Chickpea Dutch Baby

We’re not talking about infants from the Netherlands today. We are talking about Dutch babies, however. Actually, a Chickpea Dutch Baby to be exact. Confused yet?? Let’s clear this up…

In culinary terms, a Dutch baby, sometimes called a German pancake, is a large, fluffy pancake, started in a skillet and finished in the oven. So how does one “veganize” a recipe made primarily of eggs and milk?

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Well, to be honest, this sort of happened by mistake. One morning, John and I wanted breakfast and I wanted to make pancakes.

“Oh God, here we go again…”

Let’s just say I don’t have a great track record making vegan pancakes. As in I’ve never gotten it right. I just can’t figure it out.

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My love for the protein, fiber, and flavor of chickpea flour once again drew me to utilize this versatile flour. Remember my Vegan Spinach and Mushroom Omelet?! Same stuff I used there! I’ve made sweet omelets with eggs before, so why not try something similar here?

And ya know what?! It worked! I was so impressed with myself and my fluffy cake. Then I realized I was totally subliminally influenced by Alexis (aka the Hummusapien) and her Fruity Flourless Breakfast Pizza. So much for that originality I was so proud of…

But no worries! I’m just happy to have access to such great inspiration at my fingertips. Internet win!

Chickpea Dutch Baby Pancake pin

This breakfast treat is quite literally a pan. cake. A cake that you make in a pan. A Dutch Baby… Are you buying that one yet..?  Maybe?? Either way, top this with whatever you like and shovel it into your empty morning belly! Berries, nut butter, or even just maple syrup, you can’t lose!

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Chickpea Dutch Baby

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 2 servings

Serving Size: 1/2 cake

Making a cake in a skillet and calling it a Chickpea Dutch Baby may sound like a bunch of nonsense but it's really just a sweet, delicious breakfast! Packed with protein and fiber to keep you full all day!

Ingredients

  • 3/4 cup chickpea flour (also called besan)
  • 1 Tbs. maple syrup
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/3- 1/2 cup water
  • Toppings like fruit, nut butter, syrup, or others

Instructions

  1. Turn oven on to "Broil" setting or highest heat setting.
  2. Mix all ingredients in a bowl until smooth. The mixture should be a bit thicker than traditional pancake batter.
  3. Heat a 8" or 9" skillet over medium-high heat for a few minutes and coat with oil or spray. Pour all of the batter into the pan and cook for 5 minutes, until the edges start to dry out.
  4. Carefully place the pan into the oven and cook for 3-4 minutes, watching carefully. The cake will look dry and lightly golden on the surface.
  5. Allow to cool for a few minutes, gently slide off pan, slice into quarters, and top with desired toppings. Enjoy!
http://areyoukitchenme.com/chickpea-dutch-baby/

Raw Veggie Pad Thai

As I’m writing this post and editing the photos, I’m literally drooling. I’ve been doing a homemade juice cleanse for the past few days and it’s been…. challenging. Needless to say, I’m ready to chow down on this Raw Veggie Pad Thai ASAP!

Raw Veggie Pad Thai| AreYouKitchenMe.com

Pad Thai was always my mom’s carryout choice. I, myself, had the pallet of a toddler until I was 22 and would only eat plain fried rice. Now that I’m not an idiot a real grown up, I LOVE Pad Thai. What I don’t love, is the greasy, fried, questionably vegan substance from many carryout joints.

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I’m also not the kind of person who ever has leftover takeout. Don’t get me wrong, Asian leftovers may be one of the best foods in the world, I just never leave any for the next day. What I’m trying to say is… I have no self-control.

I always eat the whole thing. And I always regret it.

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Raw Veggie Pad Thai to the rescue!! I can nom on this stuff through an entire Harry Potter movie and not be left staring down at an empty white box of grease and regrets. It’s actually a perfect dish to ease out of a cleanse because it’s raw, clean, and super healthy.

The raw veggies are delightfully crunchy, the sauce is salty, sweet, and spicy, and the cilantro and lime add a fresh punch. To get even more traditional, you could top this off with some chopped roasted peanuts.

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I used my trusty julienne peeler for this recipe, but I have made it in the past with a spiralizer al a Inspiralized. Ali’s recipe was the inspiration for this dish, but I’m a sucker for my trusty peanut sauce. And edamame. Edamame on all the thingssss. Because, protein.

Raw Veggie Pad Thai pin3

Tomorrow can’t come soon enough. Gimme alllllll da real foodz.

