I have made a discovery! Her name is Angela and she writes an amazing vegan food blog, oh she glows. Am I late to the oh she glows party? Maybe. But better late than never, right?
Besides being vegan, she addresses a lot of other dietary concerns in her recipes including gluten-free, paleo, etc. She is also totally inspirational in her battles with health and happiness; finding her own path her own way. Someday, over the rainbow, I’ll get there too. Or is that somewhere? Either way, thanks for trail blazing, Angela!
So from her blog, I was perusing the top recipe posts, and found the recipe for spicy BBQ chickpea burgers and oven fries. I was stoked. It was a success for dinner AND the patties were amazing cold/room temp for lunch salad at work AND totally fab crumbled and heated for a last minute, late dinner for Nate. Multi-purpose and delicious. Hot damn. The fries didn’t event make it to the dinner plate. They were destroyed in about 3 seconds. We’ve both got burned mouths as souvenirs.
Note: the recipe calls for cornstarch for the potatoes. I know, I was confused too but apparently it’s magic because these were the BEST OVEN FRIES EVER.
spicy BBQ chickpea burgers
1 can chickpeas (2 cups chickpeas prepared your favorite way, I was in a time bind so canned won)
1/2 cup dry brown rice
1/2 red bell pepper
1 jalapeño, seeded
1 small carrot
1/2 red onion
Fresh parsley – enough for 1/4 cup minced (quite a bit)
2-4 cloves garlic
3 Tbs sunflower seeds
2 Tbs pepitas
3 Tbs BBQ sauce
1/4 gluten free bread crumbs, I used pistachio flower
3 Tbs flax
1/4-1/2 tsp red pepper flakes (or more to taste)
Ground sea salt, to taste
Preparation: oven to 300
1) prepare rice, 1/2 cup rice to 1 cup liquid, boil then simmer covered ~20 minutes
2) while rice cooks, toast seeds and pepitas (pumpkin seeds) to golden on a baking sheet for ~10 minutes, watch they don’t burn
3) while those things work, combine the veggies and garlic in a food processor and pulse till fine-rough chopped, chunky and identifiable but small
4) dump chickpeas in a bowl and add the HOT rice and mash with a potato masher. Make sure the rice is HOT as it helps bind and you get an arm workout.
5) add the veg mix, combine, add everything else, combine
6) heat a skillet to med-high and spray with olive oil. Form 8-10 patties, really pack them tight
7) cook on skillet about 7 minutes on each side, but time will depend on pattie size and desire of “doneness” or crunch outside
8) serve on top of greens topped with sweet onion, avocado, and sauce of choice (recipe to follow)
best oven fries ever
2 golden large potatoes, scrubbed
1 tsp sea salt
Scant scant 1 Tbs cornstarch
1 Tbs cooking oil safe for high heat (I used olive oil because it’s all I had… but try sunflower)
Seasoning of choice (salt and poultry seasoning here)
Prep: after seeds are toasted crank oven to 450
1) halve the potatoes, halve each piece again, and then one more time (eighths!)
2) in a plastic bag combine potatoes, salt and cornstarch; shake to coat
3) add cooking oil and toss again
4) spread evenly on oiled baking sheet and season
5) bake for 25-30 minutes, checking halfway and flipping to maximize crispiness
6) serve with a dipping sauce of food processed garlic, green onion, and raw pepitas stirred into vegan mayo, add ketchup and curry powder. Magic.
Mmmmmmmmmmmm. And remember, the lost important ingredient is love!!
Nate loved this meal with some Ballast Point Pale Ale with sweet limes we found at the farmer’s market and I had 14 Hands Hot to Trot Red Blend because… horses. And it was tasty.