These fritters are soft on the inside and crispy on the outside. The chopped pepitas add a nice texture and extra crunch to the fritters, as well as boosting the nutrients. Sweet potato fritters are vegan and gluten free. You can also sub out the gf breadcrumbs for regular panko if you don’t follow a gluten free diet. If you cant find gluten free panko breadcrumbs, try pulsing unsweetened corn or rice cereal in the food processor to make large “crumbs.” I actually use this method often, as gluten free panko is not always stocked on my store’s shelves.

Sweet potatoes are full of nutrients and rich in beta-carotene, which turns into vitamin A in the body and keeps your skin, hair and eyes healthy. Eating sweet potatoes can also help your body detox heavy metals and even regulate blood sugar. Black beans are high in protein, fiber, folate and iron. They can help protect against cancer, improve heart health, lower blood pressure. Pepitas are also high in protein, fiber, and iron, as well as healthy omega-3 fatty acids.

Sweet Potato Fritters

Makes about 10 fritters

2 cups sweet potato (mashed)

1 cup black beans

½ cup corn

1 cup gluten free panko breadcrumbs (separated)

¼ cup raw pepitas

2 scallions

½ teaspoon chili powder

¼ teaspoon chipotle chili powder

¼ teaspoon salt

1 tablespoon ground flax

2 ½ tablespoons water

Start by preparing the sweet potatoes by baking, steaming or microwaving them. Let the potatoes cool cool enough to handle and remove the skins. Mash two cups of the sweet potato in a large bowl.

Preheat the oven to 375°. Line a cookie sheet with parchment paper and set aside.

In a small cup, stir together the ground flax and water to create your flax egg. Leave to sit for a few minutes to thicken.

Chop the scallions, separating the white and green part. Roughly chop the pumpkin seeds.

In the bowl with the sweet potato, add the corn, black beans, whites of the scallions, chopped pepitas, chili powder, chipotle powder, salt, ¼ cup of the breadcrumbs and the flax egg. Stir to combine all of the ingredients.

Put the remaining ¾ cup of breadcrumbs on a small plate.

Using about ¼ cup of the fritter mixture at a time, make a ball and flatten gently in your hands, flattening to about a half inch round. Gently place the fritter onto the plate of breadcrumbs, and the flip to coat. Transfer to the lined baking sheet. The mix makes about 9-10 fritters.

Bake the fritters for 20 minutes, to firm them slightly and crisp them. Increase the cooking time if you would like a denser fritter.

Sprinkle with the greens from the scallions and serve with Chipotle Lime Sauce (recipe follows).

Chipotle Lime Sauce

¼ cup vegan mayo

1 tablespoon fresh lime juice

¼ teaspoon chipotle chili powder

1 teaspoon nutritional yeast

sprinkle of salt

Put all of the ingredients in a small bowl and stir well to combine. Cover and set aside in the refrigerator for at least 10 minutes for the flavors to combine.

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Sweet potato 5 spice tacos have really yummy Asian flavors; I think fusion foods sometimes taste the best! The 5 spice gives the sweet potatoes a warm essence, reminding me of a cross between cozy autumn flavors and my favorite pho. The slaw and the sauce are critical components of the tacos. Don’t skip them when you make this, and you will see what I mean. I know there are people out there who despise cilantro (I think its a genetic thing) so just leave out the cilantro and add an extra scallion to the slaw if this is you. I separated the three components into separate recipes just so it it easier to follow and the ingredients don’t get jumbled. I recommend throwing the sweet potatoes in the oven first, then making the quick slaw and sriracha maple sauce while the sweet potatoes are roasting.

Sweet potatoes are full of nutrients and rich in beta-carotene, which turns into vitamin A in the body and keeps your skin, hair and eyes healthy. Eating sweet potatoes can also help your body detox heavy metals and even regulate blood sugar. They also contain cancer-fighting compounds, which has been shown to possibly slow tumor growth. Black beans are high in protein, fiber, folate and iron. They can help protect against cancer, improve heart health, lower blood pressure. Cabbage is abundant in vitamin C, rich in fiber, and has antibacterial qualities. Eating cabbage can help stimulate the immune system, protect against cancer, and detoxify the stomach and colon. With all of these health benefits, there’s no need to not enjoy some tacos!

