When I have a busy week ahead I always make sure my food is prepared in advance. This is to prevent me from reaching for anything in sight when hunger strikes.
These chickpea patties are great to have on hand to add into salads, used as a filling in a wrap or top with hummus or pesto for a delicious snack.
The main ingredients in the patties are chickpeas and pumpkin seeds. They are both full of protein and fibre which will keep you fuller for longer.
Adding some colour
The carrot and parsley not only add colour but extra nutrients to the patties.
‘Flax egg’ as a binding agent
As I’ve mentioned before
here, flax eggs are a vegan replacement for eggs. They act as a binding agent and help keep the patties together.
All set for baking
These chickpea patties can be cooked in a frypan however I prefer to bake them as it means no extra oil is required.
Dinner is served
These patties will keep in the fridge in a sealed container for up to four days.
If you want to freeze them, do so before baking and layer between baking paper to prevent them from sticking together. Defrost the patties before baking and do so as per the instructions below.
Makes 11 medium-sized patties
2 x 250g cans of chickpeas, drained and rinsed
1/2 cup pumpkin seeds/pepitas
1 carrot, peeled and grated
2 garlic cloves, peeled
1/4 cup fresh parsley, washed
1 TBSP macadamia oil
3 TBSP flaxseed meal
1 TBSP water
Preheat oven to 180C/350F and line baking tray with baking paper.
Mix flaxseed meal and water together in a bowl to make the flax egg. Set aside for 5 minutes or until thickened.
Place chickpeas and pumpkin seeds in a food processor. Process for 2 minutes or until smooth.
Add carrot, garlic, parsley and macadamia oil. Process for a further 2 minutes or until combined.
Add flax egg and process for a final 2 minutes or until all combined.
Roll into balls, place on prepared baking tray and press down gently to flatten.
Bake for 10 minutes then flip and bake for a further 10 minutes.
Serve with salad and enjoy!
I always try to eat a rainbow everyday!
How do you plan ahead with your food for a busy week? I’d love to hear any hints you might have!
When entertaining I always like to have some drinks and nibbles before the main meal. This allows guests to relax into the evening and to eat something as they’ve probably arrived with an empty stomach waiting to sample your delicious food!
The key is to keep the nibbles tasty, light and simple to prevent them from over-indulging before dinner. This olive tapenade is quite versatile making it a great addition to any platter.
This tapenade is very meaty in texture and is a little salty so it is advised to serve it with vegetable crudités and neutral crackers or corn chips.
Ready to be served
I used a mix of black and green olives as I wanted a contrast in colours. As you can see in the above photo there are little flecks of green amongst the kalamata olives.
This tapenade will keep in a sealed container in the fridge for up to three days.
Makes 2 cups
2 cups pitted green and black olives, drained
1 garlic clove, peeled
2 TBSP lemon juice, freshly squeezed
1/2 cup fresh parsley, washed
2 TBSP olive oil
Salt and pepper to taste
Place all ingredients in a food processor and process for 2 minutes, or until well combined.
Scoop into a bowl and serve with vegetable crudités and corn chips! Enjoy!
What do you like to serve for nibbles?
As mentioned in my
last post, here is the dinner I made for guests Friday evening.
When entertaining I like my guests to feel relaxed. By allowing guests to serve themselves this creates an informal, casual atmosphere and also enables them to serve their own portion size.
Make sure you wash your fresh herbs as they can be quite sandy. By adding a dash of apple cider vinegar to the water it will remove most pesticides from the outside of the herbs.
Light salad dressing
This salad dressing is really light and fresh. The lemon provides a tanginess and mellows the pungent flavour of the garlic.
I love the bright reds and greens in the salad. The coriander and parsley really bring out the flavours of the salad ingredients.
I seasoned the lamb with cumin and paprika just before cooking to ensure each piece was coated with the spices.
Cooked lamb topped with fresh mint
Lamb and mint go hand-in-hand, especially in this case as the lamb was seasoned.
