Broccoli, carrot and onion pakoras (EN/ RO)

As you know, I love chickpea flour, because it's so versatile and goes well in so many combinations, sweet or savory! 

And these broccoli, carrot and onion pakoras are delicious, gluten and oil free (if you choose not to fry them), healthy and perfect for this weather too!

And paired with a cooling sauce made with (vegan) yogurt and dill they're divine! Even small children love them! And I know this because I had a collab with a local vegan and vegetarian restaurant and even children loved the food that I made! It was awesome to see so many people enjoy my food! 

So you have to try this too!

Ingredients:

Chickpea flour pumpkin muffins

Because it's so cold here, all I want is to curl on a couch, covered with a blanket and eating pumpkin and pumpkin pie spiced foods.
And these muffins are perfect for this!
They are perfectly spiced, moist from the pumpkin, fluffy and they go really well by themselves, or with some coffee, plant milk, vegan yogurt, tea... The choice is only yours.
Seriously, everything pumpkin is delicious, but these muffins are not only healthy and oil free, but quite high in protein because of the whole wheat flour, chickpea flour and nut butter.
So they can be eaten for breakfast as well, because they're really satiating. And 2 or 3 muffins for breakfast sound quite good for me.
Also, they are pretty easy to make. You can use just a bowl and dump everything in there. Mix well, pour in muffin pan (lined with muffin liners if you don't have a silicone one)
It's easy to make delicious vegan food, guys!

Ok, the recipe now:

Ingredients (makes about 16 muffins):

Chickpea flour omelette

If you used to love omelettes and scrambles before you went vegan, then I understand you.
I used to love them too. And I love them still. But now I don't use eggs for my scrambles and omelettes. I use tofu or chickpea flour. Because I get the same feeling of comfort food (ok, not the exact same taste, but the feeling is the same) without the cruelty, fat and the heavy feeling in the stomach.
If you ask me, I love this way of life a lot! I still have foods that I loved before, but I don't have the guilt and all those heavy feeling as before. Which is so much better!
Ok, I think that this is enough rambling for just one post :)
Let's go to the recipe now

Ingredients:

Pumpkin chickpea pancakes

Because the fall means pumpkin for me (you already know this if you saw my last post) I love cooking and experimenting with pumpkin.
I also love chickpea flour. And for a high protein, oil free and healthy breakfast I made these pancakes one day when I had some freshly made pumpkin puree and a need for something different :)
They are fluffy, really tasty and perfect for fall due to the pumpkin and the warming spices :)

Let's go to the recipe now!

Ingredients (2 servings):

Coconut and chickpea flour pancakes

Who wants some pancakes that are delicious and healthy? I know that I want them!
Maybe you know that I'm in love with two types of flour: coconut and chickpea. I combined them and I made some coconut and chickpea flour pancakes.
They're still fluffy, hearty and really delicious!
You have to keep in mind that the combination of chickpea and coconut flour (at least the ones I have) creates a pancake that is quite fragile if you want to make them big. The solution? Make them smaller and funnier :)
Ok, let's go to the recipe now :)

Ingredients (2 servings):

70 g (2/3 cup) chickpea flour

55 g (½ cup) coconut flour

480 ml (2 cups) plant milk

30 g (2 tbsp) brown sugar

10 g (1 tbsp) ground chia seeds

5 g (1 tsp) baking powder

5 ml (1 tsp) vanilla extract

Method:

Mix the dry ingredients then add all the wet ingredients.

Mix until you have thick batter. Let everything sit for about 10-15 minutes.

Heat a nonstick pan (even lightly oil it) an make pancakes  Cook them for about 3-4 minutes on medium-low heat then flip them and cook them for about 1-2 minutes.

Enjoy!

I have a video for this recipe too :)

If you want to see it, then go here: 

Chickpea flour seitan

If you want yet another recipe for seitan, here you have one. I added some chickpea flour to this one for some added nutrition: some fiber, a little bit of lysine, because wheat gluten has too little. It's not a huge lysine quantity, but still...

So, I chose to bake my seitan this time, but you can boil it, steam it... Your choice. 

I love to eat it instead of a steak or a roast, with a side salad, or use it in sandwiches or wraps. Sometimes I use it is stir fry or other things. I have a stir fry recipe here, if you want to take a look:)