Tag: whatveganseat

CHOCOLATE CHICKPEA BROWNIES (that don’t taste like beans)

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A while back I read an article about the future of chickpeas, and let me tell you something, it’s looking up! So much so, you can essentially find every snack, sweet, main, and even drink made from this mighty bean. Have you tried a Chickpea Caesar? What about a Spicy Chickpea Margarita? As outrageous as these drinks sound, they exist. I have yet to dabble into the world of chickpea drinks, but when the opportunity presents itself, I’m in!

Hummus will always be my favourite way to consume chickpeas. However, some other favourites include roasted and used as croutons on salads, mashed into burgers or falaffels, added to slow-cooker stews and currys, and of course if I’m craving something sweet, edible cookie dough is always a good idea. It’s seriously incredible how many ways chickpeas can be incorporated into your cooking and baking!

These brownies are so rich and chewy. They’re high in protein and fiber, with no added sugar. Like all brownies, they are best served when warm and right out of the oven. And don’t worry, they don’t taste like beans!

Chocolate Chickpea Brownies (that don’t taste like beans!)

  • 1 1/2 cups canned chickpeas
  • 1/2 cup cocoa powder
  • 1/3 cup dried, pitted dates
  • 1/4 cup coconut oil
  • 1/4 cup almond milk (or other plant based milk)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup vegan chocolate chips
  1. Preheat oven to 350 degrees Fahrenheit and lightly oil a 8×8-inch baking pan.
  2. In a food processor or high speed blender (I used my VitaMix) add all ingredients except the chocolate chips. Mix until well combined.
  3. Spread mixture into pan and top with chocolate chips.
  4. Bake for 20-24 minutes.
  5. Transfer to cooling rack and enjoy! Store extras in an air tight container in fridge.

BANANA BREAD PROTEIN GRANOLA

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Another week and another granola recipe. I am going through the biggest parfait phase right now. My go to breakfast has been an obnoxious amount of fresh berries (either blueberries or blackberries), a heaping of coconut yogurt with chia seeds, a dash of fruit spread, and a sprinkling (okay, more of a dumping) of homemade granola. The combination of juicy berries, silky yogurt and crunchy granola is seriously what dreams are made of. Has anyone seen the meme, “I love sleep so much because it is like a time machine to breakfast”? That couldn’t be a more accurate representation of my current feelings.

Feeling inspired by some beautifully speckled bananas, I decided to give my Sarah’s Day inspired protein granola from a couple weeks ago, a potassium burst. This granola tastes like a slice of banana bread with peanut butter on top. It makes such a yummy topping to smoothie bowls, yogurt, or just on its own.

For those interested, this recipe is vegan, free of added sugars and gluten free! Who knew healthy eating could be so delicious. 🙂

Banana Bread Protein Granola

  • 1 1/2 cups oats
  • 1/2 cup dried coconut
  • 1/4 cup pumpkin seeds
  • 1 scoop (around 1/3 cup) plant based vanilla protein powder
  • 2 TBSP ground flax
  • 2 medium ripe bananas, mashed
  • 1/3 cup nut butter
  • dash of cinnamon
  1. Preheat oven to 320°F.
  2. Add dry ingredients to a large bowl and give it a good mix.
  3. To a medium bowl combine wet ingredients and stir until well combined.
  4. Add the wet mixture to the dry. Use your hands to mix the granola together until all the dry ingredients stick together.
  5. Transfer granola to a lined tray, breaking it up into smaller chunks. Make sure it is spread evenly on the tray.
  6. Bake the granola in oven for 35-40 minutes or until golden. Give it a good mix at 10 minute intervals.
  7. Allow to cool completely.
  8. For an added bonus, toss in vegan mini chocolate chips or dark chocolate, chopped into smaller chunks.

This simple granola turned out so delicious. I’m thrilled to be able to eat it on top of my coconut yogurt or smoothie bowls!

Not food related but I’m in the market for a new camera. Does anyone have any suggestions? Would love to step up my food photography game.

VEGAN BIBIMBAP BUDDHA BOWL

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This vegan bibimbap recipe is a take on the classic Korean dish. When in South Korea, I had the best bibimbaps. I was amazed at how simple yet flavorful they were. The most surprising thing was that a bibimbap is not hard to make at all. It typically consists of several raw and cooked elements brought together with a sweet and spicy Gochujang sauce made with Korean chilli peppers.

So much Kimchi! This was at the Gwangjang Market in Seoul. Kimchi and rice is the Korean version of bread and butter. If you have both, you have a meal. Kimchi has been around for thousands of years. Before when vegetables could not be kept for a long time, preserving them with salt prolonged their storage life especially during winter, through the fermentation process. Today, you will find a side of kimchi with all traditional Korean meals. Not only does it taste delicious, the fermantation makes it super good for digestion.
The middle of the market was filled with different booths to sit at for lunch. Many of them had bibimbap stations. Sweet Korean grandparents would fill your stainless steel bowl with rice and then you had your choice with toppings.
This is what mine ended up looking at. Trust me, it tasted so much better than it looks. I am actually dreaming of this right now.
I could seriously eat this everyday!

Okay, so my take on bibimbap is nowhere as good as the ones in South Korea. However, these bowls do not lack in flavor and with all the fresh veggies, they are overflowing with nutrients. I am very excited for my lunches this week.

VEGAN BIBIMBAP BUDDHA BOWL

1 cup brown rice
7 ounces shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
1 tsp olive oil
1 block extra firm tofu, pressed
1/2 tsp korean red pepper flakes
1/2 large cabbage, washed and shredded
1 bundle curly kale, stemmed and massaged
2 TBSP sesame seeds, toasted
3 TBSP rice wine vinegar
3 TBSP olive oil
1/2 tsp salt
3 large carrots, grated
1/2 large cucumber, grated
kimchi *make sure it’s vegan friendly!
scallions or green onion

  1. Prepare rice according to package. Or use your rice cooker (like me). Allow to cool.
  2. Heat 1 tsp olive oil in the small pan on medium-high heat. Add the garlic and mushrooms and cook for 2-3 minutes until the mushrooms has wilted down and are nice and soft. Remove from pan and set aside.
  3. Cut pressed tofu into small cubes and gently toss with korean red pepper flakes. Using the same pan as before, add the tofu and cook for 2-3 minutes on each side until golden brown and crispy. Remove from pan.
  4. Massage your kale. Do not neglect this step. Massaging the kale helps to break down the tough cell structure and gives the kale a softer texture and a gentler flavor.
  5. Gently toss shredded cabbage and kale together.
  6. Grind the roasted sesame seeds in a mortar until fine. In a bowl mix together sesame seeds, rice wine vinegar, olive oil and salt.
  7. Massage dressing into cabbage and kale mixture. Make sure every piece has some dressing on it.
  8. Time to assemble the buddha bowls. Add a generous amount of kale/cabbage salad to the bottom of your bowls, then top with rice, crispy tofu, sauteed mushrooms, shredded carrots, cucumber, and kimchi. Top it with some sliced scallions or green onion and enjoy!