Chickpea Nuggets made with Oat Flour | VeganMoFo 2018 Day Eleven

Week Two: Dietary & Lifestyle Restrictions
We love eating all the vegan food we can, but it’s good to learn how to cook for those who may have allergies or intolerances — and challenge ourselves in the process.

Another day, another way to use oats. This one is a more novel usage than yesterday’s rather predictable oatmeal cookies: nuggets! More specifically, chickpea nuggets made with oat flour.

This super-simple recipe from the Kitchn relies on aquafaba to bind chickpeas and oat flour together,  then incorporates a simple toasted panko coating for a little crunch. I was wary at first; I’ve had plenty of nugget-making experiences where the coating just won’t stick or involves a complicated milk-bath-plus-flour-plus-roll-in-the-coating technique that leaves you with crummy fingers and soggy nuggets. But this method worked out great! Everything came together quickly and with no hassle at all. Plus, because they’re baked, the nuggets won’t fall apart in the frying pan.

A few reviewers remarked that the nuggets were a bit bland (presumably because this is a kid-focused recipe), so I opted to season mine with a big scoop of Italian seasoning that I’ve probably had for seven years. *insert embarrassed-face emoji here* If anything, my nuggets were a little over seasoned! But not in a bad way. I served them with some homemade baked sweet potato fries and a big pile of sautéed kale. An easy, healthy dinner.

This is a great recipe — there’s no vital wheat gluten involved, so if you use gluten-free oats and gluten-free panko or breadcrumbs, you can easily make these gluten-free. Of course, there’s a bit of a trade-off in texture compared to a more traditional seitan-based nugget — the insides are a little soft, though not unpleasantly so — but for a quick, kid-friendly recipe that uses minimal ingredients, I’d say it’s worth it. And if you’re thinking, “But I don’t have oat flour in my pantry,” don’t worry! You simply grind up rolled oats in your food processor or the dry attachment of a Vitamix. (Both I and my grocery store were out of rolled oats, so I used ground quick oats instead and they worked a treat.)

So, oat flour-based chickpea nuggets? A total win. What’s your most unexpected use of oats?

Note: This post contains an affiliate link.

Small-Bite Sundays: July 9, 2017

Small-Bite Sundays

One thing I particularly enjoy about putting together these weekly posts is that they give me the chance to stop and reflect on what I’m reading, rather than finishing an article and moving on.

I say “reading” purposefully — I’ve noticed that I really don’t watch many videos and clips online. I prefer reading partially because I’m a pretty fast reader, whereas sometimes videos aren’t paced to my liking. It seems like more of an investment to stop and watch a video. When I’m reading, I can scan ahead and decide whether a story or article seems worth my time; it’s much harder to do that with a video. So if my posts tend to include videos only sparingly, that’s why!

Small bites: to read

When I think of media outlets that excel at investigative reporting, USA Today isn’t exactly top of mind. But maybe I’ve been doing them an injustice, because this piece on labor abuses in the trucking industry was really eye-opening. It’s a sadly familiar story: Large corporations exploit their employees — in this case, mostly immigrants — by taking advantage of the language barrier and their workers’ desperation for a job. In this case, the truckers sign on to purchase a truck through their companies, with installment payments coming out of their weekly paychecks. At the end of the week, one of the men interviewed for this piece took home just 67 cents. And if they get fired or quit, the workers’ stake in the truck — no matter how many tens of thousands of dollars they’ve contributed — is forfeited. On top of that, managers routinely coerce the drivers into working far more hours than the mandated maximum, after which drivers are required by law to rest. If the drivers say no, they’ll likely be fired… and lose that investment in the truck.

What’s extra disturbing is how many mainstream retailers rely on these companies to transport their goods from the port of Los Angeles to warehouses for further distribution. But because these retailers (Target, Walmart, Home Depot, various clothing brands, and even the usually-ethical Costco) don’t directly employ the shipping companies, instead outsourcing that work to logistics companies, they don’t feel responsible for these labor violations. It’s a grim read, but worth it. (There’s a second installment in the series, but I haven’t read that one yet.)

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From one of the few fashion bloggers I follow (thanks to her focus on ethical and sustainable fashion), this piece about why she doesn’t cover ethical men’s fashion. In a nutshell, it’s because her husband simply can’t find ethical options that fit him. He’s larger than an XL, and ethical men’s fashion companies just don’t stock those sizes. (Plus, ethical men’s fashion is less common than ethical women’s fashion in general.)

I completely understand why Leah takes this tack; she has no personal frame of reference to review men’s fashion because her husband literally can’t try on or evaluate the existing options. I appreciate that she mentions her own thin privilege in being able to fit into nearly every brand she finds, but I think there’s more to be said about women who can’t find ethical fashion that fits. At the end of the day, most ethical women’s clothing retailers are doing the exact same thing that she’s deriding the men’s brands for doing. We need to push companies to do better.

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For something lighter, this tongue-in-cheek interpretation of Wisconsin governor Scott Walker’s Instagram feed. I lived in Wisconsin for three and a half years and developed a healthy dislike for this union-busting governor, so I found this piece particularly amusing.

