Gluten- Free / Starch Solution Vegan Recipe Swap with Living Free Ashley
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The Starch Solution
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***Check out the video that Ashely did on the meals I sent her to make on her show:***
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Ashley Alexander appears courtesy of Living Free Ashley. Check out her YouTube Channel right here:
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Breakfast
Chickpea Patty Sandwhich
1/4 cup chickpea flour whisked with 1/4 cup water and a pinch of kala namak (black salt) if you have it, and if not, a pinch of regular salt is fine. Pour over a heated and oiled skillet. When it’s nice and bubbly on top, flip over. When both sides are browned, it is ready, Fold into a bagel-sized “egg” patty.
– served on a bagel or bread and top with your fav toppings: lettuce, tomato, vegan cheese, vegan mayo, avocado, etc.
– have some fresh fruit on the side and voila!
Lunch
Roasted Asparagus Salad
– make a pot of quinoa (1 cup dry quinoa, 1 cup water, dash salt, 1min high pressure)
– chop up some asparagus and cherry tomatoes, roast in the oven at 450F for about 10 mins (or until browned a bit and crispy)
– mix into the quinoa with some arugula and whichever vinaigrette you like
– top with some pumpkin and/or sunflower seeds
Dinner
Chickpea Nuggets:
Recipe:
1/2 cup gluten free rolled oats
1 – 398mL (14 oz) can chickpeas *not yet drained*
5 Tablespoons aquafaba (water from can of chickpeas)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Pinch of sea salt and pepper
1/2-1 cup gluten free breadcrumbs
A additional 1/2 teaspoon onion powder
You need a baking sheet lined or greased, a blender/Vitamix/food processor, and to preheat your oven to 350F.
Add 1/2 cup oats to Vitamix/food processor and blend until fine. Add chickpeas, aquafaba, 1/2 teaspoon onion powder, garlic powder, cumin, salt & pepper and blend until a thick paste. Add additional oats, if needed, and blend until thick enough to form into a ball. (I needed to add an additional 3/4 cup oats).
In a shallow dish mix together breadcrumbs, remaining 1/2 teaspoon onion powder and rosemary.
By the tablespoon, form chickpea mixture in balls, form into a nugget shape, cover in breadcrumbs and place on baking sheet. TIP: wet your hands here to prevent the mixture from sticking to your hands and to help the breadcrumbs stick to the nuggets.
Bake for 20 minutes turning after 10 minutes ! I like to serve mine with ketchup or BBQ sauce.
Makes 15 nuggets.
Dessert or snack
Chocolate covered strawberries and bananas!
– melt vegan chocolate chips in a pot over medium-low heat until almost all melted. Remove from heat and continue stirring until all is melted. Coat strawberries and banana in melted chocolate and place on silicone mat/parchment paper. Top with any toppings you like: coconut, nuts, more vegan chocolate chips, etc. Put in the fridge to harden and then ENJOY! 🙂
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My Favorite Vegan books and movies:
What the Health
How Not to Die
The How Not to Die Cookbook
The China Study
Eat to Live
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Who are we:
Joey is a vegetarian of 12 years that has made the conversion to Vegan in June of 2018
We are on a journey of health for ourselves and our family, and we hope to use this channel to keep ourselves accountable, teach others how to cook and prepare great plant based meals and come up with some great kids meals for our son too. Come and join us.
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