Chickpea Pancakes with Curry Sauce

Last week my roommates and I were having a small dinner party and were looking for something casual but delicious to serve a small group of people. We decided on chickpea pancakes with a curry dipping sauce. It was a fun way to eat dinner and easy to make and serve for a group. We also served cut up cucumbers and carrots along with the pancakes to dip in the sauce. For the chickpea pancake recipe, see my old post. If you don’t feel like making the pancakes as well, serve with store bought pitas and cut up vegetables.

We also served a cheese plate as a started. We picked two cheeses, pesto gouda and brie, and served them with crackers and carrot cake jam. It was a fun and delicious meal but easy enough to make for a crowd without spending all afternoon in the kitchen!


Curry Sauce


1 large onion

1 tbsp minced ginger

1 tbsp minced garlic

1 tbsp minced green chilies

1 1/2 tbsp ground coriander

1 tsp tumeric

1/4 tsp cayenne pepper

1/2 tsp ground cumin

1 cup tomato soup

1 tsp salt

1/2 tsp garam masala

1 tbsp lemon or lime juice

1/4 cup fresh chopped cilantro



Heat a large & wide sauce pan with a little oil. Chop onion and cook until it begins to brown, about 5 minutes. Reduce heat to medium and cook a few more minutes. Stir in ginger, garlic, and chilies and cook for 2 more minutes.

Next, stir coriander, turmeric, cayenne, and cumin. Cook for 2-3 more minutes, stirring the whole time. Add tomato soup and salt and combine. Reduce the heat to medium-low and cover, stirring occasionally, until sauce begins to thicken (about 8-10 minutes).

Remove from heat, add garam masala, cilantro, & lime juice. Cover and let sit for about 5 minutes or until ready to eat.  Serve with chickpea pancakes and veggies for dipping!


And for fun, a photo of the cheese plate 🙂


adapted from:


Banana Bread “Batter”

Another healthy cookie dough recipe! (Or dessert hummus…depends on who you’re serving it to 😉 ) This one is banana flavored and tastes like chocolate chip banana bread batter…yum! The best part is you can eat a whole bowl without getting a stomach ache (what happens every time I bake banana bread and eat the dough…).

I served this with crackers and pretzels to dunk in, but serve with whatever sounds good to you! Or eat it with a spoon straight from the bowl. Dinner and dessert all at once 🙂


Banana Bread “Batter”


1 can chickpeas

2 bananas

2 tbsp vanilla

1/4 almond milk (regular milk would work too)

3/4 cup rolled oats

1/8 tsp salt

brown sugar or baking stevia to taste

as many chocolate chips as you chose (I like a lot – semi-sweet tastes the best)



Mix chickpeas and bananas in a food processor until combined. Remove, place in a large bowl, and stir in remaining ingredients. Refrigerate until ready to serve. Note: adjust the amount of almond milk for a more runny or more thick consistency. Eat up!


Curry and Sriracha Cauliflower and Brussel Sprouts with Chickpeas

If you like sriracha you have to try this recipe. But fair warning – this is a spicy dish. The Sriracha and curry combination is hot, but so good. You can use whatever vegetables you happen to have on hand, but I loved the combination of brussel sprouts and cauliflower. In total this recipe took me about 20 minutes to make, and would be good served over some type of grain.

To make vegetables cook faster on a busy night, I use a trick of steaming and sauteing them at the same time. I cook them in a frying pan with a little oil, but put a lid on as well. Try it next time you’re cooking vegetables to speed up the process.


Curry and Sriracha Cauliflower and Brussel Sprouts with Chickpeas

serves one


1 cup cauliflower florets

1 cup halved brussel sprouts

1/2 cup chickpeas

1 tbsp curry powder

1 tbsp sriracha

1 tsp sesame oil (or any oil you have on hand)

1 tsp chopped garlic

4 tbsp rice vinegar

1 tbsp water



Saute cauliflower and brussel sprouts in a little oil for about 5 minutes. Meanwhile combine curry powder, sriracha sauce, sesame oil, rice vinegar, and water – mix well. Pour sauce over vegetables in pan, making sure to coat all vegetables. Cook for 5 more minutes (or until vegetables are cooked). Add chickpeas and cook for two minutes. Remove from heat and plate.

Healthy Chocolate Chip Cookie Dough (aka best thing ever…)

I LOVE cookie dough. In fact if I could I would probably eat it everyday. I used to sneak spoonfuls out of the bowl when my mom was baking cookies and everyone knows the best type of ice cream is cookie dough. Imagine my happiness when I came across this recipe for healthy cookie dough. Cookie dough that I could eat by the spoonful and feel great about it? I’m in.

