I have been feeling totally uninspired in the kitchen lately. It’s such a frustrating feeling. I LOVE food. I LOVE to cook. So what’s the problem? Why can’t  I just hop in the kitchen and that’d be that! I decided to spend my down time today searching for inspiration.  It wasn’t the most productive way to spend it (as I have a list a mile long of things I need to get done)  but it was exactly what I needed. Thank you to theminimalistbaker for helping inspire me to get back in the kitchen with a smile on my face.

serves 2, if you want two pieces of toast or 4, if you are satisfied with just one

• 1 can of chickpeas, drained and rinsed
• 1/4 cup of sunflower seeds, raw and unsalted
• 1 clove of garlic, minced
• 1/4 cup onion, diced
• 1 small lemon, juiced
• 1 1/2 tsp tamari
• 1/2 tbsp maple syrup, add a little more if you like it sweeter
• 1 avocado, mashed
• 1 1/2 tsp dijon mustard
• 1/4 tsp smoked paprika
• white pepper, to taste
• salt, to taste
• tomato for topping
• 4 pieces of double toasted rye
• arugula for topping

To Make:

1. drain and rinse the chickpeas
2. place the first 12 ingredients in a bowl and mash with the backside of a fork. Alternately you can use a food processor and give it a few good pulses just to incorporate everything. You want the mixture quite chunky not smooth.

Assemble:

1. lay the rye toast on 4 plates
2. top each with arugula then tomato
3. evenly distribute the chickpea mash to finish them off
4. if you are like me at this point you will add a nice drizzle of your favourite hot sauce. I topped mine with sriracha and it was perfect! minus getting it on the tip of my nose while trying to stuff this beauty in my mouth.
5. enjoy.

1/2 cup gluten free flour

3/4 cups parmesan cheese, grated

2 tsp fresh rosemerry, finely chopped ( or 1 tbsp dried )

salt and pepper to taste

1 cup pumpkin puree

1/2 cup of chickpeas, mashed

2 eggs, slightly beaten

oil for frying ( I used olive ) but feel free to use whatever oil you like. 

In a medium bowl mix together the flour, parmesan, rosemary, salt and pepper. In a separate bowl mix the pumpkin, chickpeas and eggs. Add the wet ingredients to the dry ingredients and stir until combined.

In a deep frying pan heat a generous amount of oil over medium heat. Once the oil is heated drop 3 or 4 large tbsp of batter into the oil. Gently flatten each tbsp. Cook for 3-5 minutes per side or until nice and crispy golden. Remove from pan and lay on some paper towel to cool for a few minutes. Enjoy.

*note: If the fritters are browning too fast, turn the heat down to med-low

Caitlin is my oldest friend. We grew up on the same street and were pretty much inseparable for much of our childhood. We lost touch after high school but reunited by chance years later. Since then we have remained close.

Last year Caitlin moved to the UK with her partner Owen. This past Christmas to my delight they came home for a visit. I decided to take advantage of the little time we had and asked Caitlin if she would come cook with me.

Caitlin is a life long vegetarian and a wonderful cook; I was more than eager to learn one of her regular dishes. The night Caitlin was supposed to come cook with me just so happened to be one of the coldest days this winter has offered us here in Toronto – so of course our pipes decided it was as good a time as any to freeze. Thankfully Danie lives next door and graciously offered her home for us to cook. In the end it worked out to my advantage – I got my cooking lesson and enjoyed an amazing meal along with great company, minus the clean up and dishes! Thank you Caitlin (and Danie) for such a wonderful night.

6 large portions 

1 tbsp coconut oil or ghee

2 medium onions, chopped

3 cloves of garlic, minced

1 tsp fresh grated ginger

1 tbsp curry paste, hot or mild depending on how much heat you like.

1 tbsp ground coriander

2 tsp ground cumin

2 tsp cumin seeds, toasted and ground

1 tsp garam masala

1 can of diced tomato, with juice

2/3 cup water or veg broth

2 cans of chickpeas, drained and rinsed

Heat the coconut oil or ghee in a large skillet. Add the onion, garlic, ginger and saute over medium heat for about 5 minutes or until browned. Reduce heat to medium-low and add the curry paste, coriander, cumin, cumin seeds and garam masala. Cook the onion mixture with the spices for a few minutes then add the tomatoes with the juices making sure to scrape up any bits that may be sticking to the skillet. Now add the water or veg broth and chickpeas. Simmer for 30-45 min, the longer the better.You may need to add a little more water or broth, depending on simmer time ( don't let it dry out )

Rice, cook according to package

Topping:

2 ripe tomato, chopped

1 red onion, diced

1/3 cup fresh cilantro, chopped

1 lemon, juice of

salt and pepper, to taste

In a medium bowl mix together the tomato, onion, cilantro, lemon, salt and pepper.

To serve, On a plate add some rice, dish up the channa and top with a heaping spoonful of tomato, onion and cilantro. Finish it off with a dollop of organic plain yogurt. Oh and don't forget the super easy to make and delisious naan bread! Enjoy.