1. chickpea “meat”balls by request, and as a part of “meatless monday” we’re putting here a completed recipe for good chickpea meatballs. we really enjoyed them, and we hope you do too! take 4 cups of cooked chickpeas (or warmed canned chickpeas) and put them in a food processor with 1 cup ground oats (you can use either pre-ground oats or put some rolled oats into a coffee grinder.) process this until the chickpeas are no longer wholly visible. measure out 2 tsp oregano, 2 tsp thyme, 1 tsp crushed bay leaf (optional), a dash hot pepper (we have cayenne), 1 tsp black pepper, 2 tsp sea salt, and 2 tsp tarragon (we had fresh tarragon and it totally MADE this dish.) mix it all with 1 tbsp olive oil. put the chickpea mixture and the spices into a big bowl. slowly pour in vegetable stock as you knead everything together, making everything stick together, but not liquidy. you should end up with one big solid mass, that’s a little sticky but holds together. at this point you can either fry them in a pan, like we did, or you could bake it in the oven, perhaps in a pan shallowly filled with tomato sauce and vegetables. good luck!
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    chickpea “meat”balls

    by request, and as a part of “meatless monday” we’re putting here a completed recipe for good chickpea meatballs. we really enjoyed them, and we hope you do too!

    • take 4 cups of cooked chickpeas (or warmed canned chickpeas) and put them in a food processor with 1 cup ground oats (you can use either pre-ground oats or put some rolled oats into a coffee grinder.) process this until the chickpeas are no longer wholly visible.
    • measure out 2 tsp oregano, 2 tsp thyme, 1 tsp crushed bay leaf (optional), a dash hot pepper (we have cayenne), 1 tsp black pepper, 2 tsp sea salt, and 2 tsp tarragon (we had fresh tarragon and it totally MADE this dish.) mix it all with 1 tbsp olive oil.
    • put the chickpea mixture and the spices into a big bowl. slowly pour in vegetable stock as you knead everything together, making everything stick together, but not liquidy. you should end up with one big solid mass, that’s a little sticky but holds together.

    at this point you can either fry them in a pan, like we did, or you could bake it in the oven, perhaps in a pan shallowly filled with tomato sauce and vegetables. good luck!

    June 6, 2011 Posted by sewindieee
  2. two-ingredient ice cream whether you’re vegan or not, you should be eating this. right now. first, slice two bananas and place them in the freezer. once they’re completely frozen, place them in a food processor with 3 tbsp cocoa powder. blend until all the banana chunks are gone, and it’s a creamy consistency. this is like soft serve heaven that takes next to no effort, ingredients, or money. to see a few more great-looking recipes for vegan ice cream, go here. (that link was sent to us by kcorrigan!)
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    two-ingredient ice cream

    whether you’re vegan or not, you should be eating this. right now.

    first, slice two bananas and place them in the freezer. once they’re completely frozen, place them in a food processor with 3 tbsp cocoa powder. blend until all the banana chunks are gone, and it’s a creamy consistency.

    this is like soft serve heaven that takes next to no effort, ingredients, or money. to see a few more great-looking recipes for vegan ice cream, go here. (that link was sent to us by kcorrigan!)

    March 21, 2011 Posted by sewindieee
  3. for dinner: the most meat-and-potatoes meal we’ve made since going vegan! panko-crusted asparagus marinate asparagus in a mixture of olive oil, soy sauce, garlic, loads of spices, and agave (or a little brown sugar) for 10-15 minutes pour a very thin layer of breadcrumbs on a baking sheet, then place the asparagus on top. pour some more breadcrumbs on top. bake at 400F for about twenty minutes, making sure  the breadcrumbs don’t burn lentil-chickpea loaves finely chop (or grate in a food processor) two thick slices onion mix together 1 part cooked chickpeas, 1 part cooked lentils, the chopped onion, 1 tbsp ground flaxseed, salt, and pepper in a bowl process the mixture in your food processor, adding a little vegetable broth as you go. don’t add more than 1/4 cup total broth. you’ll be done processing when the mixture is a consistent paste, with some chunks of chickpeas and lentils still showing. tightly pack the mixture in ramekins, or make steak-sized patties and bake on a baking sheet. you can bake them for the same amount of time as the asparagus, or until they’re firm and a little crispy on the tops.
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    for dinner: the most meat-and-potatoes meal we’ve made since going vegan!

    panko-crusted asparagus

    • marinate asparagus in a mixture of olive oil, soy sauce, garlic, loads of spices, and agave (or a little brown sugar) for 10-15 minutes
    • pour a very thin layer of breadcrumbs on a baking sheet, then place the asparagus on top. pour some more breadcrumbs on top.
    • bake at 400F for about twenty minutes, making sure  the breadcrumbs don’t burn

    lentil-chickpea loaves

    • finely chop (or grate in a food processor) two thick slices onion
    • mix together 1 part cooked chickpeas, 1 part cooked lentils, the chopped onion, 1 tbsp ground flaxseed, salt, and pepper in a bowl
    • process the mixture in your food processor, adding a little vegetable broth as you go. don’t add more than 1/4 cup total broth. you’ll be done processing when the mixture is a consistent paste, with some chunks of chickpeas and lentils still showing.
    • tightly pack the mixture in ramekins, or make steak-sized patties and bake on a baking sheet. you can bake them for the same amount of time as the asparagus, or until they’re firm and a little crispy on the tops.
    March 21, 2011 Posted by sewindieee