Chickpea Shawarma Sandwich

Prep time 5 mins | Cook time 25 mins | Total time 30 mins

1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
1 Tbsp (15 ml) grape seed or avocado oil
1 tsp each cumin and garlic powder
1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
1/4 tsp each ground coriander and cinnamon
1/4 cup (60 g) hummus (or tahini*)
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
optional: Sea salt to taste (I didn’t need any) read more

Spicy Buffalo Chickpea Wrap

Prep time 20 mins | Cook time 10 mins | Total time 30 mins

1/4 cup + 2 Tbsp (90 g) hummus
1 1/2 – 2 Tbsp (37-45 ml) maple syrup, plus more to taste
1 small lemon, juiced (2 Tbsp or 30 ml)
Hot water to thin (1-2 Tbsp or 15-30 ml)
1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
1 15-ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)
1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)
4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)
1/4 tsp garlic powder (or sub 1 garlic clove, minced)
pinch sea salt
3-4 vegan-friendly flour tortillas, pita, or flatbread
optional: 1/4 cup red onion, diced
optional: 1/4 cup baby tomato, diced
optional : 1/4 ripe avocado, thinly sliced read more

Campfire French Toast

4 Thick Slices Bread
1 cup Non-Dairy Milk
1 tbsp Maple Syrup
1 tbsp Ground Flax
1 tsp Ground Cinnamon
½ tsp Nutmeg


Before you leave the house, mix all of the dry ingredients together in a large plastic container. When you get ready to make it, mix in the milk and let set for 3 minutes. Warm your cast iron skillet over the edge of the fire with some Earth Balance in it. Soak each piece of bread in the mixture until well-absorbed. Place each piece in the skillet and cook 4-5 minutes on each side, until golden brown. Serve with additional maple syrup!

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Smashed Chickpea Salad Sandwich

PREP TIME 10 mins | TOTAL TIME 10 mins


For the Salad:
1 Can Chickpeas, drained and rinsed (aka Garbanzo) (425g)
1/4 C + 1/2 Tbs Dill Pickles, finely chopped (54g )
1/4 C Purple Onion, finely chopped (about 1/2 an onion) (36g)
2 Tbs Just Mayo or Vegenaise (28g)
2 1/2 tsp Stone Ground Mustard (15g)
1 1/2 tsp Apple Cider Vinegar (6g)
1/4 + 1/8 tsp Sea Salt (2g)
2 tsp Dill Weed, fresh-chopped
1/8 tsp Turmeric (optional for color and health!)
8-10 grinds of fresh Black Pepper
For the Sandwich (options):
Multigrain Bread or Optional Gluten Free Bread
Shredded Carrots
Tomatoes read more

Easy Chickpea Pot Pie

Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour, 20 minutes


2 tablespoons olive oil
Salt and black pepper, to taste
1 medium onion, diced
5 medium carrots, cut into 1/2-inch dice
3 medium sweet potatoes, peeled and cut into 1/2-inch dice
2 teaspoons smoked paprika
3 cups vegetable broth, divided
1 bunch Swiss chard, stems discarded and leaves thinly sliced
1 (10-ounce) bag frozen peas
2 cups cooked chickpeas or 1 (14.5-ounce) can chickpeas, drained and rinsed
1/4 cup all-purpose flour
12 ounces frozen puff pastry, thawed
Instructions read more

Broccoli Pepper Stir Fry with Ginger Peanut Sauce

Prep time 45 mins | Cook time 20 mins | Total time 1 hour 5 mins


2 cups cooked rice or quinoa
½ red onion, thinly sliced
2 medium carrots, chopped
1 red bell pepper, chopped
1 medium head of broccoli, chopped
Ginger Peanut Tofu
8 ounces extra-firm tofu, pressed
¼ cup ginger peanut sauce (recipe follows)
Ginger Peanut Sauce
½ cup peanut butter
½ cup water
3 tbsp soy sauce
2 tbsp rice vinegar
1 tsp agave nectar
1½ tbsp freshly grated ginger
2 garlic cloves, minced
pinch of cayenne
green onions
hot sauce read more

Mac & Cheese

2 cups uncooked elbow macaroni – whole wheat, low glycemic, gluten free… any will work!
1 tablespoon butter
1 small yellow onion
1 small butternut squash (4-5 cups cubed)
5 cups chicken or vegetable broth
¾ cup milk
1 teaspoon salt
⅔ cup shredded cheese – I like Gruyère but any kind will work
parsley for topping
salt and pepper to taste
Instructions read more

Sweet & Spicy Mango Fajitas


1 tbsp. olive oil
1 tbsp. fajita seasoning mix
1 red onion, thinly sliced
1 red pepper, seeded and cut into strips
1 zucchini, halved lengthwise and sliced
1 jalapeño, seeded and diced
2 mangoes, peeled and cubed (use champagne mangoes if you can find them)
about 8 medium tortillas, warmed
coarsely chopped cilantro, lime wedges, crumbled queso fresco and salsa for serving read more

Thai Peanut Empowered Noodle Bowl


For the Thai Peanut Sauce:
1 large clove garlic
2 tablespoons (30 mL) toasted sesame oil
3 tablespoons (45 mL) natural smooth peanut butter or almond butter
2 teaspoons (10 mL) grated fresh ginger (optional)
3 tablespoons (45 mL) fresh lime juice, plus more as needed
2 tablespoons plus 1 teaspoon (37 mL) low-sodium tamari
1 to 2 teaspoons (5 to 10 mL) granulated sugar
For the Salad:
4 ounces (115 g) gluten-free soba (buckwheat) noodles
Extra-virgin olive oil, for the noodles
1 (16-ounce/454-g) bag frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 seedless (English) cucumber, diced
1 carrot, julienned
4 green onions, chopped, plus more for serving
1/4 cup (60 mL) fresh cilantro leaves, chopped
Sesame seeds, for serving read more

Curried Quinoa & Asparagus Salad

PREP TIME:15 mins | COOK TIME: 20 mins | TOTAL TIME: 35 mins Ingredients

For the salad
1 c. tri-colored quinoa, uncooked*
1 bunch of asparagus, cut into 1” pieces on a diagonal
1x 14 oz. can of chickpeas, rinsed & drained
2 carrots, shredded
2 tbsp. cilantro, roughly chopped
handful of dried cranberries
1 diced apple (optional)
salt & pepper
Ginger curry vinaigrette
Juice of ½ lemon
2 tbsp. red wine vinegar
1 heaped tsp. madras curry powder
2 tsp. honey
½ inch piece of ginger, peeled and grated
½ clove of garlic
½ c. olive oil read more