Vegan Chickpea Meatballs

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Vegan Chickpea Meatballs

Some times a girl just wants some vegan chickpea meatballs! Meatballs had been on my mind for quite some time and so when I found out that a couple of friends were coming over for dinner, it became a vegan chickpea meatballs night! I love, LOVE chickpeas. Not only are they incredibly delicious, but they are so versatile – you can use them for appetizers (hummus) main meals (chickpea meatballs, chickpea curry, chickpea wraps, etc.) and even in desserts (chickpea brownies are a thing)!

I served these meatballs with some rice noodles (I could have easily made this meal grain-free by using squash or lentil noodles) and my salted vegan caramel cheesecake for dessert. 

Vegan Chickpea Meatballs
Vegan Chickpea Meatballs | happygut.ca

Vegan Chickpea Meatballs
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Ingredients
  1. 1 tbsp chia + 3 tbsp water
  2. 1 onion
  3. 2 cloves of garlic
  4. 2 cups cooked (or canned) chickpeas
  5. 1 tsp basil
  6. 1 tsp oregano
  7. 1/2 tsp chilli powder
  8. 1/2 tsp pepper
  9. salt, to taste (I put about 1 tsp)
  10. 1 tsp baking powder
  11. 1 tsp freshly squeezed lemon juice
  12. *1 cup breadcrumbs
Instructions
  1. Preheat oven to 400.
  2. Combine the chia with the water and set aside. Try to use ground chia but if not whole chia seeds will also work.
  3. Add the onions and garlic into a food processor and mix well.
  4. In a large sized bowl, add the cooked or canned chickpeas, basil, oregano, chilli, pepper, salt, chia mixture, onion mixture, baking powder and lemon.
  5. Mash by hand. You don't want to use a food processor because it will thin it out too much. You want it thick enough where you can form the mixture into balls.
  6. Add the bread crumbs and mix again.
  7. From into balls and place on a greased pan.
  8. Bake for about 30 minutes (flipping mid way through).
  9. Add on top of your choice of spaghetti and add some additional toppings if you wish - (vegan) cheese, chilli flakes, etc.
  10. Enjoy!
Notes
  1. Use gluten free breadcrumbs if you have a gluten intolerance/allergy.
HappyGut http://www.happygut.ca/
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Mexican Salad In A Jar

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Mexican Salad In A Jar

Mexican salad in a jar! Part 2 of the mason jar lunch salad series (you can check out other lunch in a mason jar recipes). I have been very hard not to buy lunch. :S The problem is though, like most people, I don’t have the time or often the foresight to make lunch in advance. I love this Mexican salad in a jar recipe because it requires minimal prep and is so quick and easy to make. You can make a few of these and they will last at least 2 days in the fridge (longer if you don’t add the avocado in the jar but just before you are ready to eat). 

Mexican Salad In A Jar
Mexican Salad In A Jar | happygut.ca

Mexican Salad In A Jar
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Ingredients
  1. 1/3 cup salsa
  2. 1 cup black beans (canned or cooked)
  3. 1/4 cup chopped cilantro
  4. 1/3 cup corn (I used canned)
  5. *1/2 an avocado, chopped
  6. 2 tbsp freshly squeezed lemon juice
Instructions
  1. Using a medium sized mason jar, add the salsa
  2. Add the black beans
  3. Add the cilantro
  4. Add the corn
  5. Add the avocado
  6. Will keep in the fridge for about 3 days
  7. Enjoy!
Notes
  1. We use the lemon for taste but to also prevent the avocado from going brown. You can also cut and use the avocado right before you eat it to prevent any browning from happening.
HappyGut http://www.happygut.ca/
You can check out my other salad jar recipe here.

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Vegan Chocolate Cheesecake Recipe

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Vegan Chocolate Cheesecake Recipe

Friends, I’m not ready for summer to end and this vegan chocolate cheesecake recipe is a testament to that. I love LOVE vegan cheesecakes and this vegan chocolate cheesecake recipe has been one of my favourite desserts this summer. It was my sister-in-law’s birthday and it was my job to make the cake! I wanted a crowd pleaser so opted for chocolate. Who doesn’t love chocolate? Chocolate is always a safe bet. 🙂 I use my traditional base of nuts and dates and made the filling out of bananas and cocoa. The combination of bananas and chocolate is wonderful. The number of desserts that have been created by these two simple and delicious ingredients is plenty, I’m sure. I decided to keep the recipe simple and easy. The result? Pure chocolatey heaven. 🙂 

Vegan Chocolate Cheesecake Recipe
Vegan Chocolate Cheesecake Recipe | happygut.ca
Vegan Chocolate Cheesecake Recipe
Vegan Chocolate Cheesecake Recipe | happygut.ca

