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Chickpea “Meatloaf”

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Move over meaty and greasy meatloaf! There’s a new player in town 🙂 Tickle your tastebuds with this Chickpea based “meatloaf”, it’s filling, nutritious and delicious! I do eat meat but it’s nice to make a hearty meal that doesn’t have any meat in it too. I love chickpeas and grew up eating hummus but there are more ways to use chickpeas than in hummus, this loaf proves just that!

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Ingredients:

2 cans chickpeas, reserve chickpea liquid (called aguafaba)

¼ cup chickpea liquid (aguafaba)

⅓ cup quick oats

1 small shallot, peeled and roughly chopped

⅓ cup carrot, cut into 1” pieces

⅓ cup celery, cut into 1” pieces

¼ cup organic ketchup

Spices:

½ tsp each pink salt and ground cumin

¼ tsp each black pepper, garlic powder, oregano

Coconut oil spray to grease pan

 

Method:

  1. Preheat oven to 375.
  2. Pulse in food process shallots, carrots, celery.
  3. Drained chickpeas, reserve liquid.
  4. Add chickpeas, liquid, and remaining ingredients into food processor.
  5. Pulse to combine but do not puree.
  6. Spray bread pan with coconut oil.
  7. Spread chickpea meatloaf evenly in baking pan.
  8. Bake at 375 35-40 minutes until edges brown. Will be soft in the middle.
  9. Slice and serve warm.

 

Yield: 6 slices

Pumpkin Chocolate Chip Cookies

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Pumpkin is very seasonal and you see pumpkin in everything from the Fall all the way through winter. We are in the middle of winter so I wanted to share my pumpkin chocolate chip cookie recipe with you. These are a new twist on the pumpkin bars that my husband loves!

Ingredients:

1+1/2 cups Vitacost garbanzo flour

½ tsp. pink salt

2 tsp. pumpkin pie spice

1 tsp. baking powder

½ cup pumpkin puree

¼ cup coconut oil

¾ cup organic turbinado sugar

1 tsp. vanilla

2 T. water

1 T. raw apple cider vinegar

½ cup chocolate chips or chunks

Method:

1. Preheat oven to 375.

2. Combine dry ingredients flour, salt, pumpkin pie spice, baking powder in a medium size bowl.

3. Mix together wet ingredients: pumpkin puree, coconut oil, sugar, vanilla, water, and vinegar.

4. Pour wet ingredients into bowl of dry ingredients. Stir to combine.

5. Stir in chocolate chips or chunks.

6. Scoop out 2 Tablespoons of batter per each cookie (use a medium ice cream scoop).

7. Bake cookies at 375 for 18-20 minutes until done and brown on the edges.

8. Enjoy!

Yield: 1 dozen cookies

Kabocha Squash with Sorghum Stuffing

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Comfort food in the form of something that is actually good for you. Enter winter squash! Abundant this time of year, warm and filling. Add a delicious stuffing and you’ve got a satisfying meal.

 

Ingredients:

1 kabocha squash (or acorn squash if not available)

For stuffing:

1 cup sorghum cooked according to package

1 T. avocado oil

1 shallot, chopped

3-4 carrots, sliced

1 bunch dinosaur/lacinato kale, chopped

¼ tsp. each turmeric and herbamare

Salt and pepper, to taste

 

Method:

1. Preheat oven to 400. Rinse squash and bake whole for 50-60 minutes until cooked completely. Set aside to cool before cutting in half and removing the seeds.

2. Meanwhile, rinse sorghum and cook with 3 cups water 50-60 minutes until done.

3. In a medium skillet, heat avocado oil and cook veggies with turmeric and herbamare. Cook until veggies are softened to your preference. Season with salt and pepper, to taste.

4. Toss cooked veggies with 1 cup of cooked sorghum.

5. Fill each half of kabocha squash with stuffing.

6. Serve warm.

Yield: 2 servings

Red Velvet Cupcakes {gluten free, vegan}

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Red velvet cake is typically loaded up with chemical-laden red food coloring and the frosting is a heavy cream cheese. Eat this and you will feel sugar overload and over processed central.

Enter this simple gluten free cake using beet powder and cocoa powder for that classic red color. If you use baking soda, it will react with the beet powder and the cake will have a more cocoa color but they will rise a bit more. Go without the baking soda for the authentic red velvet color. Either way, this is delicious! Homemade icing made with 3 ingredients: powdered sugar, coconut milk, vanilla. This makes 16 perfect little bites to serve at your next dinner party. Enjoy!

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