If you’re someone who doesn’t like to think of weird ingredients in their favorite food, tell your self this recipe is a dessert hummus and you will be so happy you tried it. I admit that it probably won’t fool anyone into thinking they’re eating a butter-laden, sugar-filled bowl of real cookie dough, but it will taste so good they won’t even care. Made with chickpeas, oats, peanut butter and chocolate chips, this recipe is a great appetizer or dessert for a crowd (or let’s be real sometimes I just eat a bowl of it for dinner – like last night, hi Katlin).


Healthy Chocolate Chip Cookie Dough


1 can chickpeas

1/4 cup nut butter (I use pb2)

2 tbsp vanilla

1/4 almond milk (regular milk would work too)

1/4 cup oats

1/8 tsp salt

1/8 tsp baking soda

brown sugar or baking stevia to taste

as many chocolate chips as you chose (I like a lot – semi-sweet tastes the best)



Mix all ingredients besides oats and chocolate chips in a food processor or blender and mix until combined. Remove and put in large bowl, stir in oats and chocolate chips and serve! I like to eat it with crackers, cut up apples, or just by the spoonful. Be creative! I’m sure that pretty much anything would taste good dipped in here…

Adapted from:

Cauliflower Rice “Burrito Bowl”

Happy Monday! I hope everyone had a wonderful holiday weekend filled with family, delicious food, and time to relax.

Speaking of of Thanksgiving, sick of leftovers by now? Try these easy burrito bowl to ease yourself back into the weekday routine. It’s really easy and can be modified to match your Chipotle-like cravings. I can think of so many variations of this bowl. Next time I might try black beans and guacamole, or chopped tomatoes and cheese on top. It comes together in under 30 minutes. Perfect to make the shock of having work to do again be a little less rough.


Cauliflower Rice “Burrito Bowl”

Serves two


1 head cauliflower

1 red onion

1/4 cup corn

1/4 cup chopped carrots

1 large sweet potato

2/3 can chickpeas




Chop cauliflower into small pieces and then place in the food processor and pulse until rice-like texture. Set aside.

Cook sweet potato with desired method (I microwaved it for about 6 minutes). Then chop into squares.

Meanwhile, saute onion, corn, and carrots in a pan (with a little garlic if desired). Cook about 5 minutes and then throw in chickpeas. Removes from heat. Add the cauliflower into the same pan and heat for about 2 minutes, or until it starts to brown a little. Remove from heat and divide among two bowls. Layer the sweet potatoes, mixed veggies, and chickpeas over the “rice.” Add salsa on top and dig in.


Roast Cauliflower and Tomato Soup with Garlic Chickpea Dumplings

It’s time to admit it’s getting cold. Sweatshirts and light jackets aren’t going to cut it anymore and when I walk outside I’m always cold. My refusal to wear my long puffy coat is not going to last much longer. And it’s probably a good idea to try and find where I shoved my hat and gloves at the first sign of spring last year…

When I come home and am ready for dinner all I want to make is something warm (at least if I’m warm on the inside I can pretend it’s warm out, right?). Try this soup tonight. With roast cauliflower, a tomato soup base and yummy chickpea dumplings, you’ll be warm and full and a lot happier in no time.


Roast Cauliflower and Tomato Soup with Garlic Chickpea Dumplings

Serves two


For the Soup:

1/2 large head of cauliflower

1/2 large onion

6 baby carrots

5 cloves garlic

2 tsp paprika

1 tsp tumeric

1/2 tsp black pepper

1 cup veggie broth

1 cup water
1 cup tomato soup
1 tsp Worcestershire sauce
1 tsp soy sauce
For the Dumplings:
1 1/2 cup chickpea flour
3/4 tsp salt
1/2 tsp baking powder
2 scallions thinly sliced
1 tbsp garlic
1 tsp tumeric
1 tsp paprika
2 tsp black pepper
Chop up cauliflower into desired sized pieces. Spray a pan or heat a little olive oil and begin to roast the cauliflower. Meanwhile chop up carrots and onions, and after a few minutes add them to the cauliflower. Cook about 10 minutes or until softened, add garlic and cook two more minutes.
Next, add spices, tomato soup, vegetable stock, water, soy sauce, and Worcestershire sauce. Turn up to high heat for two minutes and then turn down to simmer for about ten minutes.
While soup is simmering, make dumplings. In a bowl, mix chickpea flour, baking, powder, scallion, and spices. Begin adding water, a little at a time, until the dumpling batter becomes cookie dough consistency.
Drop dough into simmering soup one spoonful at a time. Spoon a little broth over each dumpling and then cover the pot and let dumplings cook about ten minutes, or until a fork or toothpick comes out of a dumpling clean.
Divide the soup between two bowls and serve.
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Cucumber Noodles with Carrot Miso Ginger Sauce

Until this dish I had never tried a sauce with a vegetable base. Why would I put veggies on my veggies? This is why. The carrots mesh perfectly with the ginger and garlic, and the miso adds an extra flavor. If you’re looking to make this dish more filling, try adding some whole wheat pasta before the cucumber noodles.


