Basil Chickpea Balls

Fall seems to have officially arrived in Colorado – the air is crisp in the morning and remains cooler throughout the days. I love it! I’ve already pulled out my pumpkin decorations and bought my Jack O’ Lantern at Costco.

Fall calls for savory meals, so for lunch the other day, I made a cous-cous dish with the loads of garden tomatoes that are popping up, adding these simple, full of protein basil chickpea balls for some extra heartiness. I altered the recipe from thecrunchychronicles.com, using fresh basil and panko flakes.

Ingredients

2 Tablespoons Flax Seed Meal
6 Tablespoons of water
1/2 cup of Panko flakes
1 can of chickpeas (reserve about a tablespoon of the water they are in)
A handful of fresh, chopped basil
Pinch of Salt
Pepper
1/2 teaspoon of garlic Powder
1/2 teaspoon of oregano
Red Pepper Flakes to taste

  1. Mix your flax seed egg – meal & water – and let sit for 10 minutes (in the fridge)
  2. Get a food processor out and mix your chickpeas & flax egg (once ready) to a smooth paste (some lumps are ok)
  3. Add remaining ingredients (I did this is a bigger bowl)
  4. Roll the balls into small rounds with your hands
  5. Bake at 450 for 20-25 minutes

I sauteed garden peppers, garlic, coconut oil and kale to top my cous cous & paired it all with these delicious treats, adding garden tomatoes as a topper. It was filling and full of plant goodness!

Enjoy!

Super Simple Vegan Chick Pea Curry

It’s Monday and I feel awesome! This past weekend Mike and I climbed two 14’ers – Torrey’s & Grays – and man what a rush! After 8 hours of climbing (this was a legitimate climb, not a hike!), we were wiped. Sooooo, no grocery shopping for us Sunday. Plus, my car is in the shop, so I couldn’t have gone shopping after work anyway (thank goodness I work from home!).

Grays & Torreys
Grays & Torreys

So, what the heck do I cook for dinner on Monday?! DAMNIT!

Perfect solution: Chick Pea Curry.

There are a few staples I always keep around and chick peas and lentils are two of them. I’m a huge proponent of using what you have on hand to create a weeknight meal – and this was a two dish-er (meaning I only used a pot and a cast iron skillet, which translates to minimal dishes!) Nailed it!

Voila – dinner is served!

Simple Vegan Chick pea Curry
Simple Vegan Chick pea Curry

Simple Chick Pea Curry

1/2 small onion, diced
3 garlic gloves, minced
3 tablespoons of vegan butter (it tastes JUST the same! I use Earth balance)
4 button mushrooms, sliced thin
1/4 can of whole tomatoes, sliced crudely or 1 small can of tomato puree
1 cup of diced carrots
1 handful of green beans
3 tablespoons of curry powder
1 tablespoon of ginger powder (if you don’t have ginger powder, onion powder would be just as good!)1 1/2 cups coconut milk
1 cup dried green lentils
1 12 oz can of organic chick peas, drained and dried (you can even bake for 10 minutes at 400 if you want)
Pinch of sea salt

Directions:

Heat the butter – when melted, throw the onion and garlic in for about 2-3 minutes. Then throw the carrots in for another 3-4.

While that is sauteing, put 2 cups of water with 1 cup of lentils in a pot. Boil rapidly, then turn down the heat (uncovered pot) for about 20 minutes.

When carrot mixture has cooked for about 7-8 minutes, put in the coconut milk, tomato, spices and salt. Cook until the mixture boils, stirring occasionally, then simmer. Throw in your chick peas, green beans and mushrooms and cook for another 4-6 minutes. I like my veggies al dente, so cook longer if that’s your preference!

Spoon your lentils into a bowl and top with your curry goodness! I put sriracha on mine (as I put that on everything and have killed my taste buds!) but Mike had his plain and loved it!

Happy Dinning!