Black-eyed Pea Cakes

13 01 2012


Loving The Kind Diet, the recipes are really great: simple and delicious.

This was a recipe I saw, read, and really had to think long and hard about trying.  The black-eyed peas don’t get cooked before you make the cakes.

Just the thought of uncooked beans (peas) make me stop in my tracks.

I’m really, really glad that I didn’t.  I’m incredibly thankful that I tried out this recipe because I think this is going to become a regular thing around my house.



Black-eyed-Pea Cakes

2 cups black-eyed peas, soaked at least over night

2 Tbsp chopped parsley

scant sea salt to taste

1 Tbsp Braggs or Tamari

1 tsp cumin

3 Tbsp oil

Drain the soaked beans and transfer to a food processor.  Add parsley, sea salt, Braggs, and cumin to beans.  Blend until the beans are chopped into fine shreds, not until it turns to mush.  Form balls using approximately 1/4 cup of mixture, set aside.

In a non-stick frying pan or cast iron skillet bring oil to 350ºF.  Do not get the oil so hot that it smokes, but it should be hot enough that a little piece of batter dropped in will bubble furiously.  Now, in the original recipe, they shallow fry these cakes but I don’t roll like that.  We’re using a lot less oil, and if you want to be really daring, you could probably try it without any oil.

Place 4 – 5 cakes into the pan and fry for 4 – 5 minutes on each side.  Once cooked, remove from pan and continue cooking the rest of the cakes.



Broke-ass January

11 01 2012


Remember when everyone was all festive and happy about Christmas and giving and winter?  Seems like only yesterday, but actually it was about 2-weeks ago.  Now, if you’re like me, you’re broke and are making overly ambitious plans to pay off your credit card.

$50 for food, gas, and entertainment for 12-weeks – that’s TOTALLY doable.

I have mixed beans in my cupboard, one of those “multi bean soup” deals.  Instead of making soup I made this: something from the staples I have kicking around in my kitchen.

Bean Stew

2 cups mixed beans, soaked

1 large can diced tomatoes

1 pkg chopped frozen spinach

1 Tbsp curry powder or masala spice mix

1/2 tsp salt

pepper to taste

In a large pot, cover beans with water and cook.  Check on the pot semi-frequently (15 – 20 minutes) to make sure there is still enough water left.  The beans will take 45 – 60 minutes to cook.  Once cooked, drain, rinse and return to pot.

Add diced tomatoes to beans and simmer on low heat until the tomato liquid has reduced by half.  Stir in curry or masala, and salt.

Turn heat to low, add frozen spinach and pepper, then cover.  The spinach should take 10 – 15 minutes to warm through and thaw.  Stir occasionally to help with the thawing process.

Once the spinach is warmed through, dinner is ready!

Feel free to liven this dish up with some garlic, onion, carrots, or frozen peas!

Chocolate Cake… shhhh, it’s got chickpeas!

1 10 2011

I have been on a mission to make a high protein, fat-free, low sugar cake.

There were a few attempts with lack luster results.  So far, this cake is the winner.

Even SO, the critic, said this cake passed the taste test.

Give it a whirl and let me know what you think.

Chickpea Chocolate Cake

1 can chickpeas, rinsed

2 bars dark chocolate (Lindt Excellence is excellent)

1 pkg soft tofu

1/4 cup cocoa

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

1 Tbsp maple syrup

2 Tbsp vanilla

1 tsp Stevia

1 cup chopped walnuts

Preheat oven to 350ºF.  Grease a 9 x 9 baking pan.

Roast the chopped walnuts.  This can be done in a dry frying pan or in the oven while it’s heating up.  Do not walk away from you toasting nuts or they burn, I guarantee it.

You gotta melt the chocolate, so grab a pot and stainless bowl.  Place the chocolate in the bowl and the bowl over the boiling water.

Purée chickpeas, tofu, maple syrup and vanilla.  Once these wet ingredients are smooth, mix in cocoa, cinnamon, Stevia, and baking powder.

Mix everything together: the melted chocolate, the nuts, and the puréed chickpeas.  Once everything is combined, place the batter into the pan, spreading it into the corners.

Bake the cake for 45 minutes.  Allow to cool completely, when it comes out of the over it will seem underdone – once it cools it will be firmer and have a brownie-type consistency.

On a Mission

5 09 2011

I just wanted to let you know that I’m on a mission to find a recipe for a gluten-free vegan chocolate chickpea cake that is sugar-free… or at least very nearly sugar free.

If anyone has any suggestions, I’d be glad to hear them.

Chickpea Edamame Burgers

19 08 2011

Right from the start I liked these little patties but I wasn’t certain they were a crowd pleaser.