Sweet Potato 5 Spice Tacos

Makes about 8 tacos

2 medium to large sweet potatoes

1 cup black beans

1 teaspoon Chinese 5 spice

2 teaspoons oil (coconut or olive oil works well for roasting)

1/8 to ¼ teaspoon salt

8 taco shells

Quick 5 Spice Slaw

Maple Sriracha Aioli

Preheat the oven to 425°.

Wash, peel and dice the sweet potatoes into about ½ inch cubes.

Place the sweet potatoes on a baking sheet, drizzle with the oil and sprinkle with the 5 spice and salt. Toss to combine well. Spread the sweet potatoes out in a single layer on the baking sheet.

Roast for 35 minutes, flipping the sweet potatoes around after the first 20 minutes. Add the black beans to the pan with the sweet potato and bake for another 5 minutes to heat the beans through.

To assemble the tacos, layer the sweet potato filling in the shell, drizzle with the sauce, then top with the slaw.

Quick 5 Spice Slaw

½ small cabbage

3 scallions

2 tablespoons fresh cilantro, chopped

½ teaspoon sesame oil

½ teaspoon sugar

1 tablespoon rice wine vinegar

½ teaspoon Chinese 5 spice

1 teaspoon tamari (or soy sauce)

½ teaspoon sesame seeds

pinch of salt

In a medium bowl, whisk together the sesame oil, sugar, rice wine vinegar, 5 spice and tamari to combine all ingredients and dissolve the sugar.

Finely shred the cabbage and add to the bowl with the dressing. Chop the scallions and cilantro and add to the bowl with the cabbage. Sprinkle in the sesame seeds and salt. Toss with tongs or two forks to combine well.

Continue to toss every 5 minutes while the sweet potatoes finish cooking.

Maple Sriracha Aioli

¼ cup vegan mayo

1 tablespoon sriracha

½ tablespoon maple syrup

Combine all ingredients. Let rest a few minutes for the flavors to meld. If you do not like any heat, start with less sriracha, then add more as preferred.

The post Sweet Potato 5 Spice Tacos appeared first on Our Fresh Feast.

Our version is vegan, gluten free and filled with nutrients. Mushrooms and white beans replace the meat in this dish, making it more heart healthy than the original. Mushrooms are great to use in this because they taste “meaty” and hold up really well. They are great for you because they can help enhance the immune system function, lower cholesterol, and fight against free radicals. White beans contain clean protein and fiber, which can help to reduce cancer risk, reduce cholesterol levels, and provide stable energy. Farmer’s Pie is a much healthier choice for your body, and my husband and I prefer it to the traditional version!

Farmer’s Pie (Vegan Shepard’s Pie)

4 medium russet potatoes

½ cup unsweetened plant milk

5 tablespoons vegan butter, divided

1 teaspoon salt, divided

½ teaspoon pepper, divided

1 medium onion

2 carrots

1 ½ teaspoon dried thyme

16oz sliced mushrooms

15.5 oz can small white beans

3 tablespoons tomato paste

1 1/2 tablespoons Worcestershire sauce (vegan)

1 ½ cups reduced sodium vegetable stock

¾ cup frozen peas

¾ cup frozen pearl onions (optional)

1 teaspoon balsamic vinegar

Preheat the oven to 350°. Oil a 3 quart baking dish and set aside.

Peel and cube the potatoes into 1 inch pieces. Place the potatoes in a medium pot, add cold water and cover potatoes by about two inches. Cook for about 15 minutes, or until the potatoes are fork tender.

When the potatoes are finished, drain and return to the pot. Heat the milk in a small sauce pan until hot, add 3 tablespoons of butter, ¼ teaspoon of pepper and ½ teaspoon of salt and stir until the butter is melted. Pour the hot milk into the potatoes and mash until smooth. Set the potatoes aside.

