1 (15oz) can Hanover chickpeas or white beans, with or without salt
1/3 cup Billy Bee honey or In The Raw agave OR 1/2 cup fine Domino sugar or xylitol (vegans: use the non-honey options)
Optional pinch McCormick cream of tartar, for stabilization
Feel free to add a little McCormick pure vanilla or almond extract
Open the can of beans and drain the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.
My friend, Monica, pointed me to this on a clickbait website.
1 15 oz can drained butter beans (or any white bean)
Large handful parsley leaves, plucked
2 medium carrots, grated
1 tsp Italian seasoning
2 TB olive oil
1/3 cup gluten free rolled oats
1/4 cup grated Parmesan (omit for vegan option)
Whiz all in food processor until mixture comes together, form 4 – 6 patties, and bake on parchment in preheated oven at 400F for about 20 minutes.
They’re good on a bun or with pasta sauce. If you do want to omit the cheese for vegans, add a couple of tablespoons of nutritional yeast for a similar flavor.
Can of Chickpeas (Garbanzo beans)
1/2 cup chickpea flour (sometimes cornmeal)
2 tablespoons tomato paste
1 teaspoon chili powder
dash of cumin
half finely diced carrot
coarse sea salt
freshly ground black pepper
Everything into a food processor.
Ground up, and then form into a ball. Press into patties between wax paper, freeze.
I make batches, and then freeze them, and cook them as needed.
Sometimes I’ll add yellow pepper, or add snap peas, corn, or whatever else I have left over.
The chickpea flour, or cornmeal, adds to thickening it up.
1 c. quinoa (uncooked)
1 can black beans
1 c. nuts (cashews and walnuts)
1/2 c. pumpkin seeds
1/2 c. sunflower seeds
1/4 c. chia seeds
2 egg replacements
1/8 c. olive oil
Made 11 healthy patties. Bake at 300ºF for 30 minutes, turning halfway through.
262 calories, 15g Total Fat, 22 g, Carbs, 10.6 g Protein each
Patti pointed me to this recipe. .
http://www.onegreenplanet.org/plant-based-recipes/lentil-and-mushroom-shepherds-pie-vegan/ I have tweaked it to suit myself. My son commented that if there is no meat it should be Farmer’s Pie instead of Shepherd’s Pie and you really can’t argue with that.
Cook 1 c. lentils with 2½ water and set aside.
Make mashed potatoes to your taste. I use 4 or 5 Yukon gold potatoes, quartered and boiled until tender. Then mashed with about ½ c. of butter and 1c. of milk. S&P to taste.
In a large skillet, heat olive oil and saute 1 large onion, finely chopped, and 2 cloves garlic, minced. When the onion is starting to clear, wilt 8 ounces sliced mushrooms. When I remember, I wilt 8-10 oz of baby spinach in at the end. Frequently, I forget.
Add 2 Tbsp. dry red wine and ½ tsp. dried thyme (or as much fresh as you feeling like picking off the stems) to the lentils.
This part is all up to your preference: There are 2 ways to make crust. You can use 2 half-baked deep dish pie crusts. Or you can oil a 2 qt casserole dish and layer 1 c. of bread crumbs in the bottom. If you don’t want crust, just oil the casserole dish very well.
Finally, put it together with lentils on the bottom, onion/mushrooms in the middle and potatoes on top. Bake at 375ºF for 35 minutes or until the potatoes make a golden crust. Allow to set for 10-20 minutes before serving.