Oven Baked Falafel

Oven Baked Falafel

Chickpeas are one of my favourite sources of plant based protein. Hummus is a go to for me, but I wanted to try something a little more filling/savoury - so I came up with this simple falafel recipe. Most recipes call for pan frying, but oven baked is much healthier!

Ingredients: 

  • 1 T Olive Oil
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Double Chocolate Black Bean Brownies

Double Chocolate Black Bean Brownies recipe

          Prep Time: ~ 5 min             Cook Time: ~35 min             Total Time: ~ 40 min

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Ingredients: 

  • 1 Can Black Beans

  • 1/2 Cup Oats

  • 1/2 Cup Grape seed Oil

  • 3 Tablespoons Ground Flax Seed

  • 1/4 Cup Cocoa Powder

  • 1/4 Cup Brown Sugar

  • 1 Tablespoon Vanilla

  • 1 Teaspoon Baking Powder

  • 1/2 Teaspoon Himalayan Salt

  • 1/4 Cup Almond Milk

  • 1/2 Cup Chopped Dark Chocolate

Directions:

Step 1: Preheat oven to 425°F. Rinse and drain black beans and empty into food processor. Combine with oats and oil and blend.

Step 2: Combine 3 tablespoons of ground up flax seed, and stir in 7.5 tablespoons of water. Let sit for 5 minutes until a thick egg-like consistency forms. Flax eggs act as a great vegan binding ingredient!

Step 3: Add flax eggs, cocoa powder, brown sugar, vanilla, baking powder, salt, and almond milk to food processor and blend until smooth.

Step 4: Finely chop dark chocolate (or chocolate of your choice), and combine with brownie mix.

Step 5: Grease baking pan and pour in brownie mix. Bake for 35 minutes, and let stand for ~1 hour, then store in fridge (this allows the chocolate chunks to harden, adding a bit of a crunch).

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Double Chocolate Black Bean Brownies recipe

Roasted Garlic & Lemon Hummus

Roasted Garlic & Lemon Hummus

When practicing a vegan diet, it is essential that you find protein sources that work for you. This lemon garlic hummus is a simple and flavourful recipe that I like to incorporate into so many of my meals. In just half a cup of chickpeas, you consume 19.5 grams of protein!

Prep Time: ~ 5 min                  Cook Time: ~ 25 min                    Total Time: ~ 30 min

Ingredients:

  • 1 Can Drained & Rinsed Chickpeas (2 Cups)
  • 1/2 Cup Grape Seed Oil
  • 1  Bulb of Garlic
  • Pinch of Table Salt & Pepper
  • 1 Lemon Squeezed
  • 1 Teaspoon Himalayan Salt

Directions:

Step 1: Preheat oven to 350°F. Drain and rinse chickpeas in a strainer, and empty into food processor. Add oil and blend until contents are somewhat smooth.

Step 2: Slice off the top of your garlic and place on a sheet of tinfoil facing upward. Lightly drizzle grape seed oil on openings, and sprinkle with salt and pepper.

Step 3: Wrap garlic in tinfoil, folding sides upwards and pinching at the top to close any openings. Place on baking sheet and bake for 25 minutes.

Step 4: Squeeze one whole lemon into a separate bowl. I used a fork to insert into each lemon half and twisted until I had gotten a majority of the juice out. Be sure to sift through the juice to remove any seeds. Add juice to the food processor and blend.

Step 5: Once garlic has finished baking, remove from the oven and unwrap the tinfoil. Your garlic bulb should be browned (and smell amazing). Let sit for a minute or so to cool down before handling.

Step 6: Carefully open up the bulb and remove each clove; they should pop out fairly easily without you having to pull off layers of the skin. Just be sure to remove any skins before adding your garlic to the processor.

Step 7: Add Himalayan salt and blend until smooth. Feel free to add more salt or other herbs and spices depending on your personal preference!

Hummus is a great source of vegan protein! I like to add it to wraps, sandwiches, on stir-fries, with crackers or cut up veggies!

Roasted Garlic & Lemon Hummus recipe
roasted garlic and lemon hummus recipe
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Roasted Garlic and lemon hummus