While the potatoes are cooking, chop the onion and the carrots. Melt 2 tablespoons of the vegan butter in a large skillet over medium heat. Add the sliced mushrooms and cook until browned and soft, about 5 minutes. Add the chopped onions, carrots and thyme to the pan and cook for another 5 minutes until the vegetables are softened.

Add the tomato paste and Worcestershire sauce to the vegetable mixture and cook for 1 minute. Add white beans, frozen pearl onions and vegetable stock to the pan. Bring to a boil and cook for 7 to 8 minutes or until the liquid is nearly evaporated. Stir in the peas, balsamic vinegar, the remaining ½ teaspoon of salt and ¼ teaspoon pepper and cook for another 30 seconds.

Pour the vegetable mixture into the prepared baking dish. Spread the mashed potatoes in an even layer over the filling, then swirl or crosshatch the top.

Bake for about 35 minutes or until the filling is hot and bubbly and the potatoes are starting to brown.

The post Farmer’s Pie (Vegan Shepard’s Pie) appeared first on Our Fresh Feast.

This is a perfect meal for a lazy night in, especially if you want a treat that tastes better than takeout and is healthier than any fried alternative. These nuggs are gluten free, vegan and delicious to both meat eaters and non-meat eaters. I made these recently for a Friday movie night and my fiancé raved about them; he said that he liked them more than any nuggets he has ever had, which says a lot coming from him! They are crunchy on the outside and soft and flavorful inside. The marinating of the tofu is key with these nuggets. You do need to give the tofu time to soak in all the flavor. If it is easier, you can always set the tofu to marinade before work in the morning, and finish assembling them later in the day. The longer marinade time, the better the nuggs!

Using gluten free rice cereal makes the Crispy Tofu Nuggets gluten free and extra crunchy. Feel free to experiment with other bread crumbs or cereals, and let me know how it turns out. I saw a gluten free chickpea breadcrumb mix recently that I am curious to try…

If you are not vegetarian and are hesitant to try tofu, even just swapping one meat based meal a week can greatly benefit your health, wallet and the environment. Choosing plant based alternatives for some meals can reduce your risk for obesity, diabetes, cancer and heart disease. Going meatless also saves money, as many plant based alternatives (whole foods, not overly processed substitutes) are cheaper than buying the same amount of meat. Also, for each meatless meal, you save over 100 gallons of water and help to reduce your carbon footprint. Give them a try, your taste buds and body will thank you. And don’t forget the ketchup!

Ingredients

• 14 oz extra firm tofu
• 3 tablespoons cornstarch
• 3 tablespoons mustard
• ¾ cup crushed rice cereal
• 2 teaspoons nutritional yeast
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Prepared marinade (recipe follows)

Drain and press the tofu. Cut into ½ inch thick squares or triangles. Set aside.

To make the marinade, whisk together all ingredients until well combined (recipe for marinade follows). In a shallow baking dish, lay the tofu in a single layer and cover with the marinade. Leave to sit for at least an hour, turning the tofu halfway through.

Preheat the oven to 425◦ F.

Assemble a breading line by first gathering three small and shallow dishes. In one small dish place the corn starch. Put the mustard in the next small dish. In the final dish, mix together the crushed rice cereal, nutritional yeast, garlic powder, onion powder, chili powder, salt and pepper.

Gently shake off any dripping marinade from the tofu, and one square at a time, toss in the corn starch. Tap off any excess or clumps of cornstarch. Then brush each square with the mustard, before finally coating with the breading mixture.

Line a baking sheet with parchment paper and arrange the breaded tofu in a single layer. Bake for 35- 45 minutes, turning halfway through, until crispy and slightly browned.

Marinade

• 3 tablespoons apple cider vinegar
• 2 tablespoons gluten free tamari or soy sauce
• 1/2 cup vegetable stock
• 1 teaspoon miso paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon maple syrup or sugar
• 1 tablespoon nutritional yeast

The post Crispy Tofu Nuggets appeared first on Our Fresh Feast.

The crust is mildly sweet, which is a nice balance for the spicy Chipotle Cashew Cheese. I like mine best topped with sauteed kale and red onion, but you can play with other toppings like broccoli, peppers, eggplant, vegan or regular chorizo. The critical elements of the pizza are the crust and the cheese, but add any toppings you like best. I also LOVE cilantro and add that to my cheese and more sprinkled on top when the pizza finishes baking. If you hate cilantro, try some chopped basil or parsley instead.

