Chickpea Cheese Sauce Food

CHICKPEA FLOUR CHEDDAR CHEESE {VEGAN, NUT-FREE, SOY-FREE}

Steps:

• Set a 9x5-inch (22.5 x 12.5 cm) loaf pan close to your work area.
• In a medium bowl, whisk the chickpea flour, nutritional yeast, paprika, onion powder, and salt. Slowly whisk in 1 cup (237 mL) of the water until blended and smooth, and then whisk in the mustard and vinegar.
• In a medium saucepan, bring the remaining 1 and 1/4 cups (296 mL) water to a boil. Reduce the heat to very low and whisk in the chickpea mixture and tahini. Cook, whisking constantly (it sets up very quickly!), for 4 to 7 minutes, until the mixture is very thick.
• Immediately scrape mixture it into the pan, smoothing the top.
• Cool the cheese to room temperature and then place it in the refrigerator, loosely covered, for at least 2 hours until very firm.
• Drain any water from the pan (water will release from the cheese as it sets); invert the cheese onto a cutting board.
• Cut, cube, slice or shred as desired!

PASTA WITH CHICKPEA SAUCE

Steps:

• Place all but 1/4 cup of the chickpeas in a food processor or blender, add one cup of water and process until smooth.
• Heat the olive oil with the chili pepper and the garlic in a one quart saucepan.
• Add the onion, parsley, basil and bay leaf; cook, stirring, about five minutes over medium heat.
• Add the whole chickpeas, tomatoes, salt and pepper; bring to a boil and simmer over low heat, covered, for thirty minutes, stirring at least every ten minutes.
• Add water if liquid reduces too much.
• Discard the bay leaf.
• When ready to serve, transfer the hot chickpea sauce to a heated bowl large enough to comfortably hold all the pasta.
• Dilute the sauce with 1/4 cup of pasta cooking water and fold in pasta.
• Serve and pass parmigiana and the grater.

MOROCCAN CHICKPEA DIP

Steps:

• In food processor process garlic until minced.
• Add cilantro and process until finely chopped, 10 - 20 seconds.
• Add chick-peas, lemon juice, olive oil, salt and hot sauce.
• Process until very smooth.
• Place dip in serving bowl and refrigerate until chilled and ready to serve.
• Serve with veggie slices, pita wedges, fat free pretzels or other chips.

CHEESY CHICKPEA BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 375ºF.
• Heat Minute® Ready to Serve Brown Rice according to package directions.
• Steam broccoli in microwave according to package directions.
• In a small saucepan over high heat, add cashews, carrots, and enough water to cover them. Bring to a boil; cook for 10 minutes until cashews and carrots are tender. Drain.
• In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt, and pepper.
• In a 9×13 baking dish, add rice, steamed broccoli, and chickpeas; stir to combine. Pour on the cheese sauce; stir to thoroughly mix into ingredients. Top with bread crumbs.
• Bake for 45 minutes. Let cool for 10 minutes before serving.

CHEESEBURGER CHICKPEA SKILLET

Steps:

• In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
• In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
• Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

CHICKPEA OMELETTE

Steps:

• Chop up your choice of vegetables, use up to approximately 1/2 cup combined vegetables such as onion, green onion, mushroom, garlic, bell pepper, zucchini. If using fresh green such as spinach, you can use 1 cup/handful of greens in addition to the other 1/2 cup.
• Heat 1 tsp oil of choice in a skillet (or use cooking spray or a good non-stick pan) over medium heat, then add the onions and mushrooms and cook for 5-6 minutes.
• While they're cooking, add the chickpea flour, turmeric powder, salt and plant-based milk to a bowl and mix until smooth. Set aside while you cook the veggies.
• Pour the chickpea omelette batter over the vegetables.
• Rotate the pan into circular motion to spread the batter and cook for 3-4 minutes, you will know when the omelette is cooked when the sides are dry and it's nearly firm in the centre.
• Carefully flip the omelette and cook for another few minutes.
• Serve immediately.

CHICKPEA CHEESE SAUCE

Steps:

• Healthy Midwestern Girl Chickpea Cheese Sauce Recipe