These condiments improve the flavours of the main dish. By adding the spices to the coconut yoghurt and the pine nuts to the hummus, it really dresses up what could be quite plain condiments.
Dinner is served!
The salad and lamb will both keep in separate sealed containers in the fridge for up to two days.
Chopped salad with lamb
Serves 6 generously
6 tomatoes, washed and diced
1 cucumber, washed and diced
1 red onion, peeled and chopped
1 red capsicum, washed and diced
1 green capsicum, washed and diced
1/2 bunch fresh coriander, washed and chopped
1/2 bunch fresh parsley, washed and chopped
1 garlic clove, crushed
1/2 lemon, juiced
4 TBSP olive oil
Salt and pepper
2kg grass fed lamb, cubed
1 TBSP cumin
1 TBSP paprika
1 TBSP macadamia oil, for frying
1/4 cup fresh mint, washed and chopped
1/2 cup coconut yoghurt
1 tsp chili flakes
1 tsp sumac
Homemade spelt pita crisps or gluten free pita bread Olives
Pine nuts, cumin and olive oil for topping hummus
Place tomatoes, cucumber, red onion, capsicum, coriander and parsley in a large bowl.
Whisk all the dressing ingredients together and taste for seasoning.
Add dressing to salad and toss well.
Season lamb with cumin and paprika.
Heat large frying pan over medium heat and cook seasoned lamb in macadamia oil for 7-10 minutes.
Serve on a large dish and garnish with fresh mint.
Sprinkle coconut yoghurt with chili flakes and sumac.
Add pine nuts, cumin and olive oil to hummus.
Serve salad and lamb with spelt pita bread, spiced coconut yoghurt, olives, goat cheese and hummus. Enjoy!
When entertaining, you can cook the lamb just before your guests arrive and leave on a simmer covered whilst you wait till it’s time to serve.
Here’s the spelt pita crisp recipe will be posted tomorrow!
What do you like to make when entertaining guests?
capsicum, coconut yoghurt, coriander, cucumber, garlic, goat cheese, lamb, lemon, olives, parsley, red onion, tomato
Sometimes all you want is a salad that is full of contrasting flavours yet still tastes fresh. Well, this one seems to fit that criteria perfectly.
This salad was a tasty companion to the kale, zucchini and goat cheese tart I made for a picnic recently.
Red onion marinating in lemon
I marinated the onion in the lemon zest and juice for a few minutes to take the sharpness out of the onion and prevent it from becoming overpowering in the salad.
Toasted seeds and nuts
When the seeds and nuts are toasted I find they have a more intense flavour and are crunchier which really works well with this salad.
Coconut yoghurt dressing
I use coconut yoghurt on anything and everything as I think it lends any dish that flavour you didn’t even know was missing. I find that this dressing actually makes the salad.
Salad all tossed
This is a great salad to enjoy on its own, or with a slice of
kale, zucchini and goat cheese tart.
Enjoying the salad with a slice of tart
Store in a sealed container to up to 3 days in the fridge (keep the salad and dressing separate).
Beetroot, mint and goji salad
3 beetroots, peeled and sliced 1 red onion, peeled and finely sliced
1/2 lemon, zest and juice
1/2 cup fresh mint, washed and chopped
1/4 cup fresh coriander, washed and chopped
1/4 cup fresh parsley, washed and chopped
cooked quinoa 1/2 cup goji berries
2 TBSP pumpkin seeds/pepitas
2 TBSP slivered almonds
2 TBSP pine nuts
1/2 cup coconut yoghurt
1/4 cup fresh mint, washed and chopped
1 TBSP cumin
Preheat oven to 180C/350F and line 2 baking trays with baking paper. Place beetroot on a lined tray and bake for 20 minutes. Place pumpkin seeds, slivered almonds and pine nuts on another baking tray and toast for 5 minutes, or until golden.
