Saturday, May 12, 2012

Vegan Dinner: Butternut Squash Chickpea Cakes


Yay it’s Saturday! Ah I love Saturdays…relaxing, going to a movie with Hubs and playing with the pups.

Hubs and I recently went to the scenic state of Virginia for a lil’ mini vacation. I had the opportunity to view the union of my highschool bestie Kristi and her love John and the ceremony could not have been more beautiful—they’re own vows, on top of a mountain, on the hill of winery as the sun was setting. Absolutely gorgeous!! Virginia really IS for lovers.



 Above is a picture of us at happy hour….everyone loves a good happy hour! Before the ceremony, when the invitations arrived at our home we had the chance to choose a vegetarian option for our dinner during the reception. (ya know…choose one 1. Steak 2. Chicken 3. Vegetarian). It’s always a mystery what the “Vegetarian” plate will be. Little did we know it would be DELICIOUS! The plate arrived and it was a huge grilled Chickpea cake with a creamy sauce drizzled on top, served with asparagus and mashed potatoes. Once again I’m inspired and thinking “I could totally make this”. When we got home I opened my trusty Skinny Bitch Cookbook and there it was, titled Curried Chickpea Cakes, page 191. I made a few adjustments to make it my own, naturally. Not bad right?



Ingredients:

-1 can of organic chickpeas (15 oz), drained

-equal parts butternut squash, cut into small squares

-3 scallions, sliced and diced

-1/2 cup of coconut milk

-2 tsp of organic evaporated cane sugar

-2 “eggs” of Ener-G egg replacer

-2/3 organic breadcrumbs, set aside extra for later

-1 tsp of salt

-1/2 tsp of nutmeg

-1 tsp curry powder

-1/2 tsp cumin

-2 tbsp of sesame oil

Directons:

1.       Start with the butternut squash. Add water to a large pot and heat on high until boiling. Add squash, reduce heat to med-high and cook 10 minutes or until squash becomes soft

2.       Mash with a hand-masher until all lumps are gone and mixture is smooth

3.       In a microwave safe dish cook chickpeas 3 minutes or until soft. Mash with a handmasher and combine to squash

4.       Add remaining ingredients except sesame oil (Note: Be sure to stir the egg replacer and water first then let it settle in a separate cup before combining to the mix)

5.       Heat sesame oil in a large skillet on med-high heat

6.       With the cake mixture, use your hands to make 2 x 2 inch balls and form them into cakes. Add some breadcrumbs and then place in skillet, 3-4 at a time (Note: If cakes start to fall apart, add more Ener-G Egg Replacer to the mixture)

7.       Cook both sides  about 4 minutes until brown and set aside. Repeat until mixture is gone and you're done!

Enjoy!

-Joanna

My son and I May 2013, Photo by Nedas Notions

9 comments:

  1. These look delicious! What kind of sauce is that?

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    1. Thanks so much Sarah! It's a red pepper remoulade sauce that went perfect with the cakes. Easy recipe using vegan mayo, ketchup, lemon juice, onion powder, parsley, crushed red pepper, paprika, salt and garlic powder

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  2. Canned coconut milk or the coconut milk from the fridge? Thank you!

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    1. Hey tara! Canned coconut milk is what i use. I love the brand Thai Kitchen. They make an organic option. Let me know if you have any other questions!

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  3. Thank you! They turned out great! I used the sprouts organic brand I had in my cupboard.

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    Replies
    1. Fantastic! So glad you liked them.

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  4. These look great! I am going to try them.

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    1. Thank you! I love seeing these comments--such a day-maker :-)

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