Artichoke Cakes with Roasted Tomatoes, Candied Garbanzo Beans & Saffron Cashew Cream

With the holiday’s right around the corner, we want to give you some useful recipes to serve to your friends and family whether they’re plant based eaters or otherwise. Marinated Artichoke Hearts give the cake structure while bringing a brininess to it.

This recipe makes about 10 small appetizer sized cakes or you could make 4 large cakes for an entree sized dish. Cooking times will vary depending on the size you make.

Artichoke Cake with Roasted Tomatoes, Candied Garbanzo Beans & Saffron Cashew Cream

INGREDIENTS:

Yields 10 small cakes

  • 2 Cups Marinated Artichoke Hearts, chopped 
  • 1 Cup Garbanzo Bean Flour 
  • 1/4 Cup Dill Pickle Relish 
  • 1 Tablespoon Old Bay Seasoning 
  • 1 Tablespoon Dill, chopped 
  • 1 Tablespoon Parsley, chopped
  • 1 Tablespoon Cornstarch
  • 1/2 Cup Panko Bread Crumbs 
  • 3 Tablespoons Grape Seed Oil 
  • 2 Cups Cherry Tomatoes 
  • 1 Cup Roasted Red Pepper, strips 
  • 1 Tablespoon Garlic, minced 
  • 1/2 Cup Red Onion, sliced 
  • 1 Tablespoon Red wine Vinegar 
  • 1 teaspoon Olive Oil 
  •  
  • 1 15.5 can Garbanzo Beans, drained & rinsed 
  • 1 teaspoon Brown Sugar 
  • 1/2 teaspoon Smoked Paprika 
  • Micro greens to Garnish
  •  
  • 1 Cup Cashew Cream (see Recipe under ìPantryî) 
  • 1 pack of Saffron Treads
  • 2 Tablespoons Water 
  • 1 teaspoon Red Wine Vinegar

DIRECTIONS:

  1. In a large mixing bowl combine the Artichokes, Garbanzo Bean Flour, Relish, Old Bay Seasoning, Dill,  Parsley, Hot Sauce & Cornstarch. Start to mix the ingredients together. If the mixture seems a little dry and 1-2 tablespoon of the artichoke marinade liquid. You want the mixture to be moist but not so wet that you can't form a cake. Once mixed, allow to sit for 30 minutes until set and firm. 
  2. Form into patties. Roll in the Panko to cover. Heat the oil in a saute pan. Cook the cakes until crisp and hot. 
  3. Heat a large cast iron pan (or saute pan) over high heat. Add the cherry tomatoes. Allow the tomatoes to char on all sides. It's important to keep the heat high, so that the skin chars with out the tomatoes bursting. Once chard add to a bowl with the Roasted Red Peppers, minced Garlic and sliced Red Onion.  
  4. Season with the Olive Oil and Red Wine Vinegar. 
  5. Preheat oven to 400 degrees 
  6. In another bowl combine Garbanzo Beans, Brown Sugar, Smoked Paprika, stir to evenly combine all ingredients onto the Garbanzo Beans. Place on a baking sheet. Cook for 15-20 minutes until the are a little crispy. 

Saffron Sauce  

  1. Heat the 2 Tablespoons of water, pour into a bowl with the saffron, allow to steep. Once cool, fold in the Cashew Cream and the saffron together. Season with a dash of salt to taste and the vinegar. 

Build it

  1. Place the tomatoes and peppers in middle of the plate. Spread the saffron sauce around the edge of the plate with the back of a spoon. Place the cake on top of the peppers. Spread the micro greens around the edge of the tomatoes and peppers. 

Chickpea Loaf Recipe

Today we continue the evolution of meatloaf (without the meat) into this Vegan, oil free version. It’s packed with healthy Chickpeas which is a whopping 39 grams of protein per cup.

We weren’t always vegans, as some of you know- this is a fairly recent change in our lives. So we bring all of our experience, tastes, like and dislikes to our food choices. 

Which brings us to the Chickpea Loaf. It is inspired by the American Classic - Meatloaf. 

The recorded history of minced meats goes back to the 5th century.  During the The Great Depression, folks started adding oats or breadcrumbs to stretch their already tight budgets. We're excited to bring back this family favorite in a new healthy and delicious adaptation.

Give this tasty recipe a try.

Chickpea Loaf ingredients

Chickpea Loaf ingredients

 

Chickpea Loaf

INGREDIENTS:

1 Can Garbanzo Beans- No Sodium

1 Cup Oatmeal

1/2 Cup Walnuts

1 Carrot, diced

1 Cup Sun Dried Tomatoes, soaked

1 Tablespoons Light Yellow Miso

1/4 Cup Ketchup + more for top

1 Tablespoon Vegan Worcestershire sauce

1 Tablespoon Tamari Sauce

1/4 teaspoon Smoked Paprika

1/4 teaspoon Granulated Garlic

1/2 teaspoon Onion Powder

1 Tablespoon Jalapeno Juice (see note)

1/4 Cup Fresh Parsley, Chopped

2 Tablespoons Flax Meal

1 teaspoon Salt (optional) to taste

DIRECTIONS:

  1. Preheat over to 350.
  2. Drain Garbanzo beans- Keep liquid
  3. In a food processor, add oats & walnuts. Blend until smooth. Remove to large bowl.  In a food processor, combined 1/2 garbanzo beans & sun dried tomatoes. Pulse to combine. Do not over blend. Remove from processor into the large bowl.
  4. In a food processor, combine the other 1/2 of the garbanzo beans & 1/4 cup bean liquid. Blend until smooth.  Add to the bowl, then add the carrot, miso, ketchup, worcestershire sauce, tamari, paprika, granulated garlic, onion powder, parsley, jalapeno juice & flax.
  5. Mix by hand to combine.  Let set for 5-10 minutes. (This will allow the Oatmeal & Flax to hydrate. If it looks dry after the allotted time, add a bit of water.) 
  6. Add a teaspoon of oil to an oven safe casserole pan to prevent sticking. Form mixture into a loaf shape depending on the size of your pan. Top with ketchup.
  7. Add a 1/2 inch of water to the pan.
  8. Bake for 45 minutes. Let rest for 5 minute before serving.
  9. Slice and serve with Mashed Potatoes & Steamed Green Beans or your favorite sides.
  • Note: Jalapeno juice is the liquid from jarred jalapenos.