Yesterday I Made:
CHICKPEA SENSATION PATTIES for DINNER.
Recipe from Eat, Drink & Be Vegan by DREENA BURTON.
These patties are made up of a blend of chickpeas ( garbanzo ), brown rice, oats, onions, celery, capers, and a few other seasonings.
Served inside a whole wheat pita, with heirloom lettuce, sliced cucumbers, and lime and salt marianated red onions.
This was a perfect recipe to use up a few ingredients I bought for other recipes.
*Capers- Veganomicon's Cesar Salad
*Vegan Worcestershire Sauce-Karina's Kitchen- Spicy Vegetable Soup with Lime
*Tamari-can't remember for what.
The process for making the patties is simple enough:
-Saute the onions, celery, salt and pepper.
-Process the chickpeas and garlic and a few other ingredients.
-Add the sautee veggies and pulse to incorporate.
-Add brown rice and pulse until just combined.
-Refrigerate for 30 minutes.
-Form into patties and fry in a pan with a tablespoon or 2 of olive oil and cook each side 5 minutes or until golden brown.
You can serve them alone with what ever sauce you want or serve them in a pita like I did.
The BETTER BANANA NUT MUFFINS were eaten this morning for breakfast.
Recipe from MY SWEET VEGAN by Hannah Kaminsky.
Bananas nut muffins topped with oats, sugar, and cinnamon.
So what makes these muffins so special?
DRIED BANANA SLICES!!!
Traditional banana nut muffins usually call for only mashed bananas.
This recipe utilizes dried and mashed bananas.
I made 2 substitutions:
-whole wheat flour instead of all-purpose.
-walnuts instead off pecans.
Goes perfect with a steaming cup of morning coffee.
Next time, I might made this recipe into a loaf instead of muffins.
So I can slice, toast and spread with Earth Balance.