Chickpea Asparagus Frittata

 7-ounces chickpea flour

 3/4 cup cold water

 3/4 cup vegan, unsweetened milk

(soy or oat milk)

 2 tablespoons of coconut oil

 Salt, pepper, nutmeg, garlic

powder, herbs at will

 1/2 bunch of green asparagus

 1/2 cup peas, frozen or fresh

 1 carrot, scraped and shaved

Preparation
1. Mix the chickpea flour with the water and the milk. Add in seasoning and let it set for
15 minutes.
2. Meanwhile, prepare the vegetables and brush a tart mold with the coconut oil. Preheat
the oven to 410°F.
3. Place the peas and carrot strips under the dough and top with the asparagus.
4. Cover for 15 minutes and bake open for another 15 minutes.
5. Let cool and serve with dairy-free sour cream and salad.
Garbanzo Bean Flour Omelets
Calories - 227
Serves - 4
Ingredients

For the Omelet Batter:

1 cup garbanzo bean flour

 1⁄2 teaspoon garlic powder

 1⁄2 teaspoon onion powder

 1⁄4 teaspoon freshly ground black pepper

 2 tablespoons nutritional yeast

 1⁄2 teaspoon baking soda

 1⁄4teaspoon salt

 1 teaspoon apple cider vinegar

To Cook and Serve:

 1 tablespoon of coconut oil or olive oil, divided

 1 avocado, peeled, pitted and sliced

 Handful of mixed greens

 4 cherry tomatoes, chopped or sliced

 Red pepper flakes

Preparation
1. In a bowl, thoroughly stir together the omelet batter ingredients with 1 cup of water.
2. Heat 3⁄4 teaspoon of the coconut oil in a skillet over medium-high heat.
3. Pour one-quarter of the omelet batter into the pan and cook each side until it turns
golden brown, about 3 minutes per side.
4. Repeat three times to cook the rest of the batter.
5. Serve with avocado, greens, tomatoes and red pepper flakes.
6. This recipe is reprinted with permission from Power Vegan Meals by Maya Sozer,
Page Street Publishing Co. 2017. Photos by Maya Sozer.

Chickpea Flour Quiche

Serves - 8
Cooking Time - 20
Ingredients

 1 1/4 cups chickpea flour

 1 1/2 cups water

 1 tablespoon nutritional yeast

 2 tablespoons fresh herbs

 1 1/2 tablespoons extra virgin olive oil

 1 garlic clove, minced

 1/2 diced pepper

 1/3 cup diced onion

 Salt and pepper, to taste

Preparation
1. Get that oven cranking to 500°F.
2. Spray a muffin tin liberally with cooking spray.
3. In a medium bowl mix the water, chickpea flour, spices, herbs, nutritional yeast, and 1
tablespoon of the oil. Set aside.
4. In a small sauté pan, add in 1/2 tablespoon olive oil and garlic. Add in diced
vegetables and sauté 3-5 minutes.
5. Add vegetables to flour mixture and using a whisk combine all ingredients together.
6. Pour batter into muffin tins and place in oven about 12 minutes.
7. Then open the oven door (this is to allow steam to escape) and bake another 10
minutes with the door open.
8. Serve.
 Chickpea Flour Omelet With
Turmeric Mushrooms

Serves - 1 omelette
Cooking Time - 35
Ingredients

For the Omelet:

 5 tablespoons chickpea flour

 1/3 teaspoon baking soda

 3/4 teaspoon kala namak salt or regular salt (see notes)

 3 teaspoons olive oil (or other oil of your choice)

 1 teaspoon apple juice (or some lemon juice)

 5 tablespoons non-dairy milk

For the Chickpea Flour:

 5 tablespoons (preferably chilled) aquafaba

 1 flax egg (1 tablespoon groud flax seeds plus 3 tablespoons water)


For the Filling:
 2 teaspoons coconut oil (or another oil of your choice)

 2/3 cup mushrooms, cleaned and cut into strips

 1 teaspoon turmeric

 1 teaspoon paprika powder

 Salt, pepper, and chili to taste

 A slice of avocado, cut into thin slices

 For the Toppings:

 Avocado, cut into small cubes

 Lamb's lettuce

 Black sesame seeds

 Fresh basil

 Dressing of choice

For the Rest:

 Some oil for frying
 Life-Changing Cheese Sauce
Ingredients
 2 cups peeled, cubed potato

 1 carrot, chopped

 Water for boiling

 4 tablespoons olive oil

 1/2 cup unsweetened non-dairy milk

 3 teaspoons lemon juice

 1/2 teaspoon garlic powder

 1/2 teaspoon onion powder

 1/2 teaspoon salt

 1/2 teaspoon smoked or regular paprika

 4 teaspoons mustard (Dijon or brown work well)

 1 teaspoon lower sodium soy sauce or tamari

Preparation
1. Combine the potato and carrot in a medium saucepan and cover with water. Bring to
a boil and simmer for about 20 minutes, or until fork-tender. Drain and transfer to a
food processor or power blender.
2. Add all the other ingredients to the food processor and process for about two
minutes, or until totally smooth.
3. Serve over veggies, potatoes, rice or pasta for a healthy meatless meal!
 Zucchini Gratin
Calories - 281
Serves- 3
Ingredients
For the Gratin:

 6 medium zucchini, thinly sliced

 1 cup water

 3/4 cup raw cashews

 2 tablespoons apple cider vinegar

 2 tablespoons nutritional yeast

 1 teaspoon garlic powder

 1/2 teaspoon onion powder

 1/4 teaspoon black pepper

 Salt, as needed

For the Optional Toppings:

