Tag: Chickpeas

Spiced Carrot Falafel

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Hey there! I’m starting to feel a bit of cabin fever, but I’m trying to keep busy and positive;) Cooking is a really great way to do that, and today I have a great recipe that’s freezable and super versatile. These spiced carrot falafel are super flavourful and easy to make! I like eating them with hummus in their own or in bowls, and they’d also be great in wraps or in pasta dishes. Maybe I could even make a sandwich with them… veggie sandwiches are amazing😍😍 Hope you like this recipe!!

Spiced Carrot Falafel

Serves: Makes 12 falafel

Total Time: 45 minutes

Ingredients:

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 clove of garlic, minced
  • 2 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp coriander
  • Salt and pepper to taste
  • 1 cup shredded carrots

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a blender or food processor, blend the chickpeas, garlic and all of the spices until smooth and combined.
  3. Transfer the mixture to a bowl and stir in the shredded carrots.
  4. Scoop out a tablespoon of the falafel mixture and form into a flat disc, and place onto a parchment lined baking sheet. Repeat until you have about 12-15 falafels.
  5. Place the falafels in the oven, and let bake for 15 minutes before removing the pan and flipping them over. Bake for another 15-20 minutes on the other side.
  6. Remove the pan from the oven and let the falafel cool completely before enjoying;)

I wrote a list in my bullet journal of ways to keep busy during this time, and so I’ll try to share it in my Instagram page soon;) For now, stay safe and hang in there!

Yours Truly,

MyDayIsBooked;))

Butternut Squash Hummus

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This first week of staying at home has been alright, although I’m finding it a bit harder than I thought to stay disciplined and be productive. However, I haven’t gotten very antsy yet, so that’s good. Hummus is a great “I’m trapped at home snack” because you can eat it with pretty much everything- veggies, pretzels, rice cakes, bowls, sandwiches, etc- and it’s something to make when you’re bored😂😂 This hummus uses frozen butternut squash, which I defrosted. I’m really into this frozen stuff because you can just throw it in a pot with some water and it’s done in like 5 minutes, whereas cooking it from scratch would take waaay longer. I also used two cloves of garlic because I love my garlic, but you can use one if you’d prefer. The people who you’re hanging out with at home all day will thank you for your less garlicky breath if you just use one. But I mean, if you really need to enforce social distancing, go ahead and use two. Either way, make this hummus right now because it hits the spot!!

Butternut Squash Hummus

Serves: 4

Total Time: 15 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1/2 tbsp cumin
  • 3 tbsp olive oil
  • 1 1/2 cups frozen butternut squash
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Add the butternut squash with a cup of water into a pot and bring to a boil, then simmer for about 5 minutes until soft. Drain and set aside.
  2. Blend all of the ingredients in a blender or food processor until you are left with a smooth, delicious hummus. Enjoy!

Hope you like this recipe! Stay safe everyone;))

Yours Truly,

MyDayIsBooked;))

Chickpea, Quinoa and Avocado Salad

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Hi guys! I hope you’re keeping busy and satying safe;)) Spring is almost here, and so I thought I’d make a fresher recipe today. This Chickpea, Quinoa and Avocado Salad is light and makes a great lunch👍👍 I used tri colour quinoa, which I discovered a year ago and it’s awesome. It’s usually the same price as regular quinoa, but it’s three different colours and looks super cool. Also, there’s soy sauce mixed in with the avo, which is one of my new favourite combos. Here’s the recipe:

Chickpea, Quinoa and Avocado Salad

Serves: 3

Total Time: 20 minutes

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 a red bell pepper, diced
  • 1 tomato, diced
  • 1 avocado
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 clove of garlic, minced
  • Juice of 1/2 a lime
  • 1 can of chickpeas, drained and rinsed

Directions:

  1. In a small pot, combine the quinoa and water. Bring to a boil, then reduce to a simmer, cover and cook until the water has evaporated, about 10-15 minutes. Remove from the heat and let cool.
  2. In a small bowl, mash the avocado and add in the oil, lime, garlic, and salt sauce. Stir until combined.
  3. Mix together the chickpeas, tomatoes, and peppers in a large bowl. Add in the quinoa and mashed avocado and stir. Enjoy!

Keep cooking and stay creative my friends;)

Yours Truly,

MyDayIsBooked;))

Veggie Pasta

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Hey there! I haven’t posted a pasta recipe in a while, and this one is AWESOME, so I thought why not post it? The sauce isn’t a super traditional-tasting one, it uses cumin and chilli powder and some other spices, but the end result is delicious. Also it comes together in like fifteen minutes so that’s pretty sweet. Pasta is just one of those foods that’s so comforting and filling, and by adding a ton of veggies to it makes it feel lighter and healthy too, so you get the best of both worlds. Hope you love it!

Veggie Pasta

Serves: 2-3

Total Time: 20 minutes

Ingredients:

  • 1 tbsp olive oil
  • 4 white mushrooms
  • 1/2 a red onion, diced
  • 1 tomato, diced
  • 1 clove of garlic, minced
  • 1/2 tbsp cumin
  • 1/2 tbsp chilli powder
  • 1/2 tbsp paprika
  • 1/2 tbsp oregano
  • 1 tsp basil
  • 1 can of chickpeas, drained and rinsed
  • handful of spinach
  • 3 tbsp tomato paste
  • 1/2 cup water
  • salt and pepper to taste
  • 2-3 servings of lentil or whole wheat spaghetti, cooked

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the mushrooms, onions, tomatoes and garlic, and cook until the veggies are soft.
  2. Add the tomato paste, chickpeas, spices and water into the pan ans stir until everything is combined. Let cook for about 5 more minutes.
  3. Put the spinach in the pan next, and cook for an additional 2 minutes until it has wilted. Season with salt and pepper, then remove from the heat and mix in the spaghetti. Enjoy!

3 simple steps later and you’ve got yourself an awesome meal;)) Have a great weekend everyone!

Epic Veggie Sandwich

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Hey there;) Sometimes you just need a good sandwich in your life, you know? This Epic Veggie Sandwich includes chickpea mash, carrots, balsamic mushrooms and onions, red pepper and avo. Oh, and it’s all packed between two slices of sprouted grain bread. SIGN ME UP!! Step aside Subway, ‘cause there’s a new sandwich shop in town and it’s your kitchen😋😋😋😋 I will definitely be making and sharing more veggie sandwiches in the future, because they are amazing. 🤩🤩🤩

Epic Veggie Sandwich

Serves: 2

Total Time: 20 minutes

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 ripe avocado
  • 1/4 of a red onion, diced
  • 1/4 of a red onion, thinly sliced
  • 4 white mushrooms, sliced
  • 1/2 a red bell pepper, thinly sliced
  • 1 small carrot, shredded
  • 2 pickles, diced
  • 1/2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 4 slices of sprouted grain bread
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the mushrooms and thinly sliced red onion and cook until the mushrooms are soft and the onion is translucent, about 6-8 minutes. Add the balsamic vinegar into the pan and cook for another minute, then remove the pan from the heat and set aside.
  2. Mash 1/2 of the avocado in a medium sized bowl. Add the chickpeas and mash them slightly as well, then mix to combine. Stir in the diced red onion, and pickles, and season with salt and pepper.
  3. Spoon some of the chickpea mash onto a slice of bread. Add half of the mushrooms and onions, some carrot, red peppers, and half of the remaining avocado (thinly slice the avocado first). Press another slice of bread on top and enjoy!

Hope you love this sandwich as much as I do!!

Yours Truly,

MyDayIsBooked;))