Recipes

Dinner Time! Swiss Chard Veggie Wrap With Spicy Cajun Chickpea Patties


Fill swiss chard leaf with the following mixture:

  • Pulse cooked chickpeas in a food processor until coarsely chopped
  • Mix together with ½ cup of vegan mayo
  • 1 tbsp of Dijon mustard
  • 1 tbsp minced garlic
  • 1 tsp cayenne pepper
  • 3 chive sprigs, chopped
  • 1 celery stalk, chopped
  • 1 shredded carrot
  • 1 diced red pepper

Spicy Chickpea Patties

  • Pulse cooked chickpeas in a food processor until coarsely chopped
    Add the following ingredients:
  • 2 tbsp vegan mayo
  • 1 tbsp minced garlic
  • 1 tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp sage
  • 1 tsp marjoram
  • 1 tsp basil
  • 3 tbsp chickpea flour

Preheat oven to 350°
Roll chickpea patties to desired size and place on a parchment paper lined baking sheet.
Bake for 15-20 minutes.
Serve with your favourite dipping sauce.

My favourite: Spicy Cajun Cashew Sauce
Soak cashews for 8 hours, rinse and drain. Place cashews and spices in food processor and purée, adding water as needed for desired consistency.

  • 1 cup raw cashews
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp cayenne pepper
  • 1 tbsp chili powder
  • 1 tbsp onion powder
  • Approx. 2 tbsp water

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