 1 tablespoon toasted sesame seeds

 1 teaspoon thyme
 ‘Tuna’ Stuffed Peppers

Ingredients
 3 small red bell peppers

 6 large parsnips

 1 cup raw walnuts

 1/4 cup white sesame seeds

 1 cup sun-dried tomatoes, soaked in water

 2 tablespoons olive oil

 1 teaspoon sea salt

 Large handful of cilantro

 1/2 teaspoon cayenne pepper

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Preparation
1. Soak the sun-dried tomatoes overnight and drain.
2. Prepare the red peppers by removing the tops.
3. Dehydrate the peppers for 3 hours.
4. While the peppers are dehydrating, make the stuffing.
5. Peel and chop the parsnips and place in the food processor.
6. Throw all remaining ingredients in the food processor and process until the mixture is
smooth, but still chunky.
7. Add extra olive oil as needed.
8. Once your peppers are ready, place the filling in the peppers ad serve.
 Maple-Glazed Mushroom and
Lentil Loaf
Calories - 545
Serves - 4-6
Cooking Time - 40
Ingredients
For the Loaf:

 2 cups green lentils, cooked (about 3/4 cup dry green lentils)

 2 tablespoons olive oil

 1/2 medium yellow onion, diced

 1/2 cup carrots, diced

 1/2 cup celery, diced

 8 ounces White Button mushrooms, sliced

 2 heaping tablespoons tomato paste

 2 tablespoons soy sauce (or tamari, for gluten-free)

 1 tablespoon vegan Worcestershire sauce

 1 cup gluten-free old-fashioned oats, divided

 1/2 cup almond meal

For the Glaze:

 1/2 cup ketchup

 1 tablespoon coconut sugar, or to taste

 1 teaspoon whole grain Dijon mustard

 1 teaspoon apple cider vinegar

Preparation
1. Preheat the oven to 375°F and cover a baking sheet with parchment paper or foil. In a
small bowl, mix together the glaze ingredients and set aside.
2. In a large pan, drizzle olive oil and sauté diced onion over medium-high heat until
tender. Add in carrots and celery and cook for 5 minutes on medium heat. Add in the
sliced mushrooms and sauté until all the vegetables are tender (5-10 minutes), then
remove from heat.
3. Pour the cooked vegetables into a food processor with 1 1/4 cups of the cooked
lentils, 1/2 cup oats, tomato paste, soy sauce, Worcestershire sauce, thyme, salt, and
pepper. Process for just a few seconds until the ingredients are combined, but not
completely puréed. You want them to still have a chunky texture.
4. Pour the contents into a large mixing bowl, then add in the rest of the lentils, oats,
and almonds meal. Stir the ingredients together until they are completely combined
and are sticking together well. If the dough is crumbly, add a tablespoon or two of
water.
5. Use your hands to form the contents into a large ball, then place the ball onto the
covered baking sheet. Form the ball into a loaf shape. Cover the loaf with half of the
ketchup glaze, then bake for 30 minutes. Pull the loaf out of the over and covered
with the remainder of the glaze, then bake for an additional 10-15 minutes. The loaf
is done when a form comes out clean. Let it cool for 5-10 minutes before
slicing,otherwiseit will not cut clean.
6. Serve.
 Chickpea Mushroom Pita Burgers

Calories - 433
Serves- 6
Cooking Time - 30
Ingredients
For the Burgers:

 6 pita breads

 1 1/2 cup cooked basmati rice

 1 14-ounce can chickpeas

 2 flax eggs (2 tablespoons crushed flax seed, plus 4 tablespoons water)

 1 onion, chopped

 4 cloves garlic, chopped

 8.8 ounces mushrooms, chopped

 2 tablespoons soy sauce or tamari

 1 1/4 cup chickpea flour

For the Spices:

 1 tablespoon coconut sugar, or any other sugar

 1/4 cup nutritional yeast

 1/2 teaspoon smoked paprika powder

 1/2 teaspoon black pepper powder

 1/2 teaspoon cumin powder

 1/2 teaspoon coriander powder

 1/4 teaspoon allspice powder

For the Sauce:

 2 tablespoons vegan mayonnaise

 1 teaspoon mustard

 1 teaspoon gochujang

 A pinch of coconut sugar

Preparation
1. To begin, cook the rice and sauté the onion and garlic over medium-low heat, until
the onions become translucent. Add the mushrooms and a pinch of salt to draw out
the moisture. Cook this until most of the moisture has evaporated.
2. Drain the chickpeas and add everything apart from the chickpea flour to a food
processor, you want to add that at the end. Pulse a few times until everything's well
combined and broken down a bit, but not too mushy.
3. Add the mixture to a bowl and taste a bit of the mixture to see if you want to adjust it
to your own taste. Now add the chickpea flour and mix it all together. Once
everything's combined you can put a little bit of oil on your hands and take some of
the mixture to form patties.
4. Pan fry these patties or bake them in the oven. For pan fried patties you warm up a
pan with some oil to a high heat and once the oil gets hot you add the burger patties
to the pan. Once the patties are in the pan put the heat to medium/low and cook
 each side for a couple of minutes. To bake the burgers you need the preheat the oven
to 345°F and bake them for about 12 minutes or longer or shorter depending on your
oven. To see if they're done, check is they're firm and a bit crisp on the outside.
To Make the Sauce:
1. With a fork, whisk all sauce ingredients in a bowl until combined.