A collection of wholesome and mouthwatering recipes, straight from Chickapea's kitchen to yours! Get ready to stir, twirl, and savour every moment as you whip up these fabulous dishes that'll have you saying, "Pasta la vista, boring meals"!
Green Goddess Fresh Spring Rolls
Yield: 15-20 rolls
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Remember the viral green goddess salad? Let’s turn it into fresh spring rolls using Chickapea pasta to pack in some protein.
Prepare Chickapea Spaghetti or Linguine to package specifications (add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
While the pasta is cooking, slice up the cabbage, cucumbers and avocados.
Then add all of the dressing ingredients to a blender and blend until nice and creamy.
Once the pasta is done cooking, drain and rinse with cool water.
Once everything is prepped and ready to assemble, soak your rice paper in warm water for about 15 seconds and then fill it with the noodles and veggies. Then roll them up tightly.
Dip your fresh spring rolls in lots of green goddess dressing and enjoy!
If your rice papers are ripping, try soaking them for a bit less time - they will soften more as you assemble.
Cream Cheese and Lox Linguine
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 3-4 people
Healthy smoked carrots on creamy dill pasta make an irresistible combination for lox lovers who want to keep things vegan. The Chickapea noodles make the perfect base for the cream cheese sauce and compliment the dish perfectly. This vegan, gluten-free meal is so tempting, you may not even make it to table before you dig in.
Pour ¼ cup salt into the bottom of a rough baking pan
Sprinkle four large, unpeeled carrots with 1 tsp of water
Pour remaining ¼ cup salt over the carrots so it roughly coats the carrots in a lot of salt
Bake the carrots in the oven for 35-45 minutes or until the skin begins to blacken and blister
Once blistering but not soft inside the skin, remove the carrots from the oven and allow them to cool for a few minutes
Using your fingers, wipe away as much salt as possible and gently peel the skin off each carrot
Discard all the salt and carrot skin
Slice each carrot length wise as thinly as possible or use a mandolin on a medium thickness setting until the carrots are sliced
Place the sliced carrots in the bottom of a medium bowl
Cover the carrots with olive oil, apple cider vinegar, liquid smoke, lemon juice, paprika, and black ground pepper
Set the carrots aside to marinate while preparing the rest of the dish
Add the butter to a large pan over medium heat
Stir in the onions and salt and cook until beginning to brown, roughly 3-4 minutes
Add the gluten-free flour and garlic powder into the onions and mix well
Pour the plant-based milk into the onion mixture and return the heat to a simmer
Melt in the vegan cream cheese and parmesan cheese into the sauce
Stir the mixture cooking it over medium low until heated through, timing will vary but only cook until hot
Meanwhile, cook the Chickapea Linguine to package specification (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 5 minutes)
Dain the pasta and rinse with warm water
Add the pasta to the sauce and stir to coat or plate the pasta adding the desired amount of cream cheese sauce over each serving
Top the servings with vegan carrot lox, sliced red onion, capers, and fresh dill
Serve with lemon wedges
Roasted Asparagus Spiral Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
An absolute summer favorite that couldn’t be easier to make. This Chickapea pasta dish is wonderful served cold as a salad or hot as a main meal. It is packed with protein but also feels crisp and fresh, so treat yourself to this delicious gluten-free, vegan and nut-free dish whenever the mood strikes.
In a medium sized jar with a lid, mix all of the dressing ingredients together except the oil and lemon juice
Slowly whisk in the oil followed by the lemon juice
Seal the jar and shake the contents vigorously before pouring over the salad
Wash and trim the asparagus
Cover the asparagus with avocado oil, ½ tsp salt and garlic powder and toss to coat
Preheat the oven to full broil
Broil the Asparagus until tender, watching it closely to avoid burning
In a large pot prepare the Chickapea Spirals to package specifications (heat 16 cups of water and 2 Tbsp of salt over high heat until boiling. Add the pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7-8 minutes)
Drain and rinse the pasta
Fill a bowl with the Boston lettuce
Cover the lettuce with the freshly cooked pasta
When the asparagus is done cooking, remove it from the oven and slice it into large bite sized pieces
Mix the asparagus into the pasta
Shake the dressing thoroughly
Pour the dressing liberally over the salad to taste
Toss the salad well to serve
The salad dressing does not keep well in the refrigerator as the contents will separate and solidify
With the exception of the salt in the dressing recipe, which can be lessened slightly to taste, the key to this dressing is to follow the instructions exactly and use fresh ingredients
Every oven broils food at a different speed, some ovens vastly so. Be careful to watch the asparagus as it cooks
Begin by broiling the asparagus for 2-3 minutes then increase the time by small intervals if it still hasn’t cooked enough
A good way to get your veggies intake is to sip on them! Broth is a great way to get an abundance of vegetables like carrots, kale, and mushrooms, in a quick & easy way. Just heat and sip -- or add to any stir fry, stew, roast, or pasta dish! And with a wide variety of flavours, like Thai Coconut, Lemongrass Ginger Pho, and Mushroom Chicken, you’ll never get bored!
Snack bars can be made with vegetables too, but still taste sweet and delicious! Pack a granola bar or a rice crispy treat in your backpack or work bag for a sneaky way to eat more vegetables, without actually having to eat vegetables.
Take Them to Go
Pre-cut, marinated, and cooked vegetables make it so much easier to eat your veggies! With olives, pickles, asparagus, broccoli, eggplant, and okra vegetable snacks to choose from, you can add veggies to snack time with no problem!
Adding more veggies to your diet doesn't have to be hard, at Natura Market we have endless options for healthy, tasty, vegetable-rich foods, so you can increase your veggie intake!