Place onion and lemon zest and juice in a large bowl for 5 minutes.
Mix the dressing of coconut yoghurt, 1 TBSP mint and 1 TBSP cumin together. Set aside.
Add mint, coriander and parsley to onion and lemon bowl. Toss to combine.
Add cooked beetroot, toasted nuts and quinoa. Toss well.
Sprinkle in goji berries. Serve with dressing and enjoy!
Have you ever tried coconut yoghurt before? If yes, what do you use it for?
Quinoa, Salads, Vegan/vegetarian
beetroot, coconut yoghurt, coriander, goji berries, mint, parsley, pine nuts, pumpkin seeds, quinoa, slivered almonds
When I was recently in New York I stumbled across an amazing falafel cafe in Greenwich Village. Actually, I wouldn’t even call it a cafe, more like a hole in the wall! They specialised in falafels, cooking them as they were ordered to ensure they weren’t soggy. Having them again reignited my love for falafels, so I decided to make some of my own (this time baked, not fried).
Pistachio and herb falafel mixture
The falafel mixture itself is quite wet, this ensures they are moist and fluffy once cooked instead of dry.
Falafels ready to be baked
This mixture makes 22 falafel balls, however it could be more/less depending on the size you roll them.
Mint and lime coconut yoghurt
Before making this, I never thought of mixing coconut yoghurt with lime and mint. To my surprise, they complement each another really well and give the wraps a slight burst of tanginess.
Ingredients for the guacamole
I kept the guacamole very simple as there are A LOT of flavours going on in this dish.
All the individual dishes ready
Falafel lettuce wraps with homemade hummus and guacamole (Adapted from Green Kitchen Stories)
8 sprigs of fresh mint, wash the leaves
8 sprigs of fresh parsley, wash the leaves
100g pistachio nuts
1 can chickpeas, drain and rinse
2 garlic cloves
1 brown onion
3 TBSP macadamia oil
1 tsp cumin
1 TBSP buckwheat flour
1 tsp baking powder
1/2 cup coconut yoghurt
4 sprigs of fresh mint, wash the leaves and finely chop
1/2 lime, juiced
1 can chickpeas, drain and rinse 1/2 lemon, juiced
1 garlic clove
1 TBSP cumin, extra for sprinkling on top
2 TBSP olive oil, extra for drizzling on top
Pine nuts for decoration
1 ripe avocado 1/2 lime, juiced
1 romaine lettuce, wash 1 green capsicum, wash and cut into strips
1 red capsicum, wash and cut into strips
1 carrot, peel and cut into sticks
1 cucumber, wash and cut into strips
I used the same
Cashew nut ‘cheeze’ recipe as the Raw tacos.
Preheat oven at 200 degrees. Line a baking tray with baking paper.
Blend the herbs in a food processor for 30 seconds. Add pistachio nuts and process until combined.
Add the chickpeas, garlic, onion, macadamia oil, cumin, flour and baking powder and process for about a minute. You might have to use a spatula to move it around.
Roll the mixture into small falafel balls. Place on prepared baking paper and bake for 18 minutes, turning every 6 minutes.
Add yoghurt, mint and lime in a bowl and stir around until combined. Add salt and pepper to taste.
Process chickpeas, lemon, garlic and cumin until well combined.
Add olive oil slowly until it all becomes a smooth paste. You might have to use a spatula to move it around. Season with salt. Place in a bowl and decorate with a drizzle of olive oil, sprinkle of cumin and some pine nuts.
In a bowl, mash the avocado with the lime. Season with salt and pepper.
Ready to be devoured!
Even though there are many condiments they all complement one another – each mouthful is bursting with fresh flavours! These wraps certainly didn’t last long on my plate!
Have you ever made falafels before?
Dips, Salads, Vegan/vegetarian
avocado, capsicum, cashews, chickpeas, coconut yoghurt, falafels, lettuce, mint, parsley, pistachios