chickpea burgers

You'll need:

• 4 cans chickpeas, drained
• 4 cloves garlic, crushed
• parsley
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 tablespoons mayonnaise
• chopped green onions
• salt and pepper
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/4 cup rice flour

Do this:

Throw all of the ingredients into a food processor and pulse until blended but not a paste. I like to keep some of the chunkiness of the chickpeas. Form into patties and fry on both sides in grapeseed oil or another neutral oil.

green bean and ground beef okazu (rice topping)

 

This is such a super-easy dinner! I got the recipe here on Allrecipes, but I use less sugar and I add onions. Here's my take. 

You'll need:

• 1 pound (450 g) ground beef
• 1 pound (450 g) frozen organic green beans, cut into bite-sized pieces
• 1 cup water
• 1 onion, chopped
• 1/8 cup of sugar
• 1/4 cup soy sauce

Do this: 

Saute the onion in a little bit of oil till almost soft, then add in the ground beef and cook till done. Add in all the rest of the ingredients and simmer for a little while. I serve this over rice with a sprinkling of toasted sesame seeds. 

One of the boys just told me that he loves this except for the green beans! 

gluten-free and dairy-free red-bean-paste-filled taiyaki

 

We just love taiyaki---Japanese sweet pastry treats shaped like tai fish! You can buy them at festivals or sometimes in store lobbies, filled traditionally with sweet red bean paste, but sometimes custard or Camembert cheese. Recently I bought myself a cheap electric taiyaki maker and we've had a lot of fun with it so far! We've made cornbread, curry breads, and more traditional ones with the bean paste, which you can buy ready-made in a can. For the batter, I use an allergen-free pancake mix from the Aeon grocery store. 

You'll need:

• 150 g pancake mix (I use allergen-free)
• 1 tablespoon apple cider vinegar (to make it lighter and fluffier)
• 1 tablespoon sugar
• 150 ml soy milk
• filling---be creative! 

Do this:

Mix the pancake mix, apple cider vinegar, sugar, and soy milk together. Rub some oil on your taiyaki maker and pour a bit of the batter in, drop on a spoonful of whatever filling you're using, and dollop a bit more batter on top of that. Cook till crispy on the outside and soft on the inside. 

Here, fishy, fishy, fishy!