For the chickpea salad I cooked the chickpeas in a pan along with some liquid smoke, coffee, black pepper and garlic powder. I smashed them a bit while cooking and once all liquid was absorbed/dissolved I mixed with Veganaise, dill relish and minced onion.
Note: I also make this without cooking the chickpeas.
Cut the cauliflower in half and then sliced it from the top down through the stem into 1/2 to 3/4 inch slices.
Dip in a sauce made of of 1/2 cup rice milk and 4tbsp wing sauce. Save remainder.
Dip it into flower with a few spices.
Bake at 400 on a sprayed baking sheet for 20 minutes.
Flip and baked for another 15.
Baste with remaining liquid and bake for another 10 minutes.
I normally don’t like fruit with something savory like this but it was pretty good.
Recipe from the Clean Eating Veggie Girl.
2 15-ounce cans white beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
12 slices multigrain bread
1 small red onion, thinly sliced
1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
2 avocados, pitted and thinly sliced
In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
Slice each sandwich in half, if desired, and serve.
Notes: Simple and good. Pictured served on whole wheat skinny buns.
15 ounces black beans drained
1/3 cup instant oats (I slightly chop whole oats in food processor or coffee grinder)
2 tbsp ketchup
1 tbsp yellow mustard
1 tsp liquid smoke
1 tsp garlic powder
1 tsp onion powder
Preheat oven to 400F.
Mash beans in a mixing bowl
Add the rest of the ingredients to the beans and mix well
Divide mixture into 3rds or 4ths and roll into a balls
Place balls on a lined or sprayed cookie sheet then lightly press them in to a thin patty
Cook 8-10 minutes on each side