The recipe seems complicated because there is a lot going on, between making the dough, making the cheese, and prepping the veggies, but it is relatively easy and I typically make it in under 45 minutes. The key is to plan ahead and soak your cashews in the morning with cool water, or set them in very hot water before you make your crust. Since there is no yeast in the crust, there is no time spent waiting for the dough to rise. While your crust is baking, you can prep your veggies and make the cheese. After the cashews have soaked and softened, the cheese takes just a minute to blend and less than 5 to cook and thicken.

Sweet potatoes are full of nutrients and rich in beta-carotene, which turns into vitamin A in the body and keeps your skin, hair and eyes healthy. Eating sweet potatoes can also help your body detox heavy metals and even regulate blood sugar. Coconut oil can help improve alzheimer’s, supports thyroid function, and helps to improve insulin levels. Coconut oil also has antimicrobial properties that helps ward off bad bacteria, fungi and parasites in the body. Cashews are packed with copper, magnesium, manganese and zinc. Cashews are a good source of protein, assist in metabolism function and help to protect your eyes. Add all of that to the various nutrients you will get from the toppings you choose to put on your pizza and you have the perfect meal. This pizza is not only great tasting, but is great for your health, as well.

Sweet Potato Pizza with Chipotle Cashew Cheese

2018-04-19

Servings: 2

Prep: 15 min

Cook: 30 min

Total: 45 min

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By: Our Fresh Feast

Ingredients

• 1 cup mashed sweet potato
• 1 cup flour (GF blend)
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• ¼ teaspoon salt
• 2 tablespoons lemon juice
• 1 teaspoon baking soda
• Optional- 2 cups shredded kale
• Optional-1/2 small red onion

Directions

• Step 1 Preheat the oven to 375º.
• Step 2 Begin by preparing the sweet potato mash. Bake, steam, roast or microwave the sweet potato until soft, and then mash with a fork until relatively smooth. Add sweet potato to a large bowl or stand mixer. Add the maple syrup and coconut oil, and stir until smooth.
• Step 3 If using a stand mixer, switch to a dough hook. If using a large bowl, use a large spoon and mix in the salt and flour.
• Step 4 In a separate cup, combine the lemon juice and baking soda together. This will immediately fizz up, and acts a leavener for the dough instead of yeast. Add the baking soda mixture to the bowl and stir until everything is combined. The dough should come together in a ball and be soft and smooth, but not too sticky. If the dough is very sticky and sticks to your hands, add more flour, 1 tablespoon at a time, until smooth. If the dough is crumbly and is not coming together, add water, 1 tablespoon at a time, until it can form into a ball.
• Step 5 Either oil a sheet pan or line a sheet pan with parchment paper. Lay the dough on the center of the sheet pan and top with a piece of parchment paper. Use a rolling pin to roll the dough fairly thin, between ¼ and 1/8 inch thick. Fix the edges of the crust that may have cracked.
• Step 6 Bake the crust for 15 minutes.
• Step 7 While crust is baking, prepare any toppings that may be added to the pizza. If using recommended toppings, thinly slice red onion and saute the kale. This is also a good time to make the Chipotle Cashew Cheese (recipe follows).
• Step 8
• Step 9 Remove the crust and top with vegetable toppings. Then top with the chipotle cashew cheese. Return the pizza to the oven and bake for another 15 to 20 minutes, depending on your desired crispness for the crust.

The post Sweet Potato Pizza with Chipotle Cashew Cheese appeared first on Our Fresh Feast.

The second reason I love this soup is because is is foolproof. Everything gets thrown on a sheet pan and goes into the oven to roast, leaving you with a few minutes of free time to accomplish something off of your to-do list. After roasting, everything just gets blended up and its finished!