Cucumber Noodles with Carrot-Miso-Ginger Sauce


For the sauce:

½ cup chopped carrots

¼ cup chopped onion

1 tbsp ginger (more to taste)

1 ½ tbsp rice vinegar

1 tsp sesame oil

2 tsp soy sauce

1 tbsp garlic

½ tbsp miso paste

½ tbsp water

For the rest:

1 large cucumber, shredded

2 mini bell peppers

½ red onion

½ chickpeas

1/8 cup tricolor quinoa

1 tbsp sunflower seeds



Cook 1/8 cup quinoa in pan with ¼ cup water and bring to boil. After boiling, cook for ten minutes.

Meanwhile combine ginger, onion and carrots in a food processor and blend. Add in the rest of the sauce ingredients and blend until combined. Set aside.

Stir fry onion, broccoli, and bell peppers.

Place cucumber “noodles” in a bowl, top with vegetables, chickpeas, toasted quinoa, chickpeas, and sauce. Garnish with sunflower seeds.


Adapted from:

Chickpea, Spinach, and Broccoli Curry with Dried Cranberries and Almonds

As fall gets into full gear, life gets a lot busier. Cooking dinner can seem way less enjoyable, let alone possible. But instead of going to Subway for the umpteenth time this week, why don’t you try this balanced and delicious curry dish that is made in one pot. Dinner ready in about 30 minutes? Check. Only one pan to clean? Check. Sounds like you know what you’re cooking tonight.

Don’t have time to grocery shop very often? Use frozen onions, broccoli, and spinach (same nutrition content, but you don’t have to worry about them going bad). Bonus? Using frozen items will cut down on cooking time. As for the quinoa, one of my favorite tricks is to make a big batch every time I cook it up and save it in tupperware in the fridge, adding it to my meals all week long.


Chickpea, Spinach, and Broccoli Curry with Dried Cranberries and Almonds


Serves 2-3


1 cup quinoa

2 cups canned chickpeas


1 chopped onion

1 cup spinach

1 cup vegetable broth

2 tbsp extra virgin olive oil

1/4 cup dried cranberries

1/4 cup chopped almonds (whole works as well)

1 clove garlic

2 tbsp ginger powder

1-2 teaspoons curry powder (or your favorite curry seasoning)


Prepare quinoa according to instructions on package (bulgur, brown rice, or any other whole grain would also work).

In a large sauce pan, heat 1 tbsp olive oil. Sauté the onion until soft, about 5 minutes. Add garlic, ginger powder, and curry powder. Add vegetable broth and stir for about 2 minutes. Add chickpeas and broccoli and cook for 5-10 minutes. Add in spinach and stir as it wilts.

Place quinoa in bowls, and add the curry over it, garnishing with chopped almonds and dried cranberries. Season with salt and pepper if necessary.

adapted from:

Thanks Katlin Bole for cooking with me 🙂

the veggie nook
More vegan recipes!

Sweet Potato and Chickpea Curry

ImageWelcome to my blog! Join me as I traverse through senior year at Northwestern, cooking healthy, delicious and balanced meals along the way.

This first recipe is perfect for the start of fall and the school year. It takes about 30 minutes to prepare and can easily be changed up to serve varying numbers of people.


1 large purple onions, chopped
2/3 teaspoon canola oil
1 1/3 tablespoons curry powder
2/3 tablespoon cumin
2/3 teaspoon cinnamon
1 bag spinach (about 6 ounces), chopped
1 large sweet potatoes, peeled and diced (about 2 lbs)
1 can chickpeas, rinsed and drained
1/3 cup water
1 can diced tomatoes
Cooked quinoa

1. Wash, peel, and chop sweet potato into 1-inch cubes.

2. Boil potatoes

3. While sweet potatoes cook, add canola oil to a frying pan and heat on medium

4. Add onions and cook until they begin to soften

5. Add curry powder, cumin, and cinnamon and stir to coat the onions

6. Add can of tomatoes (including juices) and chickpeas to the pan

7. Add water and raise to high heat for 1-2 minutes

8. Add spinach (a couple of handfuls at a time works best) and stir to coat with liquid

9. Once all the spinach has been added, cover pan and simmer until just wilted

10. Add cooked sweet potato and stir

11. Simmer 3-5 minutes

12. Serve over quinoa (or whatever grain you prefer – brown rice or bulgur would also be a good choice)

Adapted from: