Spicy Fried Chickpeas

These are a super delicious, quick, easy to make snack. Crunchy, salty, spicy… they hit all the cravings. Not the healthiest by any means, but amazing nonetheless!

These can be done in the oven or deep-fried. Personally I prefer the oven method, since they end up a little less greasy.

Gluten-free
Prep time: ~15 minutes

Ingredients:

  • 3 cans chickpeas.
  • Olive oil (or canola oil, if you
  • 1/2 tsp each salt, pepper, cumin, chili powder.
  • 1/4 tsp each cayenne, curry powder.

Cooking Instructions:

Preheat your oven to 425 F, or, if you have a deep fryer, heat the oil to 375 F.

Thoroughly rinse your chickpeas, removing as many of the skins as possible. Pat them as dry as possible using a paper towel.

If deep-frying the chickpeas, skip these next steps, just place them in your fryer for 5-7 minutes, shaking the basket occasionally to make sure they are cooking evenly, until golden brown and crispy.

If you’re baking the chickpeas, place them in a large bowl and coat them thoroughly with olive oil. Line a baking sheet or two with parchment paper, and tumble the chickpeas onto them.

Bake for 15-20 minutes, stirring every 5 minutes, until golden brown and crispy all over.

Allow them to cool for 10-20 minutes, then place them in a large bowl and toss them with the spices, and enjoy!

 

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Vegan Savoury Biscuits

A delicious side for all kinds of soups and stews, served along a posh brunch, or just a great snack for when you want something on the savoury side. These are crumbly and flaky and always impress.

This recipe is for garlic black pepper biscuits, but you can play around with different flavour combinations to make whatever you like!

Serves: 8 – 12, depending on how large you make the biscuits.

Ingredients:

  • 3 cups all-purpose flour.
  • 1 tbsp baking powder.
  • 1/2 tbsp salt.
  • 1/2 tbsp sugar.
  • 1/2 tsp baking soda.
  • 1/2 tsp pepper.
  • 3/4 cup vegan butter, cubed, keep very cold for best results!
  • 3/4 cup rice milk or other vegan milk substitute.
  • 1 clove garlic, finely grated and mixed into the milk.
  • 1 flax egg (1 tbsp ground flax with 3 tbsp water).

Cooking instructions:

Mix together dry ingredients in a large bowl. Add the butter substitute and rub into the flour mixture using your fingertips or a pastry cutter until you have a rough, crumbly mixture, with lumps of butter about the size of peas.

Make a well in the flour mixture and add the flax egg and the milk substitute, then stir until a rough, shaggy dough is formed.

Turn out onto a floured work surface and press the dough flat, then fold it in half and repeat. Press hard and avoid touching the dough for too long, as that will make the the butter melt and make the biscuits tough. Fold 3 to 4 times until the dough is mostly smooth, but still fairly dry.

Cut using a round cookie cutter, and place on a parchment-lined baking tray, leaving at least 2 cm between biscuits. You can squish the dough back together and cut biscuits out again, but the more times you do this the higher the chance of the biscuits being tough. Bake at 400 F/200 C for 15-20 minutes, until fully risen, browned on top, and crispy all over.

Enjoy!

 

 

Pea and Corn Croquettes

Exactly what it sounds like. Peas and corn mixed with mashed potatoes, rolled in breadcrumbs, and then fried to give them a lovely crispy outside. This is a great way to use up leftover mashed potatoes, and it’s also a┬ádelicious side dish or snack!

Serves: 6.
Prep time: ~1 hour

Ingredients:

  • 6-8 potatoes, peeled and roughly chopped.
  • 1 onion, peeled and roughly chopped.
  • 2 tbsp oil.
  • salt.
  • pepper.
  • 1 tbsp flour, plus more to coat the croquettes.
  • 1-2 cups breadcrumbs (preferable panko), depending on how many croquettes you make.
  • 1/2 cup peas, defrosted if frozen.
  • 1/2 corn kernels, defrosted if frozen.
  • vegetable oil – enough to fill a deep frying pan halfway, plus a little extra in a small bowl.

Cooking Instructions:

Place the potatoes and onion in a large pot of cold water, then bring to a boil for 16-18 minutes, until the potatoes are tender. Drain the potatoes and mash them well with the oil, then season generously with salt and pepper.

Cool the potatoes down until they’re cool enough for you to handle, either by spreading them out on a baking sheet or popping them in the fridge for a few minutes.

Once the potatoes are cooled down, begin heating your oil on the stove. You want it to be hot enough that a breadcrumb will start bubbling when you drop it in, but doesn’t go brown right away. If you have a deep fryer, use that instead!

Mix the corn, peas, and flour into the mashed potatoes. Set up 3 separate bowls: 1 with flour, one with a bit of oil, and one with the breadcrumbs. Scoop up about 2 tablespoons of your potato mix and form into either a small patty or a cylinder. Patties are easier to flip, but cylinders look cuter.

Roll the croquette in the flour, then in the oil, then in breadcrumbs. If it’s looking a little bare, dip it back in the oil and then back in the breadcrumbs, patting it on all sides.