Another, and possibly the biggest, reason why I love this soup is because it is actually my dad’s recipe. I tend to alter recipes to my liking, but this one is great because it is perfect as is. The only difference is that my dad cooks his ginger in butter instead of olive oil. If you eat dairy, that is worth trying out, because butter flavor is always a delicious addition. So thank you, Dad, for this perfect Butternut Squash Soup recipe that I constantly make and am now sharing with you all (with his permission of course).

Also, besides being delicious and easy to make, this soup is so good for you. The soup is also deceptively filling. I don’t often expect to be satisfied from a blended soup, but this soup is really hearty. Butternut squash is packed with vitamin A, vitamin C, and beta carotene. Vitamin A is great for your skin and hair. It can keep your scalp healthy and reduce wrinkles, skin pigmentation and acne. Vitamin C is a powerful antioxidant and helps with skin elasticity. Beta carotene is also an antioxidant and can help strengthen your immune system, and is converted into vitamin A in the body, thus imparting you with even more skin and hair benefits. Carrots are also loaded with vitamin A and can help to facilitate digestion, reduce blood pressure, and regulate blood sugar levels in the body. The garlic and ginger in this dish helps your body boost its immune system, reduce inflammation and aids in detoxification.

Roasted Butternut Squash Soup

2018-04-04

Servings: 4

Prep: 5 min

Cook: 55 min

Total: 1 hr

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By: Our Fresh Feast

Ingredients

• 1 small butternut squash
• 1 medium white onion
• 2 carrots
• 2 celery stalks
• 1 inch square piece of fresh ginger
• 1-2 garlic cloves
• 2 tablespoons olive oil (separated)
• 4 cups low sodium vegetable stock
• salt and pepper
• optional- toasted pumpkin seeds for toppings

Directions

• Step 1 Preheat the oven to 425º.
• Step 2 Slice the squash in half lengthwise and scoop out the seeds. Peel the onion and chop into quarters. Roughly chop the carrots and celery into 1-2 inch pieces. Place all of the chopped vegetables on a sheet pan, with the squash cut side up, and drizzle with about 1 ½ tablespoons of olive oil. Season well with salt and pepper.
• Step 3 Roast until everything is soft and beginning to brown, about 45 minutes, tossing the carrots, celery and onions halfway through.
• Step 4 Meanwhile, finely chop the garlic and ginger. Add it to a large saucepan with ½ tablespoon of olive oil. Cook the garlic and ginger over medium heat for about 2 minutes. Add the vegetable stock and bring to a low simmer.
• Step 5 When the stock begins to simmer, remove from the heat and add in the roasted carrots, onions and celery. Scoop the butternut squash from the skin and add to the pot.
• Step 6 Using an immersion blender, blend soup until smooth. Alternatively, blend the soup in batches in a blender. Taste for seasoning and add more salt or pepper as needed.
• Step 7 Top with toasted pumpkin seeds.

The post Roasted Butternut Squash Soup appeared first on Our Fresh Feast.

When I last made this recipe, I was looking for a quick and easy sauce to go with homemade noodles. Yes, you read right, homemade noodles. I used to periodically make homemade noodles and ravioli, but since going gluten free about six years ago, I had not yet attempted to make my own gluten free noodles. You would think this would be something I would have tried to do sooner, since many brands of gluten free noodles are just plain not good. My boyfriend recently bought me a pasta maker, and of course I was excited (the fastest way to my heart is with kitchen appliances or chocolate) and eager to finally attempt to make my own gluten free noodles.

We set a Sunday night aside and turned making dinner into date night; for us it qualifies as date night if we are spending quality time and enjoying ourselves and each other. So working together, with a few failed attempts, we made glorious gluten free noodles. They came out tender and even held together really well when we boiled them. It was not easy to figure out how to adapt a noodle recipe to gluten free, and the first few times the dough just crumbled out of the machine. Once we had it down, it was really fun and gratifying to make our own noodles. While we were working on the noodles. I had the sauce simmering away, and it made for a perfect Sunday dinner.

When I actually have free time, I like to make meals that can be made in bulk and enjoyed as leftovers throughout the week. I tend to make double recipes when I make things like sauces or soups, and then freeze individual portions for meals in the future. This sauce is so quick and easy to make that it is a good weeknight meal, but for those of you who have no time during the week, you can prep this ahead of time because it freezes and reheats really well.

