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 https://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 https://www.happygut.ca/
You can check out my other salad jar recipe here.

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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 https://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 https://www.happygut.ca/

 

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Easy Vegan Fried Rice (with tofu)

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Easy Vegan Fried Rice

Sometimes one just needs some fried rice. It’s so satisfying and comforting. What’s better than regular ol’ egg fried rice? Easy vegan fried rice with tofu! I know what you’re thinking, “Eggactly!” 😛

The combination of garlic, nutritional yeast, soy sauce and spices makes for such a spicy tangy and delicious meal! This easy vegan fried rice is eggcelent! (I’m sorry, I couldn’t help myself!). 

If you are gluten-free make sure you use a gf soy sauce. I usually use Braggs.

Easy Vegan Fried Rice
Easy Vegan Fried Rice | happygut.ca
Easy Vegan Fried Rice
Easy Vegan Fried Rice | happygut.ca

See my video for Easy Vegan Fried Rice

Looking for more vegan egg-y recipes? Check out my Tofu Scramble! 

Easy Vegan Fried Rice
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Ingredients
  1. 1 tbsp oil
  2. 2 cloves garlic
  3. 1/2 block tofu
  4. 1/2 tsp turmeric
  5. 1/2 tsp cumin
  6. 1/2 tbsp nutritional yeast
  7. salt, to taste
  8. 1/4 tsp chilli powder, or to taste
  9. 1.5 cup veggies (I used frozen carrots, peas, and carrots)
  10. 1 cup rice, uncooked (makes about 2.5 cups cooked)
  11. 3 green onions, chopped
  12. 1-2 tbsp soy sauce (I used Braggs)
  13. hot sauce, to taste
Instructions
  1. Drain 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 and then draining the excess water).
  2. Wash and cook the rice (add the rice with about 3 cups of water and cook over medium-high until done). Set aside.
  3. Using a large frying pan or skillet, heat oil over medium heat.
  4. Add garlic and sauté until fragrant.
  5. Crumble the tofu and add.
  6. Add all the spices and nutritional yeast and mix well (it should turn yellow).
  7. Add the veggies and mix again.
  8. Add the cooked rice and mix again - yes there is a lot of mixing :).
  9. Add the green onions, soy sauce/braggs and hot sauce.
  10. Mix again.
  11. Enjoy!
HappyGut https://www.happygut.ca/
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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 https://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 https://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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Vegan Mac ‘n’ Cheese Nutritional Yeast

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Vegan Mac 'n' Cheese Nutritional Yeast

This vegan mac ‘n’ cheese nutritional yeast recipe blew my mind! This is how the recipe came to be: 

My neighbour and bff Roopa took me out to Grasshopper, a super amazing veggie restaurant in Toronto, for my birthday last week (happy birthday to me!). We ordered the chick-un nuggets, the chick-un banh mi and, with hesitation, the vegan mac ‘n’ cheese. Growing up I loved mac ‘n’ cheese (who didn’t?!) and so even though I’ve made and tried many delicious traditional meat/dairy dishes veganized, I refrained from trying a vegan mac ‘n’ cheese. I didn’t want to be disappointed! However, I decided to take the plunge and try it at the restaurant. I was impressed to say the least! 

Fast forward one week later and I was scrambling to make something for a bridal shower potluck. I decided it was time to test a vegan mac ‘n’ cheese recipe. I threw cashews, nutritional yeast, garlic and some spices into my blendtec and baam! Absolute deliciousness. It was a hit at the potluck!! Not only did everyone have it (non-vegans I should add) but a few people took it home with them. 

This vegan mac ‘n’ cheese nutritional yeast recipe is a one of those that I suspect will become a regular! 

Vegan Mac 'n' Cheese Nutritional Yeast
Vegan Mac ‘n’ Cheese Nutritional Yeast | happygut.ca

 

Vegan Mac 'n' Cheese Nutritional Yeast
Vegan Mac ‘n’ Cheese Nutritional Yeast | happygut.ca

Vegan Mac 'n' Cheese Nutritional Yeast
Serves 4
Easy and delicious vegan mac 'n' cheese.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 cups dried mac and cheese (or one pack) - I use rice pasta to make it GF or lentil pasta to make it grain free
  2. 1 cup cashews
  3. 1/2 cup nutritional yeast
  4. 2-3 cloves garlic
  5. 1/2 tsp onion powder
  6. 1 tsp salt
  7. 1/2 tsp dried chilli flakes
  8. 1/2 cumin powder
  9. 1/4 tsp pepper
  10. 1/3 cup almond milk
  11. 1/3 cup olive oil (makes it creamy)
  12. freshly squeezed lemon juice, to taste
Instructions
  1. Cook pasta according to directions, set aside.
  2. Soak cashews in warm water for about 10 minutes.
  3. Throw all the ingredients into your high powered blender (I used my blendtec) or food processor and blend away!
  4. Add more almond milk if it's not creamy enough.
  5. Add freshly squeezed lemon juice, to taste.
  6. Pour the "cheese" over your pasta and mix well.
  7. Garnish with chopped cilantro / green onion, optional.
HappyGut https://www.happygut.ca/
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Dry Yellow Moong Dal Recipe

