Chickpea Stew (Vegan, Gluten-free)

A hearty chickpea stew!

Healthy eating, healthy living. This delicious chickpea stew recipe is vegan, gluten-free and super colourful.

INGREDIENTS

1 cup chick peas, two-15 ounce cans
1 tbsp olive oil
1/4 cup water,
1 medium onion, minced
2 cloves garlic , minced
1/4 cup red bell pepper, chopped
1 medium tomato, chopped
1 carrot, diced
1 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1 tbsp tomato paste
2 cups of water
1/2 tsp sea salt
1/4 tsp Cayenne pepper

DIRECTIONS

1. Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
2. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
3. Add tomato paste and water or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
4. Mash some of the chickpeas, with the back of a fork to thicken stew.
5. Check seasoning, add cayenne pepper and extra salt and pepper as needed.
6. Delicious served with brown rice.

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Baked Cinnamon Sugar Donuts

A healthy spin on sugar donuts!

Donuts are our guilty pleasure but we've found a healthy alternative to the traditional fried version we all love. Follow this recipe for baked cinnamon sugar donuts that are just as good, if not better, than the fried ones!

INGREDIENTS

2 c. all purpose flour
3/4 c. white sugar
2 t. baking powder
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1 t. sea salt
3/4 c. low fat buttermilk
2 eggs
2 T. canola oil
 
For the dipping:
1/2 c. sugar
2 t. cinnamon

DIRECTIONS

1. Preheat your oven to 425 degrees Fahrenheit and grease a donut pan with some oil spray.

2. Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and whisk them together until they’re combined.

3. In a separate bowl or a large liquid measuring cup combine the buttermilk, eggs, and oil, whisking them together with a fork.

4. Dump the wet ingredients into the dry ingredients. Using a rubber spatula, fold the wet ingredients into the dry ingredients until a batter begins to form and the flour begins to disappear.

5. Be careful not to over-mix as this will make the donuts tough and dry. Stop mixing as soon as the last streak of flour disappears and spoon the batter into the piping bag fitted with a large round tip.

6. Pipe a small amount of batter into each of the 12 greased donut cups in a circular motion and be careful not to over-fill. This batter rises up quite a lot so filling the cups only half-way works perfectly.

7. Bake the donuts at 425 degrees Fahrenheit for about 7-9 minutes. This recipe makes 24 donuts so you’ll have to repeat this process again a second time unless you have two donut pans.

8. As soon as the donuts have browned slightly on the tops and they spring back to the touch, remove them from the oven and tip them out of their tins. Mix the remaining 1/2 cup sugar and 2 tsp cinnamon together in a bowl and as soon as you’re able to handle the donuts without burning your hands, dip each side into the cinnamon sugar mixture and set them on a cooling rack to cool completely.

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