Tag Archives: Nuts

Chickpeas and Cranberries Sandwiches

sandwich with christmas gearSo this is Christmas! Maybe you have some friends or family staying over for the night… Well, this isn’t my case this year, cause I live in a really tiny apartment. Instead, I’ll be at my in-laws place, but maybe I’ll be doing those sandwiches anyway! They are so good and easy! Perfect for a simple Christmas time lunch (the cranberries really add a Christmas feel).

The first time I tried those sandwiches, I could not believe how tasty they were! This recipe, that I took on The simple Veganista, really became one of our go-to recipe, cause most of the ingredients are always in our cupboard. Yep, this recipe isn’t only for Christmas!

Here is what you’ll need :

Ingredients :

Makes 6 servings (you can easily divide the ingredients by two, as I did for the pictures, or keep what’s left in the refrigerator for a few days)

For the sandwiches :

  • 3 cups cooked or 2 cans (15oz) chickpeas, drained and rinsed
  • 1 cup celery, diced
  • 1/2 cup dried cranberries (or chopped fresh cranberries)
  • 1/2 cup walnuts or pecans, roughly chopped
  • 1/2 cup scallions (green onions), thinly sliced, white & green parts
  • Salt and pepper, to taste
  • Any kind of bread
  • Lettuce or sprouts (optional)

For the dressing :

  • 6 tbsp (1/3 cup) tahini
  • 4 tbsp (1/4 cup) white wine OR cider vinegar
  • 2 tbsp water
  • 2 tsp pure maple syrup

Directions :

Start by mixing all the dressing ingredients together, until it is homogeneous.

In a medium bowl, roughly mash the chickpeas with a fork or potato masher. Add the celery, cranberries, nuts, scallions, salt and pepper. Also add the dressing, and mix well.

Assemble your sandwiches on any bread you like.

tahini sauce for sandwichesingredients for sandwichesmix for sandwichessandwiches with text on left

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Raw Chai Spiced Tartlets

raw chai spiced tartlets with writingFor as long as I can remember, I’ve always been the girl who doesn’t want to bring dessert in potluck dinners. I’ve never really been found of dessert, and always considered myself as a very ordinary pastry cook. Anyway, for the last few weeks, I’ve found myself salivating in front of many different raw dessert recipes and thought I should give some of them a try.

To be honest, the “raw” part of it mostly appealed to me because I’ve always found that dessert mix were SO MUCH better before they were cooked… Hummmm, uncooked desserts!

So, my boyfriend was going shopping yesterday and I asked him on a whim to buy me a silicone muffin pan. I was so excited to try it I couldn’t wait! And among all those yummy recipes out there, here was my first pick : a Chai Spiced Pear Tart that I took on Spicy RD Nutrition and adapted into tartlets! To give you an idea of how deeply not into dessert making I am, I do not even own a tart pan! But I think tartlets are so much cuter anyway…

Well, this first attempt at raw desserts was a real success! I’m absolutely charmed and it makes me wanna try many more dessert recipes! Yé!

Ingredients :

For the cashew cream :

1/2 cashew nuts

1/4 cup canned coconut milk

2 tsp maple syrup

For the chai spices mix :

2 tsp ground cinnamon

2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp ground cardamom

For the crust : 

1 cup raw walnuts

1 cup raw pecans

4 tablespoons pure maple syrup (or to taste)

3 teaspoons chai spices — see the recipe above

2 teaspoons virgin coconut oil (optional)

Topings :

As you like, one pear, one banana or some other nuts.

Instructions :

Start by putting the cashew cream ingredients and put them in a high-powered blender. Mix until it’s all creamy. This can take a while (I personally left some chunk to my cashew cream and it was perfect).

Combine the chai spices together and put them with the crust ingredients in a high-powered blender. Mix until the nuts chunks are quite small and all sticky. If you feel like it isn’t sticky enough to hold together, you can add some coconut oil, but I didn’t.

Take the crust mix one spoon at the time and press it in the bottom of a silicone muffin pan. Make sure that the center is deeper than the outline so it can hold the cashew cream and toppings properly. I had seven tartlets with this mix.

Spread a little bit of cashew cream on every tartlet till you don’t have any left (lick the bowl! omg, it’s so good!!!). Add the toppings of your choice. You can add some chai spices on the top of it, to decorate.

You are ready to take the tartlets out of the pan. You can serve them right away or put them in the fridge.

tartelettes

spices and cream for raw dessertCashew cream and spice mix
raw crust in vitamixNut crust mixtartelettes moules

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