Small bites: to watch

Season two of Aziz Ansari’s Master of None! We’re only three episodes in and so far, so good. This show is consistently enjoyable in so many ways. I loooved the episodes set in Italy in particular. Those shots of the Tuscan countryside made me want to book a flight!

Small bites: to eat

These chimichurri chickpeas from Food52. What a creative way to dress up chickpeas! And the salad recipe would be super easy to veganize — just sub your favorite tofu feta or use a cashew cheese spread. Mmm.

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Vegan burgersALL THE VEGGIE BURGERS! We’ve been digging the Amy’s quarter pounders lately. With 20 grams of protein and 6 grams of fiber in each burger, they’re super filling. (They do have 600 milligrams of sodium each, but you probably won’t need or want more than one!) We made these with the Daiya cheddar slices, but they don’t do much for me. I much prefer Chao. We’ve also been on a sparkling water kick. Spindrift’s grapefruit flavor is my personal favorite. No added sugar, no artificial flavors, just fizzy, fruity, deliciousness.

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I haven’t made them yet, but Mihl’s vegan brownies look absolutely killer. I’m always there for Mihl’s approach to desserts: Unlike many vegan bloggers, she’s not into healthifying treats that should be, well, treats. So she uses plenty of sugar and regular white flour in most of her dessert recipes. I mean, I like black bean brownies just fine, but sometimes I want to some regular ol’ sugar-laden brownies too, y’know?

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And that’s a wrap. Tonight Steven and I are going to see Neil Gaiman at Wolf Trap, a local indoor/outdoor venue. We bought the tickets today, pretty spontaneously, but I’m excited! I saw him once seven years ago (!) at an incredible weekend event at Wisconsin’s House on the Rock, a tourist attraction that defies description. You should visit, if you ever get the chance.

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Soft-Batch Tahini Snickerdoodles

VeganMoFo 2015 banner

Day 11: Focus on a nutrient

Today’s prompt was my theme for last year’s VeganMoFo! I focused on the nutrients that omnivores enjoy grilling us vegans about, like protein, calcium, and iron. I’ve got a lot of great, nutrient-rich recipes in that tag, so you should check ’em out!

So given my near-expertise (heh) in matters of vegan nutrition, would it surprise you that I’m sharing a cookie recipe today? It shouldn’t! As I learned last year when I investigated protein and where to get it, my conclusion was that protein is in lots of unexpected places. Like cookies. Especially cookies made with chickpeas and tahini! Enter these dreamy soft-batch Tahini Snickerdoodles. With 4 grams of protein per cookie, they’re a modest but not insubstantial source of natural protein. Each cookie also contains 2 grams of fiber, and since the RDV is 15 grams, you can fulfill nearly 1/3 your daily requirement just by eating two cookies! :D

If you’re worried about putting chickpeas in cookies, here’s what Steven said when I told him about this unexpected ingredient: “Really?! Holy sh*t! You can’t taste it at all!” And Steven is quite discriminating when it comes to “healthy” ingredients in desserts.

Soft-Batch Tahini Snickerdoodles

Soft-Batch Tahini Snickerdoodles
Makes 16 cookies

  • 1 can (15 oz) chickpeas, shelled/skinned if you’re so inclined (save the liquid!)
  • 1/3 cup tahini
  • 1/4 aquafaba (chickpea liquid), whisked briskly for 30 seconds or shaken in an airtight jar for 10 seconds
  • 1/4 cup pure maple syrup or agave nectar
  • 2 T melted coconut oil
  • 2 T brown sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 T ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt

For rolling

  • 1 1/2 T white or turbinado sugar
  • 1/2 T ground cinnamon
  • 1 T sesame seeds, white or black

Preheat the oven to 350˚F.  Prepare a cookie pan by oiling it or lining it with parchment paper.

Using a blender, combine the chickpeas, tahini, aquafaba, liquid sweetener, coconut oil, brown sugar, and vanilla extract. Blend for about 30 seconds or until everything is smooth.

Add the remaining dry ingredients (excluding the rolling sugar) to a mixing bowl and stir to combine. Pour in the wet ingredients and use a wooden spoon or plastic spatula to mix. The dough will be very thick, so use that elbow grease to get it all incorporated.

Next, stir the rolling sugar mixture together in a small bowl. Use your hands to roll 1 1/2 to 2 tablespoon balls of dough, then roll them in the sugar. Flatten them slightly and place them on the prepared baking sheet.

Bake for 14 minutes and allow to cool for 5 minutes before eating.

Notes

  • I’ve become a chickpea-skinning convert. It makes hummus SO much creamier, since the chickpeas are more easily blended without those pesky skins. So now I always skin my chickpeas. It takes a few extra minutes, but it’s an oddly satisfying feeling to have those little skins slip right off in your fingers.
  • Aquafaba! Have you tried it? It’s probably not strictly necessary in this recipe, but it provides a great texture.
  • These are not particularly sweet cookies, so if you have a bigger sweet tooth than I do, add a few tablespoons more brown sugar.