfect way. I like making these in the muffin pan because the smaller they are, the thicker they can be and still stay together. Here is the recipe:

 

Ingredients:

1 head cauliflower

2 eggs

1 cup shredded mozzarella cheese (divided into ¾ cup and ¼ cup)

¼ cup shredded parmesan cheese

1 tbsp onion powder

2 ½ tbsp dried oregano

2 ½ tbsp dried basil

Olive oil

Toppings:

Jarred pasta sauce – I like HEB brand Tomato Basil

Cherry tomatoes – cut in halves

Fresh Basil

Directions:

Preheat oven to 450.  Generously spray a muffin dish with nonstick cooking spray or lightly coat in olive oil.

Cut up the cauliflower and put pieces in food processor to chop. Don’t over chop or it will get too watery. I did this step in about 6 batches. After all the cauliflower is chopped, put in a large microwave safe bowl and microwave for 8 minutes.

Let cool for a few minutes after removing from microwave.

Mix in the eggs, seasonings, ¾ cup mozzarella cheese, and parmesan cheese. Spoon about 2 ½ tablespoons into each muffin pan. Press around to make a cup-like form. Make sure that it is the same thickness all around.

Bake for 21 minutes. Let cool for about 5 minutes and remove from muffin pan. If you have trouble getting them out of the pan, place in the freezer for a few minutes and this should make it easier to remove them.

Heat over to broil and grease a baking sheet. Put the crusts on a baking sheet and broil for 4 minutes.

Remove from oven and spoon some sauce into each crust and top with tomatoes and remaining cheese.

Broil for another 3 minutes. Remove from oven and top each pizza with fresh basil.