Quickie Crunchie Roasted Chickpeas

Recipe Categories
2 cans organic chickpeas (garbanzo beans), rinsed and patted dry Quickie Crunchie Roasted Chickpeaswith a paper towel (or you can use dried organic chickpeas for the not so quickie method. Just soak beans overnight; drain and pat dry.) 2 T organic coconut oil 1 tsp paprika 1/8 tsp cayenne pepper 1/2 tsp cumin 1 tsp garlic powder 1 tsp Mediterranean sea salt Preheat oven to 400. Place all ingredients in a bowl and toss until chickpeas are well coated; spread evenly on a cookie sheet; bake about 30 minutes stirring halfway through until chickpeas are crispy. This is a great recipe to play with the flavors if you want to mix it up. You could add or switch out any number of ingredients depending on your mood: chili powder, parmesan cheese, chipotle with lime, sesame oil with organic soy sauce and sesame seeds, or honey and cinnamon for a sweeter flavor – the possibilities are endless!  

Yummy Zucchini Bites

2 cups organic zucchini, gratedYummy Zucchini Bites

2 organic eggs (or egg substitute)

1/2 yellow onion, diced

1/2 Cup organic dairy free cheese (cheddar flavor)

½ Cup organic nutritional yeast

1/2 cup organic gluten-free bread crumbs

Salt and Pepper


Preheat oven to 400F; spray a mini-muffin tin with non-stick spray.
Grate zucchini and squeeze in a clean dish towel to squeeze out the excess water until you have removed as much as humanly possible. Combine remaining ingredients and stir in zucchini. Using a cookie scoop, fill the muffin cups to the top; sprinkle with additional nutritional yeast. Bake 20-25 minutes, or until the top is browned and filling is set.


Spicy Orange Garlic Edamame

1 lbs. fresh or frozen organic edamame Spicy Orange Garlic Edamame

1 organic orange

2 cloves garlic, minced

1 tsp. minced fresh ginger

2 T minced shallots

1 tsp. mirin

1 T organic soy

1/4 tsp. organic sesame oil

1/2 tsp. chili sauce



Microwave edamame covered with 3 T water and pinch of salt; 6 minutes for frozen, 3 minutes for fresh; drain.  Juice the orange and zest peel. Mix shallots, garlic, edemame and ginger in one bowl, mirin, soy, sesame oil, chili sauce and 2 T orange juice in the other.  Spray skillet with non-stick spray and heat on medium high until very hot. Add edamame and stir fry for 1 minute; dd shallot mixture and stir for several minutes until very fragrant and shallots just begin to brown/crisp; add 1 T orange zest, mirin mixture and stir fry until the edamame are thick and glazed with no liquid remains


Healthy Mock Deviled Eggs


 EGG WHITES:Healthy_Mock_Deviled_Eggs

2 Cups warm water

1 tsp. salt

1 lbs. firm organic tofu; drained and rinsed

Combine water and salt in a large baking dish stirring until salt is dissolved; set aside. Cut tofu into ½ inch thick slices; cut each slice in half to make two squares; cut corners and two sides off squares to make them an oval shape. Using a small spoon, carefully scoop out the centers of each of the ovals to form a cavity, reserving the cut-away pieces for the filling; marinate all the prepared ovals in the salt water while preparing the filling.



1/2 lbs. firm organic tofu, rinsed and drained

1/2 Cup plus 1 T organic mayonnaise substitute

2 tsp. organic rice vinegar

3/4 tsp. salt

3/4 tsp. turmeric

1/2 tsp. dry mustard

1/2 tsp. organic Worcestershire sauce

1/8 tsp. pepper


Crumble tofu into a bowl; add remaining ingredients except paprika. Stir until well combined. Drain the mock egg whites on paper towels and pat dry; fill the cavities with deviled filling; chill at least one hour; sprinkle with paprika before serving.


Cauliflower Tots

1 medium head of organic cauliflower, cleaned and cut into floretsCauliflower_Tots

1 T organic corn starch

¼ Cup organic almond milk

1 T organic butter or butter substitute

1/4 Cup shredded sharp organic cheddar or almond cheese

½ tsp. salt

½ tsp. pepper

4 organic egg whites, whipped to stiff peak



Stir corn starch into almond milk until fully incorporated; pour over florets and add butter; microwave for 5 minutes. Place in food processor along with cheese; blend until still chunky like cooked oatmeal. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up.  Then fold the rest in and gently mix until combined. Spray a skillet with non-stick spray; heat on medium high until it very hot; add dollops of tot mixture and cook 2 minutes or so on each side until golden brown. Serve immediately.


Cannellini Cakes with Roasted Tomato Sauce

Roasted Tomato Sauce appetizers_cakes Note: can be made a day in advance and reheated in the microwave. 6 organic Roma tomatoes, halved Salt and pepper Preheat oven to 250 degrees; place tomato halves on the baking sheet cut side up and sprinkle lightly with salt and pepper. 3 1/2 to 4 hours. Place in food processor and process until pureed. Season to taste. Fast cook method: Preheat oven to 325 degrees; season and roast for 60 minutes.  For Cakes: 1 15-ounce can organic cannellini beans, drained and rinsed 1 cup cooked organic Basmati brown rice 1/2 cup diced onions 1 clove garlic 2 T organic nutritional yeast 1 tsp. organic lemon juice 3/4 tsp. salt 1/2 tsp. pepper 2 tsp. organic psyllium seed husks 2 tsp. water cup fine organic gluten-free bread crumbs
  Preheat the oven to 375 and line a large baking sheet with parchment paper. Combine the beans,  rice, onions, garlic, nutritional yeast, lemon juice, salt, and pepper in the food processor and process until all ingredients are well blended.  Stir the psyllium husks and water together in a small bowl or cup and set aside for one minute to thicken. Add the moistened psyllium to the processor and briefly process to incorporate it completely. Place the bread crumbs into a wide shallow bowl. Spoon 1/8 of a cup of the cannellini mixture into the bread crumbs and turn gently to coat completely. Place the patty on the prepared baking sheet and use the back of a spoon to flatten slightly. (Should make 12 cakes.) Bake 15 minutes on one side then turn and bake 10 minutes longer or until golden brown. Spoon roasted tomato sauce over  top and serve.