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Dry Yellow Moong Dal Recipe

This dry yellow moong dal recipe comes with a story. 🙂 I grew up eating dal (lentils) all the time. To be honest, I didn’t care for it much as a child. I would complain to my Mom and call it “jail food.” (They serve dal and roti to jail inmates in India or this is what I have been made to believe by watching one too many Bollywood movies :P). Now that I am old and wise (:P) I realize how awesome dal is. Not only is it incredibly delicious and nutritious (high in protein and fibre) but dal is super easy to make! 

Aside: Sorry Mom for being ungrateful at times and thank you for always making sure we had food on the table! You also worked full-time so that makes you a serious bause. 

This particular dry yellow moong dal recipe come from my mother in law! You see, there are so many South Asian variations on dal! My Mom is from Punjab and my mother in law is from Gujurat. I have been blessed with trying out these different cuisines. My Mom’s Punjabi dal recipe is also amazing which I will be posting soon. 

This dry yellow moong dal recipe is slightly easier and is dedicated to Julia, a friend from work, who asked me for a “Canadian girl dal recipe.” I think she means a super easy dal recipe that you can’t mess up. This is one of those recipes! 

Dry Yellow Moong Dal Recipe
Dry Yellow Moong Dal Recipe | happygut.ca

 

Dry Yellow Moong Dal Recipe
Serves 2
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Ingredients
  1. 1 cup dry yellow moong dal, washed and soaked for 10 minutes
  2. 3 cups water
  3. 3 tbsp oil (I use avocado or olive oil)
  4. 2 cloves of garlic
  5. 1 tsp cumin seeds
  6. 1 tsp mustard seeds
  7. 1 small tomato, chopped
  8. 1/2 tsp of turmeric
  9. 4-5 curry leaves (optional)
  10. 1/2 green chilli (deseeded if you don't like spice)
  11. salt, to taste
  12. handful of freshly chopped cilantro, optional (for garnish)
  13. sprinkle of garam masala, optional (for garnish)
Instructions
  1. Wash and soak dal for 10 minutes
  2. Heat oil over medium heat in a pot
  3. Using a mortar and pestle or a small food processor crush garlic, cumin and green chilli (you can also just chop them up very finely and then combine them by hand)
  4. When oil is hot, add the mustard seeds
  5. Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sauté just until the garlic starts to brown
  6. Add the turmeric, curry leaves, if using, & tomato
  7. Add the lentils and water
  8. Bring to a boil and then lower heat to low-medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10-15 minutes), or until the consistency is like a thick soup
  9. Be sure to check it periodically to make sure it doesn't burn on the bottom
  10. Remove from heat and add the salt
  11. Add more water if you want it more soupy
  12. Adjust spices to taste and then garnish with some fresh cilantro and garam masala
HappyGut https://www.happygut.ca/
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Recipe for Chickpeas Indian Style

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Recipe for Chickpeas Indian Style

Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”

Have with a side of rice / roti. For a gluten-free roti, you can see my recipe for my buckwheat flour chapati  or my grain-free chickpea flour wrap. 

Recipe for Chickpeas Indian Style
Recipe for Chickpeas Indian Style | happygut.ca

Recipe for Chickpeas Indian Style
Serves 2
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Ingredients
  1. 2.5 cups cooked (or canned) chickpeas
  2. 1 tbsp olive oil
  3. 1 tsp ginger, minced
  4. 1 tsp garlic, minced
  5. 1 medium onion, sliced
  6. 1 tomato (optional, can add extra lemon instead)
  7. 1 small chilli pepper, cut in half (leave whole if you like mild)
  8. 1 tsp salt
  9. 1/2 tsp chilli powder
  10. 1 tsp turmeric
  11. 1.5 tsp cumin powder
  12. 1.5 tsp coriander powder
  13. 1 tsp garam masala
  14. 1 tsp chaat masala, optional
  15. 2 tbsp freshly squeezed lemon juice
  16. fresh cilantro to garnish (optional)
Instructions
  1. Sauté onions over medium heat in skillet
  2. Add ginger and garlic when onions start to brown.
  3. Sauté for 1-2 minutes or until garlic starts to brown.
  4. Add all spices, chilli pepper, and tomato (if using) and mix well.
  5. Add chickpeas and 1 cup water and bring to a boil.
  6. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed.
  7. Remove from heat, mix in lemon juice and add cilantro, if using
HappyGut https://www.happygut.ca/
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