As well as being hearty and delicious, this sauce is packed with nutrients. I recommend spending a few pennies more and buying tomatoes and tomato paste that is organic and either in glass jars or cans with bpa free lining (it will say right on the label if it is bpa free). Tomatoes are on the list of foods that should be bought organic, as conventional tomatoes contain higher amounts of pesticides than some other produce. I also like to buy whole tomatoes and crush them myself, because I feel the whole tomatoes have more flavor. If you want to skip a step, you can also just buy crushed tomatoes instead of crushing them yourself.

This sauce is extremely good for you, and all of the ingredients have great health benefits. Chickpeas are a good source of protein and are rich in fiber. They are also rich in iron, magnesium, phosphorus, copper, magnese and folate, which can help to boost your overall energy and keep your heart healthy. Carrots are loaded with vitamin A, which helps to keep your skin clear, and your hair and nails strong. Vitamin A also helps support your immune system, maintain healthy lungs and liver, and promotes clear eyesight. Carrots also help to facilitate digestion, reduce blood pressure, and regulate blood sugar levels in the body. Mushrooms are a good source of vitamins D and B. They also contain selenium, copper and potassium. Eating mushrooms can help to boost your immune system, eradicate viruses and harmful bacteria from the body, and even target and destroy cancer cells. Tomatoes contain lycopene, which has strong antioxidant qualities and potentially reduces the risk of specific cancers. They are also rich in beta-carotene, vitamin A, vitamin C and potassium.

Vegan Bolognese

2018-02-09

Servings: 4-6

Prep: 10 min

Cook: 20 min

Total: 30 min

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By: Our Fresh Feast

Ingredients

• ½ cup finely diced onion
• ½ cup finely diced carrot
• ½ cup finely diced celery
• 2 cloves garlic
• 8 oz mushrooms
• 1 tablespoon tomato paste
• 28 oz. can whole peeled tomatoes (low sodium preferred)
• 1 cup cooked chickpeas
• 1 teaspoon Italian seasoning
• ½ tablespoon olive oil
• salt and pepper to taste

Directions

• Step 1 Begin by preparing the separate ingredients for the sauce. Finely dice the onions, carrots and celery and set aside. Finely chop the mushrooms and garlic. Roughly chop the chickpeas and set those aside, as well.
• Step 2 Transfer the entire can of tomatoes (juice and whole tomatoes) into a large bowl. Use your hands or a potato masher to break up the tomatoes into small pieces.
• Step 3 In a medium pan, saute the mushrooms in the olive oil over medium heat until browned. Lightly salt and pepper the mushrooms and remove from the pan.
• Step 4 Add the onion, carrot, celery and garlic to the pan and season with a pinch of salt and pepper. Saute over medium heat until vegetables are beginning to soften (about 5 minutes).
• Step 5 Push the vegetables to the sides of the pan and add the tomato paste to the center. Cook the tomato paste for about two minutes, them add the mushrooms back to the pan, along with the chopped chickpeas. Pour the bowl of tomato sauce into the pan, add the Italian seasoning, and stir well to combine.
• Step 6 Turn up the heat to medium high and bring the sauce to a simmer. Reduce the heat to low and simmer sauce for 15-20 minutes. Taste sauce and season with salt and pepper as desired.

The post Vegan Bolognese appeared first on Our Fresh Feast.

Rosemary Chickpea Bread is great because it has a unique taste and texture. It is mild with savory rosemary flavor, and also has a slight tangy quality to it, similar to sour dough bread. It is also more dense and hearty than traditional loaf bread, and is a closer relative to cornbread than white or wheat bread.

I like to make this bread because it is super simple and is full of good for you ingredients. It is gluten free, vegan, yeast free and added sugar free. Since there is no yeast in this bread, there is no wait time for rising. The baking soda, lemon juice and apple cider vinegar act as the leavening agent in this bread. Combining the acid with baking soda produces immediate bubbles that help to lighten up the bread. Letting the dough sit would actually do the opposite of yeast, as the dough sits the bubbles would deflate, so it is best to bake this bread right away.

