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Crispy Cajun Chickpea Cakes "This really isn't an attempt to make some kind of vegan crab cake. I thought some Cajun food would hit the spot, but I was also in the mood for some chickpeas (weird craving). I kept these mild for the kiddies, so you can spice them up as you see fit."- vegandad.blogspot.com
- 1 tbsp oil
- 1/4 cup diced onion
- 1/4 cup diced green pepper
- 1 celery stalk, diced
- 1 28 oz can chickpeas, rinsed and drained
- 1 tsp thyme
- 1 tsp paprika
- pinch of cayenne pepper
- 1 tsp hot sauce
- 2 tbsp chopped fresh parsley
- 2 tbsp flour
- 1 tbsp cornstarch
- salt and pepper to taste
- oil for frying
1. Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5-7 mins, until softened. Remove from heat.
2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for 30 mins.
3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 12 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.
I love ChocolateCoveredKatie's blog for desserts: (CHECK OUT HER BEAN BROWNIES)
Deep-Dish Cinnamon Roll Pie
One of my Gluten-Free Recipes.
1 cup quick oats
2 cans garbanzo or white beans, drained and rinsed (500g after draining)
1/4 cup applesauce
2 and 1/2 tsp pure vanilla extract
3 T canola or coconut oil
1/2 tsp baking soda
1/2 tsp salt
1 and 1/2 cups sugar or sucanat (Feel free to use less if you’re used to healthy desserts. Or sub some of the sugar with stevia if desired.)
2 T cinnamon
Blend all ingredients very, very well in a food processor. Pour into an oiled pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35 minutes. Let stand at least 10 minutes before removing from the pan.
I agree with making a chili. Our simple "starter" chili recipe is beans, chopped onion and garlic, canned diced tomato (using fresh would be ideal to keep the salt low, but we use canned when in a hurry), and a can of tomato sauce and water (which will boil off). You can keep it meatless or add ground beef/game meat and don't be afraid to play with spices! We like cumin, chili powder, garlic powder, oregano, red pepper flakes.
For a side dish, I sometimes just mix dried onion, diced tomato, and black beans with some black pepper. Great flavor and goes with about anything from chicken to burgers!
Vegetarian Bean Chili
1 tablespoon olive oil
1 onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans.
Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
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