CHICKPEA NUGGETS

ingredients

3 slices of bread, gluten free if desired or can buy premade bread crumbs (don’t add extra salt or garlic if using store bought bread crumbs)

1/4 t salt

1/2 t garlic powder

3T ground flax seeds

9T water

Dry ingredients

1/4 c nutritional yeast

1 t salt

1/4 t pepper

1/2 t turmeric

1 t chili flakes

3/4 c flour (regular  all purpose flour or oat flour for gluten free)

3 cans chickpeas, drained and rinsed

directions

Preheat the oven to 375 degrees F. Place 3 pieces of bread in the oven on a parchment lined baking sheet as it’s preheating and then once it reaches 375 degrees, bake it for 10-15 minutes. until extra crispy.

In a small bowl, stir together the ground flax seeds and water then set aside for a few minutes.

Then mix all the dry ingredients together in a separate bowl and set aside.

Once the bread is crispy, blend into fine bread crumbs, add an extra 1/4 t salt and 1/2 t garlic powder. Pour into a bowl and set aside. Then blend the chickpeas and flax mixture until mostly smooth, no need to wash the blender before doing so. Add to the bowl with the dry ingredients and mix until combined.

Scoop into heaped tablespoon sizes, roll around in the bread crumbs and shape into an oval. Place the rolled nuggets on the same parchment lined baking sheet you bake the bread on earlier, and repeat until you run out of the mixture. Bake for 20-25 minutes until golden brown. Serve with potato salad and some fresh tomato or ketchup.

DILL POTATO SALAD

ingredients

10 small gold potatoes, about 7-8 cups cubed into bite sized pieces

1/4 t salt

For the Veggies

1 yellow bell pepper, diced

1 orange bell pepper, diced

1/2 a red onion, diced

4 stalks celery, diced

For the dressing-

1/2 c fresh dill, minced

1/4 c olive oil

1/2 c potato water (the leftover water from boiled potatoes)

1/4 c mustard

2 T Apple Cider Vinegar

1 t salt

1/2 t pepper

1 t garlic powder

1 t onion powder

directions

Boil the potatoes in a large part with salt. Cook for around 15 minutes, until tender when poked with a fork. Set aside 1/2 cup of the potato water for the dressing then drain the rest and allow the potatoes to cool.

Place chopped veggies in a large bowl.

Make the dressing by mixing everything together. (Mixing the starchy potato water with the olive oil makes a somewhat creamy dressing without needing mayo/vegan mayo!)

Add the potatoes and dressing to the bowl with veggies and mix until combined. Serve fresh or chilled and enjoy.