These came out a little dry because there are baked in the over so I recommend a sauce or gravy. These would actually be ideal as burger patties. We had them as balls with steamed veg and a little bit of tartar.
2 cans chickpeas (drained…SAVE THAT JUICE)
2 tsp turmeric
2 tsp oregano
2 tsp garlic powder
1 tsp thyme
1 tsp onion powder
1/ tsp ground cloves
Next time I will add:
1 shredded carrot
Cooked mushy peas
Pulse the chickpeas in a processor until chunky. NOT SMOOTH. You don’t want a paste you just want it broken up and flakey. You can also achieve this by mashing it with a fork.
Then add all the herbs and any extra veg and mix till all combined. If not wet enough to hold everything together add some of that chickpea juice. Only a little at a time though, a little goes a long way.
Roll into small balls and either cook as that or flatten into patties. Bake 15 min on 180c
Makes approx 16 small balls.
OMG this was so yum!
Sorry it took so long to post, my recipe accidentally got wet.
Cook your Penne.
5 Yellow button squash
3 cloves of garlic
Can of chickpeas (of course!)
2 Tsp veggie stock powder
3 tsp oregano
2 tbsp olive oil
1 cup Peas cooked till soft
1/4 cup Nutritional yeast
3 tbsp Soy milk
Cut the zucchini and squash into small cubes. Add the olive oil to a pan adn throw in zucchini, with the veggies stock powder and oregano. Now just cook till fragrant, you don’t want soft zucchini! Remove from pan.
In the same pan add the squash with Pepper and Garlic. Cook till they brown and begin to soften. Add chickpeas. Once this is nice and hot (about 2 min) re-add the zucchini.
Now add the noot and the soy milk. This will make a creamy “cheesy” sauce. Add the peas and serve on your penne!
Toddler had seconds!
This makes about six servings!
Oh so yummy.
For this delicious “help yourself to seconds and thirds” recipe I used canned taters. Yup. i went there. 1. They are pretty damn tasty 2. they are pre-cooked so save a heap of time 3. because they are precooked they soak up all the yummies in less time!
*Now, in the picture you will note there are champignons. I love mushrooms. Everyone else hates them. Please add mushrooms if you can! They add such a nice earthy level to this dish.*
If you do add mushrooms Add them close to the end, you don’t want soggy mushrooms in this dish.
1 large can of taters
1 can chickpeas
half a kilo of frozen Julienne carrots
2 tbsp almond butter (or peanut)
1 tbsp soy sauce
2 tbsp water
2 tsp garlic powder
s&p to taste
Now you don’t have to have it with rice. Then you can simply call it carbs with sauce. But I like rice.
Cook rice – Hardest part done right there!
roughly chop taters and cook in a little oil till browning starts.
add carrots and chickpeas. Cook till everything is cooked (lol)
Turn down heat and add all the sauce ingredients and stir till combined then let it thicken.
Serve on rice
Well we have conjunctivitis. Must have happened on the poop day. Yesterday Charlie’s eye was puffy, I assumed it was because he was up all night crying, then it starts weeping and pussing. Damn. Spent two hours at the drop in clinic waiting for the Dr. at about 715pm we hit the in-house pharmacy for some lollies thinking it might distract the tired toddler. While there I was chatting with the pharmacist about the wait, turns out you don’t see a doctor for pink eye. We waited two hours for nothing! But my little man was so champ about it.
Starting to look better now that we have the drops. Of course now we both have it as well because we spent the whole day wiping his eyes…
Tomorrow is my big citizenship test. I am starting to be a little worried. I don’t test very well. Not sure what it is about the paper, pen and sterile enviroment but my brain shuts down.
Wish me luck!
Charlie was bored so I popped him in the bath and he asked for paint. I thought wtf. Best idea ever!!
He made a really pretty picture and then started chattering about his letters and the sounds they make. Then I asked him to draw me an A and he did! I’m still in shock. Then he drew and e and told me “e eee” I’m so proud.
Big boy bed update: Spent most of the night crying in the chair. Cross your fingers tonight is better. I’m so tired!
We took a side off the cot and used it day bed style for the last year. Well it broke a couple night ago so we decided it was big boy bed time.
Went to IKEA let him try it out, let him help us build it. He fussed a little at nap time but when he woke up he was in it, so win there.
Just decided to have a sneaky peak, he was curled up in the nursing chair.
Queue heart breaking. I moved him back to his bed. I hope he doesn’t hate it! He looks so small.
Well I went the market to load up on veggies to make a delicious and beautiful rainbow tart. In case you have no idea what I am talking about here is a pic.
Well anyone with a toddler will tell you that you only get one stop. And ours did not have shortcrust pastry…I was so sure I had puff in the freezer so I was confident. Mistake number 1. Well no worries I am an innovator. I had a single wrap leftover, which is conveniently the same size as my tart tin. I also got half way through thinly slicing the veggies when I realised it was going to take fing forever and Sir won’t sleep all day, so I normal sliced them and altered my plan. I hope you enjoy it, we did!
Veggies: Pumpkin, yellow squash, zucchini, vine tomatoes, sweet potato, avocado (2-3).
Thinly slice all veggies including the avo.
Make my tomato hummus: https://raisingwithcompassion.wordpress.com/2016/06/23/tomato-hummus-that-takes-5-min-and-the-hippies-will-love/
Then assemble. Order is below.
Wrap/ Pastry if you’re more organised than me (shortcrust would be best)
Cover with foil and bake at 160 for 30 min.
Take off foil and bake for a further 10-15 min. You want the tomato just brown.
Enjoy warm or cold. We served with Gardein Fishless fish and masterfoods tartare sauce (yum!) My tomato is a little over brown, my timer broke 😦 I also heavily recommend you follow this with ice cream of your choice.