I like to thinly slice the bread and toast it to make it extra crunchy before I serve it. That is just my preference, though. I really don’t like any bread that is not toasted and crunchy. It is great dipped in olive oil, topped with hummus or avocado, or with a little blackberry jam (if you are into that whole savory/ sweet combo thing).

Using chickpeas in this bread adds a unique hearty texture and additional protein. The chickpeas, along with the tahini paste, also help to bind everything together. Chickpeas are high in fiber and are good source of protein. They are also rich in iron, magnesium, phosphorus, copper, magnese and folate. These minerals can help to boost your overall energy and keep your heart healthy. Since the bread is yeast, gluten and added sugar free, eating this bread will not knock your stomach flora out of whack or encourage yeast growth in the body. Having a slice of Rosemary Chickpea Bread is a healthy alternative to eating a piece of wheat or white toast, and it allows you to still enjoy bread without the guilt or knowledge that you are fueling your body with not so healthy ingredients. This bread is great because not only is it delicious, but it is healthy, too.

Rosemary Chickpea Bread

2018-01-04

Servings: 12-18

Prep: 10 min

Cook: 50 min

Total: 1 hr

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By: Our Fresh Feast

Ingredients

• ¾ cup cooked chickpeas
• ¼ cup tahini paste
• 1 tablespoon extra virgin olive oil
• 1 clove garlic-chopped
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• 1 ½ cups water
• 4 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 2 teaspoons baking soda
• 1 ½ cups chickpea flour
• 1 ½ cups gluten free flour blend
• pinch of salt
• pinch of pepper

Directions

• Step 1 Preheat the oven to 350º. Line a loaf pan with parchment paper and set aside.
• Step 2 In a food processor or blender, combine the chickpeas, tahini, olive oil, garlic, rosemary and water. Blend until fairly smooth and well combined.
• Step 3 In a medium bowl, mix together the two flours. Add the wet mixture from the food processor. Season with a good pinch of each salt and pepper.
• Step 4 In a small bowl, combine the lemon juice, apple cider vinegar, and baking soda (this will foam up quite a bit). Pour into the bowl with the dry and wet ingredients and stir well to combine.
• Step 5 Pour the batter into the lined loaf pan and smooth the top with a spatula or butter knife. Bake for 45 -55 minutes, until cooked through (so a toothpick comes out clean) and slightly browned on top.
• Step 6 Best served sliced and toasted.

The post Rosemary Chickpea Bread appeared first on Our Fresh Feast.

The base for this “cheese” sauce is butternut squash puree. You can either roast the squash yourself or use frozen butternut squash puree, defrosted of course. I generally use homemade puree for this. I seem to always have squash on hand in the cold months, and often have extra roasted squash in my fridge. Frozen will work well, also, and is a major time savor for weeknight cooking.

This recipe is vegan, and is gluten free as long as you use gluten free pasta. Double check that the miso you use is gluten free, as well. I like the Miso Master brand because it is organic and is clearly labeled as gluten free. You can always omit the miso paste if you cannot find any, and instead add an extra tablespoon of nutritional yeast. I will often use chickpea noodles when I make this mac, because they are gluten free and contain a ton of protein. Any noodle would work well with this, however.

Butternut squash is packed with vitamin A, vitamin C, and beta carotene. Vitamin A is great for your skin and hair. It can keep your scalp healthy and reduce wrinkles, skin pigmentation and acne. Vitamin C is a powerful antioxidant and helps with skin elasticity. Beta carotene is also an antioxidant and can help strengthen your immune system, and is converted into vitamin A in the body, thus imparting you with even more skin and hair benefits. When you make this sauce, try it with chickpea or lentil noodles. They taste pretty similar to regular pasta but are filled with healthy plant protein, which will boost the health factor of this comforting dish.