Then SO ate them and liked them.  Liked them so much he took a bunch to work to share, and his colleagues liked them.  Then I talked about them with the girls last night and there “ohs and ahs” even though they hadn’t even tasted them.  I guess maybe other people will like these little patties right from the start.

Remember how I mentioned that my little mini-food processor died?  It’s still dead and it’s pride of place in my cupboard remains empty.  In order to make this recipe I used my Kitchen Aid meat grinder.  That’s right, I have a meat grinder that’s never been remotely close to touching meat.  Initially I wanted it to grind up sprouted beans but now it’s standing in as my food processor and doing a grand job.

Hat’s off to you little meat grinder!

But I’d recommend using a food processor.

P.S.  This is yet another recipe from The Best Veggie Burgers on the Planet by Joni Marie Newman.

Chickpea Edamame Burgers

2 cups shelled frozen edamame

1 chickpeas, rinsed

1/2 cup finely ground cashews

1/2 cup nutritional yeast

2 cloves garlic

1/2 tsp cumin

1/4 tsp liquid smoke (optional)

1 tsp Bragg’s or soy sauce

salt and pepper to taste

2 cups chickpea flour

Thaw the edamame.  Either leave it in your fridge, run hot water over it, or microwave it.  Basically you just need to make it not frozen.

Combine everything but the flour together in a food processor and process until smooth.  Pour into a large bowl.

Slowly add the flour until a thicker consistency is formed.  Depending on the moisture content of your misture, you may need just little flour or a whole lot.

Place the entire bowl in the fridge for 20 – 30 minutes to allow the mixture to rest and make it easier to form patties.  When the mixture has rested, divide and shape into 16 patties.

When you’re ready to cook them, you can either pan fry them – cooking for 4 – 5 minutes per side.  Or you can bake them for 23 minutes at 350ºF.

Black Bean Burgers

16 08 2011

I had some unexpected company while frying these burgers up on the stove today: the fire department.

The oil in my pan got a little smokey and set the fire alarm off, the fire alarm is attached to the alarm panel, and the alarm company takes no chances.  So, about 6 minutes after the smoke detector went off, the fire trucks arrived.

I explained that aside from my lunch, everything was fine.

Don’t let my neglectful presence in the kitchen deter you from taking a chance on these black bean burgers.  Not all of my burgers got burned, and the ones that didn’t were tasty!

This recipe is from The Best Beggie Burgers on the Planet by Joni Marie Newman.

Black Bean Burgers

1 cup TVP granules

1 cup boiling water

1/2 cup diced onion

1 can (420 g) black beans, drained and rinsed

3/4 cup barbecue sauce

1 Tbsp onion powder

1 Tbsp garlic powder (or 1 close garlic, minced)

1 tsp black pepper

3 Tbsp peanut butter, unsweetened

1/2 cup soy flour (or 1/2 cup vital wheat gluten)

In a small bowl, combine TVP and boiling water.  Allow to sit for 10 minutes.

When the TVP is cool enough to handle, mix everything together in a large mixing bowl.  Everything!

Using your hands, knead the dough to incorporate the ingredients fully, and until the TVP granules are no longer he consistency of granules.  This will take about 5 minutes of hand manipulation.  If your dough is too dry, add a bit of water to the mix.

Refrigerate for at least 20 minutes.

Form into 8 patties.  Patties can be baked or pan friend.

If baking, place on a baking sheet lined with parchment and bake for 30 minutes at 350ºF loosely covered with a foil tent, flipping halfway through.

If frying in oil, cook for 3 to 4 minutes per side, until a nice crispy golden crust forms.

Backyard Picnic

13 07 2011

Another hot day, another back yard meal.

First, I always feel very privileged to be able to share food with friends. Second, this little backyard luncheon was preceded by a little visit to a little pond, which I should probably take a picture of because it’s a little oasis in the middle of suburbia.

We enjoyed a new fangled spinach dip with carrots and tomatoes, alongside a salad with a dressing I made up on the fly.

New Fangled Spinach Dip

2 1/2 cups packed spinach

1 1/2 cups cooked white kidney beans (or other white beans)

2 Tbsp olive oil

2 Tbsp nutritional yeast

1 small clove garlic

salt and pepper to taste

water (to reach desired thickness)

Combine all the ingredients – except the water – in a food processor and blend. Add water as necessary to reach desired consistency. Be careful not to add too much water!

Chill for at least 30 minutes before enjoying to allow the flavours to come together.

*originally from Ripe from Around Here by jae steele

Smokey Maple Dressing

1 Tbsp Braggs or Tamari soy sauce

2 Tbsp maple syrup

2 Tbsp olive oil

1/2 tsp pepper

3 – 4 drops of liquid smoke

Mix all ingredients together in a jar and shake until combined.


The salad pictured is just spinach, strawberries, and avocado. The night before I enjoyed the dressing on spinach with blueberries and toasted pecans.