Chickpea Smash for sandwiches

Both kids have taken a liking to the kind of sandwich I make for myself most days for lunch, which is basically made out of garbanzo beans and spices, ha ha. Similar recipes are easy to find -- one that I know I started with, and have since doctored to make my own, came from Karissa's Vegan Kitchen.

Here's my version!

Makes 5-6 servings

Ingredients

15 oz can of garbanzo beans, drained*

2 tablespoons aquafaba* (saved from can)

1 tablespoon tahini or vegan mayo

3/4 teaspoon turmeric powder

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

A spritz of lemon juice

1/2 teaspoon salt

Directions

Empty the garbanzo beans into a Pyrex bowl (to save the mix for multiple sandwiches)

Add the aquafaba and smash up most of the beans (I used to use our our potato masher, but I haven't seen it since we moved)

Add the rest of the ingredients and mix it altogether

For a sandwich, one serving is about 2 large spoonfuls

Along with my smash, I made my sandwiches with toasted Ezekiel bread, Daiya American cheese (or Chao original), vegan mayo, and romaine lettuce. 

Chocolate Cake with Cashew Frosting

I wanted to bake something today and decided on chocolate cake. I started with this recipe from NoraCooks, but changed it enough to note ...

Dry Ingredients

1 cup white whole wheat flour

1/4 cup regular sugar

1/4 cup stevia sugar

1/4 cup cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup non-dairy chocolate chips

Wet Ingredients

3/4 cup cooked and peeled sweet potato

1/2 cup unsweetened cashew milk

1/2 tablespoon apple cider vinegar

2 teaspoons pure vanilla extract

1/2 cup soft tofu (silken would've been preferable)

And for the cashew frosting, I didn't have any maple syrup or even agave so I used my stevia powder.

Deliciously Rustic No-Sauce Vegetable Pasta

 Deliciously Rustic No-Sauce Vegetable Pasta
(Serves 3)

Here is a recipe I can no longer find online. I have a copy of it from when I printed it out back in 2016! The website, My Goodness Kitchen, still exists, but this recipe isn't out there anymore. My mom loves this dish and since she came over for dinner recently, I cooked it for her.

It has been altered from the original, so I've posted how I cook it. 🌱

Ingredients

6-8 oz brown rice (or whatever you want) spaghetti noodles

12 oz riced cauliflower

1 zucchini, cut into 1/4" cubes

1 tbsp red wine vinegar

2 tbsp lemon juice

1-2 tbsp (or so) of olive oil / and/or spray oil

2 cups baby spinach

Handful of finely chopped parsley

Garlic power (or fresh) and salt to taste

Lemon pepper to taste (optional)

Handful of sundried tomatoes, cut into small strips

Directions

Preheat oven to 400 degrees

In a bowl, mix together riced cauliflower with a little oil, salt, garlic powder, and lemon pepper to taste

Spread cauliflower onto baking sheet and bake for about 20 minutes

Cook pasta as package instructs

In a large wok or sauté pan heat up olive oil and garlic powder (fresh works, too) and then toss in zucchini; cook for a couple minutes

To the wok, add in the roasted cauliflower, red wine vinegar, more salt and/or lemon pepper

After a few minutes, add parsley, baby spinach, lemon juice, and sundried tomatoes

Finally, add strained and rinsed noodles, mix together. Once all is heated, add to plates to serve!