#crookedcooking

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NORTHERN BEAN TACOS (VEGAN, GF, VEG)

In a pressure cooker: 1 lb of northern beans (dry), 8 cups of water, 1 TBSP olive oil, 2 TBSP taco seasoning. Let it cook for 1 hour. Season your cooked beans with as much taco seasoning as you’d like. Freeze what you don’t use.

Rice: cook up your favorite rice. I use a brown/red rice/quinoa blend. Add vegan butter, garlic, cilantro and lime juice.

Veggies: top your tacos with whatever fresh you’d like! I use lettuce, white onion, tomato, daiya (vegan cheese) and taco sauce.

This is a very filling meal for lunch or dinner. If you seperate your beans (prior to seasoning) you can use them for more than one dish or freeze them for future use.

[crookedcooking-blog1]

CHOPPED KALE CRASIN SALAD (VEGAN, GF, VEG)

1 bunch of chopped kale, almond slivers, reasons (about a handful), ½ cup of roasted garlic chickpeas. Chop the kale into small pieces and toss with crasins, almond slivers and roasted garlic chickpeas.

MAPLE MUSTARD FLAX MEAL DRESSING (VEGAN, GF, VEG)

2 TBSP lime juice, ¼ cup olive oil, 2 TBSP maple syrup, ½ TBSP flax meal, 2 TBSP spicy brown mustard, 1 tsp minced garlic. Shake ingredients in a shaker and pour over salad. Approximately 50 calories per serving of this dressing.

[crookedcooking-blog1]

CROOKED CHICKPEA COOKIES (VEGAN, GF, VEG)

That’s right... You heard it... CHICKPEA cookies! Now, I know what you’re thinking... Bean cookies? GROSS! This recipe is extremely odd but nothing short of delicious!

Preheat your oven to 360 degrees.

1 can of chickpeas (drained and washed), 4 TBSP coconut oil, 1 TBSP vanilla extract. Blend all of these ingredients in a food processor until your chickpeas have reached a creamy consistency. 

3/4 cup coconut sugar, 3/4 cup garbanzo or oat flour, 1/2 tsp salt, 1/2 tsp baking soda, 1/2 to 1 cup of vegan chocolate chips.

Combine all ingredients in a mixer. Scoop out cookie mixture and flatten into cookie shapes on a greased cookie sheet. Bake for about 18-20 minutes. Please be sure to check the bottoms of these cookies, as they tend to bake a little faster. Chickpea cookies are darker in color as well, so if the tops don’t seem golden brown like regular cookies, you’re doing it right! 

[crookedcooking-blog1]

VEGAN CLEAN BEAN BURGERS (GF,VEGAN,VEG)

Preheat your oven to 400 degrees.

CHICKPEA & CORN BURGERS: 1 can of chickpeas (drained), 2 TBSP ketchup, 2 TBSP maple syrup, 3 TBSP garbanzo flour (you can use any but try to stay away from white flour), pinch of fresh/dried herbs (such as basil, cilantro or parsley), 1/3 cup of corn (you can use more if you desire), garlic powder, onion powder, 1 teaspoon of turmeric. 

* Do not add the corn until AFTER blending everything else. *

Blend all ingredients in a processor so that the bean consistency is smooth. Fold in corn and form patties. Place patties on a greased baking sheet and bake for 25-30 minutes. Be sure to flip your patties 15 minutes or so in, so that they can be crispy on both sides.

I serve mine with ketchup, but you can come up with your own sauces for these. You can also substitute the chickpeas for black beans (photographed above) and add in other veggies, such as mushrooms/carrots/potatoes/etc.