Vegan Chocolate Cheesecake Recipe
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Crust ingredients
  1. 1 cup soaked dates
  2. 1 cup almonds (or any other nuts like almonds, pecans)
  3. 1/2 shredded coconut
Filling ingredients
  1. 1 cup cashews, soaked
  2. meat from can of coconut milk (this is the solid part)
  3. 2 bananas
  4. 1/4 cup soaked dates
  5. 1 tsp vanilla
  6. 1 tsp salt
  7. 1/3 cup cocoa
  8. 1 tbsp lemon
  9. 1/4 cup melted coconut oil
  10. 1 tbsp maple syrup
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the chocolate filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and enjoy!
HappyGut http://www.happygut.ca/

Here are a list of my other vegan cheesecakes: 

Raw Raspberry Cheesecake Recipe

Vegan Caramel Cheesecake

Vegan Mango Cheesecake Recipe

 

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Spicy Cashew Sauce (Vegan)

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Spicy Cashew Sauce

This spicy cashew sauce is absolutely delicious. I’ve been on a vegan cheese kick these past couple of weeks and out of all my vegan cheese recipes, this has got to be one of my top three. I had jalapeños in my fridge and knew that they would be perfect in a vegan spicy cashew sauce. I added some garlic, tomato, cilantro, and spices to the jalapeños and the result was amazing! I served this spicy cashews sauce with some tortillas as an appetizer, along with chickpea meatballs (soon to be posted) and my vegan caramel cheesecake for dessert. 

One of the hardest things to give up is cheese but after discovering the wonderful world of cashews, along with other replacers, vegan cheese just got easier folks! 

Spicy Cashew Sauce
Spicy Cashew Sauce | happygut.ca

Spicy Cashew Sauce
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For Spicy Mixture
  1. 1 tbsp olive oil
  2. 1 clove garlic, chopped
  3. 1/4 cup onions, chopped
  4. 1/4 cup jalapeños, chopped
  5. 1/4 cup tomato, chopped
  6. 1/2-1 tsp chilli flakes
  7. 1/2 tsp cumin
  8. 1/2 tsp salt
  9. pinch of pepper
For Cashew Mixture
  1. 1/2 cup cashews
  2. 1/4 cup nutritional yeast
  3. 1 clove garlic
  4. 1/2 cup chopped cilantro
  5. 1/4 cup olive oil
  6. 1/4 cup almond milk
  7. freshly lemon juice, to taste
Instructions
  1. Heat a frying pan over medium heat and sauté garlic until fragrant.
  2. Add the onions, and mix until the onions get translucent.
  3. Add the jalapeños, tomato, salt, cumin, chilli flakes and pepper and mix until the veggies get soft.
  4. Remove from heat.
  5. In a blender, add the cashews, nutritional yeast, garlic, cilantro, spicy mixture, almond milk, oil, and lemon and blend until smooth.
  6. Enjoy with tortillas, bread, chips or anything else you fancy!
HappyGut http://www.happygut.ca/
Fore more vegan cheese recipes you can check out my mac ‘n’ cheese recipe. 

 

 

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Flourless Zucchini Fritters

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Flourless Zucchini Fritters

These flourless zucchini fritters come courtesy of my Mama. 🙂 There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking. 

Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself! 

Flourless Zucchini Fritters
Flourless Zucchini Fritters | happygut.ca

Flourless Zucchini Fritters
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Ingredients
  1. 2 cups chickpea flour (besan)
  2. 2 tsp salt
  3. 1/2 tsp chilli powder
  4. 1 tsp coriander powder
  5. *optional - 1 tsp pomegranate seed powder (also known as "anardana")
  6. 1/2 cup cilantro, chopped
  7. 1/3 cup onion, chopped
  8. 1/2 cup shredded zucchini
  9. 1/2-1 chilli, chopped
  10. 1&1/4 cup water
  11. 1 tsp baking powder
  12. and any other veggies you want (spinach, kale, cauliflower, etc.)
  13. coconut oil, for pan frying
Instructions
  1. Add the chickpea flour with all of the spices into a bowl and mix well.
  2. Add the cilantro, onion, zucchini and any other veggies you are including and mix.
  3. Add the water mix until it is nicely combined.
  4. Add the baking powder.
  5. Heat up a frying pan over medium heat.
  6. Add a couple of tbsp of coconut oil and wait until the pan is out.
  7. Using a 1/3 cup, pour the chickpea batter onto the pain and wait a couple of minutes.
  8. Flip and so the same on the other side, it should be a golden brown colour.
  9. Continue until you are done the batter.
  10. Enjoy!
HappyGut http://www.happygut.ca/
For more chickpea flour recipes you can check out my 2-ingredient chickpea flour wrap and my chickpea pattie recipe.

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Lunch in a Mason Jar Recipes – Chickpea Salad

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Lunch in a Mason Jar Recipes

Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty! 