Butternut Mac and Cheese

2017-12-18

Servings: 2-4

Cook: 15 min

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By: Our Fresh Feast

Ingredients

• ¼ cup soaked cashews
• 2 cups butternut squash puree
• 3 tablespoons nutritional yeast
• 2 teaspoons lemon juice
• 1 teaspoon miso
• 1 teaspoon mustard
• 2-5 tablespoons water or unsweetened nondairy milk
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• dash hot sauce
• 8-12 oz noodles of choice
• **Optional- 1 cup cooked peas

Directions

• Step 1 If you are not using a high speed blender, soak the cashews in hot water for about 20 minutes (or cold water for a few hours). If you have a high powered blender you may skip this step.
• Step 2 Cook the noodles according to package instructions.
• Step 3 Combine all of the ingredients, except for the noodles and peas, in a blender. Start with 2 tablespoons of water and add more as necessary in order to get a smooth blend. Process until smooth.
• Step 4 Stir the sauce and the cooked peas into the pot with the cooked and drained noodles.
• Step 5 Serve and enjoy!

The post Butternut Mac and “Cheese” appeared first on Our Fresh Feast.

The way I make these burgers, they are vegan and gluten free. You can also substitute the flax “egg” (ground flax and water) for an egg if you do not have flax and do not care to keep the burgers vegan. Similarly, you can use regular mayo instead of vegan mayo in the aioli if that is what you have/prefer. To keep the burgers gluten free, make sure you use gluten free oats.

Toppings are optional on the burger, but I highly recommend whipping together a caramelized onion and balsamic aioli (recipe follows) because the flavors are amazing together. The sweet onions and balsamic, along with the creamy mayo, go really well with the herb-y and earthy burgers. Other great topping options are avocado, or if you are not vegan, a sharp nutty cheese like aged cheddar or manchego. You can also try topping it with a fried egg, which would add some extra protein and silkiness from the runny yolk. I like these best with just the aioli and a little lettuce on a GF bun, but the topping options are endless.

These burgers each have about 10 grams of protein, 8 grams of fiber, and 50% of your daily recommended vitamin A. Pumpkin is a great ingredient to add to food because it it high in fiber, vitamin A, vitamin E and vitamin C. The carotenoids in pumpkin can support healthy eyes, reduce the risk of cardiovascular disease, and protect against wrinkles. Oats are full of protein and have a lot of soluble fiber, keeping you feeling full for longer and helping to promote weight loss. They also help to regulate blood sugar and reduce bad cholesterol. Oats improve digestion, keep your heart healthy and contain B1, magnesium, zinc and iron. Chickpeas are a good source of protein and are rich in fiber. They are also rich in iron, magnesium, phosphorus, copper, magnese and folate, which can help to boost your overall energy and keep your heart healthy. Give your body a break from holiday indulging and make these burgers. They’re so good that you won’t even realize what you are eating is actually great for you.

Pumpkin Chickpea Burgers

2017-11-28

Servings: 4

Prep: 10 min

Cook: 10 min

Total: 20 min

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By: Our Fresh Feast

Ingredients

• 1 ½ cups cooked chickpeas
• ½ cup pumpkin puree
• ¾ cup quick oats (or gluten free quick oats)
• 1 tablespoon ground flax
• 3 tablespoons water
• 1 tablespoon fresh sage (or 1 teaspoon dried)
• 1 teaspoon fresh thyme (or ¼ teaspoon dried)
• 1 clove garlic
• 1/3 cup raw pumpkin seeds (pepitas)
• salt and pepper
• ½ tablespoon coconut oil or olive oil (for pan)

Directions

• Step 1 Begin by making the flax egg. In a small dish, combine the ground flax and 3 tablespoons of water. Set aside.
• Step 2 Finely chop the sage, thyme leaves, and garlic. Roughly chop the pumpkin seeds.
• Step 3 In a large bowl, combine the chickpeas, pumpkin, oats, sage, thyme, garlic and pumpkin seeds. Add in the flax mixture. Using a potato masher or large fork, roughly mash the chickpeas and stir everything together to combine.
• Step 4 Form the mixture into 4 equal patties.
• Step 5 Heat a frying pan over medium heat and add the oil to the pan to warm.
• Step 6 Cook the burgers for about 4 minutes on each side, to brown and warm through.
• Step 7 Optional- Serve with caramelized onion and balsamic aioli.

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