So I have labelled this advanced only because I decided I was a cooking superhero and could make them all for one big meal. The timing was all over the place so having everything ready at the same time was quite the feat. If you are going to make these individually I would give them each an 'easy' or 'intermediate' label.
Having everything on the plate I realized the colour palette was a bit bland, so I would probably subtract the cauliflower and make roasted green beans or carrots in it's place next time (here's a yummy looking recipe if you would like to try that instead!)
Regardless, everything was delicious and the chickpea cakes have been fantastic leftovers - I've used them in sandwiches and crumbled them up in salads too!
Fried Quinoa
Ingredients
1 cup quinoa
2 cups water
2 tablespoons coconut
4 medium carrots, diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Salt
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
Directions
Cook quinoa (bring water to boil, cover to simmer on low for 15 minutes). Meanwhile, heat 2 tablespoons oil in a large pan. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 5 minutes. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha. I opted to top this off with cilantro - my fave.
Crispy Cajun Chickpea Cakes
Ingredients
1 tbsp oil
1/4 cup diced onion
1/4 cup diced green pepper
1 celery stalk, diced
1 can chickpeas, rinsed
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp hot sauce
2 tbsp chopped fresh cilantro
2 tbsp gluten-free flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying
Directions
Heat oil in a frying pan over medium heat. Saute onion, green pepper, and celery for 5 minutes until softened. Remove from heat.
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 cilantro. Add flour and cornstarch and mix well. Place in the fridge for 30 mins.
Heat oil in a frying pan over medium heat. Shape chickpea mixture into 8 - 10 patties and fry in batches, about 4 mins per side, or until crispy and browned.
Roasted Chili Lime Cauliflower (found here)
Ingredients
1 head of cauliflower, chopped into vote seized
1 tsp extra virgin olive oil
1 tbsp chili powder
1 tsp cumin
salt and pepper
1/2 a lime
1/4 cup chopped cilantro
Heat oven to 425 degrees. Toss cauliflower florets in olive oil, chili powder, cumin, and season generously with salt and pepper. Spread onto a baking sheet lined with parchment paper. Roast cauliflower for 35 minutes until golden brown. Remove from oven and squeeze the juice of 1/2 a lime over top the cauliflower and sprinkle with chopped cilantro.
Leftover chickpea cake on a gluten-free bun with fresh tomato from my best friend's garden. Delicious.
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