Fry them in batches to prevent the oil from cooling down too much. The croquettes should take a couple minutes on each side, until they’re lovely and golden brown all over. Serve piping hot.

These go really nicely with a Japanese-style curry (which I’ll probably be posting soon!), or with a nice pureed soup, anything you can dip them in!

Super Simple Vegan Banana-Oat Cookies.

A super quick and simple cookie recipe I like to make when I have friends coming around. I usually use gluten-free oats, since my sister has Celiac and we live together, but you can use regular oats as well.

This recipe makes 16 small cookies, and within this recipe, you can add your favourite spices, dried fruits, etc. The only important thing is to use 1/2 cup of oats for every 1 banana you mash up.

Gluten-free
Prep time: ~15 minutes
Serves: 8

Ingredients:

  • 3 very ripe bananas.
  • 1.5 cups oats (use gluten-free oats if making the gluten-free version).
  • 2 large handfuls vegan chocolate chips.
  • 1 large handful chopped dates.
  • 1/2 tsp cinnamon.
  • 1/2 tsp vanilla extract.
  • pinch of salt.

Cooking Instructions:

Preheat your oven to 325 F. Get a large mixing bowl, and peel your bananas. Mash them using a fork or a potato masher until they’re nice and smooth, with no lumps.

Add in the vanilla, cinnamon, and salt, and stir until combined. Next, add in the oats, mixing until the banana mixture coats the oats nicely. Toss in the chocolate chips and the dates, and stir until combined.

Line a large baking sheet with parchment paper. place small spoonfuls of your cookie dough onto the sheet, and squish them down slightly to form little disks. You can place them fairly close together, they don’t puff up of spread out much at all.

Bake for about 8-10 minutes, until the cookies are no longer wet to the touch and have started to crisp up nicely. Allow to cool before serving.

Spiced Roasted Nuts

A great snack for low-energy days, these roasted nuts are full of protein and flavour! I’ve included two different ways to season them – one sweet, one savoury.

These also make a nice little appetizer/snack for dinner parties.

Gluten-free
Serves 8
Prep time: ~40 minutes.

Ingredients:

  • 2 cups walnuts.
  • 2 cups pecans.
  • 2 cups almonds.
  • 1 cup cashews.
  • 1 cup peanuts.

For the sweet:

  • 2 tsp vegetable oil.
  • 1/2 cup sugar.
  • 1 tbsp maple syrup.
  • 2 tsp cinnamon.
  • 1 tsp ground cardamom.
  • generous pinch of salt.

For the savoury:

  • 2 tsp vegetable oil.
  • 1 tbsp sugar.
  • 2 tsp ground cumin.
  • 1 tsp ground coriander.
  • 1/4 tsp ground cayenne.
  • 1 tsp salt.

Cooking Instructions:

Preheat your oven to 300 F. Line a baking sheet with parchment paper (depending on the size of your oven, you might need to do this in two batches). Mix together the nuts, oil, and all of the spices.

Pop them in the oven for at least 30 minutes, stirring occasionally, until the oil has dried up and the nuts are crispy and toasted.

Allow to cool completely before serving. Store in an airtight container.

 

Easy Granola

Breakfast: the most important meal of the day. Unless you, like me, wake up at 4 am for work and can’t really eat anything before 6 am. That bakery life. But I do like a quick bite in the morning before I head out for the day, and a handful of granola makes a good snack later on in the day too!

This is similar to the granola we make at my workplace, but with a few twists to make it to my liking.

This recipe can be gluten-free if you use gluten-free oats. Sidenote: while oats themselves don’t contain gluten, the vast majority of oats are processed in a way that contaminates them with gluten. So don’t feed regular oats to your Celiac friends!

Serves 8
Prep time: ~40 minutes, largely unattended.

Ingredients:

  • 5 1/2 cups rolled oats.
  • 2 cups walnuts, crushed up into bite-sized pieces.
  • 2 cups slivered almonds.
  • 1/2 cup sunflower seeds – the kind without the shell.
  • 1 cup dried fruit (cranberries, dates, raisins – you decide!).
  • 2 tsp ground cardamom.
  • 2 tsp cinnamon.
  • 1 1/2 tsp salt.
  • 1/2 cup brown sugar.
  • 1/4 cup maple syrup.
  • 1/2 cup vegetable oil, to bind it all together.
  • 2 tsp vanilla extract.

Cooking Instructions:

Preheat your oven to 325 F. Line a large baking sheet with parchment paper (depending on the size of your baking sheet/oven, you might need to do this in two batches).

Mix together all of the dry ingredients in a large bowl. Add in the sugar and spices, and mix well. Pour in the wet ingredients, mix it all together, then dump it out onto the baking sheet, spreading it out into a thin layer.

Bake for approx. 3o minutes, stirring every 10 minutes with a spatula, until the granola is nicely browned and mostly dry. Remove from the oven and allow to cool completely. Break up any larger chunks, and store in an airtight container. Voila!