chickpeas – The Vegan Rhino

December 14, 2018May 14, 2020

Chickpea Salad Sandwich

This “tuna” salad recreation is a huge favorite of mine that I enjoy making for my lunches. I love this recipe because you can toss all of the ingredients into a food processor and quickly pulse to combine. It is ideal for people that are on-the-go and do not have that much time to cook or clean dishes. Simply spread this over your bread of choice with tomato and lettuce (or sprouts) and get ready for a tasty meal!

Yields 2-3 sandwiches

Ingredients

2 cups Vitacost Garbanzo Beans, soaked overnight

1 tsp. dijon mustard

1 tsp. tamari sauce

2-3 Tbsp. vegan mayonnaise

1/4 cup organic celery, chopped

1/4 cup red onion, chopped

1-2 garlic cloves

1 Tbsp. nutritional yeast

1 Tbsp. almond milk

1/4 cup fresh coconut meat, optional

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/2 tsp. siracha sauce, optional

1 tsp. fresh parsley, chopped

Directions

In a food processor, combine all ingredients and pulse until desired consistency is achieved.
On choice of bread or wrap, add chickpea salad with tomato and lettuce or sprouts.
Serve and enjoy with side of homemade oil-less fries

Chef’s tip: Cut up a russet potato and squeeze lemon juice over it. Salt and pepper to taste and back at 400 degrees F until golden brown.

December 7, 2018May 14, 2020

“Lobster” Bomb Sushi Roll

Sushi for dinner is always a fun night out, but why not bring that fun into your own kitchen! This “lobster” bomb roll packs healthy ingredients like an Asian-style chickpea salad and fresh veggies from the farmers markets all rolled in a nori sheet. Bake this until the chickpea salad is bubbly and warm and serve with your favorite garnishes like wasabi, or pickled ginger. This plant-based “lobster” bomb will give you that sushi satisfaction while being in the comfort of your own home. Who’s ready?

Yields 4 rolls

Ingredients

1 (8 oz.) firm tofu

4-1/2 nori sheets

1/4 cup almond milk

1/4 cup vegan mayo

1 cup panko bread crumbs

1 avocado, sliced

1 carrot, julienned

1 cucumber, julienned

2 cups sushi rice, cooked

1 Tbsp. rice wine vinegar

1 tsp. agave

Chickpea topping:

1 cup Vitacost garbanzo beans, cooked

2 Tbsp. soy sauce

1 garlic clove

1/2 tsp. ground ginger

1/2 tsp. siracha

1 Tbsp. green onions, chopped

1 tsp. agave

1 Tbsp. vegan mayonnaise

Directions:

Lobster Tempura:

Place tofu in a press or on paper towel and drain the water out. Slice into 8 cubed sticks.
In a bowl, combine the almond milk and vegan mayo and mix well.
Roll the tofu sticks into the mixture. Then place into the bread crumbs and continue until all tofu has been breaded.
Preheat oven or air fryer to 375 degrees F.
Cook for 10-15 minutes or until crispy and golden brown. Set aside to cool.

Chickpea Topping:

In a food processor, combine all of the toppings for the “lobster bomb” topping and pulse until well mixed (leave some chunks of chickpeas for texture).

Rice:

In a sauce pan, add the rice and water according to the package instructions and cook until done, about 20 minutes or so deepening on the sushi rice. Add the agave and rice wine vinegar, and mix carefully. Set aside to cool.

Assembling:

Add 1/2 cup of rice to the nori sheet (shiny side facing up). With wet finger tips, carefully press the sushi rice to cover the entire sheet, except for an inch from the top.
At the base, add the carrots, cucumber, avocado, and “lobster” tempura. To roll, take the bottom of the mat and roll the sushi forward while tucking the filling in. Pull the roll back and press it firm to make sure it is tight. Roll it again and pull it taught and press it firm until it is completely rolled. Do this to the next three nori sheets until you are finished.
To slice the sushi, cut the roll in the middle, and then the middle of those halves and so on. Lay the sushi on a oven safe plate and top with the chickpea mixture.
Preheat oven to broil.
Place the sushi on the top rack and allow the mixture to get bubbly and a bit brown; remove from oven.
Serve with wasabi, ginger, soy sauce, or your toppings and sauces of choice.

Chef’s tip: Feel free to add whatever you would like as vegetables to this sushi roll. Its a really great recipe to build off of.

November 26, 2018May 14, 2020

Chopped Salad with Homemade Ranch

Sometimes a big salad paired with homemade ranch is just what we need in life. This plant-based alternative may not have all of the dairy but it sure is not missing out on any flavor. With all of the fresh ingredients, this salad is truly something your entire family will enjoy. Whether you are making this for a lunch or a big family dinner, you can always add your own favorites to make this salad to your liking. Get ready to toss this together because once you taste the flavor this salad packs, you will be craving more with each bite!

Yields 2-3 servings

Ingredients

3 hearts of romaine, chopped and diced

1 cup chickpeas, cooked

1 (8 oz.) cherry tomatoes, halved

3 corn on the cob

2 avocado, diced

2-3 Tbsp. hemp seeds

1 cup shredded carrots

Ranch Dressing:

1 cup vegan mayonnaise

1/2 cup vegan sour cream, (optional)

1/4 cup cashew milk

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

1 Tbsp. apple cider vinegar

2 tsp. fresh parsley

1/2 tsp. fresh dill

1/2 tsp. chives

1-1/2 tsp. lemon juice, freshly squeezed

Directions

In your blender, add all of the dressing ingredients (except parsley, dill, and chives) and blend until well mixed. Mix in the herbs and set in the refrigerator to allow the flavors to meld together.
In the mean time, prepare the salad by chopping the lettuce and filling a medium bowl. In segments, add the carrots, avocado, tomatoes, and chickpeas.
Top salad with hemp seed and pour dressing on top when ready to serve.

Chef’s tip: To adjust the thickness, add or remove some cashew milk depending on your preference.