I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. 😛 In the meantime though, ode to salads!

I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. 🙂

Lunch in a Mason Jar Recipes - Chickpea Salad
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Ingredients
  1. 2 tbsp olive oil
  2. 2 tbsp lemon
  3. 1 clove garlic
  4. pinch of salt and pepper
  5. 1 cup chickpeas (cooked or from the can)
  6. 1 green onion, chopped
  7. 1/3 cup cherry tomatoes
  8. 1 cup spinach
Instructions
  1. In a medium sized mason jar, add the olive oil, lemon juice, garlic, salt and pepper.
  2. Add the chickpeas.
  3. Add the green onion.
  4. Add the cherry tomatoes.
  5. Add the spinach.
  6. Will keep in the fridge for about 3 days.
  7. Enjoy!
HappyGut http://www.happygut.ca/

 

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Vegan Caramel Cheesecake (Raw)

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Vegan Caramel Cheesecake

This vegan caramel cheesecake hits the spot! I’m not a huge fan of caramel as I find it super sweet so I added some salt in the sauce and made it a salted caramel cheesecake. The result? The perfect amount of salty sweet goodness. 🙂 

We had a few friends come over and so I wanted try out a new recipe. I used my previous vegan cheesecakes as a baseline (like my Mango Vegan Cheesecake) and adapted from them. I love vegan cheesecakes because they are incredibly easy to make. And, even more delicious. 😛 

I made this dessert to go along with my vegan “meatballs” soon to be posted! It made for a perfect very satisfying meal. 

IMG_7038

Vegan Caramel Cheesecake
Vegan Caramel Cheesecake | happygut.ca

Vegan Caramel Cheesecake
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Crust
  1. 2 cups walnuts
  2. 1 cup dates
Filling
  1. 1 cup soaked cashews
  2. meat from can of full fat coconut milk (solid white part only)
  3. 1/4 cup freshly squeezed lemon juice
  4. 1 tsp vanilla
  5. 1/4 melted coconut oil
  6. pinch of salt
  7. 1/4 maple syrup
Salted Caramel Topping
  1. 1/4 cup dates (soaked in hot water)
  2. 1/4 cup maple syrup
  3. salt, to taste (depending on how salty you want it)
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. In the meantime, combine all the caramel sauce ingredients into a blender and blend until smooth. You may need to add some hot water if it is not blending easily.
  8. Remove from freezer, top with the caramel sauce and enjoy!
Notes
  1. If the caramel topping is not blending easily, you can add some hot water a few tablespoons at a time to make it easier. The softer the dates, the easier it will be to blend well.
HappyGut http://www.happygut.ca/
Love vegan cheesecakes? You can also check out my Raw Raspberry Cheesecake Recipe.

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Black Bean Tomato Avocado Salad

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Black Bean Tomato Avocado Salad

This black bean tomato avocado salad with garlic and cilantro is my go-to weekday meal. Not only is it incredibly easy but it is very delicious. 🙂 I make so many variations of this depending on what veggies I have in the fridge. Feel free to use this as your base and go to town depending on what you have on hand! Sometimes I add some cumin and fresh chilli pepper (chopped) or chilli flakes. Feel free to add any of those if you like your salads spicy. You could also add some more tang by adding apple cider vinegar or some sweet by adding some maple syrup. Don’t be afraid to experiment! It also keeps really well in the fridge. I’ve definitely had this 3 days later and it still tastes great. 

I eat this usually as the main meal but it also makes a great side dish or a crowd pleaser for a potluck! 

Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca
Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca

You can also try my my Spicy Tofu with Kale for another quick and easy weekday meal idea. 🙂 

Black Bean Tomato Avocado Salad
Serves 2
A great quick, yummy and healthy weekday meal.
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 large can black beans
  2. 1-2 cloves chopped garlic
  3. 1 cup baby tomato
  4. 1 cup chopped cucumber
  5. 1/2 cup chopped cilantro
  6. 1/3 cup chopped green onions
  7. 1 avocado, chopped
  8. 1/4 cup olive oil
  9. lemon, to taste
  10. salt, to taste
  11. pepper, to taste
Instructions
  1. Throw all the ingredients into a bowl and there you have 'er! 🙂
Notes
  1. Sometimes I add some freshly chopped chilli pepper if I'm in the mood. Go for it if you like your salads spicy. 😉
HappyGut http://www.happygut.ca/
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Vegan Mango Cheesecake Recipe

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Vegan Mango Cheesecake Recipe

I’ve been on a vegan cheesecake kick, I’ll admit it! 😛 I’ve been experimenting with raw vegan cheesecakes with all different flavours and this vegan mango cheesecake recipe is a very strong contender! The fruit markets by where I live have all of these delicious looking mangos and so whenever I walk by them, I must buy them. 🙂 I’ve been trying to be creative with using them, I’ve made my
3-Ingredient Mango Mousse and now this vegan mango cheesecake recipe. A friend came over for dinner and I made this for dessert. It was a hit! 🙂 

I didn’t use any lemon in the recipe because my mangos were a bit tart, you may want to add some lemon if your mangos are sweet. 

Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca
Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca
Vegan Mango Cheesecake Recipe
Vegan Mango Cheesecake Recipe | happygut.ca

Vegan Mango Cheesecake Recipe
This vegan mango cheesecake recipe is so delicious and so easy to make!
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Crust ingredients
  1. 2 cups walnuts
  2. 1 cup dates, soaked
Filling ingredients
  1. 1 cup cashews, soaked
  2. meat from can of coconut milk (this is the solid part)
  3. 2 mangos, peeled and seeded
  4. 1 tsp vanilla
  5. 1/4 cup melted coconut oil
  6. pinch of salt
  7. 1/4 cup soaked dates
Instructions
  1. Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
  2. Throw all the crust ingredients into a food processor and blend until the mixture starts to form a ball.
  3. In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
  4. Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
  5. Pour the mango filling ingredients into the pan, on top of the crust and smooth out as well.
  6. Freeze for at least 2 hours.
  7. Remove from freezer and enjoy!
Notes
  1. If your mangos are not very sweet, you may want to add some fresh lemon juice. I would start with 1 tsp and then continue until you get the desired taste. (My mangos were quite tart so I didn't add any).
HappyGut http://www.happygut.ca/
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Vegan Korma Recipe (with coconut milk)

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Vegan Korma Recipe coconut milk

This vegan korma recipe coconut milk recipe comes from my love of korma. Korma is a delicious Indian/Pakistani sauce traditionally made with spices, tomatoes and yogurt. Well I love korma but I don’t love the dairy (well, technically I love the dairy but my tummy doesn’t!) and so I try to make things vegan whenever I can. I took this on as an exciting challenge and dare I say that I succeeded?! Well, I dare: I succeeded! This one turned out sooo soo good. I was lazy and used frozen vegetables which made this a super quick meal, perfect for the weekdays! I invited a few girlfriends over (lucky friends of food bloggers!) and it was finger lickin’ good. We actually licked all of our fingers. 🙂 

Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk | happygut.ca
Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk | happygut.ca
Vegan Korma Recipe coconut milk
Vegan Korma Recipe coconut milk | happygut.ca

Vegan Korma Recipe Coconut Milk
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Ingredients
  1. 1 inch cinnamon stick
  2. 2 cardamon
  3. 2 cloves
  4. 4-5 peppercorns
  5. 1 small onion
  6. 1 tsp of ginger garlic paste (or grated)
  7. 2-3 tomatoes or 1/2 cup tomato puree
  8. 1 tsp coriander
  9. 1 tsp cumin
  10. 1/2 tsp turmeric
  11. 1/2 tsp chilli powder
  12. 1 tsp salt, or to taste
  13. 1-2 fresh chills
  14. 1 cup veggies (peas/corn/green beans, etc.)
  15. 1/2 cup coconut milk
  16. 1/2 cup cashews
  17. 1 block tofu
  18. 1/4-1/2 cup water (how wet you want it)
  19. 1/4 cup chopped cilantro (for garnish)
Instructions
  1. Soak the cashews (you can do this for however long you like. I have a high powdered blender so I usually skip the soaking process entirely but if you don’t have a high powdered blender, you can soak the cashews overnight or for a minimum of 30 minutes). Place the soaked cashews in a food processor / blender, add the coconut milk and blend them until they are completely smooth. Set aside.
  2. Drain tofu and prep tofu. I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes. If you would like a “meatier” tofu texture, you can then bake the tofu after it’s drained on a greased baking sheet/parchment paper. Bake it for in about 30 minutes on 400 degrees, flipping mid-way through.
  3. Heat the olive oil (or vegan butter) in a large pan over medium heat.
  4. Add the green cardamoms, cloves, peppercorns and cinnamon.
  5. Sauté for a couple of minutes then add the ginger and garlic paste and cook for a couple of more minutes.
  6. Add the tomato puree, spices, and fresh chillies.
  7. Increase heat to medium-high and bring the mixture to a boil while adding the water (add more water for a thinner sauce, less thicker).
  8. Add veggies, if using.
  9. Reduce heat and simmer for about 10 minutes.
  10. Add the tofu and simmer for another five minutes or so. Add the coconut milk & cashew mixture.
  11. Adjust spices to taste.
  12. Garnish with cilantro and raw onions, optional.
HappyGut http://www.happygut.ca/
Serve hot with naan or roti. I eat this with my Paleo Coconut Flour Naan or my Buckwheat Flour Chapati.

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