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Raw Veggie Pad Thai

Prep Time: 15 minutes

Yield: 4 servings

Crisp, creamy, and refreshing, this Raw Veggie Pad Thai is a real takeout fake-out!! Swap it for the traditional greasy white box today!

Ingredients

  • 1 large zucchini, julienne peeled
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • ½ small red cabbage, very thinly sliced
  • 2 carrots, julienne peeled
  • ¾ cup edamame, thawed
  • ¼ cup cilantro
  • Lime wedges for servings
    • For the sauce
  • ¼ cup creamy peanut butter
  • 1 Tbs. agave or maple syrup
  • 1 Tbs. fresh lime juice
  • 4 Tbs. soy sauce
  • 1 Tbs. fresh grated ginger
  • 2 cloves garlic, grated or pressed
  • 2 Tbs. wate
  • 1 tsp. sriracha (or more/less)

Instructions

  1. Prepare all veggies and add to large bowl.
  2. Combine sauce ingredients in a bowl or blender and whisk or blend to combine.
  3. Pour sauce over the veggies and toss to combine. Top with cilantro and lime wedges. Enjoy!

Notes

The salt in the sauce will cause the zucchini to release water, thus thinning the consistency. Make the sauce thicker than you think it should be, as it will thin.

http://areyoukitchenme.com/raw-veggie-pad-thai/

Massaged Kale & Beet Salad

Anyone remember the Creamy Mustard Dressing I posted a few weeks ago?? Well, I sure haven’t forgotten…. I’ve been slathering it on anything and [almost] everything I jam into my face hole. My favorite so far has been coating this delicious Massaged Kale & Beet Salad with the creamy goodness.

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Before I continue, I should mention that I finally accepted a job! WOO! Although it’s only temporary and not exactly what I was originally looking for, I’ll be working for a nonprofit that I truly believe in and stand behind. United Way of Central Ohio is one of the country’s largest branches and makes a huge impact on the welfare of this city’s people in need. I’m so excited!!

With a new job and full time schedule approaching, I’m going to be sharing some great lunch options and back-to-school essentials! I’ve been stocking the freezer with essentials like homemade veggie burgers, cooked brown rice, cooked lentils, frozen fruit for smoothies, homemade protein bars, and more to make dinners and morning easier.

Ok, now we can talk about this salad. As far as lunches go, this has become one of my favorites. A.) because it contains my favorite dressing, B.) because it’s filling but not heavy and C.) because it’s DELICIOUS.

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Sometimes salads for lunch can leave a little to be desired but this one really powers me through the day. If I want to add a little protein I toss on a few frozen edamame (they’re thawed by the time lunch rolls around) or leftover tofu. Feel free to add your favorite protein; I suspect a hard- or soft-boiled egg would be fantastic.

A quick note about massaging kale… This doesn’t need to be a 60-minute Swedish deep tissue treatment. The most important thing is to add the oil and salt before you massage. The oil naturally breaks down the kale and the pieces of salt help to bruise and physically soften the tough leaves.

Massaged Kale & Beet Salad | AreYouKitchenMe.com

Making this salad ahead of time only makes the kale softer and flavors stronger so make it the night before and you have an easy, light, and scrumptious work or school lunch!

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Massaged Kale & Beet Salad

Prep Time: 15 minutes

Yield: 2-3 servings

Massaging kale turns the leaves vibrant and tender, making it a great pair with raw, crunchy beets. Tossed with light dressing, it's a totally crisp salad!

Ingredients

  • 1 bunch kale
  • 2 Tbs. olive oil
  • 1 tsp. coarse salt
  • 2 Tbs. Creamy Mustard Dressing (or your favorite dressing)
  • 4-5 small beets
  • 1 large carrot (or ½ cup shredded carrots)
  • 2 Tbs. golden raisins (or Craisins)

Instructions

  1. Clean the kale, remove the stem, and chop or tear it into bite-sized pieces. Add the leaves to a gallon-sized bag with the oil and salt and squeeze out most of the air. Massage the kale with your hands for a few minutes, until the color changes to dark green and the leaves feel softer.
  2. Peel the carrot with a julienne peeler, or cut it into thin rounds. Peel the beets and then slice them into thin rounds.
  3. Toss the kale, dressing, beets, carrots, and raisins together. Divide between 2-3 bowls and enjoy!
http://areyoukitchenme.com/massaged-kale-beet-salad/

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